Skip to content
gota
Kono Meimon

Kyoto

Kono Meimon Misc pourover by Kurasu

Kurasu Kyoto's Kono Meimon method draws on Japanese kissaten brewing, using six small pours and a delicate toothpick stir. The low-agitation sequence is designed for a rich, complex cup with rounded sweetness and measured clarity.

1:15 Ratio
3:00 Total
16g Dose
90°C Temp
Not a timer. Your barista. It guides every pour live, learns from each cup and tells you what to change to nail the next one — with a tasting journal, bean and grinder tracking.

Free iOS No signup 1022 recipes by 130 baristas

Parameters

16 g
Coffee
240 g
Water
1:15
Ratio
90 °C
Temp
5 medium
Grind
3:00
Total
~240 ml
Yield
Grind · 5/10 · medium
FINE COARSE

What is 5/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

3:00 · total
  1. Bloom 1 / 8
    0:00
    14s

    Pour 40g over the centre of the bed. Keep the stream over the coffee bed and off the filter.

    +40g→ 40g Center pour 4g/s 10s 90°C
  2. Swirl 2 / 8
    0:14
    21s

    Stir gently with one side of a chopstick. Let it bloom.

    4s
  3. Pour 3 / 8
    0:35
    20s

    Pour over the centre of the bed to 80g. Keep the stream over the coffee bed and off the filter.

    +40g→ 80g Center pour 4g/s 10s
  4. Pour 4 / 8
    0:55
    20s

    Pour over the centre of the bed to 120g. Keep the stream over the coffee bed and off the filter.

    +40g→ 120g Center pour 4g/s 10s
  5. Pour 5 / 8
    1:15
    20s

    Pour over the centre of the bed to 160g. Keep the stream over the coffee bed and off the filter.

    +40g→ 160g Center pour 4g/s 10s
  6. Pour 6 / 8
    1:35
    20s

    Pour over the centre of the bed to 200g. Keep the stream over the coffee bed and off the filter.

    +40g→ 200g Center pour 4g/s 10s
  7. Pour 7 / 8
    1:55
    1m5s

    Finish over the centre of the bed to 240g. Keep the stream over the coffee bed and off the filter.

    +40g→ 240g Center pour 4g/s 10s
  8. Done 8 / 8
    3:00

    Finish when the coffee stops dripping.

Notes

Stir lightly with a thin toothpick after the first pour, just enough to wet hidden dry grounds. Deliver six 40g pulses with 10s to 15s rests, keeping every pour away from the filter wall.

Original source

Recipe by Kurasu, published at kurasu.kyoto.

More Kono Meimon recipes

See all Kono Meimon recipes

Kono Dark Roast — Ultra-Low

by Kurasu

1:15 Ratio
16g Coffee
240g Water
3:00 Total

Japanese

by Kurasu

1:15 Ratio
16g Coffee
240g Water
3:00 Total

Classic

by Kono

1:15 Ratio
20g Coffee
300g Water
4:00 Total

Competition

by Kono

1:16.7 Ratio
15g Coffee
250g Water
3:30 Total

Dark Roast — Standard

by Kono

1:15 Ratio
16g Coffee
240g Water
3:00 Total

More by Kurasu

View all recipes by Kurasu
Cafec Deep 45

Dynamic Pour

1:15.4 Ratio
26g Coffee
400g Water
3:30 Total
Cafec Deep Pro

Dynamic Pour

1:15.4 Ratio
26g Coffee
400g Water
2:50 Total
Cafec Flower Cup 4

Dynamic Pour

1:15.4 Ratio
26g Coffee
400g Water
2:50 Total
Cafec Flower Oval 101

Dynamic Pour

1:15.6 Ratio
18g Coffee
280g Water
3:00 Total
Cafec Flower Oval 101

Four Pour

1:14.3 Ratio
14g Coffee
200g Water
2:30 Total

Other Misc pourover models

View all Misc pourover models

Next step

Let Gota run the timer.

This exact recipe, step by step on your iPhone — haptics at every pour, live water targets, and a brew log that remembers how the cup turned out.

  • Audio and haptic cues per step
  • Scale the dose — ratios follow
  • Save it and log your brew
Start brew

Free iOS No signup 1022 recipes by 130 baristas