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

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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

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Method

3:00 · total

Bloom 1 / 8
0:00

14s

Pour 40g.

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

21s

Stir gently. Let it bloom.

4s
Pour 3 / 8
0:35

20s

Pour over the centre of the bed to 80g.

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

20s

Pour over the centre of the bed to 120g.

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

20s

Pour over the centre of the bed to 160g.

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

20s

Pour over the centre of the bed to 200g.

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

1m5s

Finish over the centre of the bed to 240g.

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

Drawdown complete.

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.

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Kurasu

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In the cup