Kono Meimon Misc pourover
Kyoto
by Kurasu
Kurasu Kyoto's Kono Meimon recipe. Six small pours with toothpick stir for a rich, complex cup. Classic kissaten-inspired method.
Parameters
- 16 g
- Coffee
- 240 g
- Water
- 1:15
- Ratio
- 90 °C
- Temp
- 5 medium
- Grind
- 3:00
- Total
- 1
- Servings
Method
-
0:00 01Bloom
Pour 40g in center. Stir with thin toothpick. Rest 35 seconds.
To 40g 10s Center -
0:35 02Pour
Pour 40g to 80g. Rest 15 seconds.
To 80g 10s Center -
0:55 03Pour
Pour 40g to 120g. Rest 15 seconds.
To 120g 10s Center -
1:15 04Pour
Pour 40g to 160g. Rest 15 seconds.
To 160g 10s Center -
1:35 05Pour
Pour 40g to 200g. Rest 15 seconds.
To 200g 10s Center -
1:55 06Pour
Final 40g pour to 240g.
To 240g 10s Center -
3:00 07Done
Drawdown complete.
Notes
Original source
Recipe by Kurasu, published at kurasu.kyoto.
More Kono Meimon recipes
See all Kono Meimon recipes →- 01 Kono Dark Roast — Ultra-Low byKurasu Kono Meimon method for dark roast coffees. Even lower temperature (85°C) and coarser grind. The Kono's center-pour technique naturally limits agitation for a smooth, non-bitter dark roast. Ratio 1:15 Time 3:00
- 02 Japanese byKurasu Traditional Japanese Kono Meimon method. The distinctive Kono point-pour technique: slow drips targeting only the center of the bed, never touching the filter walls. Produces a rich, full-bodied cup. Ratio 1:15 Time 3:00
- 03 Classic byKono The Kono Meimon dripper: Japanese pour-over tradition with ribs only at the bottom for controlled flow. Ratio 1:15 Time 4:00
- 04 Competition byKono High extraction competition recipe for the Kono Meimon. Ratio 1:16.7 Time 3:30
- 05 Dark Roast — Standard byKono Low-temp for dark roasts on the Kono Meimon. Ratio 1:15 Time 3:00
More by Kurasu
View all recipes by Kurasu →Other Misc pourover models
View all Misc pourover models →Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.