Classic

Kono Meimon Misc pourover by Kono

Kono's classic Meimon method showcases the Japanese cone's ribs at the lower section and sealing walls above. A restrained center pour works with that geometry to produce controlled flow, satisfying body, and clean sweetness.

1:15 Ratio

4:00 Total

20g Dose

92°C Temp

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Parameters

20 g
Coffee: 300 g
Water: 1:15
Ratio: 92 °C
Temp: 5 medium
Grind: 4:00
Total: ~300 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

4:00 · total

Bloom 1 / 4
0:00

45s

Pour in the centre to 40g. Let it bloom.

+40g→ 40g Center pour 3.1g/s 13s 92°C
Pour 2 / 4
0:45

1m5s

Pour in the centre to 150g.

+110g→ 150g Center pour 3g/s 37s
Pour 3 / 4
1:50

2m10s

Pour in the centre to 300g.

+150g→ 300g Center pour 3g/s 50s
Done 4 / 4
4:00

Finish when the coffee stops dripping.

Notes

Seat the paper firmly against the smooth upper wall and keep the pour centered so the intended seal remains intact. Use a quiet stream without swirling; change grind size, not pour width, when correcting strength or drawdown.

Original source

Recipe by Kono, published at kfrm.com.

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