Classic
The Kono Meimon dripper: Japanese pour-over tradition with ribs only at the bottom for controlled flow.
- Sweet
- Caramel
- Medium-bodied
- Medium roast
- Standard
- Beginner
- Total
- 4:00
- Ratio
- 1:15
- Coffee
- 20 g
- Temp
- 92 °C
The Classic recipe by Kono for the Kono Meimon uses 20 g of coffee and 300 g of water (1:15 ratio), at 92°C, with a target brew time of 4:00.
Parameters
- 20 g
- Coffee
- 300 g
- Water
- 1:15
- Ratio
- 92 °C
- Temp
- 5 medium
- Grind
- 4:00
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 40g very slowly at the center. Bloom.
+40g 15s Slow -
0:45Pour
Pour from center only to 150g. Keep the stream thin.
+150g 30s Slow -
1:50Pour
Continue center pour to 300g.
+300g 35s Slow -
4:00Done
Brew complete. Target ~4:00.
Notes
More Kono Meimon recipes
-
Kono Dark Roast — Ultra-Low
1:15by Kurasu
- Chocolate
- Caramel
Total 3:00 Temp 85°C -
Japanese
1:15by Kurasu
- Sweet
- Caramel
Total 3:00 Temp 90°C -
Kyoto
1:15by Kurasu
- Caramel
- Nutty
Total 3:00 Temp 90°C -
Competition
1:16.7by Kono
- Balanced
- Sweet
Total 3:30 Temp 95°C -
Dark Roast — Standard
1:15by Kono
- Chocolate
- Caramel
Total 3:00 Temp 88°C
Other Misc pourover methods
More by Kono
-
Competition
1:16.7Kono Meimon
- Balanced
- Sweet
Total 3:30 Temp 95°C -
Dark Roast — Standard
1:15Kono Meimon
- Chocolate
- Caramel
Total 3:00 Temp 88°C -
Iced
1:10Kono Meimon
- Sweet
- Caramel
Total 2:30 Temp 96°C -
Point Pour
1:16.7Kono Meimon
- Sweet
- Caramel
Total 3:15 Temp 93°C -
Japanese Point Drip
1:15Kono Meimon
- Chocolate
- Caramel
Total 2:30 Temp 87°C
Original source
Recipe by Kono, published at kfrm.com.
Next step
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100g
+50g Add water