№ 520 Kono Meimon 3:30 1:16.7 Kono
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Kono Competition

High extraction competition recipe for the Kono Meimon.

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Parameters

Coffee
15 g
Water
250 g
Ratio
1:16.7
Temp
95 °C
Grind
4 medium fine
Total
3:30
Servings
1
Grind · 4/10 · fine-medium
FINE COARSE

Method

3:30 total
  1. 0:00
    Bloom

    Center pour 40g.

    +40g 8s slow
  2. 0:35
    Pour

    Steady center pour to 130g.

    +130g 15s slow
  3. 1:00
    Pour

    Pour to 200g.

    +200g 12s slow
  4. 1:20
    Pour

    Final pour to 250g.

    +250g 8s slow
  5. 3:30
    Done

    Drawdown complete.

Next step

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Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

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Notes

Competition-style Kono brewing. Slightly finer grind with the center-pour technique for maximum sweetness.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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