Competition
High extraction competition recipe for the Kono Meimon.
- Balanced
- Sweet
- Medium-bodied
- Light roast
- Medium roast
- Standard
- Intermediate
- Total
- 3:30
- Ratio
- 1:16.7
- Coffee
- 15 g
- Temp
- 95 °C
The Competition recipe by Kono for the Kono Meimon uses 15 g of coffee and 250 g of water (1:16.7 ratio), at 95°C, with a target brew time of 3:30.
Parameters
- 15 g
- Coffee
- 250 g
- Water
- 1:16.7
- Ratio
- 95 °C
- Temp
- 4 medium fine
- Grind
- 3:30
- Total
- 1
- Servings
Method
-
0:00Bloom
Center pour 40g.
+40g 8s Slow -
0:35Pour
Steady center pour to 130g.
+130g 15s Slow -
1:00Pour
Pour to 200g.
+200g 12s Slow -
1:20Pour
Final pour to 250g.
+250g 8s Slow -
3:30Done
Drawdown complete.
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 -
Classic
1:15by Kono
- Sweet
- Caramel
Total 4:00 Temp 92°C -
Dark Roast — Standard
1:15by Kono
- Chocolate
- Caramel
Total 3:00 Temp 88°C
Other Misc pourover methods
More by Kono
-
Classic
1:15Kono Meimon
- Sweet
- Caramel
Total 4:00 Temp 92°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 kfrst.com.
Next step
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100g
+50g Add water