№ 837 Kono Meimon 3:15 1:16.7 Kono
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Kono Point Pour

Traditional Kono point-pour method. Center only, never touching the walls.

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Parameters

Coffee
15 g
Water
250 g
Ratio
1:16.7
Temp
93 °C
Grind
5 medium
Total
3:15
Servings
1
Grind · 5/10 · medium
FINE COARSE

Method

3:15 total
  1. 0:00
    Bloom

    Center pour 40g. Do not touch walls.

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

    Center pour to 130g.

    +130g 18s slow
  3. 1:05
    Pour

    Center pour to 200g.

    +200g 15s slow
  4. 1:30
    Pour

    Final center pour to 250g.

    +250g 10s slow
  5. 3:15
    Done

    Drawdown complete.

Next step

Let Gota run the timer.

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

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Notes

Classic Kono technique: pour only in the center. Water channels down through grounds without touching the cone walls. Creates a uniquely clean cup.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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