Japanese Point Drip
Traditional Kono point-drip method. Drop-by-drop pour at center creates a rich, concentrated cup without harsh bitterness.
In the app save it to your shelfParameters
- Coffee
- 15 g
- Water
- 225 g
- Ratio
- 1:15
- Temp
- 87 °C
- Grind
- 6 medium coarse
- Total
- 2:30
- Servings
- 1
Method
-
0:00Pour
Point drip: drip water drop-by-drop onto the center of the coffee bed. Continue until first drops appear in the server below.
+40g 60s slow -
1:00Pour
Continue pouring in small circular motions from center outward. When foam rises, pause. Resume when center indents. Gradually increase pour volume.
+150g 40s circular -
1:40Pour
Pour more generously to fill the dripper.
+225g 20s circular -
2:30Done
Remove dripper before all foam falls into the server.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
Notes
Requires a precision kettle for the point-drip technique. No traditional bloom phase — drip water drop-by-drop onto center until first drops appear in server. Remove dripper before all foam falls into server. Kono's short ribs prevent foam bypass.
The app
The timer.
The log.
The library.
Every recipe here opens in the app, timer ready. Fully offline, yours forever.
iOS · Android
100g
+50g Add water