Kono Meimon Misc pourover
Japanese Point Drip
by Kono
Traditional Kono point-drip method. Drop-by-drop pour at center creates a rich, concentrated cup without harsh bitterness.
Parameters
- 15 g
- Coffee
- 225 g
- Water
- 1:15
- Ratio
- 87 °C
- Temp
- 6 medium-coarse
- Grind
- 2:30
- Total
- 1
- Servings
Method
-
0:00 01Pour
Point drip: drip water drop-by-drop onto the center of the coffee bed. Continue until first drops appear in the server below.
To 40g 60s Slow -
1:00 02Pour
Continue pouring in small circular motions from center outward. When foam rises, pause. Resume when center indents. Gradually increase pour volume.
To 150g 40s Circular -
1:40 03Pour
Pour more generously to fill the dripper.
To 225g 20s Circular -
2:30 04Done
Remove dripper before all foam falls into the server.
Notes
Original source
Recipe by Kono, published at kfrm.com.
More Kono Meimon recipes
See all Kono Meimon recipes →- 01 Kono Dark Roast — Ultra-Low byKurasu Kono Meimon method for dark roast coffees. Even lower temperature (85°C) and coarser grind. The Kono's center-pour technique naturally limits agitation for a smooth, non-bitter dark roast. Ratio 1:15 Time 3:00
- 02 Japanese byKurasu Traditional Japanese Kono Meimon method. The distinctive Kono point-pour technique: slow drips targeting only the center of the bed, never touching the filter walls. Produces a rich, full-bodied cup. Ratio 1:15 Time 3:00
- 03 Kyoto byKurasu Kurasu Kyoto's Kono Meimon recipe. Six small pours with toothpick stir for a rich, complex cup. Classic kissaten-inspired method. Ratio 1:15 Time 3:00
- 04 Classic byKono The Kono Meimon dripper: Japanese pour-over tradition with ribs only at the bottom for controlled flow. Ratio 1:15 Time 4:00
- 05 Competition byKono High extraction competition recipe for the Kono Meimon. Ratio 1:16.7 Time 3:30
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