Japanese Point Drip

Kono Meimon Misc pourover by Kono

Traditional Kono point-drip method. Drop-by-drop pour at center creates a rich, concentrated cup without harsh bitterness.

1:15 Ratio

2:30 Total

15g Dose

87°C Temp

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Parameters

15 g
Coffee: 225 g
Water: 1:15
Ratio: 87 °C
Temp: 6 medium-coarse
Grind: 2:30
Total: ~230 ml
Yield

Grind · 6/10 · medium

FINE COARSE

Method

2:30 · total

Pour 1 / 4
0:00

Point drip: drip water drop-by-drop onto the center of the coffee bed. Continue until first drops appear in the server below.

+40g→ 40g Center pour 60s
Pour 2 / 4
1:00

Continue pouring in small circular motions from center outward. When foam rises, pause. Resume when center indents. Gradually increase pour volume.

+110g→ 150g Spiral 40s
Pour 3 / 4
1:40

Pour more generously to fill the dripper.

+75g→ 225g Spiral 20s
Done 4 / 4
2:30

Remove dripper before all foam falls into the server.

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.

Original source

Recipe by Kono, published at kfrm.com.

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Kono

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In the cup