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

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Method

2:30 · total

Pour 1 / 5
0:00

1m

Pour 40g over the centre of the bed.

+40g→ 40g Center pour 0.7g/s 1m 87°C
Pour 2 / 5
1:00

40s

Pour in a spiral to 150g.

+110g→ 150g Spiral 2.8g/s 40s
Pour 3 / 5
1:40

45s

Finish in a spiral to 225g.

+75g→ 225g Spiral 3.8g/s 20s
Prepare 4 / 5
2:25

5s

Lift the dripper off once you have the volume you want.
Done 5 / 5
2:30

Drawdown complete.

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. Second pour rhythm — small circular motions from center outward: when the foam rises, pause; resume when the center indents; gradually increase the pour volume.

Original source

Recipe by Kono, published at kfrm.com.

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Kono

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In the cup