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- 01 Japanese Kono Meimon Kurasu Ratio 1:15 Time 3:00 Dose 16g 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 Dose 16g
- 02 Kyoto Kono Meimon Kurasu Ratio 1:15 Time 3:00 Dose 16g 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 Dose 16g
- 03 Competition Kono Meimon Kono Ratio 1:16.7 Time 3:30 Dose 15g High extraction competition recipe for the Kono Meimon. Ratio 1:16.7 Time 3:30 Dose 15g
- 04 Point Pour Kono Meimon Kono Ratio 1:16.7 Time 3:15 Dose 15g Traditional Kono point-pour method. Center only, never touching the walls. Ratio 1:16.7 Time 3:15 Dose 15g
- 05 Japanese Point Drip Kono Meimon Kono Ratio 1:15 Time 2:30 Dose 15g Traditional Kono point-drip method. Drop-by-drop pour at center creates a rich, concentrated cup without harsh bitterness. Ratio 1:15 Time 2:30 Dose 15g
- 06 Official Kono Meimon Project Barista Ratio 1:15.8 Time 2:45 Dose 12g Project Barista's Kono Meimon recipe. Four gentle pours for a sweet, full-bodied single cup. Ratio 1:15.8 Time 2:45 Dose 12g
- 07 Everyday Solo Mazelab Ratio 1:16 Time 2:30 Dose 15g Mazelab's café house method from Prague (Jackie Tran's roastery) for the Solo — an everyday 1:16 that leans on the Solo's fast flat bed and aims for balance, complexity and smoothness. Ratio 1:16 Time 2:30 Dose 15g
- 08 Small Dose Solo Jackie Tran Ratio 1:15 Time 2:10 Dose 8g Jackie Tran's small-dose method for his Solo dripper — 8g for expensive coffees like Geisha. Buy a 20g tube, brew 8g and cup the rest: two ways to experience the same coffee. The structure doesn't change from a full dose — soak everything, build through the middle, finish gently — only the dose shrinks. Ratio 1:15 Time 2:10 Dose 8g