Kono Dark Roast — Ultra-Low

Kono Meimon Misc pourover by Kurasu

Kurasu's brewing guide takes the Kono Meimon especially gentle for dark-roasted coffee, combining coarse grounds, center pouring, and 85°C water. It seeks chocolate-like body with smooth sweetness rather than bitterness or ash.

1:15 Ratio

3:00 Total

16g Dose

85°C Temp

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Parameters

16 g
Coffee: 240 g
Water: 1:15
Ratio: 85 °C
Temp: 7 coarse
Grind: 3:00
Total: ~240 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

Method

3:00 · total

Bloom 1 / 4
0:00

45s

Pour 30g over the centre of the bed. Let it bloom.

+30g→ 30g Center pour 3g/s 10s 85°C
Pour 2 / 4
0:45

45s

Pour over the centre of the bed to 120g.

+90g→ 120g Center pour 3g/s 30s
Pour 3 / 4
1:30

1m30s

Finish over the centre of the bed to 240g.

+120g→ 240g Center pour 3g/s 40s
Done 4 / 4
3:00

Drawdown complete.

Notes

Keep the stream low and centered to minimize agitation and preserve the filter's seal against the cone. If the cup tastes hollow, grind slightly finer before adding agitation; if smoky dryness remains, move coarser and shorten contact.

Original source

Recipe by Kurasu, published at kurasu.kyoto.

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Kurasu

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In the cup