Japanese
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.
- Sweet
- Caramel
- Full-bodied
- Medium roast
- Dark roast
- Standard
- Intermediate
- Total
- 3:00
- Ratio
- 1:15
- Coffee
- 16 g
- Temp
- 90 °C
The Japanese recipe by Kurasu for the Kono Meimon uses 16 g of coffee and 240 g of water (1:15 ratio), at 90°C, with a target brew time of 3:00.
Parameters
- 16 g
- Coffee
- 240 g
- Water
- 1:15
- Ratio
- 90 °C
- Temp
- 4 medium fine
- Grind
- 3:00
- Total
- 1
- Servings
Method
-
0:00Bloom
Very slow drip-pour of 30g targeting dead center.
+30g 15s Slow -
0:45Pour
Thin stream to center only. Build to 100g.
+100g 30s Slow -
1:30Pour
Continue center-only pour to 180g.
+180g 25s Slow -
2:10Pour
Final pour to 240g. Still center only.
+240g 20s Slow -
3:00Done
Drawdown complete.
Notes
More Kono Meimon recipes
-
Kono Dark Roast — Ultra-Low
1:15by Kurasu
- Chocolate
- Caramel
Total 3:00 Temp 85°C -
Kyoto
1:15by Kurasu
- Caramel
- Nutty
Total 3:00 Temp 90°C -
Classic
1:15by Kono
- Sweet
- Caramel
Total 4:00 Temp 92°C -
Competition
1:16.7by Kono
- Balanced
- Sweet
Total 3:30 Temp 95°C -
Dark Roast — Standard
1:15by Kono
- Chocolate
- Caramel
Total 3:00 Temp 88°C
Other Misc pourover methods
More by Kurasu
-
Kissaten-Style
1:15Hario Woodneck
- Sweet
- Caramel
Total 3:30 Temp 93°C -
Kyoto
1:16Hario Woodneck
- Floral
- Fruity
Total 2:30 Temp 92°C -
Light Roast
1:16Hario Woodneck
- Floral
- Fruity
Total 2:45 Temp 92°C -
Japanese
1:15Kalita 101
- Balanced
- Sweet
Total 2:30 Temp 90°C -
Light Roast
1:16.7Kalita 101
- Floral
- Fruity
Total 2:45 Temp 96°C
Original source
Recipe by Kurasu, published at kurasu.kyoto.
Next step
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100g
+50g Add water