Japanese

Kono Meimon Misc pourover by Kurasu

Traditional Japanese Kono Meimon method, following Kurasu Kyoto's brewing guide. A patient, slow centre pour that plays to the Kono's strengths — a rich, full-bodied, syrupy cup with pronounced sweetness.

1:15 Ratio

3:00 Total

16g Dose

90°C Temp

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Parameters

16 g
Coffee: 240 g
Water: 1:15
Ratio: 90 °C
Temp: 4 medium-fine
Grind: 3:00
Total: ~240 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

3:00 · total

Bloom 1 / 5
0:00

45s

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

+30g→ 30g Center pour 2.5g/s 12s 90°C
Pour 2 / 5
0:45

45s

Pour over the centre of the bed to 100g.

+70g→ 100g Center pour 2.5g/s 28s
Pour 3 / 5
1:30

40s

Pour over the centre of the bed to 180g.

+80g→ 180g Center pour 2.5g/s 32s
Pour 4 / 5
2:10

50s

Finish over the centre of the bed to 240g.

+60g→ 240g Center pour 2.5g/s 24s
Done 5 / 5
3:00

Drawdown complete.

Notes

Keep the stream thin and aimed only at the centre of the bed — the water must never touch the filter walls, forcing everything to draw down through the middle. Keep the water on the cooler side to preserve the Kono's characteristic sweetness.

Original source

Recipe by Kurasu, published at kurasu.kyoto.

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Kurasu

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In the cup