Skip to content
Now reading Japanese

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
Grind · 4/10 · fine-medium
FINE COARSE

Method

3:00 · total
  1. 0:00
    Bloom

    Very slow drip-pour of 30g targeting dead center.

    +30g 15s Slow
  2. 0:45
    Pour

    Thin stream to center only. Build to 100g.

    +100g 30s Slow
  3. 1:30
    Pour

    Continue center-only pour to 180g.

    +180g 25s Slow
  4. 2:10
    Pour

    Final pour to 240g. Still center only.

    +240g 20s Slow
  5. 3:00
    Done

    Drawdown complete.

Notes

The Kono dripper has fewer ribs that only reach halfway up, creating a seal between the filter and the walls in the upper half. This forces water down through the center of the bed. The traditional technique uses a thin, slow stream targeting only the center. Never pour on the walls. Lower temperature preserves the characteristic Kono sweetness.

More Kono Meimon recipes

See all Kono Meimon recipes →

Other Misc pourover methods

Original source

Recipe by Kurasu, published at kurasu.kyoto.

Next step

Let Gota run the timer.

Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

The app

The timer.
The log.
The library.

Every recipe in this collection opens with step-by-step timer guidance in the Gota Coffee App for iPhone — fully offline, free on the App Store.

Download on the App Store
Google Play Coming soon

iOS · Android

V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
Open in Gota