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Kono Meimon

Kyoto

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Kono Meimon Misc pourover by Kurasu

Kurasu Kyoto's Kono Meimon recipe. Six small pours with toothpick stir for a rich, complex cup. Classic kissaten-inspired method.

1:15 Ratio
3:00 Total
16g Dose
90°C Temp
Not a timer. Your barista. It guides every pour live, learns from each cup and tells you what to change to nail the next one — with a tasting journal, bean and grinder tracking.

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Parameters

16 g
Coffee
240 g
Water
1:15
Ratio
90 °C
Temp
5 medium
Grind
3:00
Total
~240 ml
Yield
Grind · 5/10 · medium
FINE COARSE

Method

3:00 · total
  1. Bloom 1 / 7
    0:00

    Pour 40g in center. Stir with thin toothpick. Rest 35 seconds.

    +40g→ 40g Center pour 10s
  2. Pour 2 / 7
    0:35

    Pour 40g to 80g. Rest 15 seconds.

    +40g→ 80g Center pour 10s
  3. Pour 3 / 7
    0:55

    Pour 40g to 120g. Rest 15 seconds.

    +40g→ 120g Center pour 10s
  4. Pour 4 / 7
    1:15

    Pour 40g to 160g. Rest 15 seconds.

    +40g→ 160g Center pour 10s
  5. Pour 5 / 7
    1:35

    Pour 40g to 200g. Rest 15 seconds.

    +40g→ 200g Center pour 10s
  6. Pour 6 / 7
    1:55

    Final 40g pour to 240g.

    +40g→ 240g Center pour 10s
  7. Done 7 / 7
    3:00

    Drawdown complete.

Notes

Stir with a thin toothpick after the first pour — this is unique to Kurasu's technique. Six 40g pours with 10-15 second rests between each. Do not pour on the filter walls. Lower temperature preserves sweetness.

Original source

Recipe by Kurasu, published at kurasu.kyoto.

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Next step

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Start brew

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Bloom

0:00

40g

+80g add

10s
Bloom · 1/7 0:00