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Kyoto

by Kurasu Kono Meimon

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

  • Caramel
  • Nutty
  • Medium-bodied
  • Medium roast
  • Dark roast
  • Standard
  • Intermediate
Total
3:00
Ratio
1:15
Coffee
16 g
Temp
90 °C

The Kyoto 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
5 medium
Grind
3:00
Total
1
Servings
Grind · 5/10 · medium
FINE COARSE

Method

3:00 · total
  1. 0:00
    Bloom

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

    +40g 10s Center
  2. 0:35
    Pour

    Pour 40g to 80g. Rest 15 seconds.

    +80g 10s Center
  3. 0:55
    Pour

    Pour 40g to 120g. Rest 15 seconds.

    +120g 10s Center
  4. 1:15
    Pour

    Pour 40g to 160g. Rest 15 seconds.

    +160g 10s Center
  5. 1:35
    Pour

    Pour 40g to 200g. Rest 15 seconds.

    +200g 10s Center
  6. 1:55
    Pour

    Final 40g pour to 240g.

    +240g 10s Center
  7. 3:00
    Done

    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.

More Kono Meimon recipes

See all Kono Meimon recipes →

Other Misc pourover methods

More by Kurasu

View all recipes by Kurasu →

Original source

Recipe by Kurasu, published at kurasu.kyoto.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
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