Competition

Kono Meimon Misc pourover by Kono

Kono's competition-style Meimon recipe intensifies extraction while retaining the brewer's disciplined center pour. A finer grind and controlled flow are used to chase pronounced sweetness, layered flavor, and a polished, high-clarity cup.

1:16.7 Ratio

3:30 Total

15g Dose

95°C Temp

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Parameters

15 g
Coffee: 250 g
Water: 1:16.7
Ratio: 95 °C
Temp: 4 medium-fine
Grind: 3:30
Total: ~250 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

What is 4/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

3:30 · total

Bloom 1 / 5
0:00

35s

Pour in the centre to 40g. Keep the spout close to the coffee bed. Let it bloom.

+40g→ 40g Center pour 5.7g/s 7s 95°C
Pour 2 / 5
0:35

25s

Pour in the centre to 130g. Keep the spout close to the coffee bed.

+90g→ 130g Center pour 6g/s 15s
Pour 3 / 5
1:00

20s

Pour in the centre to 200g. Keep the spout close to the coffee bed.

+70g→ 200g Center pour 5.8g/s 12s
Pour 4 / 5
1:20

2m10s

Pour in the centre to 250g. Keep the spout close to the coffee bed.

+50g→ 250g Center pour 6.3g/s 8s
Done 5 / 5
3:30

Finish when the coffee stops dripping.

Notes

Tighten the grind only enough to raise extraction without choking the narrow central path. Keep the kettle stream precise and low; if the cup becomes drying, coarsen slightly instead of widening the pour onto the filter.

Original source

Recipe by Kono, published at kfrst.com.

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