Dark Roast — Standard

Kono Meimon Misc pourover by Kono

Kono's standard dark-roast method for the Meimon pairs restrained extraction with its center-focused flow and partial rib structure. The goal is a smooth, substantial cup that preserves roast sweetness while avoiding bitter, smoky edges.

1:15 Ratio

3:00 Total

16g Dose

88°C Temp

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Parameters

16 g
Coffee: 240 g
Water: 1:15
Ratio: 88 °C
Temp: 7 medium-coarse
Grind: 3:00
Total: ~240 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

3:00 · total

Bloom 1 / 4
0:00

35s

Pour in the centre to 30g. Let it bloom.

+30g→ 30g Center pour 5g/s 6s 88°C
Pour 2 / 4
0:35

30s

Pour in the centre to 130g.

+100g→ 130g Center pour 5g/s 20s
Pour 3 / 4
1:05

1m55s

Pour in the centre to 240g.

+110g→ 240g Center pour 5.5g/s 20s
Done 4 / 4
3:00

Finish when the coffee stops dripping.

Notes

Maintain a gentle point pour so the paper stays sealed against the unribbed wall. The brewer already slows drainage, so favor a coarse grind and minimal agitation; coarsen again if the aftertaste becomes dry or ashy.

Original source

Recipe by Kono, published at kfrst.com.

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