Point Pour

Kono Meimon Misc pourover by Kono

Kono's traditional Meimon point-pour technique confines water to the center instead of rinsing the cone walls. Working with the brewer's short ribs and paper seal, it targets concentrated sweetness, controlled body, and notable clarity.

1:16.7 Ratio

3:15 Total

15g Dose

93°C Temp

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Parameters

15 g
Coffee: 250 g
Water: 1:16.7
Ratio: 93 °C
Temp: 5 medium
Grind: 3:15
Total: ~250 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

3:15 · 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 5g/s 8s 93°C
Pour 2 / 5
0:35

30s

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

+90g→ 130g Center pour 5g/s 18s
Pour 3 / 5
1:05

25s

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

+70g→ 200g Center pour 4.7g/s 15s
Pour 4 / 5
1:30

1m45s

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

+50g→ 250g Center pour 5g/s 10s
Done 5 / 5
3:15

Finish when the coffee stops dripping.

Notes

Use a narrow, low stream and hold it over the center of the bed throughout. Keep water off the paper wall so it must travel through coffee; if the center craters deeply, reduce the pour rate rather than widening the circles.

Original source

Recipe by Kono, published at kfrst.com.

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