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Now reading Japanese Point Drip

Japanese Point Drip

Traditional Kono point-drip method. Drop-by-drop pour at center creates a rich, concentrated cup without harsh bitterness.

  • Chocolate
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Total
2:30
Ratio
1:15
Coffee
15 g
Temp
87 °C

The Japanese Point Drip recipe by Kono for the Kono Meimon uses 15 g of coffee and 225 g of water (1:15 ratio), at 87°C, with a target brew time of 2:30.

Parameters

15 g
Coffee
225 g
Water
1:15
Ratio
87 °C
Temp
6 medium coarse
Grind
2:30
Total
1
Servings
Grind · 6/10 · medium
FINE COARSE

Method

2:30 · total
  1. 0:00
    Pour

    Point drip: drip water drop-by-drop onto the center of the coffee bed. Continue until first drops appear in the server below.

    +40g 60s Slow
  2. 1:00
    Pour

    Continue pouring in small circular motions from center outward. When foam rises, pause. Resume when center indents. Gradually increase pour volume.

    +150g 40s Circular
  3. 1:40
    Pour

    Pour more generously to fill the dripper.

    +225g 20s Circular
  4. 2:30
    Done

    Remove dripper before all foam falls into the server.

Notes

Requires a precision kettle for the point-drip technique. No traditional bloom phase — drip water drop-by-drop onto center until first drops appear in server. Remove dripper before all foam falls into server. Kono's short ribs prevent foam bypass.

More Kono Meimon recipes

See all Kono Meimon recipes →

Other Misc pourover methods

Original source

Recipe by Kono, published at kfrm.com.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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