Official

Kono Meimon Misc pourover by Project Barista

Project Barista's Kono Meimon recipe divides extraction across four gentle pours. Combined with the cone's partial ribs and sealed upper wall, the measured rhythm is intended to build a sweet, full-bodied single cup with clean definition.

1:15.8 Ratio

2:45 Total

12g Dose

93°C Temp

Not a timer. Your barista. It guides every pour live, learns from each cup and tells you what to change to nail the next one — with a tasting journal, bean and grinder tracking. Start brew

Free iOS No signup 1061 recipes by 146 baristas

Parameters

12 g
Coffee: 190 g
Water: 1:15.8
Ratio: 93 °C
Temp: 5 medium
Grind: 2:45
Total: ~190 ml
Yield

Grind · 5/10 · medium

FINE COARSE

What is 5/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

2:45 · total

Before you brew

1 Fold the filter seam, fit it in the brewer and fill it briefly with water so it seats snugly.
2 Shape the dry coffee bed with a small well in the centre.

Bloom 1 / 5
0:00

30s

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

+30g→ 30g Center pour 3g/s 10s 93°C
Pour 2 / 5
0:30

30s

Pour 50g to 80g in an outward spiral.

+50g→ 80g Spiral outward 3.3g/s 15s
Pour 3 / 5
1:00

30s

Wait until the previous pour has almost drained. Pour 55g to 135g in an outward spiral.

+55g→ 135g Spiral outward 3.7g/s 15s
Pour 4 / 5
1:30

1m15s

Wait until the previous pour has almost drained. Pour the final 55g to 190g in an outward spiral.

+55g→ 190g Spiral outward 3.7g/s 15s
Done 5 / 5
2:45

Finish when the coffee stops dripping.

Notes

Set the grinder 1 click to 2 click coarser than a comparable V60 brew and fold the filter seams for a snug fit. Avoid swirling; watch slurry height between pours and coarsen further if it stops falling evenly.

Original source

Recipe by Project Barista, published at projectbarista.com.

Community