The source attributes this Kōno recipe to Alvin Cheng. It uses 15 grams of medium-fine coffee and a final water weight of 240 grams, with attention to a low, gentle pouring position instead of filling the small dripper aggressively.
After rinsing the filter and adding coffee, bloom with 45 grams of water. At roughly 35 seconds, pour to 110 grams; around one minute ten, increase to 180 grams. Around one minute fifty-five, add the final water to reach 240 grams, including a gentle rinse-down of the bed's edge.
The suggested finish is about three and a half minutes. The source also emphasizes watching the slurry, so treat the clock as a reference rather than forcing every coffee to drain identically. Record the cup and adjust the grind thoughtfully before changing the entire pouring sequence.
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