Wendelien van Voorhout Kono Dripper Pouring

Wendelien van Voorhout's technique for the Kono dripper, emphasizing even extraction and balanced flavor development.

BeanEthiopia Yirgacheffe Washed
Roastlight
MethodPour-over
Water Temp93°C
Coffee Dose18g
Total Water300ml
Total Time195s

Flavor Profile

bitterness
1
body
4
aroma
5
acidity
4
sweetness
5

Step-by-Step

  1. Blooming (45s) · 50g
    Evenly saturate the coffee grounds to release CO₂ and activate flavor compounds.
  2. Main Extraction (45s) · 100g
    Pour remaining water to extract target compounds, controlling draw-down rate to finish.
  3. Main Extraction (50s) · 100g
    Pour remaining water to extract target compounds, controlling draw-down rate to finish.
  4. Main Extraction (55s) · 50g
    Pour remaining water to extract target compounds, controlling draw-down rate to finish.

cocipe

Recipe guide for the perfect harmony of coffee...