The Kono Dripper is a conical dripper that rivals the famous Hario V60. Since the V60’s introduction in 2004, many tend to recognize it as the “original” conical dripper.
While that already feels like a long time ago, did you know that cone-shaped brewers were already a thing back in 1973? It all started with Kono Coffee Syphon Company in Japan and their Drip Meijin brewing device. With some refinement over the years, this device has become what we now know as the Kono Dripper.
Here’s a detailed guide of how I brew with the Kono Dripper and what I like about it:
Recipe
- Dose (g): 12g
- Total amount (ml): 190
- Ratio: 1 : 15.8
- Filter size: 01
- Grind size: Medium – medium coarse
- Water temperature: 93°C / 195°F
- Pouring pattern (ml): 30ml bloom, 50ml x 1, 55ml x 2
- Pouring intervals: every 30 seconds (don’t let drain completely, leave 2-3cm above bed)
- Total time (minutes to seconds): 2:30-3:00
Important tip: Snug filter fit
Pre-wetting like how you normally would with a V60 will still create some air pockets. The best way is to fold your conical filter paper at the seams, place it in the Kono, and quickly fill up the dripper with tap water. The weight of the water should push the filter to fit properly.
Grind size
Referencing some common grinders, settings for the Kono Dripper would be:
- 1zPresso JX: 60 – 63 clicks
- Comandate C40: 20 – 21 Clicks
- Baratza Encore: 13 – 14
- Wilfa Uniform: 20 – 21
Tip: To meet your usual brew time on a V60, go at least 1-2 clicks up on your normal V60 grind settings.
Pouring pattern
My approach to the Kono dripper is no different from a common V60 recipe with four pours. I primarily adjust my grind size and let the dripper’s design do all the work.
Pour your coffee in. Add a divot and bloom with 30ml of water for 30s. Swirling the brewer at this stage is optional. I find that I am able to bloom well enough without having to swirl so I leave it at that.
After the bloom, pour 50ml (total now is 80ml on scale) in a spiral motion, starting at the center.
Pouring height would be between 1-2 inches from the rim of the dripper to manage agitation of the bed. Take advantage of the dripper’s design and do a quick rinse around the walls to reintegrate the coffee grounds. If your paper filter fits well, you won’t need to worry about bypass as much as you would with a V60.
Your next pour would be after 25 to 30 seconds. Ensure that it is not completely drained as you would want to retain some water and heat, which should help you extract more.
Follow the same pouring details but this time adding 55ml of water (total now is 135ml). No complicated explanation for pouring 5ml more than the 2nd pour. We are only trying to meet our target water amount without too many pours. You may swirl the Kono if you would like.
Repeat the same 55ml pour.
It’s safe to finish your brew between 2:30-3:00.
Coffees with notes of brown sugar, caramel, molasses and/or chocolate tend to taste more like that with a longer brew time (3:00 to 3:30), even extending to 4:00 on lighter roasts.
For brighter notes, brew times of 2:00 to 2:30 would typically do it. To achieve these, go another 1 to 2 clicks coarser than what I recommended earlier.
If you don’t want to change grind settings so much, you can experiment with pouring techniques that produce less agitation – like keeping the kettle as close as possible to the coffee bed without tilting too much.
Understanding the Kono Dripper
Flavor profile
The Kono Dripper produces brews that are sweet, but doesn’t mask acidity either. Compared to a V60, Kono brews are fuller and have more body but are also not as bright.
The Kono is designed to let the paper filter stick closely to the walls of the brewer. This eliminates bypass which can lead to a watery cup. And worse, inconsistent brews. At the same time, this facilitates better extraction of sweetness and body throughout the brew.
Flow rate
Conical brewers are known to have a fast flow rate. Meaning water goes through the coffee fast compared to other types of filter brewers.
Like other cone drippers, the Kono enjoys a faster flow rate. But, in the world of cone brewers, the Kono is on the slower side.
This is the drawback of having the paper filter fit snugly to the walls of the brewer. While this eliminates bypass and helps bring out more body, water can’t go through the coffee as fast as other drippers. And because there’s less room for the paper filter to breathe this can sometimes cause clogging.
Different Versions
There are 3 different versions of the Kono Dripper:
- Kono Meimon (standard ribs)
- Kono Classic (longest ribs)
- Konos (shortest ribs)
I mainly use the recipe above with the Kono Meimon. But it can easily be applied to the other versions with little to no tweaking.
The big difference among the three lies within the size of the inner ribs – which can change how much bypass you’re getting. You can choose one version over another depending on how large your doses are and what roast profiles you like.
I tend to use the Kono Classic with larger brews or with darker roasts as the longer ribs allow for more partial bypass to create a subtler brew. Likewise, the shorter ribs on the Konos create the least bypass and work well with lighter roasts so you can extract every bit of flavor.
Material
The Kono is only made from a heat-resistant resin. Its thermal capacity is similar to plastic, making it great for regulating the temperature of the brew without having to do a lot of preheating like you normally would on a glass or ceramic brewer.
The only downside of Kono drippers being made out of this material is that they have a tendency to crack when brewing over 90°C / 194°F. Despite this, however, it’s still a sturdy brewing device overall.
Final thoughts
The main benefit of using a Kono Dripper is that it allows very minimal bypass. Pouring on the walls, whether by intention or by accident, will not allow water to “miss” the coffee powder as much as it would on a V60. This makes it much easier to get a more consistent cup.
The Kono is great for experimenting because it doesn’t require a very specific approach to brewing. Whether you’re doing one pour after your bloom or a series of pours, you can still get a tasty cup. Its consistency and open-approach to brewing also make it great for beginners who are still developing their pouring technique.
Lastly, it’s a great dripper for increasing brew time. Remember more contact time = more extraction. I’ve noticed many try to adjust their grind size to meet a target brew time (finer setting for longer, coarser for shorter). The issue with going finer is that it may cause more bypass with other drippers. Because the Kono’s ribs are only at the bottom, there is less risk of bypass and you can extend your brew as desired.
Bonus:
You can use wave filters too and brew it like a plastic origami with slightly more air flow.
About the Author
Sam Adarve
Sam is a home brewer and specialty coffee enthusiast. He is the runner-up of the 2021 Philippine Aeropress Competition.
