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Sharing the parameters and steps of Japanese brewing Kono style drip method! How to make Japanese deep-roasted coffee?

Published: 2026-05-17 Author:

Last Updated: 2026/05/17, As we all know, in many cases, even if we use the same plan for brewing, the taste of the brewed coffee will be different when brewing coffee beans for different periods of time. The main reason for this is that the state of the bean is changing all the time, its own carbon dioxide,

As we all know, in many cases, even if we use the same plan for brewing, the taste of the brewed coffee will be different when brewing coffee beans for different periods of time. The main reason for this is that the state of beans is changing all the time. Its own carbon dioxide and aroma substances will continue to be lost due to their volatility. Therefore, the coffee we brew will always be caused by the different state of beans. Make a difference.

And there are some brewing solutions that can narrow the gap in brewed coffee! Even very fresh coffee beans, we can use these solutions to brew them to produce the same effect as the coffee beans have been cured. What plan is that? It's-Japanese brewing! In the early days, the Japanese also suffered from this problem when making coffee. They found that the carbon dioxide content of fresh coffee beans was huge, which would affect extraction, resulting in a very different coffee from the coffee brewed when the coffee beans were raised. As a result, they have invented many brewing solutions that can reduce the impact of carbon dioxide, so that even fresh coffee beans can brew an excellent cup of delicious coffee.

So what Qianjie wants to share today is one of these classics of Japanese brewing-Kono style hand-brewing method. People may feel unfamiliar when talking about Kono Stream, because they are more exposed to its other alias-the drip method. That's right! It is the Japanese brewing method that uses water drops instead of water columns to extract coffee, which is very ornamental.

The reason why Kono Drip-Drop Method is also called Kono Stream is because this school was founded by the Kono family. The Kono family is the one that founded the Japanese Kono brand. They like mellow coffee made with siphon pots and flannel filter cloth very much, so they later developed Kono around how to make the brewed coffee more mellow. Filter cup. Of course, the drip method was also born around this idea.

The drip method has three purposes: to reduce the impact of carbon dioxide on extraction, improve the mellow degree of coffee, and reduce the probability of over-extraction of coffee. In order to achieve these three goals, the drip method first limits the amount of water used for extraction to avoid the risk of over-extraction of coffee; then extracts with water droplets instead of water column, in order to fully exhaust coffee; wait until the exhaust is complete, then use large water flow to dissolve a large amount of flavor substances in coffee, and finally dilute the concentration of coffee through bypass, a cup of mellow, not bitter coffee is made.

It can be seen that in theory it is very simple, but this brewing method has a difficulty, that is, it needs to let hot water extract coffee drop by drop in the form of water droplets, so it needs to have a certain proficiency. But it won't be very difficult ~ Then let's share the specific steps and parameters of the drip method from the front street ~

The coffee beans used in this brewing and sharing are PWN Gold Mantenin in Front Street. Since the coffee beans ordered and delivered in Taobao Tmall flagship store in Front Street are freshly roasted within five days, the beans will be rich in carbon dioxide, which is suitable for this sharing. The parameters used for extraction are as follows: the amount of powder used is 20g, the ratio of powder to water is 1:10, the grinding degree is 65% to 70% of the sieve rate of No. 20, the brewing water temperature is 86°C, and the filter cup Kono is matched.

When using the drip method to brew coffee, the filter paper does not need to be wetted because it can serve as a signal to stop dripping. As previously introduced by Qianjie, the drip method is mainly divided into two parts, one is to inject water with a drop of water, and the other is to brew with a large water flow. However, the node at which the drip ends does not depend on the time or the liquid weight. As long as all the coffee powder is wetted, the water flow can be switched to brew coffee. Filter paper that has not been wetted will become "yellow" when it absorbs coffee liquid during brewing. Mr. Kono, who invented the drip method, believes that this is the best proof that all coffee powder has been wetted. So when we see that the filter paper is completely dyed yellow by the coffee liquor, we can switch the water flow to brew coffee.

So first, we wet the powder bed with water drops drop by drop. It can be injected around circles, around small circles, or in the form of fixed-point injection.

When the filter paper was completely stained with the yellow color of coffee liquor, we began to switch the water injection method. Divide all the remaining hot water into multiple sections and inject it into each section until the water level is just level with the height of the powder bed. Then wait for all the coffee liquor to flow out, and then inject the next section of hot water until all the sections are filled.

When all the coffee liquor is filtered out, we can add appropriate amount of hot water to dilute the coffee liquor according to our preferences, making the coffee better to the entrance. Then the total amount of hot water injected into the front street here is 80ml, and the concentration will be slightly higher. The Qianjie PWN Gold Mantelin made in this way is very delicious! The taste is very mellow, the taste is very balanced, and the aroma is very obvious. You can obviously taste the flavors of chocolate, caramel, and spices. Then there is a strong sweetness, the aftertaste is very long-lasting and very delicious!

So you can know that even fresh coffee beans can be brewed with a specific method. Of course, this will be quite troublesome. If it is too troublesome, you can also improve it by refreshing the powder. However, those who have not tried the drip method can also try it. After all, it is indeed a very fun way to cook ~

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FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。