Start by weighing the coffee and water.
In paper-filter brewing, water passes through the grounds and carries dissolved coffee into the cup. Keeping grind, water amount and pouring consistent makes brews easier to compare.
These are KUMONO practice settings for medium-fine grounds and a cone dripper, not a standard prescribed by the book. The 240g is total brewing water, not beverage yield; rinse water is separate.
Four steps to brew a cup.
Prepare the equipment
Fit the correct filter, rinse it and discard the rinse water. Use a heatproof server of at least 300ml. Add and level 15g of grounds, then tare the scale.
Wet all the grounds
Start the timer and pour 40g of water across the grounds, leaving no dry patches. Wait until 30 seconds from the first pour.
Continue in two pours
From 0:30, add 100g to reach 140g total. Around 1:05, add another 100g and stop at 240g total. Do not tare between pours; pour a thin stream in small circles.
Mix and taste
Remove the dripper after draining, swirl the server and pour into a warm cup. A practice guide is 2:20–3:00. Record the actual time and taste, then change just one variable next time.
Books and supporting sources
Brewing and equipment basics are explained in our own words using the openly readable book above. Historical medical, hygiene and equipment recommendations are not adopted.
Sources checked: November 6, 2026. Illustrations are explanatory images.