I have been working with the KONE all week. I am trying to find the most consistent cup based on pouring techniques. I will describe what is working best for me. Here, I am working with 64 grams of coffee, ending with 32 oz of coffee. Pourover/drip grind.
Pre-heat all equipment.
Put coffee into the KONE
Use two fingers to make a deep indentation, about 2" deep
Bloom the coffee with about 2-3 ounces of water - all crust is moistened
Wait 20-30 seconds
Recommence with a 196* water
Stay tight
Stay central
Continuous pour
Keep coffee cresting
Total bloom/pour time: 2:30-2:40
Grounds end level, without the built-up side wash
I go out to 2/3rds of the diameter at most. I am finishing with the most consistent cups I have had with the KONE. Bit high on the grams but the cup is right there. I end up with some silt at the end but about 1/2 of the amount I experience with the Swiss Gold. I am going to work with this pour for about 10 days and see if I can continue to nail the cup. If I find success, I will see if MPrince will put the KONE up for review at CG.
B|Java