Single Pour with Swirl

Timemore Crystal Eye Timemore by Basic Barista

Basic Barista's method for the Crystal Eye size 02 uses a swirled bloom followed by one continuous pour. It combines simple handling with the cone's spiral ribs to promote full saturation and an even extraction, targeting a sweet, balanced cup.

1:16.4 Ratio

2:53 Total

22g Dose

92°C Temp

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Parameters

22 g
Coffee: 360 g
Water: 1:16.4
Ratio: 92 °C
Temp: 5 medium
Grind: 2:53
Total: ~360 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

2:53 · total

Bloom 1 / 4
0:00

14s

Pour in a spiral to 70g.

+70g→ 70g Spiral 6.4g/s 11s 92°C
Swirl 2 / 4
0:14

39s

Swirl gently until every ground is wet. Let it bloom.
Pour 3 / 4
0:53

2m

Pour in a spiral to 360g. Keep the stream over the coffee bed and off the filter. Keep the water level nearly constant throughout the pour.

+290g→ 360g Spiral 6.4g/s 45s
Done 4 / 4
2:53

Finish when the coffee stops dripping.

Notes

Swirl only enough to wet the bloom uniformly, then let the continuous pour provide the remaining agitation. Keep water away from the upper paper and hold a stable slurry level; adjust grind if drawdown misses the desired pace.

Original source

Recipe by Basic Barista, published at basicbarista.com.au.

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