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 70g in a spiral.

+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

Finish in a spiral to 360g.

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

Drawdown complete.

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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Basic Barista

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