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Timemore Crystal Eye

High Temp

Timemore Crystal Eye Timemore by Green Plantation

Green Plantation's Crystal Eye method uses near-boiling water to increase extraction in the moderately flowing cone. Created for light-roast coffee, it seeks a sweet, expressive cup with clear acidity rather than muted or underdeveloped flavors.

1:16 Ratio
3:15 Total
26g Dose
98°C Temp
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Parameters

26 g
Coffee
415 g
Water
1:16
Ratio
98 °C
Temp
5 medium
Grind
3:15
Total
~420 ml
Yield
Grind · 5/10 · medium
FINE COARSE

What is 5/10 on your Comandante C40 or 1Zpresso? Gota turns it into clicks

Method

3:15 · total

Before you brew

  1. 1 Preheat the brewer and serving vessel with hot water.
  1. Bloom 1 / 4
    0:00
    40s

    Pour 60g in a spiral. Let it bloom.

    +60g→ 60g Spiral 6.7g/s 9s 98°C
  2. Pour 2 / 4
    0:40
    50s

    Pour in a spiral to 250g.

    +190g→ 250g Spiral 6.8g/s 28s
  3. Pour 3 / 4
    1:30
    1m45s

    Finish in a spiral to 415g.

    +165g→ 415g Spiral 6.9g/s 24s
  4. Done 4 / 4
    3:15

    Finish when the coffee stops dripping.

Notes

Preheat the brewer and server so the high starting heat reaches the coffee bed. This approach suits dense, light roasts; if the cup becomes harsh, first grind slightly coarser or reduce agitation rather than making a large temperature change.

Original source

Recipe by Green Plantation, published at youtube.com.

More Timemore Crystal Eye recipes

See all Timemore Crystal Eye recipes
Cold

Fixed Dilution

by Andrew & Serena

1:9.4 Ratio
16g Coffee
150g Water
2:35 Total

Five Equal Pours

by Timemore

1:16.7 Ratio
15g Coffee
250g Water
3:00 Total

Crystal Eye Light Roast

by Timemore

1:16.7 Ratio
15g Coffee
250g Water
3:00 Total

Pour Over

by Timemore

1:16.1 Ratio
18g Coffee
290g Water
3:20 Total

Single Pour with Swirl

by Basic Barista

1:16.4 Ratio
22g Coffee
360g Water
2:53 Total

Other Timemore models

View all Timemore models

Next step

Let Gota run the timer.

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  • Audio and haptic cues per step
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Start brew

Free iOS No signup 1022 recipes by 130 baristas