Crystal Eye Single Pour
by Timemore for Timemore Crystal Eye original source (timemore.com)
Timemore's Crystal Eye guide includes this continuous single-pour method as a way to use the cone's controlled rib zones. A steady addition minimizes variables and aims for a balanced everyday cup with integrated sweetness, acidity, and body.
Before you start
You need
- Timemore Crystal Eye
- Scale
- Water at 93 °C (199 °F)
Notes from Timemore
After fully saturating the bloom, maintain one low, uninterrupted stream and keep the slurry height stable. Avoid circling onto bare paper, which increases bypass; use grind size to correct drawdown while preserving the same pour rate.
Steps · 3:00
5 steps · 2 poursTake it to the kitchen: point your iPhone camera here. If you have Gota, it opens in the app; if not, here, on your phone.
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Step 1 of 5, 0:00until 0:08 40 g
Bloom. Pour in a spiral to 40g (1.4 oz).
Spiral 5 g/s · 8s 93 °C
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Step 2 of 5, 0:12rest until 0:35
Swirl gently. Let it bloom.
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Step 3 of 5, 0:35until 1:15 250 g+210
Pour in a spiral to 250g (8.8 oz). Keep the spout close to the coffee bed and the stream off the filter. Keep the water level nearly constant throughout the pour.
Spiral 5.2 g/s · 40s
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Step 4 of 5, 1:20until 3:00
Swirl gently.
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Step 5 of 5, 3:00
Finish when the coffee stops dripping.
When it's done
It should finish dripping around 3:00. If not, change just one thing in the next cup:
- Past 3:40? Grind coarser
- Done before 2:20? Grind finer
- Bitter or dry? Coarser, or cooler water
- Sour and thin? Grind finer
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Step 1
40 g
+40 g add water
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