Fixed Dilution

Timemore Crystal Eye Timemore by Andrew & Serena

Andrew & Serena close their Coffee Omakase series with a Japanese iced built around a number rather than a feeling: a single large cube goes in the server and only part of it is allowed to melt. The brew runs short and concentrated over the ice, and the ice comes out the moment the target dilution is reached.

1:9.4 Ratio

2:35 Total

16g Dose

91.5°C Temp

Not a timer. Your barista. It guides every pour live, learns from each cup and tells you what to change to nail the next one — with a tasting journal, bean and grinder tracking. Start brew

Free iOS No signup 1015 recipes by 127 baristas

Parameters

16 g
Coffee: 150 g
Water: 1:9.4
Ratio: 91.5 °C
Temp: 5 medium
Grind: 100 g
Ice: 2:35
Total: ~250 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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

Method

2:35 · total

Before you brew

1 Add 100g of ice to the server

Bloom 1 / 5
0:00

40s

Pour 40g in a spiral.

+40g→ 40g Spiral 4g/s 10s 91.5°C
Pour 2 / 5
0:40

30s

Pour in a spiral to 100g.

+60g→ 100g Spiral 4g/s 15s
Pour 3 / 5
1:10

1m20s

Finish in a spiral to 150g.

+50g→ 150g Spiral 3.8g/s 13s
Prepare 4 / 5
2:30

5s

Remove the upper chamber.
Done 5 / 5
2:35

Drawdown complete.

Notes

Weigh the cube before brewing — the recipe is written for 100g and aims to melt 70% of it, so a lighter cube dilutes too far and a heavier one leaves the cup thin. Lift the remaining ice out as soon as the drawdown finishes; leaving it in keeps diluting past the target and flattens the finish. Water sits just under boiling to compensate for the short contact, and the grind stays medium so the concentrate does not stall.

Original source

Recipe by Andrew & Serena, published at instagram.com.

Open in app

By

Andrew & Serena

4 recipes

In the cup