Crystal Eye Light Roast

Timemore Crystal Eye Timemore by Timemore

Timemore's brewing guide tunes the Crystal Eye for light roasts with hotter water, a medium-fine grind, and five pulse pours. The method pursues high, even extraction and a cup with pronounced sweetness, vivid acidity, and transparent flavor.

1:16.7 Ratio

3:00 Total

15g Dose

95°C Temp

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Parameters

15 g
Coffee: 250 g
Water: 1:16.7
Ratio: 95 °C
Temp: 5 medium-fine
Grind: 3:00
Total: ~250 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

3:00 · total

Before you brew

1 Rinse the filter and preheat the brewer thoroughly with hot water.

Bloom 1 / 7
0:00

12s

Pour 50g in a spiral.

+50g→ 50g Spiral 6.3g/s 8s 95°C
Swirl 2 / 7
0:12

18s

Swirl gently until every ground is wet. Let it bloom.

5s
Pour 3 / 7
0:30

30s

Pour in a spiral to 100g.

+50g→ 100g Spiral 6.3g/s 8s
Pour 4 / 7
1:00

30s

Pour in a spiral to 150g.

+50g→ 150g Spiral 6.3g/s 8s
Pour 5 / 7
1:30

30s

Pour in a spiral to 200g.

+50g→ 200g Spiral 6.3g/s 8s
Pour 6 / 7
2:00

1m

Finish in a spiral to 250g.

+50g→ 250g Spiral 6.3g/s 8s
Done 7 / 7
3:00

Finish when the coffee stops dripping.

Notes

Preheat the glass and rinse the filter thoroughly before adding coffee. Keep the five pulses at 50g each, let the slurry settle slightly between them, and swirl gently after the bloom; grind coarser if later pulses begin to stall.

Original source

Recipe by Timemore, published at timemore.com.

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In the cup