Crystal Eye Iced

Timemore Crystal Eye Timemore by Timemore

Timemore's Crystal Eye guide applies flash chilling to the cone, brewing a concentrated extraction straight onto ice. The method uses the brewer's structured drawdown to target a refreshing cup with retained aroma, lively acidity, and clean dilution.

1:10 Ratio

2:30 Total

18g Dose

96°C Temp

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Parameters

18 g
Coffee: 180 g
Water: 1:10
Ratio: 96 °C
Temp: 4 medium-fine
Grind: 99 g
Ice: 2:30
Total: ~280 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

2:30 · total

Before you brew

1 Add 99g of ice to the server

Bloom 1 / 5
0:00

9s

Pour in a spiral to 34g.

+34g→ 34g Spiral 6.8g/s 5s 96°C
Swirl 2 / 5
0:09

26s

Swirl gently. Let it bloom.
Pour 3 / 5
0:35

20s

Pour in a spiral to 99g.

+65g→ 99g Spiral 6.5g/s 10s
Pour 4 / 5
0:55

1m35s

Pour in a spiral to 180g.

+81g→ 180g Spiral 6.8g/s 12s
Done 5 / 5
2:30

Finish when the coffee stops dripping.

Notes

Place 99g in the server before brewing and swirl immediately after drawdown to finish melting and mixing it evenly. Dial finer than the hot version to compensate for less brew water, but coarsen if the concentrated brew tastes drying.

Original source

Recipe by Timemore, published at timemore.com.

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