Crystal Eye Pulse

Timemore Crystal Eye Timemore by Timemore

Timemore's Crystal Eye guide offers this multi-pulse method to use the cone's staged rib structure and flow. Repeated additions refresh the slurry while managing bed depth, producing an extracted cup with balanced sweetness, clarity, and body.

1:16.7 Ratio

3:00 Total

15g Dose

93°C Temp

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Parameters

15 g
Coffee: 250 g
Water: 1:16.7
Ratio: 93 °C
Temp: 5 medium
Grind: 3:00
Total: ~250 ml
Yield

Grind · 5/10 · medium

FINE COARSE

Method

3:00 · total

Bloom 1 / 6
0:00

35s

Pour 40g in a spiral. Let it bloom.

+40g→ 40g Spiral 6.7g/s 6s 93°C
Pour 2 / 6
0:35

20s

Pour in a spiral to 90g.

+50g→ 90g Spiral 6.3g/s 8s
Pour 3 / 6
0:55

20s

Pour in a spiral to 140g.

+50g→ 140g Spiral 6.3g/s 8s
Pour 4 / 6
1:15

20s

Pour in a spiral to 195g.

+55g→ 195g Spiral 6.1g/s 9s
Pour 5 / 6
1:35

1m25s

Finish in a spiral to 250g.

+55g→ 250g Spiral 6.1g/s 9s
Done 6 / 6
3:00

Drawdown complete.

Notes

Keep pulse size and pour height consistent so each addition contributes similar agitation. Wait for the water level to fall without exposing the bed completely; if the final pulses drain much more slowly, coarsen the grind or pour more gently.

Original source

Recipe by Timemore, published at timemore.com.

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In the cup