Maximum Extraction
by Lance Hedrick for Tricolate original source (youtube.com)
Lance Hedrick's maximum-extraction Tricolate recipe combines a long bloom with staged, gentle main pours. Fresh solvent reaches the bed progressively, seeking a delicate, clean cup with exceptional extraction rather than diluted flavor.
Before you start
You need
- Tricolate
- WDT tool
- Scale
- Water at 100 °C (212 °F)
Prepare
- Rinse the filter.
- Add 15g (0.5 oz) of coffee and level the bed with a WDT tool.
- Fit the dispersion screen over the bed.
Notes from Lance Hedrick
Pre-wet the paper and use only blunt, fine WDT needles so the filter is not punctured. Pour through the dispersion disc, swirl just enough to level after each addition, and treat a brew beyond 10 min as stalled. For darker coffee, reduce heat and consider omitting the final pour.
Steps · 6:00
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Step 1 of 7, 0:00until 0:08 45 g
Bloom. Pour 45g (1.6 oz). Pour through the dispersion screen.
5.6 g/s · 8s 100 °C
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Step 2 of 7, 0:12rest until 2:00
Swirl gently. Let it bloom.
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Step 3 of 7, 2:00until 2:28 187 g+142
Pour 142g (5 oz) in concentric rings to 187g (6.6 oz). Pour through the dispersion screen. Keep the pour gentle.
Rings 5.1 g/s · 28s
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Step 4 of 7, 2:32until 4:00
Swirl gently to settle the bed flat.
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Step 5 of 7, 4:00until 4:29 330 g+143
Wait until the water is close to the coffee bed without exposing it. Pour the final 143g (5 oz) in concentric rings to 330g (11.6 oz). Pour through the dispersion screen. Keep the pour gentle.
Rings 4.9 g/s · 29s
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Step 6 of 7, 4:33until 6:00
Swirl gently to settle the bed flat.
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Step 7 of 7, 6:00
Finish when the coffee stops dripping.
When it's done
It should finish dripping around 6:00. If not, change just one thing in the next cup:
- Past 7:10? Grind coarser
- Done before 4:50? Grind finer
- Bitter or dry? Coarser, or cooler water
- Sour and thin? Grind finer
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Step 3
187 g
+142 g add water
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