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Maximum Extraction

by Lance Hedrick Tricolate

Lance Hedrick's max-extraction Tricolate recipe at a 1:22 ratio. Fine grind, two-minute bloom and two gentle pours that bring fresh solvent to the bed for a clean, delicate cup with very high extraction efficiency.

  • Light-bodied
  • Light roast
  • Long
  • Beginner
Total
6:00
Ratio
1:22
Coffee
15 g
Temp
100 °C

The Maximum Extraction recipe by Lance Hedrick for the Tricolate uses 15 g of coffee and 330 g of water (1:22 ratio), at 100°C, with a target brew time of 6:00.

Parameters

15 g
Coffee
330 g
Water
1:22
Ratio
100 °C
Temp
3 fine
Grind
6:00
Total
1
Servings
Grind · 3/10 · fine
FINE COARSE

Method

6:00 · total
  1. 0:00
    Bloom

    Pour 45g (3× the dose) through the dispersion disc to fully saturate. Give one very small swirl — do not overdo it.

    +45g 6s Circular
  2. 2:00
    Pour

    First main pour: gentle slow circles up to 187g cumulative — about half of the remaining water. Brings fresh solvent to the bed. Small swirl after.

    +187g 25s Circular
  3. 4:00
    Pour

    Second main pour: continue with gentle circles up to 330g cumulative. Wait until the water column has dropped noticeably first, but leave a buffer over the bed. Small swirl to level.

    +330g 25s Circular
  4. 6:00
    Done

    Drawdown complete. Target around 6:00.

Notes

The Tricolate has no bypass — the bed itself acts as the filter, so the brew can be pushed to a 1:22 ratio without ending up watery. Wet the filter first. Light WDT with thin, non-sharp needles only — sharp ones can puncture the paper. The dispersion disc is essential: it showers the water and minimises agitation, keeping fines in the bed. Without one, use a Melodrip or a second AeroPress lid as a substitute. Splitting the post-bloom into two pours brings fresh solvent to the bed twice — a single pour saturates and loses solvent potential before the bed is fully extracted. Pour gently and slowly with a gooseneck. Small swirl after each pour to level the bed; do not overdo it (clogs the filter and stalls the brew). Right-off-boil water for light roasts; lower temperature (and consider skipping the second pour) for darker roasts. Expected TDS around 1.2–1.3 with a decent grinder. Past 10:00 the brew is stalled.

More Tricolate recipes

See all Tricolate recipes →

Other Misc pourover methods

More by Lance Hedrick

View all recipes by Lance Hedrick →

Original source

Recipe by Lance Hedrick, published at youtube.com.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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