Competition
Competition recipe exploiting the zero-agitation design.
- Sweet
- Caramel
- Medium-bodied
- Light roast
- Medium roast
- Long
- Beginner
- Total
- 5:00
- Ratio
- 1:16.7
- Coffee
- 15 g
- Temp
- 95 °C
The Competition recipe by Tricolate for the Tricolate uses 15 g of coffee and 250 g of water (1:16.7 ratio), at 95°C, with a target brew time of 5:00.
Parameters
- 15 g
- Coffee
- 250 g
- Water
- 1:16.7
- Ratio
- 95 °C
- Temp
- 4 medium fine
- Grind
- 5:00
- Total
- 1
- Servings
Method
-
0:00Pour
Pour all 250g through shower screen.
+250g 15s Slow -
2:30Wait
Gravity extracts evenly.
-
5:00Done
Drawdown complete.
Notes
More Tricolate recipes
-
Light Dose
1:20by ACE Coffee Roasters
- Sweet
- Caramel
Total 5:30 Temp 100°C -
Full Immersion
1:16.7by Tricolate
- Balanced
- Sweet
Total 7:00 Temp 100°C -
Dark Roast
1:15by Tricolate
- Chocolate
- Caramel
Total 4:00 Temp 88°C -
Official
1:20by Jonathan Gagné
- Sweet
- Caramel
Total 6:00 Temp 100°C -
High Extraction
1:16.7by Tricolate
- Sweet
- Caramel
Total 6:00 Temp 97°C
Other Misc pourover methods
More by Tricolate
-
Full Immersion
1:16.7Tricolate
- Balanced
- Sweet
Total 7:00 Temp 100°C -
Dark Roast
1:15Tricolate
- Chocolate
- Caramel
Total 4:00 Temp 88°C -
High Extraction
1:16.7Tricolate
- Sweet
- Caramel
Total 6:00 Temp 97°C -
Iced
1:10Tricolate
- Citric
- Sweet
Total 3:00 Temp 96°C -
Light Roast
1:16.7Tricolate
- Floral
- Fruity
Total 5:00 Temp 96°C
Original source
Recipe by Tricolate, published at tricolate.com.
Next step
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100g
+50g Add water