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Tricolate Misc pourover by Jonathan Gagné

Jonathan Gagné's optimized Tricolate recipe. Boiling water and very fine grind — the Tricolate's unique zero-bypass design handles fine grinds without clogging. Long brew for maximum extraction.

1:20 Ratio

6:00 Total

18g Dose

100°C Temp

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Parameters

18 g
Coffee: 360 g
Water: 1:20
Ratio: 100 °C
Temp: 3 fine
Grind: 6:00
Total: ~360 ml
Yield

Grind · 3/10 · fine

FINE COARSE

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Method

6:00 · total

Bloom 1 / 4
0:00

45s

Pour in a spiral to 50g. Let it bloom.

+50g→ 50g Spiral 5g/s 10s 100°C
Pour 2 / 4
0:45

45s

Pour in a spiral to 180g.

+130g→ 180g Spiral 5g/s 26s
Pour 3 / 4
1:30

4m30s

Pour in a spiral to 360g.

+180g→ 360g Spiral 5g/s 36s
Done 4 / 4
6:00

Finish when the coffee stops dripping.

Notes

Gagné's approach uses the Tricolate's no-bypass design (water can only go through the coffee bed, not around it) to achieve very high extraction with fine grinds. Boiling water and fine grind create extraction levels of 22-24%. The long drawdown is expected and intentional. This produces an exceptionally sweet, complex cup. Target 5:00-7:00 (expected for fine grind).

Original source

Recipe by Jonathan Gagné, published at coffeeadastra.com.

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