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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

Method

6:00 · total

Bloom 1 / 4
0:00

Pour 50g of boiling water. Let bloom.

+50g→ 50g Spiral 10s
Pour 2 / 4
0:45

Slowly pour to 180g.

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

Continue slowly to 360g.

+180g→ 360g Spiral 30s
Done 4 / 4
6:00

Long drawdown complete. Target 5:00-7:00 (expected for fine grind).

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.

Original source

Recipe by Jonathan Gagné, published at coffeeadastra.com.

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By

Jonathan Gagné

8 recipes

In the cup