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Tricolate

Triple Pre-Wet

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Tricolate Misc pourover by Scott Rao

Scott Rao's Tricolate recipe. No-bypass design means all water passes through the coffee bed. Uses boiling water and fine grind.

1:20 Ratio
9:00 Total
20g Dose
100°C Temp
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Parameters

20 g
Coffee
400 g
Water
1:20
Ratio
100 °C
Temp
3 fine
Grind
9:00
Total
~400 ml
Yield
Grind · 3/10 · fine
FINE COARSE

Method

9:00 · total
  1. Bloom 1 / 4
    0:00

    Pour 60g of boiling water to prewet. Spin gently to level.

    +60g→ 60g 10s
  2. Pour 2 / 4
    1:00

    Pour 170g of boiling water. Spin gently.

    +170g→ 230g 20s
  3. Pour 3 / 4
    4:00

    When water sits 1cm above the bed, pour final 170g. Spin aggressively.

    +170g→ 400g 20s
  4. Done 4 / 4
    9:00

    Drawdown complete.

Notes

Scalable from 18-22g coffee. The 3:1 prewet-to-coffee ratio and the even split of remaining water is the key structure. Total brew time of 7-10 minutes is normal. No gooseneck kettle needed thanks to the dispersion screen.

Original source

Recipe by Scott Rao, published at instagram.com.

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Next step

Let Gota run the timer.

This exact recipe, step by step on your iPhone — haptics at every pour, live water targets, and a brew log that remembers how the cup turned out.

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Start brew

Free iOS No signup 1000 recipes by 124 baristas

Bloom

0:00

60g

+230g add

10s
Bloom · 1/4 0:00