Triple Pre-Wet

Tricolate Misc pourover by Scott Rao

Scott Rao's shared Tricolate method uses a staged pre-wet and evenly divided later pours to exploit the brewer's no-bypass geometry. Fine grounds and very hot water target a highly extracted cup that remains clean and transparent.

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

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Method

9:00 · total

Before you brew

1 Add 20g of coffee and level the bed.
2 Fit the dispersion screen over the bed.

Bloom 1 / 7
0:00

14s

Pour 60g. Pour through the dispersion screen.

+60g→ 60g 6g/s 10s 100°C
Swirl 2 / 7
0:14

46s

Swirl gently. Let it bloom.
Pour 3 / 7
1:00

32s

Pour to 230g. Pour through the dispersion screen.

+170g→ 230g 6.1g/s 28s
Swirl 4 / 7
1:32

2m28s

Swirl gently.
Pour 5 / 7
4:00

32s

Wait until the water is about 1 cm above the coffee bed. Finish pouring to 400g. Pour through the dispersion screen.

+170g→ 400g 6.1g/s 28s
Swirl 6 / 7
4:32

4m28s

Swirl vigorously until every ground is wet.

Fill briskly
Done 7 / 7
9:00

Finish when the coffee stops dripping.

Notes

Follow the recipe's pre-wet proportion, then divide the remaining 400g evenly. Keep the screen level and let each addition disperse naturally; a drawdown of roughly 7-10 min is normal, not a cue to stir.

Original source

Recipe by Scott Rao, published at instagram.com.

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