Scott Rao
Scott Rao's Tricolate recipe. No-bypass design means all water passes through the coffee bed. Uses boiling water and fine grind.
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- Coffee
- 20 g
- Water
- 400 g
- Ratio
- 1:20
- Temp
- 100 °C
- Grind
- 3 fine
- Total
- 9:00
- Servings
- 1
Method
-
0:00Bloom
Pour 60g of boiling water to prewet. Spin gently to level.
+60g 10s slow -
1:00Pour
Pour 170g of boiling water. Spin gently.
+230g 20s slow -
4:00Pour
When water sits 1cm above the bed, pour final 170g. Spin aggressively.
+400g 20s slow -
9:00Done
Drawdown complete.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
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.
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100g
+50g Add water