Tricolate Misc pourover
Triple Pre-Wet
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.
Parameters
- 20 g
- Coffee
- 400 g
- Water
- 1:20
- Ratio
- 100 °C
- Temp
- 3 fine
- Grind
- 9:00
- Total
- 1
- Servings
Method
-
0:00 01Bloom
Pour 60g of boiling water to prewet. Spin gently to level.
To 60g 10s Slow -
1:00 02Pour
Pour 170g of boiling water. Spin gently.
To 230g 20s Slow -
4:00 03Pour
When water sits 1cm above the bed, pour final 170g. Spin aggressively.
To 400g 20s Slow -
9:00 04Done
Drawdown complete.
Notes
Original source
Recipe by Scott Rao, published at instagram.com.
More Tricolate recipes
See all Tricolate recipes →- 01 Maximum Extraction byLance Hedrick Lance Hedrick's max-extraction Tricolate recipe at a 1:22 ratio. Fine grind, two-minute bloom and two gentle pours that bring fresh solvent to the bed for a clean, delicate cup with very high extraction efficiency. Ratio 1:22 Time 6:00
- 02 Light Dose byACE Coffee Roasters ACE Coffee Roasters' lighter dose Tricolate recipe. 1:20 ratio with boiling water for a clean, high-extraction cup. Ratio 1:20 Time 5:30
- 03 Full Immersion byTricolate The Tricolate's unique design separates immersion and percolation phases for extremely high extraction. Ratio 1:16.7 Time 7:00
- 04 Competition byTricolate Competition recipe exploiting the zero-agitation design. Ratio 1:16.7 Time 5:00
- 05 Dark Roast byTricolate Low-temp full immersion for dark roasts. Ratio 1:15 Time 4:00
More by Scott Rao
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Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.