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Triple Pre-Wet

by Scott Rao Tricolate

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

  • Sweet
  • Caramel
  • Medium-bodied
  • Light roast
  • Medium roast
  • Long
  • Beginner
Total
9:00
Ratio
1:20
Coffee
20 g
Temp
100 °C

The Triple Pre-Wet recipe by Scott Rao for the Tricolate uses 20 g of coffee and 400 g of water (1:20 ratio), at 100°C, with a target brew time of 9:00.

Parameters

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

Method

9:00 · total
  1. 0:00
    Bloom

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

    +60g 10s Slow
  2. 1:00
    Pour

    Pour 170g of boiling water. Spin gently.

    +230g 20s Slow
  3. 4:00
    Pour

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

    +400g 20s Slow
  4. 9:00
    Done

    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.

More Tricolate recipes

See all Tricolate recipes →

Other Misc pourover methods

More by Scott Rao

View all recipes by Scott Rao →

Original source

Recipe by Scott Rao, published at instagram.com.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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