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Jonathan Gagné's optimized Tricolate recipe. Boiling water and very fine grind — the Tricolate's unique zero-bypass design handles fine grinds without clogging. Long brew for maximum extraction.

  • Sweet
  • Caramel
  • Medium-bodied
  • Light roast
  • Medium roast
  • Long
  • Beginner
Total
6:00
Ratio
1:20
Coffee
18 g
Temp
100 °C

The Official recipe by Jonathan Gagné for the Tricolate uses 18 g of coffee and 360 g of water (1:20 ratio), at 100°C, with a target brew time of 6:00.

Parameters

18 g
Coffee
360 g
Water
1:20
Ratio
100 °C
Temp
3 fine
Grind
6:00
Total
1
Servings
Grind · 3/10 · fine
FINE COARSE

Method

6:00 · total
  1. 0:00
    Bloom

    Pour 50g of boiling water. Let bloom.

    +50g 10s Slow
  2. 0:45
    Pour

    Slowly pour to 180g.

    +180g 30s Slow
  3. 1:30
    Pour

    Continue slowly to 360g.

    +360g 30s Slow
  4. 6:00
    Done

    Long drawdown complete. Target 5:00-7:00 (expected for fine grind).

Notes

Gagné's approach uses the Tricolate's no-bypass design (water can only go through the coffee bed, not around it) to achieve very high extraction with fine grinds. Boiling water and fine grind create extraction levels of 22-24%. The long drawdown is expected and intentional. This produces an exceptionally sweet, complex cup.

More Tricolate recipes

See all Tricolate recipes →

Other Misc pourover methods

Original source

Recipe by Jonathan Gagné, published at coffeeadastra.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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