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Tricolate

Tricolate Misc pourover

Official

by Jonathan Gagné

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.

1:20 Ratio
6:00 Total
18g Dose
100°C Temp

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. Bloom 1 / 4
    0:00

    To

    50g

    +50g add
    10s Slow

    Pour 50g of boiling water. Let bloom.

  2. Pour 2 / 4
    0:45

    To

    180g

    +130g add
    30s Slow

    Slowly pour to 180g.

  3. Pour 3 / 4
    1:30

    To

    360g

    +180g add
    30s Slow

    Continue slowly to 360g.

  4. Done 4 / 4
    6:00

    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.

Original source

Recipe by Jonathan Gagné, published at coffeeadastra.com.

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Next step

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Bloom

0:00

50g

+180g add

10s
Bloom · 1/4 0:00
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