Official
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
Method
-
0:00Bloom
Pour 50g of boiling water. Let bloom.
+50g 10s Slow -
0:45Pour
Slowly pour to 180g.
+180g 30s Slow -
1:30Pour
Continue slowly to 360g.
+360g 30s Slow -
6:00Done
Long drawdown complete. Target 5:00-7:00 (expected for fine grind).
Notes
More Tricolate recipes
-
Light Dose
1:20by ACE Coffee Roasters
- Sweet
- Caramel
Total 5:30 Temp 100°C -
Full Immersion
1:16.7by Tricolate
- Balanced
- Sweet
Total 7:00 Temp 100°C -
Competition
1:16.7by Tricolate
- Sweet
- Caramel
Total 5:00 Temp 95°C -
Dark Roast
1:15by Tricolate
- Chocolate
- Caramel
Total 4:00 Temp 88°C -
High Extraction
1:16.7by Tricolate
- Sweet
- Caramel
Total 6:00 Temp 97°C
Other Misc pourover methods
More by Jonathan Gagné
-
Long Steep
1:14.4AeroPress
- Floral
- Citric
Total 10:00 Temp 100°C -
Sweetness Focus
1:17Next Level Pulsar
- Balanced
- Sweet
Total 3:30 Temp 99°C -
High Extraction — Two-Stir
1:15.2Japanese Siphon
- Citric
- Fruity
Total 2:15 Temp 94°C -
High Extraction — Turkish-Fine
1:16.7Japanese Siphon
- Floral
- Fruity
Total 2:30 Temp 94°C -
Jonathan Gagné
1:17V60 02
- Sweet
- Balanced
Total 4:30 Temp 100°C
Original source
Recipe by Jonathan Gagné, published at coffeeadastra.com.
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100g
+50g Add water