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
9:00 · total-
Bloom 1 / 40:00+60g add
To
60g
10s SlowPour 60g of boiling water to prewet. Spin gently to level.
-
Pour 2 / 41:00+170g add
To
230g
20s SlowPour 170g of boiling water. Spin gently.
-
Pour 3 / 44:00+170g add
To
400g
20s SlowWhen water sits 1cm above the bed, pour final 170g. Spin aggressively.
-
Done 4 / 49:00
Drawdown complete.
Notes
Original source
Recipe by Scott Rao, published at instagram.com.
More Tricolate recipes
See all Tricolate recipes- 01 Maximum Extraction Lance Hedrick Needs gear Ratio 1:22 Time 6:00 Dose 15g 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 Dose 15g
- 02 Light Dose ACE Coffee Roasters Ratio 1:20 Time 5:30 Dose 13g 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 Dose 13g
- 03 Full Immersion Tricolate Ratio 1:16.7 Time 7:00 Dose 15g The Tricolate's unique design separates immersion and percolation phases for extremely high extraction. Ratio 1:16.7 Time 7:00 Dose 15g
- 04 Competition Tricolate Ratio 1:16.7 Time 5:00 Dose 15g Competition recipe exploiting the zero-agitation design. Ratio 1:16.7 Time 5:00 Dose 15g
- 05 Dark Roast Tricolate Ratio 1:15 Time 4:00 Dose 16g Low-temp full immersion for dark roasts. Ratio 1:15 Time 4:00 Dose 16g
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