Tricolate Recipe
Step-by-step instruction for using Tricolate brewer
Yield: 1 cup
Equipment
- 1 Tricolate coffee maker 1 piece of paper filter
- 1 Kettle
- 1 Kitchen Scale
Materials
- 15 grams coffee grounds medium fine grinds
- 270 grames boiling water
Instructions
- Weigh out 15g of coffee and grind them a little finer than you would for pour-over.
- Drop in your paper filter and pour boiling water to flatten it.
- Put the grounds into the brewing chamber and shake it to level out the grounds.
- Attach the shower head, and you're ready to brew. Pour in 30g of water, swirl it and leave it to bloom for around 45 seconds. This ensures a flat brew bed, saturating all the grounds to assist extraction.
- Pour in the remaining water, swirl again and leave it to drain. Depending on the coffee roast and grind size, this will take around five minutes.
- Enjoy your drink.
Notes
Using light roast beans, you can extend the blooming time while separating the second pour into several phases. For example, you can pour 120g and leave it to drain, then pour the other 120g of water. This increases the agitation and flavor because lighter roasted beans are denser and harder to extract than darker roasts. You can bloom for 45 seconds for medium roasts and do the second pour a bit sooner.
If you want a crazy high extraction with a coffee-to-water ratio of between 1:20 and 1:22, try grinding more finely and increasing the volume of brew water to 330g. We tried this ratio with light-roasted Ethiopian beans, bringing out their delicate floral and fruity notes.