Brew 18g of coffee with 360g of boiling water at 100°C using the Tricolate dripper. This recipe pairs a fine grind with the brewer's zero-bypass design to reach high extractions of 22–24%. A long drawdown of 5:00 to 7:00 is intentional and expected.
Bean
Not specified by the source
Roast
Method
Others
Grind Size
Fine
Water Temp
100°C
Coffee Dose
18g
Total Water
360ml
Total Time
360s
Step-by-Step
Bloom (45s) · 50g Pour in a spiral up to 50g with water at 100°C and let it bloom for 45 seconds.
Pour (45s) · 130g Pour in a spiral up to 180g and wait for 45 seconds.
Pour (270s) · 180g Pour in a spiral up to 360g and allow to draw down over 270 seconds.