Jo Shin-Hee Barista WBC Representative Tricolate

Jo Shin-Hee's WBC representative recipe for the Tricolate dripper, emphasizing precision and flavor clarity.

BeanPanama Geisha Washed
Roastlight
MethodPour-over
Water Temp95°C
Coffee Dose14g
Total Water300ml
Total Time270s

Flavor Profile

bitterness
1
acidity
5
aroma
5
body
3
sweetness
5

Step-by-Step

  1. Bloom & Fine Stirring (60s) · 40g
    Pour 40g of water, then immediately stir with the Tricolate stirrer.
  2. Primary Main Pour (90s) · 130g
    Pour 130g and swirl gently to establish even draw-down.
  3. Secondary Finish Pour (120s) · 130g
    Fill the final 130g and wait until fully settled.

cocipe

Recipe guide for the perfect harmony of coffee...