Tricolate part 2.
My current brewing method.
I was looking forward to brewing this morning.
I had a quick chat with my colleague Tom, who is a very good source of coffee knowledge and also currently brewing on the Tricolate. He happily provided me with some useful insights into his experience with the brewer and
also mentioned that his flatbed game is strong.
Tips noted and implemented. Cheers Tom.
Current Recipe:
15g of coffee ground on the EK43 on setting 4. (the coffee was a washed, Sudan Rume variety from Colombia)
345g of filtered water.
Brewing Method:
Place the paper filter into the brewer. Take care to make sure the filter is seated correctly.
Pre-wet the paper filter and check filter placement.
Add ground coffee and shake to create a flat and even bed.
Add the shower screen to the brewer.
Pour 75g of boiling water onto the coffee to soak the coffee bed.
Gently swirl the brewer to level the coffee bed.
At 45 seconds pour the remainder of the water into the brewer. do this as a gentle flow. This should take you around 30 seconds.
At 2 minutes 30 seconds into the brew give the brewer another gentle swirl.
Let the remaining water draw down through the coffee bed. The brew should take around 6 minutes 30 seconds in total brew time.
The coffee produced was extremely aromatic with a softer mouthfeel than previous brews. I have increased the amount of water in the brew by 20g to let it down slightly. I think the brew benefitted from this and the cup opened up slightly better as it cooled.
And guess what?
To my relief the bed was flat.
Here are some photos for proof.
Cheers
Burts.
