Tricolate

The Tricolate was developed in Australia by a team of coffee enthusiasts who wanted to remove the variables that make pour over brewing inconsistent. They identified three key problems with traditional pour over drippers: uneven water distribution (requiring a gooseneck kettle), uneven coffee bed depth (in conical drippers), and filter contact with the dripper walls (causing heat loss and airflow issues). The Tricolate addresses all three with an integrated showerhead, flat-bottom design, and raised filter. Since its release, the Tricolate has gained a following among coffee enthusiasts who appreciate its engineering approach to brewing consistency.

Tricolate (Australia)

The Tricolate uses a flat-bottom design with an integrated showerhead that distributes water evenly across the coffee bed. The showerhead sits above the coffee bed and creates a rain-like pattern of water droplets that saturate the bed uniformly. This eliminates the need for a gooseneck kettle, as any kettle or water container can be used to pour water into the showerhead. The flat bottom creates a uniform coffee bed depth for even extraction. A bypass channel allows water to flow around the coffee bed if needed, preventing flooding. The Tricolate uses a proprietary paper filter that sits raised from the dripper walls, reducing heat loss and promoting airflow.

The Tricolate's extraction is optimized through three design features. First, the integrated showerhead creates even water distribution across the entire coffee bed, eliminating the channeling and uneven saturation that can occur with manual pouring. This ensures every particle of coffee receives equal water contact. Second, the flat-bottom design creates a uniform coffee bed depth, eliminating the deep center and shallow edges of conical drippers. This promotes even extraction across the entire bed. Third, the raised filter reduces heat loss through conduction and allows air to escape from the coffee bed, preventing the vacuum effect. Together, these features produce a very even, consistent extraction that highlights the coffee's inherent flavor with minimal technique required.

Use filtered water with a TDS of 75 to 150 ppm and calcium hardness of 40 to 70 ppm. The Tricolate's even extraction is sensitive to water quality, as the uniform water distribution means all the coffee is extracted equally. Good water chemistry is essential: aim for general hardness of 50 to 100 ppm and alkalinity of 30 to 50 ppm. Water that is too soft will produce a uniformly flat, sour cup; water that is too hard will produce a uniformly chalky, astringent cup.

Water is poured into the integrated showerhead, which distributes it evenly across the coffee bed in a rain-like pattern. The water passes through the flat, uniform coffee bed and drains through the raised paper filter into the carafe below. The showerhead ensures even distribution without the need for precise pouring technique. The bypass channel allows excess water to flow around the coffee bed if the flow rate through the bed is slower than the showerhead input, preventing flooding.

Typical Extraction Yield: 19 to 22%

Typical Strength (TDS): 1.2 to 1.4% TDS

• •Using a grind that is too fine, which can slow the drawdown and cause the bypass channel to activate
• •Pouring water too quickly into the showerhead, which can overwhelm the distribution system
• •Not rinsing the paper filter, which leaves a papery taste
• •Not leveling the coffee bed before brewing, which reduces the benefit of the flat-bottom design
• •Expecting the Tricolate to taste like a V60: the even extraction produces a different, more balanced cup
• •Not preheating the dripper, which causes heat loss

• •The Tricolate eliminates the need for a gooseneck kettle; any kettle works
• •Use a medium grind, similar to the Kalita Wave
• •Pour water into the showerhead at a moderate, steady rate; the showerhead handles distribution
• •Level the coffee bed by tapping the dripper gently before brewing
• •Preheat the dripper by rinsing with hot water
• •The Tricolate's even extraction highlights the coffee's inherent flavor; use quality, fresh coffee
• •Experiment with grind size to fine-tune the extraction; the even distribution makes grind adjustments very noticeable
• •Weigh your water input with a 0.1g scale for consistency

• •Pulse pouring into the showerhead for different extraction profiles
• •Extended bloom for very fresh coffee
• •Grind profiling: the even extraction makes grind adjustments very precise and noticeable
• •Temperature profiling with different water temperatures
• •Using the bypass channel intentionally for a diluted, less intense cup
• •Batch brewing: the Tricolate can handle larger doses for multiple servings

• •Myth: The Tricolate produces boring coffee. Reality: The even extraction highlights the coffee's inherent flavor without masking it with brewing technique artifacts. Many find this produces a more honest representation of the coffee.
• •Myth: You still need a gooseneck kettle. Reality: The integrated showerhead eliminates the need for a gooseneck kettle. Any kettle or water container can be used.
• •Myth: The Tricolate is just a Kalita Wave with a showerhead. Reality: While similar in concept, the Tricolate's integrated showerhead, bypass channel, and raised filter design are unique engineering solutions.

After brewing, discard the used filter and grounds. Rinse the dripper and showerhead with warm water. Clean the showerhead holes with a soft brush to remove coffee oils. Wash with mild dish soap if needed. Dry thoroughly before storing.

Clean the showerhead regularly to prevent clogging of the distribution holes. Check the paper filter compatibility; use only Tricolate proprietary filters. Inspect the bypass channel for blockages. Store in a dry place. No mechanical parts to maintain.

• •Chapter 6: Brewing Methods
• •Chapter 7: Pour Over Brewing
• •Chapter 5: Extraction Science

• •Tricolate
• •Specialty Coffee Association