LATEST VERSION (v3)

The new way to brew and enjoy coffee - The Tricolate device has a number of innovative features that separates it as the most advanced filter coffee brewer yet.

Includes 100 filters.

Made in Australia.

Tricolate brewer - brew guide:

Tricolate brewing guide from Scott Rao:

What makes the Tricolate different?

Eliminates uneven input whilst brewing:

An engineered shower head has been designed to disperse water evenly across the coffee at not only a consistent height but also at a specific flow rate.

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Better coverage:

A more efficient saturation can be achieved for the bloom part of brewing, wetting all of the coffee grounds in seconds without needing to stir.

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No more high and dry coffee grounds:

The vertical walls result in all of the coffee being in all of the water all of the time.

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Laboratory grade filter paper:

The German manufactured paper delivers a more consistent pore structure. With a smaller filter size than other devices you get less paper taint in your coffee.

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Extract more coffee:

The 80mm wide flat brew bed increases surface area and allows for more even water to coffee contact, this results in a higher extraction.

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No need for an expensive goose neck kettle:

Achieve much higher extraction yields than ever before. Taste coffee that has greater balance, sweetness and clarity.

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Packaging & Material:

For the best heat stability and durability the device is made from Tritan® plastic. Tritan® doesn’t contain BPA, BPS or any other bisphenols. It is a clear plastic that retains its colour and gloss even after hundreds of dishwasher cycles. The device is injection moulded in Australia.

 

Coffee Roasting: Best Practices is the culmination of Scott's 25 years roasting and consulting. It's the most advanced guide ever written about expert-level coffee roasting. There is little overlap with The Coffee Roaster's Companion, which focused on the basics of roasting and different roasting machines. CR:BP focuses solely on advanced techniques to craft and control roast curves, with numerous pages devoted to strategies to avoid "ROR" crashes and flicks, baked coffee, unnecessary roasty-ness, and other roast defects. This book sets the standard for third-wave coffee roasting methodology.

About the Author

Scott Rao started his first cafe & roastery in Amherst, MA when he was 22. That first cafe quickly became an institution, serving well over 1000 customers per day and tripling the sales volume of the Starbucks down the street. After selling his first cafe, Scott went on to work in the New Zealand coffee industry. He then returned to the US to open a restaurant and coffee roastery inspired by his travels down under. Scott later founded a pioneering cafe in Montreal that influenced coffee making worldwide.

Upon selling his second business, Scott began writing books about coffee making in the hopes of helping roasters and baristas become more educated and systematic in their approach to coffee. Scott parlayed those books into a consulting career and now spends his time consulting for coffee roasters around the world, teaching the world's most advanced roasting masterclasses, and designing next-generation coffee equipment.

Scott secretly likes Sencha tea more than coffee, is baffled about why anyone drinks naturals, and would probably do a free consulting job for you if your business happens to be located on a warm surf beach.

The Physics of Filter Coffee is a deep dive into the science behind coffee brewing. In the book, renowned astrophysicist Jonathan Gagné brings welcome scientific expertise to coffee making. Not only does the book contain numerous original ideas about coffee brewing, but Jonathan lays to rest many controversial ideas about coffee making.

About the Author

Jonathan Gagné is an astrophysicist and a perfectionist about coffee brewing. This book follows two years of research to understand and master the physics of filter coffee. Jonathan scoured the scientific literature, set up dozens of experiments, and analyzed data on thousands of brews to develop the insights he shares. The Physics of Filter Coffee method is essential reading for any serious or aspiring coffee geek.

The Coffee Roaster's Companion is the world's first professional-level how-to book about coffee roasting. Scott Rao has been a roaster for over two decades and has consulted for hundreds of the world's finest roasters, using over 250 roasting machines in his career. Scott has put his expertise into this book to help educate roasters everywhere. No serious coffee roaster should go without this book.


About the Author

Scott Rao started his first cafe & roastery in Amherst, MA when he was 22. That first cafe quickly became an institution, serving well over 1000 customers per day and tripling the sales volume of the Starbucks down the street. After selling his first cafe, Scott went on to work in the New Zealand coffee industry. He then returned to the US to open a restaurant and coffee roastery inspired by his travels down under. Scott later founded a pioneering cafe in Montreal that influenced coffee making worldwide.

Upon selling his second business, Scott began writing books about coffee making in the hopes of helping roasters and baristas become more educated and systematic in their approach to coffee. Scott parlayed those books into a consulting career and now spends his time consulting for coffee roasters around the world, teaching the world's most advanced roasting masterclasses, and designing next-generation coffee equipment.

Scott secretly likes Sencha tea more than coffee, is baffled about why anyone drinks naturals, and would probably do a free consulting job for you if your business happens to be located on a warm surf beach.

Looking for the perfect water to brew your coffee? You finally found it.

Filtered water or even great tasting water can flatten your coffee and won't help your coffee taste amazing. The science behind brewing coffee is complicated and requires the right minerals, water buffer and more to create that perfect cup of coffee. Protect your mornings, coffee gear and favourite freshly roasted coffee for only cents a cup with Third Wave Water minerals.

Classic Profile

Espresso Profile

Perfect for Brewing Any Coffee in Espresso Machines

Any Roast of Coffee
Protects Espresso Machines from Scale and Corrosion
Brightens Flavours