№ 724 Weber BIRD 10:00 1:16.7 Andrew Pernicano
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Andrew Pernicano

Cupping-protocol brew: long immersion, minimal agitation and a gentle vacuum to mimic the cupping table.

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Parameters

Coffee
18 g
Water
300 g
Ratio
1:16.7
Temp
91 °C
Grind
7 medium coarse
Total
10:00
Servings
1
Grind · 7/10 · medium-coarse
FINE COARSE

Method

10:00 total
  1. 0:00
    Pour

    Add 18g of coffee and pour 300g of water at 91°C.

    +300g 20s circular
  2. 0:20
    Wait

    No agitation. Let it steep for about 8:30 minutes. Gently swirl once or twice only if a crust forms.

  3. 8:30
    Wait

    Pull up slowly over 1 to 1:30 minutes to minimize vacuum.

  4. 10:00
    Done

    Serve at the ten-minute mark.

Next step

Let Gota run the timer.

Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

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Notes

Weber Workshops, Golden. Use a Sibarist filter on top of the metal screen to preserve clarity.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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