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Weber Bird

Cupping Protocol

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Weber Bird Weber by Andrew Pernicano

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

1:16.7 Ratio
10:00 Total
18g Dose
91°C Temp
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Parameters

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

Method

10:00 · total
  1. Pour 1 / 4
    0:00

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

    +300g→ 300g Spiral 20s
  2. Wait 2 / 4
    0:20

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

  3. Wait 3 / 4
    8:30

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

  4. Done 4 / 4
    10:00

    Serve at the ten-minute mark.

Notes

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

Original source

Recipe by Andrew Pernicano, published at weberworkshops.com.

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350g Water
3:15 Total

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2:45 Total

Slow Final Drawdown

by Lem Butler

1:16 Ratio
16g Coffee
256g Water
4:30 Total

Next step

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Pour

0:00

300g

20s
Pour · 1/4 0:00