Weber Bird Weber
Cupping Protocol
by Andrew Pernicano
Cupping-protocol brew: long immersion, minimal agitation and a gentle vacuum to mimic the cupping table.
Parameters
- 18 g
- Coffee
- 300 g
- Water
- 1:16.7
- Ratio
- 91 °C
- Temp
- 7 medium-coarse
- Grind
- 10:00
- Total
- 1
- Servings
Method
-
0:00 01Pour
Add 18g of coffee and pour 300g of water at 91°C.
To 300g 20s Circular -
0:20 02Wait
No agitation. Let it steep for about 8:30 minutes. Gently swirl once or twice only if a crust forms.
-
8:30 03Wait
Pull up slowly over 1 to 1:30 minutes to minimize vacuum.
-
10:00 04Done
Serve at the ten-minute mark.
Notes
Original source
Recipe by Andrew Pernicano, published at weberworkshops.com.
More Weber Bird recipes
See all Weber Bird recipes →- 01 Medium Immersion with Swirl byChristian Klatt Three-minute immersion that mimics a classic filter brew, with mid-steep agitation. Ratio 1:16.5 Time 4:15
- 02 Dense Soup 1:5 byChristopher Feran Soup recipe using a 1:5 ratio with an immediate vacuum pull. Concentrated, thick cup meant to be sipped like broth. Ratio 1:5 Time 0:40
- 03 Vertical Agitation byDouglas Weber Gentle five-swirl agitation and a slow final pull for a rounded, balanced cup. Ratio 1:14 Time 3:15
- 04 Low-Temp Claw byJoseph Benavides Lower brew temperature paired with heavy agitation and a two-minute immersion. Ratio 1:15 Time 2:45
- 05 Slow Final Drawdown byLem Butler 1:16 ratio, moderate agitation and a one-minute vacuum pull. Ratio 1:16 Time 4:30
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.