Cupping Protocol

Weber Bird Weber by Andrew Pernicano

Andrew Pernicano's method in the Weber Workshops BIRD guide translates cupping-table evaluation into a brewer: a long, quiet immersion and gentle vacuum preserve separation, clarity, and an honest view of the coffee.

1:16.7 Ratio

31:50 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: 31:50
Total: ~300 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

31:50 · total

Pour 1 / 4
0:00

20s

Pour 300g gently.

+300g→ 300g Fill gently 91°C
Steep 2 / 4
0:20

30m

Let it steep undisturbed.

30m
Press 3 / 4
30:20

1m30s

Pull up slowly.

1m
Done 4 / 4
31:50

Press complete.

Notes

Lay a well-rinsed Sibarist paper over the metal screen and avoid stirring so fines settle naturally. Apply vacuum gradually; a hard pull can disturb the bed and trade the intended cupping-like clarity for sediment.

Original source

Recipe by Andrew Pernicano, published at weberworkshops.com.

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Andrew Pernicano

In the cup