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Weber Bird

Medium Immersion with Swirl

Weber Bird Weber by Christian Klatt

Christian Klatt's Weber Workshops BIRD recipe from Hamburg uses a medium-length immersion and a swirl during the steep to echo classic filter extraction. It aims for familiar clarity and balance with a little more immersion body.

1:16.5 Ratio
4:15 Total
20g Dose
96°C Temp
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Parameters

20 g
Coffee
330 g
Water
1:16.5
Ratio
96 °C
Temp
4 medium-fine
Grind
4:15
Total
~330 ml
Yield
Grind · 4/10 · fine-medium
FINE COARSE

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Method

4:15 · total

Before you brew

  1. 1 Preheat the BIRD pod thoroughly with hot water.
  2. 2 Add 20g of grounds.
  1. Pour 1 / 5
    0:00
    30s

    Pour 330g gently.

    +330g→ 330g Fill gently 96°C
  2. Swirl 2 / 5
    0:30
    10s

    Work the bed with 3 claw strokes.

  3. Steep 3 / 5
    0:40
    2m50s

    Let it steep.

    2m 50s
  4. Press 4 / 5
    3:30
    45s

    Pull up slowly.

    45s
  5. Done 5 / 5
    4:15

    Press complete.

Notes

Preheat the pod before adding 20g to stabilize extraction. Make the mid-steep swirl compact enough to wet and level the grounds without driving fines into the screen. If drawdown slows, reduce swirl force before coarsening.

Original source

Recipe by Christian Klatt, published at weberworkshops.com.

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