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Weber Bird

Vertical Agitation

Weber Bird Weber by Douglas Weber

Published in Weber Workshops' BIRD recipe guide, Douglas Weber's method pairs restrained vertical agitation with a deliberately slow final pull for even extraction, gentle texture, and a rounded, balanced cup.

1:14 Ratio
3:15 Total
25g Dose
93°C Temp
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Parameters

25 g
Coffee
350 g
Water
1:14
Ratio
93 °C
Temp
4 medium
Grind
3:15
Total
~350 ml
Yield
Grind · 4/10 · fine-medium
FINE COARSE

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Method

3:15 · total
  1. Pour 1 / 5
    0:00
    15s

    Pour 350g gently.

    +350g→ 350g Fill gently 93°C
  2. Swirl 2 / 5
    0:15
    10s

    Swirl gently 5 times.

  3. Steep 3 / 5
    0:25
    2m5s

    Let it steep.

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

    Pull up slowly.

    45s
  5. Done 5 / 5
    3:15

    Press complete.

Notes

Keep each vertical swirl shallow enough to move the slurry without splashing or lifting fines onto the walls. If the finish turns muddy, reduce agitation before changing the grind; if the pull drags, coarsen slightly.

Original source

Recipe by Douglas Weber, published at weberworkshops.com.

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