Low-Temp Claw

Weber Bird Weber by Joseph Benavides

Joseph Benavides's Low-Temp Claw appears in Weber Workshops' BIRD recipe collection from Taipei. Cooler water is balanced by forceful claw agitation and immersion, producing a well-extracted cup with controlled intensity and tactile depth.

1:15 Ratio

2:45 Total

15g Dose

87°C Temp

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Parameters

15 g
Coffee: 225 g
Water: 1:15
Ratio: 87 °C
Temp: 5 medium
Grind: 2:45
Total: ~230 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

2:45 · total

Pour 1 / 5
0:00

15s

Pour 225g gently.

+225g→ 225g Fill gently 87°C
Swirl 2 / 5
0:15

10s

Work the bed vigorously with a claw motion.

5s
Steep 3 / 5
0:25

1m50s

Let it steep.

1m 50s
Press 4 / 5
2:15

30s

Pull up slowly.

3s
Done 5 / 5
2:45

Press complete.

Notes

Preheat the pod thoroughly, then use 87°C so the cooler profile is intentional rather than heat loss. Apply the claw evenly through the slurry without scraping the filter. If the cup remains sour, agitate more consistently before grinding finer.

Original source

Recipe by Joseph Benavides, published at weberworkshops.com.

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Joseph Benavides

In the cup