Slow Final Drawdown
1:16 ratio, moderate agitation and a one-minute vacuum pull.
- Balanced
- Sweet
- Medium-bodied
- Light roast
- Medium roast
- Long
- Beginner
- Total
- 4:30
- Ratio
- 1:16
- Coffee
- 16 g
- Temp
- 90 °C
The Slow Final Drawdown recipe by Lem Butler for the Weber Bird uses 16 g of coffee and 256 g of water (1:16 ratio), at 90°C, with a target brew time of 4:30.
Parameters
- 16 g
- Coffee
- 256 g
- Water
- 1:16
- Ratio
- 90 °C
- Temp
- 5 medium
- Grind
- 4:30
- Total
- 1
- Servings
Method
-
0:00Pour
Add 16g of coffee and pour 256g of water at 90°C.
+256g 15s Circular -
0:15Swirl
Spin the claw 4-6 times to agitate.
-
0:30Wait
Allow immersion for three minutes.
-
3:30Wait
Pull up slowly over one minute.
-
4:30Done
Serve and enjoy.
Notes
More Weber Bird recipes
-
Cupping Protocol
1:16.7by Andrew Pernicano
- Floral
- Fruity
Total 10:00 Temp 91°C -
Medium Immersion with Swirl
1:16.5by Christian Klatt
- Balanced
- Sweet
Total 4:15 Temp 96°C -
Dense Soup 1:5
1:5by Christopher Feran
- Chocolate
- Caramel
Total 0:40 Temp 95°C -
Vertical Agitation
1:14by Douglas Weber
- Balanced
- Sweet
Total 3:15 Temp 93°C -
Low-Temp Claw
1:15by Joseph Benavides
- Balanced
- Sweet
Total 2:45 Temp 87°C
Original source
Recipe by Lem Butler, published at weberworkshops.com.
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100g
+50g Add water