Slow Final Drawdown

Weber Bird Weber by Lem Butler

US Barista Champion Lem Butler contributed this BIRD approach to Weber Workshops' guide, combining moderate agitation with an unusually patient final vacuum pull to shape a clean, composed cup with balanced sweetness.

1:16 Ratio

4:30 Total

16g Dose

90°C Temp

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Parameters

16 g
Coffee: 256 g
Water: 1:16
Ratio: 90 °C
Temp: 5 medium
Grind: 4:30
Total: ~260 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

4:30 · total

Pour 1 / 5
0:00

50s

Pour 256g in a spiral.

+256g→ 256g Spiral 6g/s 43s 90°C
Swirl 2 / 5
0:50

10s

Work the bed with a claw motion.

5s
Steep 3 / 5
1:00

2m30s

Let it steep.

2m 30s
Press 4 / 5
3:30

1m

Pull up slowly.

1m
Done 5 / 5
4:30

Press complete.

Notes

Build uniform saturation without whipping air into the slurry, then maintain a steady, low-force pull rather than chasing speed. Shorten agitation if the cup is drying; coarsen only when the bed physically resists the vacuum.

Original source

Recipe by Lem Butler, published at weberworkshops.com.

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Lem Butler

In the cup