Weber Bird Weber
Martin Wölfl
by Martin Wölfl
Slow 30-second water addition, longer agitation and bypass added to the cup.
Parameters
- 25 g
- Coffee
- 200 g
- Water
- 1:8
- Ratio
- 93 °C
- Temp
- 6 coarse
- Grind
- 4:00
- Total
- 1
- Servings
Method
-
0:00 01Pour
Add 25g of coffee and pour 200g of water slowly over 30 seconds.
To 200g 30s Slow -
0:30 02Swirl
Agitate for 20 seconds.
-
0:50 03Wait
Allow immersion until the 3:30 mark.
-
3:30 04Wait
Pull up immediately. Add 50g of bypass to cup if desired.
-
4:00 05Done
Serve.
Notes
Original source
Recipe by Martin Wölfl, published at weberworkshops.com.
More Weber Bird recipes
See all Weber Bird recipes →- 01 Cupping Protocol byAndrew Pernicano Cupping-protocol brew: long immersion, minimal agitation and a gentle vacuum to mimic the cupping table. Ratio 1:16.7 Time 10:00
- 02 Medium Immersion with Swirl byChristian Klatt Three-minute immersion that mimics a classic filter brew, with mid-steep agitation. Ratio 1:16.5 Time 4:15
- 03 Dense Soup 1:5 byChristopher Feran Soup recipe using a 1:5 ratio with an immediate vacuum pull. Concentrated, thick cup meant to be sipped like broth. Ratio 1:5 Time 0:40
- 04 Vertical Agitation byDouglas Weber Gentle five-swirl agitation and a slow final pull for a rounded, balanced cup. Ratio 1:14 Time 3:15
- 05 Low-Temp Claw byJoseph Benavides Lower brew temperature paired with heavy agitation and a two-minute immersion. Ratio 1:15 Time 2:45
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