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Weber Bird

Martin Wölfl

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Weber Bird Weber by Martin Wölfl

Slow 30-second water addition, longer agitation and bypass added to the cup.

1:10 Ratio
4:00 Total
25g Dose
93°C Temp
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Parameters

25 g
Coffee
250 g
Water
1:10
Ratio
93 °C
Temp
6 coarse
Grind
4:00
Total
~250 ml
Yield
Grind · 6/10 · medium
FINE COARSE

Method

4:00 · total
  1. Pour 1 / 6
    0:00

    Add 25g of coffee and pour 200g of water slowly over 30 seconds.

    +200g→ 200g 30s
  2. Swirl 2 / 6
    0:30

    Agitate for 20 seconds.

  3. Wait 3 / 6
    0:50

    Allow immersion until the 3:30 mark.

  4. Wait 4 / 6
    3:30

    Pull up immediately.

  5. Bypass 5 / 6
    3:45

    Add 50g of bypass water to the cup, if desired.

    +50g→ 250g
  6. Done 6 / 6
    4:00

    Serve.

Notes

Wildkaffee, Vienna. Add roughly 50g of hot bypass water to the cup at the end if desired.

Original source

Recipe by Martin Wölfl, published at weberworkshops.com.

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3:15 Total

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2:45 Total

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2:25 Total

Next step

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Pour

0:00

200g

30s
Pour · 1/6 0:00