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Weber Bird

Martin Wölfl

Weber Bird Weber by Martin Wölfl

Martin Wölfl of Wildkaffee contributed this BIRD recipe to Weber Workshops' collection, favoring a measured water addition, sustained agitation, and optional bypass for a vivid extraction whose final strength is easy to tune.

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

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Method

4:00 · total
  1. Pour 1 / 6
    0:00
    35s

    Pour 200g.

    +200g→ 200g 6.7g/s 30s 93°C
  2. Swirl 2 / 6
    0:35
    15s

    Swirl gently.

    15s
  3. Steep 3 / 6
    0:50
    2m40s

    Let it steep.

    2m 40s
  4. Press 4 / 6
    3:30
    15s

    Pull up slowly.

    3s
  5. Bypass 5 / 6
    3:45
    15s

    Pour the bypass water into the cup to dilute the concentrate.

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

    Diluted and ready to drink.

Notes

Keep the initial addition controlled so the bed saturates evenly, then agitate consistently rather than aggressively. Taste before adding bypass; add up to 50g of hot water in small portions until intensity and finish align.

Original source

Recipe by Martin Wölfl, published at weberworkshops.com.

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0:40 Total

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350g Water
3:15 Total

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2:45 Total

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1:15.9 Ratio
17g Coffee
270g Water
2:25 Total

Next step

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