Extended Bloom

Weber Bird Weber by Nicolas Clerc

Nicolas Clerc of Telescope Cafe shared this BIRD recipe through Weber Workshops, using thorough preheating, an extended bloom, and a slow concentric pull to emphasize sweetness, aromatic clarity, and a polished finish.

1:15 Ratio

3:00 Total

18g Dose

96°C Temp

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Parameters

18 g
Coffee: 270 g
Water: 1:15
Ratio: 96 °C
Temp: 3 fine
Grind: 3:00
Total: ~270 ml
Yield

Grind · 3/10 · fine

FINE COARSE

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Method

3:00 · total

Pour 1 / 5
0:00

30s

Pour 270g. Let it steep.

+270g→ 270g 10.8g/s 25s 96°C
Swirl 2 / 5
0:30

10s

Work the bed with a claw motion.

5s
Steep 3 / 5
0:40

1m50s

Let it steep.

1m 50s
Press 4 / 5
2:30

30s

Pull up slowly.

30s
Done 5 / 5
3:00

Press complete.

Notes

Preheat both pod and serving glass, discard that water completely, and dose only after surfaces are hot. During the pull, keep circles centered and gentle so the bed remains level and fines stay away from the screen edge.

Original source

Recipe by Nicolas Clerc, published at weberworkshops.com.

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Nicolas Clerc

In the cup