Weber Bird Weber
Cold Brew
by Raymond Detweiler
BIRD cold brew: hot bloom kick-starts extraction, then a 7-8 hour cold steep in the fridge.
Parameters
- 25 g
- Coffee
- 250 g
- Water
- 1:10
- Ratio
- 86 °C
- Temp
- 5 medium
- Grind
- 3:00
- Total
- 1
- Servings
Method
-
0:00 01Pour
Add 25g of coffee and bloom with 75g of water at 86°C.
To 75g 10s Circular -
0:10 02Wait
Let the hot bloom rest for one minute.
-
1:00 03Pour
Add 175g of room-temperature water.
To 250g 15s Circular -
1:15 04Swirl
Agitate with the claw 4-5 times.
-
1:30 05Wait
Place in the fridge for 7-8 hours.
-
2:00 06Wait
Pull up slowly over one full minute — the bed is now dense.
-
3:00 07Done
Seize the day.
Notes
Original source
Recipe by Raymond Detweiler, 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
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.