Cold Brew

Weber Bird Weber by Raymond Detweiler

Raymond Detweiler's cold-brew entry in the Weber Workshops BIRD guide starts extraction with a hot bloom before a refrigerated steep, yielding a smooth, aromatic concentrate with more definition than a fully cold infusion.

1:10 Ratio

25g Dose

86°C Temp

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Parameters

25 g
Coffee: 250 g
Water: 1:10
Ratio: 86 °C
Temp: 5 medium
Grind: 7.5h
Steep: ~250 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

Before you brew

1 Add 25g of coffee and level the bed.

Bloom 1 / 8

Pour 75g in a spiral. Let it bloom.

+75g→ 75g Spiral 86°C
Prepare 2 / 8

Let the hot bloom rest for one minute.
Pour 3 / 8

Pour the final 175g gently to 250g.

+175g→ 250g Fill gently 20°C
Swirl 4 / 8

Work the bed with 4–5 claw strokes.
Prepare 5 / 8

Cover the vessel and place it in the refrigerator.
Steep 6 / 8

Let it steep undisturbed.

7h–8h
Press 7 / 8

Pull up steadily over about one minute.
Done 8 / 8

Cold brew ready.

Notes

Wet all grounds during the hot bloom, then chill promptly in a covered vessel to limit oxidation. Expect the compacted cold bed to need firmer vacuum pressure; increase force progressively instead of jolting the slurry.

Original source

Recipe by Raymond Detweiler, published at weberworkshops.com.

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Raymond Detweiler

In the cup