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Weber Bird

Cold Brew

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Weber Bird Weber by Raymond Detweiler

BIRD cold brew: hot bloom kick-starts extraction, then a 7-8 hour cold steep in the fridge.

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

Method

  1. Pour 1 / 5

    Add 25g of coffee and bloom with 75g of water at 86°C, circular. Let the hot bloom rest for one minute.

  2. Pour 2 / 5

    Add room-temperature water to 250g total, circular.

  3. Swirl 3 / 5

    Agitate with the claw 4-5 times.

  4. Refrigerate 4 / 5

    Place in the fridge for the steep window.

    7h–8h
  5. Done 5 / 5

    Pull up slowly over one full minute — the bed is now dense. Seize the day.

Notes

Weber Workshops, Taipei. Overnight brew — plan ahead. Final pull requires more force as the bed compacts.

Original source

Recipe by Raymond Detweiler, published at weberworkshops.com.

More Weber Bird recipes

See all Weber Bird recipes

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by Andrew Pernicano

1:16.7 Ratio
18g Coffee
300g Water
10:00 Total

Medium Immersion with Swirl

by Christian Klatt

1:16.5 Ratio
20g Coffee
330g Water
4:15 Total

Dense Soup 1:5

by Christopher Feran

1:5 Ratio
18g Coffee
90g Water
0:40 Total

Vertical Agitation

by Douglas Weber

1:14 Ratio
25g Coffee
350g Water
3:15 Total

Low-Temp Claw

by Joseph Benavides

1:15 Ratio
15g Coffee
225g Water
2:45 Total

Next step

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