1:10 with Bypass

Weber Bird Weber by Simon Gautherin

Simon Gautherin's contribution to Weber Workshops' BIRD recipes, associated with Apax Lab in Sydney, uses a very coarse grind and concentrated immersion. Bypass after release tunes the strength toward a clear, expressive cup.

1:10 Ratio

2:30 Total

20g Dose

90°C Temp

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Parameters

20 g
Coffee: 200 g
Water: 1:10
Ratio: 90 °C
Temp: 8 extra coarse
Grind: 2:30
Total: ~200 ml
Yield

Grind · 8/10 · coarse

FINE COARSE

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Method

2:30 · total

Pour 1 / 5
0:00

40s

Pour in a spiral to 200g.

+200g→ 200g Spiral 6.1g/s 33s 90°C
Swirl 2 / 5
0:40

10s

Swirl gently.
Steep 3 / 5
0:50

1m25s

Let it steep.

1m 25s
Press 4 / 5
2:15

15s

Pull up slowly.

15s
Done 5 / 5
2:30

Press complete.

Notes

Keep the grind uniformly coarse and complete the pull before judging concentration. Add hot bypass water in small, weighed increments, tasting between additions; bypass changes strength but cannot repair under-extraction. Grind finer if dilution exposes sourness.

Original source

Recipe by Simon Gautherin, published at weberworkshops.com.

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