№ 877 Weber BIRD 2:30 1:10 Simon Gautherin
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Simon Gautherin

Very coarse grind, 1:10 ratio, two-minute immersion, and bypass added to taste.

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Parameters

Coffee
20 g
Water
200 g
Ratio
1:10
Temp
90 °C
Grind
8 extra coarse
Total
2:30
Servings
1
Grind · 8/10 · coarse
FINE COARSE

Method

2:30 total
  1. 0:00
    Pour

    Add 20g of coffee and pour 200g of water at 90°C.

    +200g 15s circular
  2. 0:15
    Swirl

    Swirl the brewer gently to agitate the slurry.

  3. 0:30
    Wait

    Allow immersion for two minutes.

  4. 2:15
    Wait

    Pull up for roughly 15 seconds. Add bypass water to cup if desired.

  5. 2:30
    Done

    Serve.

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Notes

Apax Lab, Sydney. Add hot bypass water after pulling if the cup feels too intense.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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