Weber Bird Weber
1:10 with Bypass
by Simon Gautherin
Very coarse grind, 1:10 ratio, two-minute immersion, and bypass added to taste.
Parameters
- 20 g
- Coffee
- 200 g
- Water
- 1:10
- Ratio
- 90 °C
- Temp
- 8 extra coarse
- Grind
- 2:30
- Total
- 1
- Servings
Method
-
0:00 01Pour
Add 20g of coffee and pour 200g of water at 90°C.
To 200g 15s Circular -
0:15 02Swirl
Swirl the brewer gently to agitate the slurry.
-
0:30 03Wait
Allow immersion for two minutes.
-
2:15 04Wait
Pull up for roughly 15 seconds. Add bypass water to cup if desired.
-
2:30 05Done
Serve.
Notes
Original source
Recipe by Simon Gautherin, 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.