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Now reading 1:10 with Bypass

1:10 with Bypass

by Simon Gautherin Weber Bird

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

  • Balanced
  • Sweet
  • Medium-bodied
  • Medium roast
  • Standard
  • Beginner
Total
2:30
Ratio
1:10
Coffee
20 g
Temp
90 °C

The 1:10 with Bypass recipe by Simon Gautherin for the Weber Bird uses 20 g of coffee and 200 g of water (1:10 ratio), at 90°C, with a target brew time of 2:30.

Parameters

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

Notes

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

More Weber Bird recipes

See all Weber Bird recipes →

Original source

Recipe by Simon Gautherin, published at weberworkshops.com.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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