№ 270 Weber BIRD 2:30 1:13 Takamasa Miki
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Takamasa Miki

No agitation, a two-minute immersion and a slow 30-second pull.

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Parameters

Coffee
30 g
Water
390 g
Ratio
1:13
Temp
97 °C
Grind
6 medium coarse
Total
2:30
Servings
1
Grind · 6/10 · medium
FINE COARSE

Method

2:30 total
  1. 0:00
    Pour

    Add 30g of coffee and pour 390g of water at 96-98°C.

    +390g 20s circular
  2. 0:20
    Wait

    Allow immersion for two minutes — no agitation.

  3. 2:00
    Wait

    Pull up slowly over 30 seconds.

  4. 2:30
    Done

    Enjoy 300-330g of brewed coffee.

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Notes

Koffee Mameya, Tokyo. Brew temperature lives in the 96-98°C range.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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