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Cupping Protocol

by Andrew Pernicano Weber Bird

Cupping-protocol brew: long immersion, minimal agitation and a gentle vacuum to mimic the cupping table.

  • Floral
  • Fruity
  • Light-bodied
  • Light roast
  • Long
  • Beginner
Total
10:00
Ratio
1:16.7
Coffee
18 g
Temp
91 °C

The Cupping Protocol recipe by Andrew Pernicano for the Weber Bird uses 18 g of coffee and 300 g of water (1:16.7 ratio), at 91°C, with a target brew time of 10:00.

Parameters

18 g
Coffee
300 g
Water
1:16.7
Ratio
91 °C
Temp
7 medium coarse
Grind
10:00
Total
1
Servings
Grind · 7/10 · medium-coarse
FINE COARSE

Method

10:00 · total
  1. 0:00
    Pour

    Add 18g of coffee and pour 300g of water at 91°C.

    +300g 20s Circular
  2. 0:20
    Wait

    No agitation. Let it steep for about 8:30 minutes. Gently swirl once or twice only if a crust forms.

  3. 8:30
    Wait

    Pull up slowly over 1 to 1:30 minutes to minimize vacuum.

  4. 10:00
    Done

    Serve at the ten-minute mark.

Notes

Weber Workshops, Golden. Use a Sibarist filter on top of the metal screen to preserve clarity.

More Weber Bird recipes

See all Weber Bird recipes →

Original source

Recipe by Andrew Pernicano, published at weberworkshops.com.

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0:00
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100g

+50g Add water

3
Wait 0:45
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