Weber Bird Weber
Cupping Protocol
by Andrew Pernicano
Cupping-protocol brew: long immersion, minimal agitation and a gentle vacuum to mimic the cupping table.
Parameters
- 18 g
- Coffee
- 300 g
- Water
- 1:16.7
- Ratio
- 91 °C
- Temp
- 7 medium-coarse
- Grind
- 10:00
- Total
- 1
- Servings
Method
10:00 · total-
Pour 1 / 40:00+300g add
To
300g
20s CircularAdd 18g of coffee and pour 300g of water at 91°C.
-
Wait 2 / 40:20
No agitation. Let it steep for about 8:30 minutes. Gently swirl once or twice only if a crust forms.
-
Wait 3 / 48:30
Pull up slowly over 1 to 1:30 minutes to minimize vacuum.
-
Done 4 / 410:00
Serve at the ten-minute mark.
Notes
Original source
Recipe by Andrew Pernicano, published at weberworkshops.com.
More Weber Bird recipes
See all Weber Bird recipes- 01 Medium Immersion with Swirl Christian Klatt Ratio 1:16.5 Time 4:15 Dose 20g Three-minute immersion that mimics a classic filter brew, with mid-steep agitation. Ratio 1:16.5 Time 4:15 Dose 20g
- 02 Dense Soup 1:5 Christopher Feran Ratio 1:5 Time 0:40 Dose 18g 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 Dose 18g
- 03 Vertical Agitation Douglas Weber Ratio 1:14 Time 3:15 Dose 25g Gentle five-swirl agitation and a slow final pull for a rounded, balanced cup. Ratio 1:14 Time 3:15 Dose 25g
- 04 Low-Temp Claw Joseph Benavides Ratio 1:15 Time 2:45 Dose 15g Lower brew temperature paired with heavy agitation and a two-minute immersion. Ratio 1:15 Time 2:45 Dose 15g
- 05 Slow Final Drawdown Lem Butler Ratio 1:16 Time 4:30 Dose 16g 1:16 ratio, moderate agitation and a one-minute vacuum pull. Ratio 1:16 Time 4:30 Dose 16g