Martin Wölfl
Slow 30-second water addition, longer agitation and bypass added to the cup.
- Sweet
- Caramel
- Medium-bodied
- Medium roast
- Standard
- Beginner
- Total
- 4:00
- Ratio
- 1:8
- Coffee
- 25 g
- Temp
- 93 °C
The Martin Wölfl recipe by Martin Wölfl for the Weber Bird uses 25 g of coffee and 200 g of water (1:8 ratio), at 93°C, with a target brew time of 4:00.
Parameters
- 25 g
- Coffee
- 200 g
- Water
- 1:8
- Ratio
- 93 °C
- Temp
- 6 coarse
- Grind
- 4:00
- Total
- 1
- Servings
Method
-
0:00Pour
Add 25g of coffee and pour 200g of water slowly over 30 seconds.
+200g 30s Slow -
0:30Swirl
Agitate for 20 seconds.
-
0:50Wait
Allow immersion until the 3:30 mark.
-
3:30Wait
Pull up immediately. Add 50g of bypass to cup if desired.
-
4:00Done
Serve.
Notes
More Weber Bird recipes
-
Cupping Protocol
1:16.7by Andrew Pernicano
- Floral
- Fruity
Total 10:00 Temp 91°C -
Medium Immersion with Swirl
1:16.5by Christian Klatt
- Balanced
- Sweet
Total 4:15 Temp 96°C -
Dense Soup 1:5
1:5by Christopher Feran
- Chocolate
- Caramel
Total 0:40 Temp 95°C -
Vertical Agitation
1:14by Douglas Weber
- Balanced
- Sweet
Total 3:15 Temp 93°C -
Low-Temp Claw
1:15by Joseph Benavides
- Balanced
- Sweet
Total 2:45 Temp 87°C
More by Martin Wölfl
Original source
Recipe by Martin Wölfl, published at weberworkshops.com.
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100g
+50g Add water