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Weber Bird

Preheat Protocol

Weber Bird Weber by Matthew Jung-Quillen

Featured in Weber Workshops' BIRD guide, Matthew Jung Quillen's protocol makes heat management the foundation: preheating the pod and glass stabilizes extraction and supports a warmer, more integrated, repeatable cup.

1:16 Ratio
3:30 Total
20g Dose
90°C Temp
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Parameters

20 g
Coffee
320 g
Water
1:16
Ratio
90 °C
Temp
5 medium
Grind
3:30
Total
~320 ml
Yield
Grind · 5/10 · medium
FINE COARSE

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Method

3:30 · total

Before you brew

  1. 1 Preheat the brewer and serving vessel with hot water for 30 s.
  2. 2 Discard all the preheating water.
  3. 3 Add 20g of grounds.
  1. Pour 1 / 5
    0:00
    1m

    Pour in a spiral to 320g.

    +320g→ 320g Spiral 6g/s 53s 90°C
  2. Swirl 2 / 5
    1:00
    10s

    Swirl gently 2 times.

  3. Steep 3 / 5
    1:10
    1m50s

    Let it steep.

    1m 50s
  4. Press 4 / 5
    3:00
    30s

    Pull up slowly.

    30s
  5. Done 5 / 5
    3:30

    Press complete.

Notes

Drain every trace of preheat water before adding coffee, or the dose will begin extracting prematurely. Repeat the same preheat duration and use a warm server; temperature inconsistency matters more here than extra agitation.

Original source

Recipe by Matthew Jung-Quillen, published at weberworkshops.com.

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