Long Immersion

Weber Bird Weber by Maurizio Leo

Maurizio Leo's Long Immersion, shared in Weber Workshops' BIRD recipe collection and linked to The Perfect Loaf in Albuquerque, pairs a prolonged steep with light agitation and a slow pull for full body without sacrificing clarity.

1:14.5 Ratio

6:00 Total

22g Dose

88°C Temp

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Parameters

22 g
Coffee: 320 g
Water: 1:14.5
Ratio: 88 °C
Temp: 4 medium-fine
Grind: 6:00
Total: ~320 ml
Yield

Grind · 4/10 · fine-medium

FINE COARSE

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Method

6:00 · total

Before you brew

1 Preheat the BIRD pod thoroughly with hot water.
2 Add 22g of grounds.

Pour 1 / 5
0:00

1m

Pour in a spiral to 320g.

+320g→ 320g Spiral 6g/s 53s 88°C
Swirl 2 / 5
1:00

10s

Work the bed gently with 3–4 claw strokes.

Fill gently
Steep 3 / 5
1:10

4m20s

Let it steep.

4m 20s
Press 4 / 5
5:30

30s

Pull up slowly.
Done 5 / 5
6:00

Press complete.

Notes

Maintain slurry heat with a thorough preheat and avoid repeated stirring during the long steep. Pull slowly and evenly so fines stay settled. If the cup turns woody or dry, coarsen the grind; shorten contact only after grind adjustment fails.

Original source

Recipe by Maurizio Leo, published at weberworkshops.com.

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