Weber Bird Weber
Cold Brew
by Raymond Detweiler
BIRD cold brew: hot bloom kick-starts extraction, then a 7-8 hour cold steep in the fridge.
Parameters
- 25 g
- Coffee
- 250 g
- Water
- 1:10
- Ratio
- 86 °C
- Temp
- 5 medium
- Grind
- 3:00
- Total
- 1
- Servings
Method
3:00 · total-
Pour 1 / 70:00+75g add
To
75g
10s CircularAdd 25g of coffee and bloom with 75g of water at 86°C.
-
Wait 2 / 70:10
Let the hot bloom rest for one minute.
-
Pour 3 / 71:00+175g add
To
250g
15s CircularAdd 175g of room-temperature water.
-
Swirl 4 / 71:15
Agitate with the claw 4-5 times.
-
Wait 5 / 71:307h–8h
Place in the fridge for 7-8 hours.
-
Wait 6 / 72:00
Pull up slowly over one full minute — the bed is now dense.
-
Done 7 / 73:00
Seize the day.
Notes
Original source
Recipe by Raymond Detweiler, published at weberworkshops.com.
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- 02 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
- 03 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
- 04 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
- 05 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