Cold Brew
BIRD cold brew: hot bloom kick-starts extraction, then a 7-8 hour cold steep in the fridge.
- Sweet
- Chocolate
- Medium-bodied
- Medium roast
- Standard
- Beginner
- Total
- 3:00
- Ratio
- 1:10
- Coffee
- 25 g
- Temp
- 86 °C
The Cold Brew recipe by Raymond Detweiler for the Weber Bird uses 25 g of coffee and 250 g of water (1:10 ratio), at 86°C, with a target brew time of 3:00.
Parameters
- 25 g
- Coffee
- 250 g
- Water
- 1:10
- Ratio
- 86 °C
- Temp
- 5 medium
- Grind
- 3:00
- Total
- 1
- Servings
Method
-
0:00Pour
Add 25g of coffee and bloom with 75g of water at 86°C.
+75g 10s Circular -
0:10Wait
Let the hot bloom rest for one minute.
-
1:00Pour
Add 175g of room-temperature water.
+250g 15s Circular -
1:15Swirl
Agitate with the claw 4-5 times.
-
1:30Wait
Place in the fridge for 7-8 hours.
-
2:00Wait
Pull up slowly over one full minute — the bed is now dense.
-
3:00Done
Seize the day.
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
Original source
Recipe by Raymond Detweiler, published at weberworkshops.com.
Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.
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The log.
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100g
+50g Add water