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Weber Bird

No Swirl

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Weber Bird Weber by Takamasa Miki

No agitation, a two-minute immersion and a slow 30-second pull.

1:13 Ratio
2:30 Total
30g Dose
97°C Temp
Not a timer. Your barista. It guides every pour live, learns from each cup and tells you what to change to nail the next one — with a tasting journal, bean and grinder tracking.

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Parameters

30 g
Coffee
390 g
Water
1:13
Ratio
97 °C
Temp
6 medium-coarse
Grind
2:30
Total
~390 ml
Yield
Grind · 6/10 · medium
FINE COARSE

Method

2:30 · total
  1. Pour 1 / 4
    0:00

    Add 30g of coffee and pour 390g of water at 96-98°C.

    +390g→ 390g Spiral 20s
  2. Wait 2 / 4
    0:20

    Allow immersion for two minutes — no agitation.

  3. Wait 3 / 4
    2:00

    Pull up slowly over 30 seconds.

  4. Done 4 / 4
    2:30

    Enjoy 300-330g of brewed coffee.

Notes

Koffee Mameya, Tokyo. Brew temperature lives in the 96-98°C range.

Original source

Recipe by Takamasa Miki, published at weberworkshops.com.

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300g Water
10:00 Total

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20g Coffee
330g Water
4:15 Total

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1:5 Ratio
18g Coffee
90g Water
0:40 Total

Vertical Agitation

by Douglas Weber

1:14 Ratio
25g Coffee
350g Water
3:15 Total

Low-Temp Claw

by Joseph Benavides

1:15 Ratio
15g Coffee
225g Water
2:45 Total

Next step

Let Gota run the timer.

This exact recipe, step by step on your iPhone — haptics at every pour, live water targets, and a brew log that remembers how the cup turned out.

  • Audio and haptic cues per step
  • Scale the dose — ratios follow
  • Save it and log your brew
Start brew

Free iOS No signup 1000 recipes by 124 baristas

Pour

0:00

390g

20s
Pour · 1/4 0:00