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Weber Bird

No Swirl

Weber Bird Weber by Takamasa Miki

Takamasa Miki's no-agitation Bird recipe pairs a medium-coarse grind with a two-minute immersion at high temperature. A slow vacuum pull finishes a light, floral, and fruit-forward cup without disturbing the bed.

1:13 Ratio
2:30 Total
30g Dose
97°C Temp
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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

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Method

2:30 · total
  1. Pour 1 / 4
    0:00
    1m5s

    Pour in a spiral to 390g.

    +390g→ 390g Spiral 6.5g/s 1m 97°C
  2. Steep 2 / 4
    1:05
    55s

    Let it steep.

    55s
  3. Press 3 / 4
    2:00
    30s

    Pull up slowly.

    30s
  4. Done 4 / 4
    2:30

    Press complete.

Notes

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

Original source

Recipe by Takamasa Miki, published at weberworkshops.com.

Community

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90g Water
0:40 Total

Vertical Agitation

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350g Water
3:15 Total

Low-Temp Claw

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1:15 Ratio
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225g Water
2:45 Total

Next step

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