No Swirl
No agitation, a two-minute immersion and a slow 30-second pull.
- Floral
- Fruity
- Light-bodied
- Light roast
- Standard
- Beginner
- Total
- 2:30
- Ratio
- 1:13
- Coffee
- 30 g
- Temp
- 97 °C
The No Swirl recipe by Takamasa Miki for the Weber Bird uses 30 g of coffee and 390 g of water (1:13 ratio), at 97°C, with a target brew time of 2:30.
Parameters
- 30 g
- Coffee
- 390 g
- Water
- 1:13
- Ratio
- 97 °C
- Temp
- 6 medium coarse
- Grind
- 2:30
- Total
- 1
- Servings
Method
-
0:00Pour
Add 30g of coffee and pour 390g of water at 96-98°C.
+390g 20s Circular -
0:20Wait
Allow immersion for two minutes — no agitation.
-
2:00Wait
Pull up slowly over 30 seconds.
-
2:30Done
Enjoy 300-330g of brewed coffee.
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 Takamasa Miki, published at weberworkshops.com.
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100g
+50g Add water