Weber Workshops BIRD – no-bypass vacuum brewer made from glass, stainless steel and brass
Coffee into the glass, water on top, stir, let it steep. Then you turn the brass wing nut, the pod rises and separates the coffee from the grounds by vacuum.
The BIRD (Brew In Reverse Direction) is the first brewer from Weber Workshops: according to Weber, the first no-bypass brewer that creates plunger-driven vacuum brews in a glass vessel. The result sits between espresso and pour-over. Weber developed the BIRD together with designer Christopher Flechtner. We carry the Metal Handle version and are the official Swiss importer of Weber Workshops.
Features of the BIRD
No bypass with vacuum
With the BIRD, no water flows past the coffee bed. As the pod is pulled up, a vacuum forms beneath it that separates the coffee from the grounds through the filter. You control this negative pressure yourself and, according to Weber, can grind considerably finer than for a typical pour-over.
Stirring with the crown
To stir, you hold the crown and move the Gizmo up and down a few times until coffee and water are evenly mixed.
Precision glass
The vessel is made of 3 mm thick borosilicate glass. Instead of blown glass, Weber uses a high-precision glass tube with a fused base so that the vacuum pod fits exactly.
Filtration in the pod
The pod is a dynamic filter made of stainless steel 316. It holds the ground coffee before brewing and carries the seal that creates the vacuum, with or without a paper filter.
The details in everyday use
Materials
Borosilicate glass, brew pod made of stainless steel 316, wing nut and crown made of solid brass, cap and handle made of anodised aluminium. For this, Weber uses materials and manufacturing processes otherwise known from watchmaking.
Two handle versions
Weber offers the BIRD with the original metal handle or with a slimmer glass handle. We carry the Metal Handle version.
From quick brews to cold brew
Weber sees the BIRD as a platform: from short brews with full body to overnight cold brew. Weber publishes recipes from Weber and from coffee people who were involved in the development in its Brew Guide.
Filter Paper Dock
You can brew with the reusable stainless steel mesh alone or add a paper filter. Weber includes a year's supply of abaca paper filters, along with the Filter Paper Dock made of solid, machined and anodised aluminium with a microfibre foot. A hidden magnet centres it on the shoulder of the EG-1.
Pulling mechanism: the Claw
The Claw on the Gizmo does several jobs. During brewing, it stirs and creates a vortex. Afterwards, it pulls the pod up and distributes the force evenly around the rim, so that the pod travels straight up and the negative pressure stays constant. After cleaning, it serves as a tripod for drying.
Drip Catcher
The silicone Drip Catcher snaps onto the pod. This way you carry it to the sink with one hand after brewing without drips, and the coffee puck can cool down before you dispose of it.
How to brew with the BIRD
According to Weber's instructions, you first prepare the pod with the stainless steel mesh, optionally with a paper filter, which you do not pre-wet. You push the pod to the bottom of the glass with the Gizmo.
Then add 20 to 35 g of freshly ground coffee and pour 250 to 400 ml of preheated water over it. As a starting point, Weber gives 300 ml, 87 °C and a grind size roughly like for a moka pot, slightly finer than for filter. Depending on the recipe, the brewing temperature is between 80 and 100 °C.
Stir with the Gizmo and let it steep, 1 to 10 minutes for hot brews, starting point 5 minutes. Then turn the wing nut clockwise. Weber recommends pulling slowly and evenly until the puck is dry. This can take 60 seconds or longer.
To clean, place the pod in the Drip Catcher, remove the pod cap once it has cooled down and compost the puck. Rinse all parts with warm water and washing-up liquid. The BIRD and its parts do not go in the dishwasher.
At a glance
| Brewing method | Plunger-driven no-bypass vacuum immersion |
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| Coffee amount | 20–35 g ground coffee |
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| Capacity | Up to 400 g water, up to 350 g coffee in the cup |
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| Brewing temperature | 80–100 °C depending on the recipe, starting point according to Weber 87 °C |
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| Glass | Borosilicate glass, 3 mm, precision tube with fused base |
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| Pod | Stainless steel 316 with vacuum seal |
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| Driveshaft | Stainless steel 304 |
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| Wing nut and crown | Solid brass |
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| Cap and handle | Anodised aluminium (Metal Handle) |
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| Dimensions | 85 mm diameter (glass) × 180 mm height |
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| Weight | 830 g (dry) |
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| What's included | BIRD, reusable stainless steel mesh, 300 abaca paper filters (made for Weber by Cafec in Japan), Filter Paper Dock made of anodised aluminium with microfibre foot, silicone Drip Catcher |
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| Cleaning | By hand with water and washing-up liquid, not dishwasher-safe |
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Who the BIRD is made for
For everyone who brews filter coffee by hand and is looking for a brewer that works between espresso and pour-over, at home or in a café. Brewing remains a manual process with several steps. If you like it quicker and simpler, you'll find Hario, Chemex and AeroPress in our filter equipment. Nobody needs the BIRD, you want it or you don't. Our opinion is one of many.
Because the BIRD handles finer ground coffee, a grinder that grinds cleanly in the range between filter and espresso is worthwhile. For everyone who wants this affordable and precise: the Varia VS3 from the Varia collection or the hand grinders from Comandante and Timemore. If you want more: the EG-1 from Weber Workshops, the Varia VS6 or the Lagom 01 from Option-O.
For water and dosing: the Varia AURA kettle with adjustable temperature from the Varia collection. For scales, for everyone who wants them affordable and precise, Normcore; if you want an app and flow rate display, Acaia. Weber Workshops offers replacement glass, a replacement mesh and refills of paper filters as accessories. Our advice tool narrows down which grinder suits your setup; in the comparison workshop in the showroom you can test grinders side by side, an option, not a requirement.
Frequently asked questions
Is the BIRD a French press?
No. In a French press, a plunger pushes the grounds down, and they stay in the water. In the BIRD, the pod creates a vacuum as it is turned upwards, which separates the filtered coffee from the grounds, without bypass. According to Weber, this lets you grind considerably finer than for a pour-over.
Do I need paper filters?
No. The BIRD also brews with the reusable stainless steel mesh alone. According to Weber, it plays to its strengths with a good paper filter. 300 abaca paper filters from Cafec are included, and Weber offers refills as an accessory.
Can I make cold brew with the BIRD?
Yes. Weber explicitly describes the BIRD as a platform ranging from short brews to overnight cold brew.
How do I clean the BIRD?
Place the pod in the Drip Catcher, let it cool down, turn the pod cap clockwise and remove it, dispose of the puck. Rinse all parts with warm water and washing-up liquid. Not in the dishwasher.
Which version do you carry?
We carry the BIRD with Metal Handle. Weber also offers a version with a glass handle.
Can I see the BIRD before buying?
In our showrooms in Bern (Gerberngasse 44) and Zurich Oerlikon (Hagenholzstrasse 50b) we show a wide selection, but not every product permanently. If you want to see the BIRD live, get in touch beforehand at [email protected]. When you order online, we deliver in 2–4 working days throughout Switzerland and to Liechtenstein, and Click & Collect is available in Bern and Zurich.
Roastery tip: For the BIRD, we like to reach for Cozy Chocolate and Nutty Delight, both chocolatey, nutty and full-bodied. If you want maximum body without acidity, go for Very Nutty. For the curious who like it fruity: Wild Peach. As a starting point for the recipe, we use Weber's specifications from the instructions. That's our recommendation, one of many.
