Classic

Walkure Karlsbader Traditional by Walküre Porzellan

Walkure's Bayreuth brewing guide provides this classic all-porcelain method, using a fine ceramic sieve instead of paper. A coarse grind and measured flow target a pure, clean cup that still carries coffee oils and rounded body.

1:15 Ratio

3:30 Total

20g Dose

96°C Temp

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Parameters

20 g
Coffee: 300 g
Water: 1:15
Ratio: 96 °C
Temp: 8 coarse
Grind: 3:30
Total: ~300 ml
Yield

Grind · 8/10 · coarse

FINE COARSE

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Method

3:30 · total

Before you brew

1 Preheat every porcelain part of the brewer.
2 Add 20g of coffee and level the bed.
3 Set the water distributor on top.

Bloom 1 / 6
0:00

45s

Pour in the centre to 50g. Pour gently through the water distributor, keeping the water below the rim. Let it steep.

+50g→ 50g Fill gently 4.2g/s 12s 96°C
Pour 2 / 6
0:45

45s

Pour in the centre to 150g. Pour gently through the water distributor, keeping the water below the rim. Let it steep.

+100g→ 150g Fill gently 4g/s 25s
Pour 3 / 6
1:30

45s

Pour in the centre to 230g. Pour gently through the water distributor, keeping the water below the rim. Let it steep.

+80g→ 230g Fill gently 4g/s 20s
Pour 4 / 6
2:15

18s

Pour in the centre to 300g. Pour gently through the water distributor, keeping the water below the rim.

+70g→ 300g Fill gently 3.9g/s 18s
Steep 5 / 6
2:33

57s

Let it steep.

57s
Done 6 / 6
3:30

Finish when the coffee stops dripping.

Notes

Preheat every porcelain component, then use a coarser grind than for paper pour-over to protect drainage. Pour gently through the distributor without overfilling it; if sediment appears, coarsen the grind rather than slowing the pour further.

Original source

Recipe by Walküre Porzellan, published at walkure.de.

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