Walkure Karlsbader Traditional
Official
by Coffee Circle
Coffee Circle recipe for the Karlsbader Kanne. Bloom phase with a porcelain water distributor for clean, pure flavor.
Parameters
- 22 g
- Coffee
- 350 g
- Water
- 1:15.9
- Ratio
- 96 °C
- Temp
- 9 extra coarse
- Grind
- 4:30
- Total
- 2
- Servings
Method
-
0:00 01Bloom
Add 22g of coffee to the porcelain filter. Pour 100g of water evenly to coat all grounds. Wait 30 seconds for blooming.
To 100g 15s Slow -
0:30 02Pour
Place the water distributor on top. Pour remaining 250g of water in a steady, even stream.
To 350g 60s Slow -
3:00 03Wait
Water passes through the porcelain double sieve. Coffee collects in the serving pot below.
-
4:30 04Done
Remove porcelain filter and water distributor. Replace lid. Serve from the porcelain carafe.
Notes
Original source
Recipe by Coffee Circle, published at coffeecircle.com.
More Walkure Karlsbader recipes
See all Walkure Karlsbader recipes →- 01 Classic byWalküre Porzellan Walkure (Bayreuth) porcelain dripper classic recipe. No paper filter — the fine porcelain mesh produces a uniquely clean cup while allowing oils through. Coarse grind required to prevent clogging. Ratio 1:15 Time 3:30
- 02 Dark Roast byWalküre Porzellan Low-temp brew for dark roasts on the Walkure. Ratio 1:15 Time 5:00
- 03 German Traditional byWalküre Porzellan Traditional German method for the Walkure Karlsbader Kanne. All-porcelain construction imparts zero flavor for pure coffee character. Ratio 1:15.9 Time 4:30
- 04 Iced byWalküre Porzellan Flash iced Walkure brew. Clean and bright. Ratio 1:10 Time 4:00
- 05 Berlin byKaffeekirsche Kaffeekirsche Roastery Berlin recipe for the Karlsbader Kanne. Standard 60g/L ratio with a coarse grind and slow pour. Ratio 1:14 Time 5:00
Other Traditional models
View all Traditional models →Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.