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Walkure Karlsbader

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Walkure Karlsbader Traditional by Coffee Circle

Coffee Circle recipe for the Karlsbader Kanne. Bloom phase with a porcelain water distributor for clean, pure flavor.

1:15.9 Ratio
4:30 Total
22g Dose
96°C Temp
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Parameters

22 g
Coffee
350 g
Water
1:15.9
Ratio
96 °C
Temp
9 extra coarse
Grind
4:30
Total
~350 ml
Yield
Grind · 9/10 · coarse
FINE COARSE

Method

4:30 · total
  1. Bloom 1 / 4
    0:00

    Add 22g of coffee to the porcelain filter. Pour 100g of water evenly to coat all grounds. Wait 30 seconds for blooming.

    +100g→ 100g Spiral 15s
  2. Pour 2 / 4
    0:30

    Place the water distributor on top. Pour remaining 250g of water in a steady, even stream.

    +250g→ 350g Center pour 60s
  3. Wait 3 / 4
    3:00

    Water passes through the porcelain double sieve. Coffee collects in the serving pot below.

  4. Done 4 / 4
    4:30

    Remove porcelain filter and water distributor. Replace lid. Serve from the porcelain carafe.

Notes

Source: Coffee Circle (coffeecircle.com). 10g of coffee per cup. The coarse grind leads to slow, even extraction. Use the porcelain water distributor to disperse water evenly. Total brew time approximately 4.5 minutes. The porcelain sieve does not retain fine particles, so grind coarseness is critical.

Original source

Recipe by Coffee Circle, published at coffeecircle.com.

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350g Water
4:30 Total
Cold

Iced

by Walküre Porzellan

1:10 Ratio
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240g Water
4:00 Total

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by Kaffeekirsche

1:14 Ratio
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350g Water
5:00 Total

Other Traditional models

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Bloom

0:00

100g

+350g add

15s
Bloom · 1/4 0:00