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Walkure Karlsbader

Official

Walkure Karlsbader Traditional by Coffee Circle

Coffee Circle's Karlsbader Kanne guide supplies this porcelain-brewer method, including a bloom and use of the water distributor. It is designed for an even extraction and a clean, pure cup free of paper character.

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

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Method

4:30 · total
  1. Bloom 1 / 5
    0:00
    25s

    Pour 100g in a spiral. Let it steep.

    +100g→ 100g Spiral 4.2g/s 24s 96°C
  2. Prepare 2 / 5
    0:25
    5s

    Set the water distributor on top.

  3. Pour 3 / 5
    0:30
    1m

    Finish over the centre of the bed to 350g.

    +250g→ 350g Center pour 4.2g/s 1m
  4. Steep 4 / 5
    1:30
    3m

    Let it steep.

    3m
  5. Done 5 / 5
    4:30

    Drawdown complete.

Notes

Choose a very coarse, uniform grind because the porcelain sieve will not trap poorly ground fines. Preheat all parts, bloom evenly, and let the distributor manage flow; visible sediment calls for a grind change, not an extra filter.

Original source

Recipe by Coffee Circle, published at coffeecircle.com.

More Walkure Karlsbader recipes

See all Walkure Karlsbader recipes

Classic

by Walküre Porzellan

1:15 Ratio
20g Coffee
300g Water
3:30 Total

Dark Roast

by Walküre Porzellan

1:15 Ratio
20g Coffee
300g Water
5:00 Total

German Traditional

by Walküre Porzellan

1:15.9 Ratio
22g Coffee
350g Water
4:30 Total
Cold

Iced

by Walküre Porzellan

1:10 Ratio
24g Coffee
240g Water
4:00 Total

Berlin

by Kaffeekirsche

1:14 Ratio
25g Coffee
350g Water
5:00 Total

Other Traditional models

View all Traditional models

Next step

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Free iOS No signup 1003 recipes by 126 baristas