№ 101 Walkure Karlsbader 5:00 1:14 Kaffeekirsche
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Kaffeekirsche Berlin

Kaffeekirsche Roastery Berlin recipe for the Karlsbader Kanne. Standard 60g/L ratio with a coarse grind and slow pour.

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Parameters

Coffee
25 g
Water
350 g
Ratio
1:14
Temp
95 °C
Grind
9 extra coarse
Total
5:00
Servings
2
Grind · 9/10 · coarse
FINE COARSE

Method

5:00 total
  1. 0:00
    Bloom

    Add 25g of coarsely ground coffee to the porcelain filter. Pour 70g of water to moisten all grounds. Wait 30 seconds.

    +70g 10s slow
  2. 0:30
    Pour

    Place water distributor on top. Pour remaining 280g of water at 95°C through the distributor slowly and steadily.

    +350g 90s slow
  3. 3:30
    Wait

    Water passes through the grounds and the porcelain double sieve into the pot below.

  4. 5:00
    Done

    Remove filter insert and water distributor. Replace lid. The coffee is clear, aromatic, and free of sediment.

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Notes

Source: Kaffeekirsche Roastery Berlin (kaffeekirsche.berlin). Use the standard ratio of 60g/L. The coarse grind is essential — similar to or slightly coarser than French press. Preheating all porcelain parts thoroughly is critical to avoid heat loss. The porcelain sieve produces a remarkably clean cup without paper filter taste.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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