Berlin
Kaffeekirsche Roastery Berlin recipe for the Karlsbader Kanne. Standard 60g/L ratio with a coarse grind and slow pour.
- Sweet
- Caramel
- Medium-bodied
- Medium roast
- Long
- Beginner
- Total
- 5:00
- Ratio
- 1:14
- Coffee
- 25 g
- Temp
- 95 °C
The Berlin recipe by Kaffeekirsche for the Walkure Karlsbader uses 25 g of coffee and 350 g of water (1:14 ratio), at 95°C, with a target brew time of 5:00.
Parameters
- 25 g
- Coffee
- 350 g
- Water
- 1:14
- Ratio
- 95 °C
- Temp
- 9 extra coarse
- Grind
- 5:00
- Total
- 2
- Servings
Method
-
0:00Bloom
Add 25g of coarsely ground coffee to the porcelain filter. Pour 70g of water to moisten all grounds. Wait 30 seconds.
+70g 10s Slow -
0:30Pour
Place water distributor on top. Pour remaining 280g of water at 95°C through the distributor slowly and steadily.
+350g 90s Slow -
3:30Wait
Water passes through the grounds and the porcelain double sieve into the pot below.
-
5:00Done
Remove filter insert and water distributor. Replace lid. The coffee is clear, aromatic, and free of sediment.
Notes
More Walkure Karlsbader recipes
-
Classic
1:15by Walküre Porzellan
- Balanced
- Sweet
Total 3:30 Temp 96°C -
Official
1:15.9by Coffee Circle
- Balanced
- Sweet
Total 4:30 Temp 96°C -
Dark Roast
1:15by Walküre Porzellan
- Nutty
- Caramel
Total 5:00 Temp 88°C -
German Traditional
1:15.9by Walküre Porzellan
- Nutty
- Caramel
Total 4:30 Temp 94°C -
Iced
1:10by Walküre Porzellan
- Sweet
- Caramel
Total 4:00 Temp 96°C
Other Traditional methods
Original source
Recipe by Kaffeekirsche, published at kaffeekirsche.berlin.
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100g
+50g Add water