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Walkure Karlsbader

Berlin

Walkure Karlsbader Traditional by Kaffeekirsche

Kaffeekirsche Roastery Berlin is the source for this Karlsbader Kanne preparation, built around a coarse grind and patient pouring. Thoroughly heated porcelain supports a clean, balanced cup with oils intact and no paper taste.

1:14 Ratio
5:00 Total
25g Dose
95°C Temp
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Parameters

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

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Method

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

    Pour 70g. Let it steep.

    +70g→ 70g 3.2g/s 22s 95°C
  2. Prepare 2 / 5
    0:25
    5s

    Set the water distributor on top.

  3. Pour 3 / 5
    0:30
    1m30s

    Finish pouring to 350g.

    +280g→ 350g 3.1g/s 1m 30s
  4. Steep 4 / 5
    2:00
    3m

    Let it steep.

    3m
  5. Done 5 / 5
    5:00

    Drawdown complete.

Notes

Use 25g and 350g at the recipe's intended proportion, with a grind at least as coarse as French press. Preheat every porcelain part, pour slowly through the distributor, and coarsen if fines collect in the cup.

Original source

Recipe by Kaffeekirsche, published at kaffeekirsche.berlin.

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Classic

by Walküre Porzellan

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

Official

by Coffee Circle

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

Other Traditional models

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