Walkure Karlsbader Traditional
Two Pour
Split pour technique for the Walkure.
Parameters
- 20 g
- Coffee
- 300 g
- Water
- 1:15
- Ratio
- 93 °C
- Temp
- 6 medium-coarse
- Grind
- 4:30
- Total
- 2
- Servings
Method
-
0:00 01Pour
Pour 150g into top chamber.
To 150g 10s Slow -
2:00 02Pour
Add remaining 150g.
To 300g 10s Slow -
4:30 03Done
Brew complete.
Notes
Original source
Recipe by Walküre Porzellan, published at walkure.de.
More Walkure Karlsbader recipes
See all Walkure Karlsbader recipes →- 01 Classic byWalküre Porzellan Walkure (Bayreuth) porcelain dripper classic recipe. No paper filter — the fine porcelain mesh produces a uniquely clean cup while allowing oils through. Coarse grind required to prevent clogging. Ratio 1:15 Time 3:30
- 02 Official byCoffee Circle Coffee Circle recipe for the Karlsbader Kanne. Bloom phase with a porcelain water distributor for clean, pure flavor. Ratio 1:15.9 Time 4:30
- 03 Dark Roast byWalküre Porzellan Low-temp brew for dark roasts on the Walkure. Ratio 1:15 Time 5:00
- 04 German Traditional byWalküre Porzellan Traditional German method for the Walkure Karlsbader Kanne. All-porcelain construction imparts zero flavor for pure coffee character. Ratio 1:15.9 Time 4:30
- 05 Iced byWalküre Porzellan Flash iced Walkure brew. Clean and bright. Ratio 1:10 Time 4:00
More by Walküre Porzellan
View all recipes by Walküre Porzellan →Other Traditional models
View all Traditional models →Next step
Let Gota run the timer.
Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.