№ 734 Walkure Karlsbader 4:30 1:15 Walkure
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Walkure Two Pour

Split pour technique for the Walkure.

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Parameters

Coffee
20 g
Water
300 g
Ratio
1:15
Temp
93 °C
Grind
6 medium coarse
Total
4:30
Servings
2
Grind · 6/10 · medium
FINE COARSE

Method

4:30 total
  1. 0:00
    Pour

    Pour 150g into top chamber.

    +150g 10s slow
  2. 2:00
    Pour

    Add remaining 150g.

    +300g 10s slow
  3. 4:30
    Done

    Brew complete.

Next step

Let Gota run the timer.

Step-by-step coaching with haptics at every pour, and a brew log that remembers the cup.

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Notes

Pour in two stages for more even extraction. Wait for first pour to mostly drain before adding second.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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