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Walkure Karlsbader

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Walkure Karlsbader Traditional by Walküre Porzellan

Split pour technique for the Walkure.

1:15 Ratio
4:30 Total
20g Dose
93°C Temp
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Parameters

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

Method

4:30 · total
  1. Pour 1 / 3
    0:00

    Pour 150g into top chamber.

    +150g→ 150g 10s
  2. Pour 2 / 3
    2:00

    Add remaining 150g.

    +150g→ 300g 10s
  3. Done 3 / 3
    4:30

    Brew complete.

Notes

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

Original source

Recipe by Walküre Porzellan, published at walkure.de.

More Walkure Karlsbader recipes

See all Walkure Karlsbader recipes

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

More by Walküre Porzellan

View all recipes by Walküre Porzellan
Walkure Karlsbader

Classic

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

Dark Roast

1:15 Ratio
20g Coffee
300g Water
5:00 Total
Walkure Karlsbader

German Traditional

1:15.9 Ratio
22g Coffee
350g Water
4:30 Total
Cold
Walkure Karlsbader

Iced

1:10 Ratio
24g Coffee
240g Water
4:00 Total
Walkure Karlsbader

Light Roast

1:16.7 Ratio
18g Coffee
300g Water
5:30 Total

Other Traditional models

View all Traditional models

Next step

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Pour

0:00

150g

+300g add

10s
Pour · 1/3 0:00