Two Pour

Walkure Karlsbader Traditional by Walküre Porzellan

Walkure's guide is the basis for this simplified split-pour technique on its porcelain brewer. Dividing the water into paired deliberate additions promotes even saturation and a balanced cup with clean sweetness and moderate body.

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

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Method

4:30 · total

Pour 1 / 5
0:00

30s

Pour 150g.

+150g→ 150g 6g/s 25s 93°C
Steep 2 / 5
0:30

1m30s

Let it steep.

1m 30s
Pour 3 / 5
2:00

30s

Finish pouring to 300g.

+150g→ 300g 6g/s 25s
Steep 4 / 5
2:30

2m

Let it steep.

2m
Done 5 / 5
4:30

Drawdown complete.

Notes

Preheat the brewer and distribute the first addition across the full bed without aggressive swirling. Wait until it has nearly drained before adding the remainder of 300g; if the second pour stalls, coarsen the grind rather than raising agitation.

Original source

Recipe by Walküre Porzellan, published at walkure.de.

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Walküre Porzellan

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In the cup