Classic
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.
- Balanced
- Sweet
- Medium-bodied
- Medium roast
- Standard
- Intermediate
- Total
- 3:30
- Ratio
- 1:15
- Coffee
- 20 g
- Temp
- 96 °C
The Classic recipe by Walküre Porzellan for the Walkure Karlsbader uses 20 g of coffee and 300 g of water (1:15 ratio), at 96°C, with a target brew time of 3:30.
Parameters
- 20 g
- Coffee
- 300 g
- Water
- 1:15
- Ratio
- 96 °C
- Temp
- 8 coarse
- Grind
- 3:30
- Total
- 1
- Servings
Method
-
0:00Bloom
Pour 50g slowly in the center.
+50g 10s Slow -
0:45Pour
Slow pour to 150g.
+150g 25s Slow -
1:30Pour
Continue to 230g.
+230g 20s Slow -
2:15Pour
Final pour to 300g.
+300g 18s Slow -
3:30Done
Drip complete.
Notes
More Walkure Karlsbader recipes
-
Official
1:15.9by Coffee Circle
- Balanced
- Sweet
Total 4:30 Temp 96°C -
Dark Roast
1:15by Walküre Porzellan
- Nutty
- Caramel
Total 5:00 Temp 88°C -
German Traditional
1:15.9by Walküre Porzellan
- Nutty
- Caramel
Total 4:30 Temp 94°C -
Iced
1:10by Walküre Porzellan
- Sweet
- Caramel
Total 4:00 Temp 96°C -
Berlin
1:14by Kaffeekirsche
- Sweet
- Caramel
Total 5:00 Temp 95°C
Other Traditional methods
More by Walküre Porzellan
-
Dark Roast
1:15Walkure Karlsbader
- Nutty
- Caramel
Total 5:00 Temp 88°C -
German Traditional
1:15.9Walkure Karlsbader
- Nutty
- Caramel
Total 4:30 Temp 94°C -
Iced
1:10Walkure Karlsbader
- Sweet
- Caramel
Total 4:00 Temp 96°C -
Light Roast
1:16.7Walkure Karlsbader
- Balanced
- Sweet
Total 5:30 Temp 96°C -
Strong
1:12Walkure Karlsbader
- Nutty
- Caramel
Total 3:30 Temp 96°C
Original source
Recipe by Walküre Porzellan, published at walkure.de.
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100g
+50g Add water