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Walkure Karlsbader

Walkure's Bayreuth brewing guide provides this classic all-porcelain method, using a fine ceramic sieve instead of paper. A coarse grind and measured flow target a pure, clean cup that still carries coffee oils and rounded body.

1:15 Ratio
3:30 Total
20g Dose
96°C Temp
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Parameters

20 g
Coffee
300 g
Water
1:15
Ratio
96 °C
Temp
8 coarse
Grind
3:30
Total
~300 ml
Yield
Grind · 8/10 · coarse
FINE COARSE

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Method

3:30 · total

Before you brew

  1. 1 Preheat every porcelain part of the brewer.
  2. 2 Add 20g of coffee and level the bed.
  3. 3 Set the water distributor on top.
  1. Bloom 1 / 6
    0:00
    45s

    Pour in the centre to 50g. Pour gently through the water distributor, keeping the water below the rim. Let it steep.

    +50g→ 50g Fill gently 4.2g/s 12s 96°C
  2. Pour 2 / 6
    0:45
    45s

    Pour in the centre to 150g. Pour gently through the water distributor, keeping the water below the rim. Let it steep.

    +100g→ 150g Fill gently 4g/s 25s
  3. Pour 3 / 6
    1:30
    45s

    Pour in the centre to 230g. Pour gently through the water distributor, keeping the water below the rim. Let it steep.

    +80g→ 230g Fill gently 4g/s 20s
  4. Pour 4 / 6
    2:15
    18s

    Pour in the centre to 300g. Pour gently through the water distributor, keeping the water below the rim.

    +70g→ 300g Fill gently 3.9g/s 18s
  5. Steep 5 / 6
    2:33
    57s

    Let it steep.

    57s
  6. Done 6 / 6
    3:30

    Finish when the coffee stops dripping.

Notes

Preheat every porcelain component, then use a coarser grind than for paper pour-over to protect drainage. Pour gently through the distributor without overfilling it; if sediment appears, coarsen the grind rather than slowing the pour further.

Original source

Recipe by Walküre Porzellan, published at walkure.de.

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