Official
Coffee Circle recipe for the Karlsbader Kanne. Bloom phase with a porcelain water distributor for clean, pure flavor.
- Balanced
- Sweet
- Medium-bodied
- Medium roast
- Long
- Beginner
- Total
- 4:30
- Ratio
- 1:15.9
- Coffee
- 22 g
- Temp
- 96 °C
The Official recipe by Coffee Circle for the Walkure Karlsbader uses 22 g of coffee and 350 g of water (1:15.9 ratio), at 96°C, with a target brew time of 4:30.
Parameters
- 22 g
- Coffee
- 350 g
- Water
- 1:15.9
- Ratio
- 96 °C
- Temp
- 9 extra coarse
- Grind
- 4:30
- Total
- 2
- Servings
Method
-
0:00Bloom
Add 22g of coffee to the porcelain filter. Pour 100g of water evenly to coat all grounds. Wait 30 seconds for blooming.
+100g 15s Slow -
0:30Pour
Place the water distributor on top. Pour remaining 250g of water in a steady, even stream.
+350g 60s Slow -
3:00Wait
Water passes through the porcelain double sieve. Coffee collects in the serving pot below.
-
4:30Done
Remove porcelain filter and water distributor. Replace lid. Serve from the porcelain carafe.
Notes
More Walkure Karlsbader recipes
-
Classic
1:15by Walküre Porzellan
- Balanced
- Sweet
Total 3:30 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
Original source
Recipe by Coffee Circle, published at coffeecircle.com.
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100g
+50g Add water