German Traditional
Traditional German method for the Walkure Karlsbader Kanne. All-porcelain construction imparts zero flavor for pure coffee character.
- Nutty
- Caramel
- Medium-bodied
- Medium roast
- Dark roast
- Long
- Beginner
- Total
- 4:30
- Ratio
- 1:15.9
- Coffee
- 22 g
- Temp
- 94 °C
The German Traditional recipe by Walküre Porzellan for the Walkure Karlsbader uses 22 g of coffee and 350 g of water (1:15.9 ratio), at 94°C, with a target brew time of 4:30.
Parameters
- 22 g
- Coffee
- 350 g
- Water
- 1:15.9
- Ratio
- 94 °C
- Temp
- 9 extra coarse
- Grind
- 4:30
- Total
- 2
- Servings
Method
-
0:00Bloom
Moisten coffee with a small amount of water. About 44g. Wait 30 seconds.
+44g 10s Slow -
0:30Pour
Carefully pour remaining water through the water distributor lid. Pour slowly and steadily.
+350g 60s Slow -
4:30Done
All water has passed through the porcelain filter. Remove filter section and lid. Serve.
Notes
More Walkure Karlsbader recipes
-
Classic
1:15by Walküre Porzellan
- Balanced
- Sweet
Total 3:30 Temp 96°C -
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 -
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
-
Classic
1:15Walkure Karlsbader
- Balanced
- Sweet
Total 3:30 Temp 96°C -
Dark Roast
1:15Walkure Karlsbader
- Nutty
- Caramel
Total 5:00 Temp 88°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