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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
Grind · 9/10 · coarse
FINE COARSE

Method

4:30 · total
  1. 0:00
    Bloom

    Moisten coffee with a small amount of water. About 44g. Wait 30 seconds.

    +44g 10s Slow
  2. 0:30
    Pour

    Carefully pour remaining water through the water distributor lid. Pour slowly and steadily.

    +350g 60s Slow
  3. 4:30
    Done

    All water has passed through the porcelain filter. Remove filter section and lid. Serve.

Notes

The Karlsbader Kanne is 100% porcelain — no paper, no metal. The very coarse grind prevents fine particles from passing through the porcelain grid filter. Preheating is essential as porcelain retains heat slowly. Use a burr grinder for even particle size. Handcrafted in Germany for over 100 years.

More Walkure Karlsbader recipes

See all Walkure Karlsbader recipes →

Other Traditional methods

Original source

Recipe by Walküre Porzellan, published at walkure.de.

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V60
0:00
Pour 2/5
0:30

100g

+50g Add water

3
Wait 0:45
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