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Walkure Karlsbader

Walkure Karlsbader Traditional

Two Pour

by Walküre Porzellan

Split pour technique for the Walkure.

1:15 Ratio
4:30 Total
20g Dose
93°C Temp

Parameters

20 g
Coffee
300 g
Water
1:15
Ratio
93 °C
Temp
6 medium-coarse
Grind
4:30
Total
2
Servings
Grind · 6/10 · medium
FINE COARSE

Method

4:30 · total
  1. Pour 1 / 3
    0:00

    To

    150g

    +150g add
    10s Slow

    Pour 150g into top chamber.

  2. Pour 2 / 3
    2:00

    To

    300g

    +150g add
    10s Slow

    Add remaining 150g.

  3. Done 3 / 3
    4:30

    Brew complete.

Notes

Pour in two stages for more even extraction. Wait for first pour to mostly drain before adding second.

Original source

Recipe by Walküre Porzellan, published at walkure.de.

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Pour

0:00

150g

+300g add

10s
Pour · 1/3 0:00
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