Walkure Karlsbader Traditional
Two Pour
Split pour technique for the Walkure.
Parameters
- 20 g
- Coffee
- 300 g
- Water
- 1:15
- Ratio
- 93 °C
- Temp
- 6 medium-coarse
- Grind
- 4:30
- Total
- 2
- Servings
Method
4:30 · total-
Pour 1 / 30:00+150g add
To
150g
10s SlowPour 150g into top chamber.
-
Pour 2 / 32:00+150g add
To
300g
10s SlowAdd remaining 150g.
-
Done 3 / 34:30
Brew complete.
Notes
Original source
Recipe by Walküre Porzellan, published at walkure.de.
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More by Walküre Porzellan
View all recipes by Walküre Porzellan- 01 Classic Walkure Karlsbader Ratio 1:15 Time 3:30 Dose 20g Ratio 1:15 Time 3:30 Dose 20g
- 02 Dark Roast Walkure Karlsbader Ratio 1:15 Time 5:00 Dose 20g Ratio 1:15 Time 5:00 Dose 20g
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- 04 Iced Walkure Karlsbader Ratio 1:10 Time 4:00 Dose 24g Ratio 1:10 Time 4:00 Dose 24g
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