Two Pour
Split pour technique for the Walkure.
- Balanced
- Sweet
- Medium-bodied
- Medium roast
- Long
- Beginner
- Total
- 4:30
- Ratio
- 1:15
- Coffee
- 20 g
- Temp
- 93 °C
The Two Pour recipe by Walküre Porzellan for the Walkure Karlsbader uses 20 g of coffee and 300 g of water (1:15 ratio), at 93°C, with a target brew time of 4:30.
Parameters
- 20 g
- Coffee
- 300 g
- Water
- 1:15
- Ratio
- 93 °C
- Temp
- 6 medium coarse
- Grind
- 4:30
- Total
- 2
- Servings
Method
-
0:00Pour
Pour 150g into top chamber.
+150g 10s Slow -
2:00Pour
Add remaining 150g.
+300g 10s Slow -
4:30Done
Brew complete.
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 -
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
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 -
German Traditional
1:15.9Walkure Karlsbader
- Nutty
- Caramel
Total 4:30 Temp 94°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
Original source
Recipe by Walküre Porzellan, published at walkure.de.
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100g
+50g Add water