Bayreuther Kanne and Karlsbader Kanne: Preparation with the fine porcelain sieve

Before use, rinse the jug with hot water to preheat it.

First grind the coffee beans at a coarse grind: we recommend 22 g of coffee grounds for 350 ml of water. The grind must be coarse so that it does not fall through the filter of the pot.

Put the coffee in the porcelain filter and boil the water. It should have a temperature between 88 and 98 °C when infused.

When the water boils, pour a small amount into the filter so that the coffee grounds are initially only moistened and begin to swell. This so-called pre-infusion takes about 20 seconds.

Place the water manifold on the filter and pour water slowly and continuously. Pour in several cycles in a circular pattern. Instead of pouring water with the kettle or a jug, you can also use a small ladle. This will ensure that only small amounts of water are poured. Always pour only when the water has completely run into the pot. The extraction time is approx. 3 - 4 minutes.

After about three to four minutes of extraction time, it can sometimes be six to seven, you can remove the water conditioner and the filter of the Karlovy Vary pot, put the lid on the pot and enjoy your coffee Karlovy Vary style.

Serve the "Karlsbader" directly in the pouring jug: whether in the traditional Karlovy Vary or in the modern Bayreuth jug - that is up to your personal taste.