Brew Guide: Fellow Stagg [X] Brewer

The Fellow Stagg has a shorter height, which aligns it with the methods of a continuous slow pour. Brewing with Stagg [X] gives you more control over water dispersal and extraction. It may seem similar to a Kalita Wave, but the design of the Fellow Stagg will have less resistance, so it's great if you're brewing a little finer relative to a Kalita Wave. That's because it features extra holes and a steep slope to increase the contact time. These two feature balances the typical drawbacks of a flat-bottom brewer - being restrictive in flow and less efficient in brewing compared to its Conical counterparts.

It is vacuum insulated for excellent heat retention. This is important due to steel's higher conductivity and lower specific heat capacity. Those terms mean that the material of steel requires less energy (heat) to warm it up, and the more conductive a material is, the more heat will travel out of your brew and into the cone. The insulation helps mitigate this.

The Recipe:
TDS: 1.46
Extraction: 19%
Fellow Ode Setting: 3 - 3.2
Baratza Setting: 13-16
Ratio: 16G:250G (1:15.6 (65G/L))
Water Temperature: 95C
  1. Before we start brewing, there are some things we need to prepare.
  2. Have a kettle ready with at least 500 ml of water, a scale and a grinder.
  3. Weigh out 16 grams of coffee. Our recommended grind settings are 3 to 3.66 (or 3.2) on the Fellow Ode, #13-16 on Baratza products. If you have a different grinder, you can find the manufacturers recommended grind settings on our blog.
  4. We will be setting our kettle for 95℃ degrees. If you do not have an electric kettle, let your water boil and rest for 2 minutes, or routinely check it with a thermometer.
  5. As always, we are prewetting the filter to increase the brewer's temperature and rinse off any impurities in the paper filter.
  6. Discard the water.
  7. Replace the brewer and carafe, and make sure the Fellow Stagg is sitting straight.
  1. We will bloom the coffee by adding 40 grams of water, and we will let it bloom for 45 seconds. The reason for the prolonged bloom time is that the brewer's inherent design, through being a flat-bottom brewer, is slightly more restricting than a conical brewer.
  2. We are going to pour using concentric circles, and we will be pausing in between pours.
  3. Perform the first pour by adding 60G of water to reach 100G.
  4. Let it drain for 15-20 seconds.
  5. Perform the second pour by adding 80G of water to reach 180G
  6. Let it drain for 15-20 seconds
  7. Perform the third pour by adding 70G of water to reach 250G
  8. Let it drain, and it should finish by 2:40-2:45 seconds.


  • Posted by Steve on

    Extremely helpful step by step instructions to make the perfect single cup pour over!

  • Posted by Adrienne Sitko on

    So simple, so beautiful: coffee perfection!

  • Posted by alison on

    really beautiful kettle. thanks for the 500pts. looking forward to a bag of decaf soon.

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