Pour-over
Fellow Stagg [X]
A flat-bottom, double-wall insulated pour-over that holds temperature and brews an even, high-extraction, beautifully balanced cup.
At a glance
CategoryPour-over
DifficultyModerate
Total timeAbout 3.5 minutes
Best forHigh-extraction, thermally stable pour-over with excellent balance
What you’ll need
A Fellow Stagg [X] dripper with its fluted filters, a burr grinder, a gooseneck kettle, and a scale.
The recipe
18.0gDose
300gWater
1:16.7Ratio
94°CWater temp
Medium-fineGrind size
3:15Brew time
How to brew
The Fellow Stagg [X] is a flat-bottom, steep-walled, double-wall vacuum-insulated stainless steel dripper. The flat bottom gives an even coffee bed depth, while the insulation keeps the brew temperature high and stable throughout — which translates into high, even extraction and a well-balanced cup.
Step by step
- Insert a fluted Stagg [X] filter, use the funnel/plug to press the paper gently to the walls and base, then rinse with hot water and drain.
- Add 18g of medium-fine coffee and shake gently to create a level bed.
- Bloom: pour 50–60g in a centre spiral and let it off-gas for 45 seconds.
- Apply three pulse pours of about 80g each (reaching 140g, 220g, then 300g), pouring from a low height to keep a calm, shallow water column.
- Let the water settle straight down through the flat bottom, finishing around 3:00–3:30.
Advanced: rest a metal puck screen on top of the dry bed and pour onto it — the screen disperses water evenly with zero bed disturbance, minimising channelling.
Troubleshooting
- Sour or thin? Grind finer or slow your pours — the insulation lets you brew a touch longer without going cold.
- Bitter or harsh? Grind coarser or cool the water slightly.
- Uneven or patchy extraction? Pour from a low height and keep the bed level; try the puck-screen trick.
- Weak? Use a little more coffee (a lower ratio).
