The Fellow Pour Over is a precision brewer that balances simplicity with control․ Its ergonomic design, integrated filter basket, and adjustable pour spout let you fine‑tune extraction, making it ideal for both novices and connoisseurs seeking a consistently clean cup․ Its compact design lets you brew cup!

Required Equipment List

Below is a concise inventory of all gear needed to master the Fellow Pour Over, ensuring each component is accounted for before you begin your brewing ritual․

• Fellow Pour Over Brewer – the central piece, featuring a glass carafe, stainless‑steel basket, and a calibrated pour spout․
• Filter Basket – the detachable stainless‑steel holder that keeps the paper filter in place․
• Paper Filters – use the standard 1․25” size; choose a low‑pulp, unbleached variety to avoid off‑flavors․
• Scale – an electronic kitchen scale with 1‑gram precision to weigh coffee and water accurately․
• Timer – a simple stopwatch or phone timer to track bloom and pour intervals․
• Heat‑Resistant Spoon or Stirrer – for gentle agitation during the bloom and after each pour․
• Thermometer – a digital probe or instant‑read thermometer to verify water temperature before pouring․
• Water Source – filtered or bottled water with a neutral mineral profile; avoid heavily chlorinated tap water․
• Grinder – a burr grinder capable of fine, consistent settings; a second‑generation burr is recommended for optimal uniformity․
• Storage Container – an airtight, opaque jar to keep beans fresh between uses․
• Cleaning Supplies – a soft brush for the basket, mild dish soap, and a drying rack for the carafe․
• Gooseneck Kettle – allows precise control of pour speed and angle, reducing turbulence and ensuring even saturation․
• Heat‑Resistant Gloves – protect hands during kettle handling and to avoid accidental burns․
• Spatula or Scraper – useful for removing any stuck grounds from the basket after brewing․
• Timer App – optional but helpful for logging brew times and refining technique over multiple sessions․

Coffee Bean Selection Criteria

Choosing the right beans is the cornerstone of a stellar Fellow Pour Over․ Start by evaluating the origin: single‑origin coffees from regions such as Ethiopia, Colombia, or Guatemala often exhibit distinct flavor profiles—citrus, chocolate, or nutty notes—that translate beautifully when brewed with a pour‑over․ Roast level is critical; light roasts preserve acidity and floral nuances, while medium roasts balance body and brightness, and dark roasts bring deeper chocolate and caramel undertones․ For the Fellow, a medium‑roast typically delivers the most versatile baseline, allowing you to tweak grind size and water temperature to accentuate desired characteristics․

Freshness cannot be overstated․ Beans should be used within 7–14 days of roasting, and stored in an airtight, opaque container away from heat, light, and moisture․ When purchasing, look for a roast date stamped on the bag and avoid pre‑ground coffee, which loses flavor rapidly․ If you’re experimenting, source a small batch of two or three different beans to compare how the Fellow’s precise pour controls highlight their unique attributes․

When selecting beans, also examine the bean size and density; Larger, denser beans often yield a fuller body, while smaller beans can produce a brighter, more acidic cup․ Additionally, pay attention to the bean’s moisture content; beans that are too dry can produce a watery extraction, whereas overly moist beans may lead to uneven grinding and extraction․ A quick visual inspection—looking for a uniform color and absence of mold or cracks—helps ensure quality․ If possible, taste a small sample of the roasted beans before grinding; a subtle hint of the expected flavor profile (e․g․, a bright citrus note in an Ethiopian Yirgacheffe) can guide your brewing parameters and set realistic expectations for the final cup․

Altitude and processing method also shape the flavor․ High‑altitude beans (above 1,800 meters) tend to develop complex acidity and aromatic compounds, while lower‑altitude beans often have a rounder, sweeter profile․ Natural (dry‑processed) beans usually deliver fruitier, wine‑like tones, whereas washed beans emphasize clean, crisp acidity․ Align these characteristics with your desired cup: if you crave a bright, lively brew, choose a high‑altitude, washed bean; for a richer, more robust cup, a natural, medium‑altitude bean may be preferable․ By aligning origin, roast, and processing with your taste goals, you set the stage for a Fellow Pour Over that consistently showcases the beans’ best qualities․

This approach ensures each cup reflects the beans’ potential․ Tailoring roast, grind, and water temp shapes the cup perfectly!

Grinding Settings for Optimal Extraction

For a Fellow Pour Over, grind size is the single most influential variable․ A finer grind increases surface area, boosting flavor extraction, but also raises the risk of over‑extraction and bitterness․ On a Gen‑2 burr, setting 5 is a reliable starting point; it sits between the 2–3 range of a Gen‑1 and delivers a medium‑fine texture that works well for most light to medium roasts․ If the cup tastes too acidic, dial the grinder down to a finer setting (e․g․, 4․8–5․0)․ If it feels heavy or overly bitter, step back to a coarser setting (e․g․, 5․2–5․5)!

• Light‑to‑medium roasts: 2․2–4․1
• Dark roasts: 4․5–5․5
• High‑altitude beans: 5․0–5․3
• Low‑altitude beans: 4․0–4․5

Many brewers begin with a medium grind and then fine‑tune by small increments—often 0․1 on the scale—until the “wall” is reached, where further fineness no longer improves flavor․ From there, back off to find the sweet spot․ This iterative approach mirrors the Hoffman method used for the V60 and works equally well with the Fellow’s integrated filter basket․ Consistent particle size ensures a steady flow rate and a balanced extraction curve․

Because the Fellow’s pour spout allows precise control, a finer grind can compensate for a shorter bloom or faster pour․ Use a 15:250 ratio (15 g coffee to 250 g water) with a 50 g bloom, then adjust the grind until the draw‑down stays within 2 to 2․5 minutes․ Listen to the coffee’s response and tweak the grind to match your palate!

Water Quality and Temperature Guidelines

Water is the solvent that extracts every nuance of the coffee․ For a Fellow Pour Over, the ideal water is clean, neutral‑pH, and free of off‑flavors․ A good rule of thumb is to use filtered or bottled water that has a total dissolved solids (TDS) level between 100–150 ppm․ This range provides enough minerals to support flavor development without producing a “metallic” or “sour” finish․ If you live in an area with hard water, consider a reverse‑osmosis or deionized filter to reduce calcium and magnesium․ For the best taste, avoid tap water that has been chlorinated or contains high levels of iron or sulfur․

Temperature is equally critical․ The optimal range for a Fellow Pour Over is 92–96 °C (198–205 °F)․ Water that is too hot will over‑extract the fine particles, leading to bitterness, while water that is too cool will under‑extract, leaving the cup flat and acidic․ If you notice a rapid gush of water, slow down; if the flow is sluggish, increase the pour speed slightly․ The goal is a balanced, clean cup that highlights the bean’s unique characteristics․

When brewing, aim for a 1:15 coffee‑to‑water ratio․ For example, 20 g of coffee requires 300 g of water․ Pour in a steady, circular motion, maintaining a consistent flow rate․ A smooth, even pour ensures that the water contacts every part of the grounds, promoting uniform extraction․ If you notice a rapid gush of water, slow down; if the flow is sluggish, increase the pour speed slightly․ The goal is a balanced, clean cup that highlights the bean’s unique characteristics․
Enjoy a precise cup!

Filter Preparation and Rinse

Before you begin, select a paper filter that matches the Fellow’s basket size․ A 2 mm thick filter ensures a clean, crisp body․ Place the filter in the basket, then rinse it under hot water․ This step removes any papery residue and pre‑heats the basket, preventing a sudden temperature drop when the first water contacts the grounds․ While rinsing, swirl the filter to eliminate any loose fibers that could clog the pour spout․ After rinsing, discard the rinse water and set the basket aside․ When you add the coffee, the filter should feel slightly damp but not saturated, allowing the water to flow smoothly․ If you prefer a slightly thicker filter, use a double‑layered paper, but be mindful that this can reduce the brew’s clarity․ Once the filter is in place, you’re ready to add the grounds and start the pour․ By following these simple steps, you’ll eliminate unwanted papery flavors and maintain a consistent temperature throughout the extraction, ensuring that every cup reflects the true character of the beans․

The rinse step also helps to pre‑heat the filter, which stabilizes the brewing temperature; A warm filter reduces the initial shock that can cause uneven extraction․ Additionally, rinsing removes any residual paper oils that might impart a cardboard taste․ By ensuring a clean, pre‑heated filter, you create a stable environment for the coffee grounds to interact evenly with the water, resulting in a balanced cup that showcases the bean’s nuanced profile․ It also prevents rapid temperature spikes․

Blooming Process: Timing and Volume

Blooming is the first critical step that unlocks the coffee’s full flavor potential․ For the Fellow, a 1:1 coffee-to-water ratio during the bloom ensures a gentle, even release of gases․ A typical protocol is to pour 50 g of hot water (about 93 °C) over 22 g of medium‑fine ground beans, then allow a 45‑second bloom․ This pause lets CO₂ escape, preventing a sour, under‑extracted cup․ After the bloom, swirl the grounds clockwise for 5–7 seconds to level the bed and eliminate air pockets․ If you find the bloom too vigorous, reduce the water volume to 45 g or extend the pause to 60 seconds․ For a lighter roast, a slightly longer bloom (up to 75 seconds) can help balance acidity․ Once the bloom is complete, you can either proceed with a single pour or perform a second bloom․ A second 50 g pour at 45 seconds is common in competition recipes, followed by a steady pour to reach a total of 250 g of water for a 15:250 ratio․ Adjust the final volume to match your desired strength; a 1:1 ratio yields a medium body, while a 1:1․5 ratio produces a fuller cup․ Keep water 92–94 °C during bloom extraction․ Blooming releases CO₂, balances acidity, and sets extraction․ now․!!

In practice, the bloom should feel like a gentle, controlled expansion of the coffee bed, with the water evenly saturating the grounds․ Adjusting the bloom time by a few seconds can fine‑tune acidity: a shorter bloom (<30 s) preserves brighter notes, while a longer bloom (>60 s) mellows sharpness and encourages fuller body․ Enjoy a balanced cup․!

Main Pour Sequence and Pour Rates

For a Fellow Pour Over, the main pour is the engine that drives flavor extraction․ A common competition recipe uses a 15:250 ratio, starting with a 50 g bloom, followed by a second 50 g bloom at 45 seconds, and then a steady pour to reach a total of 250 g of water by 1:30․ The pour rate should be 30–35 ml/s, allowing the water to pass through the bed in about 30 seconds․ If you prefer a richer cup, try an 18:300 ratio: 22 g of coffee to 374 g of water, with a 66 g 45‑second swirl bloom and four pours of 77 g each; The Stagg X can handle these volumes quickly, so keep the pour steady and avoid stalling․ High‑agitation recipes work best when the pour is short and vigorous; a 2‑pour method, for example, pours 150 g at 1:15 and 150 g at 1:30, keeping the total time under 2 minutes․ Adjust the pour rate to taste: a slower pour (20 ml/s) yields a brighter cup, while a faster pour (40 ml/s) extracts more body․ Always aim for a consistent extraction, using the Fellow’s adjustable spout to maintain a steady stream․ The goal is a balanced extraction that highlights the bean’s unique profile․ Practitioners often fine‑tune the pour by adjusting the total time to 1:45–2:00 for a 250 g extraction, which allows the grounds to saturate fully before the final draw‑down․ A steady 30 ml/s rate is ideal for a 15:250 ratio, but for a 18:300 ratio, a slightly slower 25 ml/s can prevent over‑extraction․ Monitoring the water level visually and timing each pour helps maintain consistency․ In addition, keeping the pour spout at a 45° angle reduces turbulence, ensuring channeling!!

Swirl and Agitation Technique

After the bloom, the swirl is the key to even saturation․ Place the pour spout just above the coffee bed, then pour a small amount of water in a gentle spiral, moving from the center outward and then back inward․ This motion forces the water to contact all grounds, preventing channeling․ For a 15:250 ratio, a 45‑second swirl after the first 50 g bloom is recommended․ The second bloom should also be swirled for 30 seconds before the main pour․ When the main pour begins, maintain a steady 30 ml/s rate while gently swirling the cup 180° clockwise, then 180° counter‑clockwise․ This double‑direction swirl keeps the grounds uniformly wet and encourages a balanced extraction․ If the bed begins to clog, pause for 5 seconds, swirl again, and resume․ The Stagg X’s fast flow can cause rapid saturation, so a controlled swirl mitigates over‑extraction․ For a 18:300 ratio, use a longer 60‑second swirl after the 66 g bloom, then pour in two stages: 150 g at 1:15 and 150 g at 1:30, each with a 30 ml/s rate and a 180° swirl․ Aggressive agitation is beneficial for darker roasts, whereas lighter roasts benefit from a gentler swirl to preserve acidity․ Always adjust the swirl speed to match the grind size: finer grinds require slower, more deliberate agitation to avoid over‑agitation․ The goal is a uniform, fully saturated bed that delivers a clean, bright cup with minimal channeling or bitterness․ This swirl protocol guarantees that each water droplet evenly saturates the grounds, delivering a cup that balances bright acidity, silky body, and aromatics !

Final Draw‑Down and Yield Expectations

After the last pour, let the coffee sit 30‑45 s, then gently tap the cup to release trapped air․ Expect a 1:18 ratio: 22 g coffee yields ~374 ml, giving ~17 ml per 100 ml․ For 18:300, 2 pour recipes yield 300 ml total, ~15 ml/100 ml․ Adjust for taste․ Enjoy!!!

Determining Ideal Yield per 100ml

To determine the ideal yield per 100 ml, start by establishing a target coffee‑to‑water ratio․ For a standard 22 g dose, a 1:18 ratio (22 g coffee to 374 ml water) produces roughly 17 ml of brewed coffee per 100 ml of water․ If you prefer a slightly stronger cup, a 1:15 ratio (22 g to 330 ml) yields about 19 ml per 100 ml․ Adjusting the dose or total volume shifts the yield linearly, so a 20 g dose at 300 ml gives ~16 ml per 100 ml․ The bloom step also influences yield: a 45‑second, 45 g bloom with a 2‑minute total extraction typically releases 10‑12 ml of liquid before the first pour, which must be subtracted from the final volume․ Finally, consider the grind size and pour rate: finer grinds and faster pours increase surface area contact, extracting more solubles and raising the yield, whereas coarser grinds or slower pours reduce it․ By recording the exact dose, water weight, bloom weight, and total extraction time, you can calculate the precise yield per 100 ml and tweak the variables to match your taste profile․ In practice, many brewers find that a 1:18 ratio yields a balanced cup, but if you notice a lingering acidity, slightly reducing the ratio to 1:17 or increasing the bloom weight can help smooth the finish․ Conversely, a stronger body can be achieved by raising the ratio to 1:16 or adding a second bloom of 50 g at 45 s to capture more soluble matter․ Each adjustment should be logged, and tasting notes recorded, so you can refine the process over time and maintain consistency across batches․ Remember to keep pour rate, avoid agitation!․

Adjusting for Roast Level

When working with a light roast, the coffee’s acidity and subtle aromatics demand a finer grind and a lower water temperature to preserve notes․ A 1:18 ratio with a 2‑minute total extraction and a bloom of 45 g at 45 s typically yields a bright cup․ For medium roasts, a medium‑fine grind (setting 3‑4 on a burr) and a 1:17 ratio often produce a balanced body and flavor; Dark roasts benefit from a coarser grind (setting 5‑6) and a higher water temperature (93‑95 °C) to mitigate bitterness․ Adjusting the pour rate—slower for light, faster for dark—helps control extraction․ Additionally, adding a second bloom of 30‑40 g after 30 s can help release trapped gases in darker beans, reducing the risk of channeling․ Always taste after each adjustment, noting acidity, body, and aftertaste․ By logging the grind setting, water temperature, and pour sequence for each roast level, you can fine‑tune the process to consistently highlight the characteristicsmorex of the beans․ Remember to keep the coffee at a stable temperature during the entire brew; fluctuations can alter the extraction profile and mask roast nuances․ Consistency and careful measurement are key to mastering roast‑specific pours․

In practice, many brewers find that a 1:18 ratio yields a balanced cup, but if the coffee feels too sharp, increasing the ratio to 1:17 or adding a second bloom can smooth the acidity․ Conversely, if the body feels thin, a 1:16 ratio or a slightly finer grind can deepen the flavor․ Experiment with small increments—1 g of coffee or 5 ml of water—and record the results to keep adjustments intentional and reproducible․

Adjusting for Grind Size Variations

Grind size is the single most influential variable in a pour‑over․ A finer grind increases surface area, speeding extraction and raising acidity; a coarser grind slows the flow, reducing bitterness and allowing body to develop․ When using a gen‑2 burr, the 5 setting is a common starting point for light to medium roasts, and the 6‑7 range is typical for dark roasts․ If the first sip feels too sharp or the draw‑down stalls, dial the grind one step finer until the flow rate stabilises․ Conversely, if the pour is sluggish or the cup tastes flat, move one step coarser․ The “wall” method—starting with a medium grind, stepping finer until extraction stalls, then stepping back—helps locate the sweet spot․ For a 15:250 pour, a 50‑g bloom at 45 s, and a total of 1:30, a 2‑step finer grind often yields a balanced cup․ When using a 2‑pour recipe, a slightly finer grind for the first pour and a coarser grind for the second can accentuate the initial acidity and finish with a fuller body․ Swirling after each pour helps distribute the coffee bed and prevents channeling, especially when the grind is on the finer side․ Always record the exact setting, pour time, and taste notes; small changes in grind can shift the profile by several points․ Adjusting grind size is a matter of balancing extraction time, flow rate, and flavor profile, and it is the most reliable lever for fine‑tuning the Fellow Pour Over to match the bean and roast․ Consistency in burr wear, avoiding uneven burrs, and using a calibrated scale for coffee weight all contribute to reproducible results․ When the grind feels uneven, a single large particle can cause a channel, leading to a weak cup; a uniform grind ensures even extraction․ In practice, many brewers find that a 1:18 ratio yields a balanced cup, but if the coffee feels too sharp, increasing the ratio to 1:17 or adding a second bloom can smooth the acidity․ Conversely, if the body feels thin, a 1:16 ratio or a slightly finer grind can deepen the flavor․ When experimenting, keep the pour volume constant and only adjust grind to isolate its effect․ Use a consistent bloom time of 45 s for all trials to maintain comparability․ If you notice channeling, try a slightly finer grind and a more vigorous swirl to ensure even saturation․ Calibration of the burr is essential; run a small batch of coffee through the grinder, measure the mass of the ground, and adjust the burr height until the desired particle size distribution is achieved․ A well‑calibrated burr produces a tighter grind, which is crucial for achieving the same extraction time across different beans․ Also, note that the same grind setting can behave differently with different roasts: a light roast may require a slightly coarser grind to avoid over‑extraction, while a dark roast may need a finer grind to extract enough flavor before bitterness dominates․ Finally, remember that the grind setting interacts with water temperature; a finer grind often pairs best with a slightly lower temperature to counterbalance the increased extraction rate․ By systematically varying the grind and noting the outcome, you can build a personal “grind map” that predicts how each adjustment will affect the final cup․ Documenting each adjustment in a brewing log allows you to refine your technique over time and ensures that you can replicate the exact cup whenever you wish․

Adjusting for Water Temperature Variations

Water temperature is the second most critical variable after grind size․ A 93‑95 °C range is standard for most beans; lower temperatures (90‑92 °C) reduce acidity and bitterness, while higher temperatures (96‑98 °C) increase extraction speed and can push the cup into over‑extraction․ For light roasts, aim 93 °C to preserve bright notes; for dark roasts, 95 °C extracts body without excessive bitterness․ A temperature swing of 1‑2 °C shifts the cup by 1–2 points on a sensory scale․ A practical method is to use a calibrated thermometer and heat water to the target, then let it sit for 30 s to reach equilibrium before pouring․ If the water is too hot, the first few pours will feel harsh; if too cool, the bloom will be sluggish and the final cup will taste thin․ Adjusting the pour rate can compensate: a slower pour at 93 °C mimics a faster pour at 95 °C․ For a 15:250 ratio, a 45‑second bloom at 93 °C followed by a 1:30 total pour works well for most beans․ If you notice a persistent sourness, try raising the temperature by 1 °C; if the cup feels burnt, lower it by 1 °C․ Always record the exact temperature, brew time, and taste notes to build a personal temperature map․ Consistency is key: use the same kettle, avoid reheating, and allow the water to cool to the target before each brew․ Small temperature adjustments fine‑tune the balance between acidity, sweetness, and body, allowing you to tailor the Fellow Pour Over to the specific bean, roast, and personal preference․

Adjusting for Personal Taste Preference

Personal taste is the final lever in the Fellow Pour Over equation․ After mastering grind, ratio, bloom, and temperature, the brew can be tweaked to match individual flavor profiles․ The most common adjustments are:

• Bloom time: A longer bloom (30‑45 s) extracts more acidity, while a shorter bloom (15‑20 s) preserves body․
• Pour rate: A slower pour (30‑45 s per pour) enhances sweetness and complexity; a faster pour (15‑20 s) accentuates brightness․
• Water temperature: Raising the temperature by 1–2 °C brightens the cup; lowering it reduces bitterness․
• Ratio: A higher coffee‑to‑water ratio (e․g․, 18:300) yields a fuller body; a lower ratio (15:250) yields a lighter cup․

To personalize, start with a baseline recipe (15:250, 93 °C, 50 g bloom, 1:30 pour)․ Taste the first sip; if it feels too acidic, reduce the bloom time or lower the temperature․ If it tastes flat, increase the ratio or add a second, smaller pour․ Record each change and its sensory impact․ Over time, you’ll develop a “taste map” that links specific adjustments to desired outcomes—whether you crave a bright, citrusy profile or a mellow, chocolate‑laden finish․ Remember that the Fellow’s precise pour spout allows you to control flow with millisecond accuracy, making subtle tweaks feel immediate․ Consistent practice, careful note‑taking, and a willingness to experiment are the keys to mastering personal preference in the Fellow Pour Over today․