Competition Style

Fellow Stagg X Fellow by Fellow

Fellow's Stagg X brew guide frames this competition-style method around numerous small pours and deliberate agitation. Stable heat and repeated bed movement push extraction high, targeting intense sweetness, definition, and concentrated strength.

1:16.7 Ratio

3:15 Total

15g Dose

94°C Temp

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Parameters

15 g
Coffee: 250 g
Water: 1:16.7
Ratio: 94 °C
Temp: 5 medium
Grind: 3:15
Total: ~250 ml
Yield

Grind · 5/10 · medium

FINE COARSE

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Method

3:15 · total

Bloom 1 / 8
0:00

12s

Pour 40g in a spiral.

+40g→ 40g Spiral 5.7g/s 7s 94°C
Swirl 2 / 8
0:12

18s

Swirl gently. Let it bloom.

5s
Pour 3 / 8
0:30

25s

Pour in a spiral to 90g.

+50g→ 90g Spiral 6.3g/s 8s
Pour 4 / 8
0:55

25s

Pour in a spiral to 145g.

+55g→ 145g Spiral 6.1g/s 9s
Pour 5 / 8
1:20

25s

Pour in a spiral to 200g.

+55g→ 200g Spiral 6.1g/s 9s
Pour 6 / 8
1:45

13s

Finish in a spiral to 250g.

+50g→ 250g Spiral 6.3g/s 8s
Swirl 7 / 8
1:58

1m17s

Swirl gently.
Done 8 / 8
3:15

Drawdown complete.

Notes

Swirl lightly after each small addition, using the same motion so agitation stays repeatable rather than escalating. Keep the bed level and monitor astringency: if strength rises but the finish dries, coarsen slightly or soften the swirls.

Original source

Recipe by Fellow, published at fellowproducts.com.

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Fellow

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In the cup