Dark Roast

Fellow Stagg X Fellow by Fellow

Fellow's dark-roast guide adapts extraction to the Stagg X with lower-temperature water and the brewer's steady insulation. The gentler thermal approach seeks body and caramelized sweetness while limiting harsh, smoky, or bitter flavors.

1:15.4 Ratio

4:00 Total

26g Dose

92°C Temp

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Parameters

26 g
Coffee: 400 g
Water: 1:15.4
Ratio: 92 °C
Temp: 7 medium-coarse
Grind: 4:00
Total: ~400 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

4:00 · total

Before you brew

1 Rinse the filter and preheat the brewer with hot water.

Bloom 1 / 5
0:00

40s

Pour 52g in a spiral. Let it bloom.

+52g→ 52g Spiral 6.5g/s 8s 92°C
Pour 2 / 5
0:40

50s

Pour in a spiral to 200g.

+148g→ 200g Spiral 6.7g/s 22s
Pour 3 / 5
1:30

50s

Pour in a spiral to 300g.

+100g→ 300g Spiral 4.2g/s 24s
Pour 4 / 5
2:20

1m40s

Finish pouring to 400g, then give the brewer a light swirl.

+100g→ 400g Spiral 4.2g/s 24s
Done 5 / 5
4:00

Finish when the coffee stops dripping.

Notes

Set the water to 92°C and preheat the brewer so stability does not require hotter brewing. Keep agitation restrained because dark roasts release solubles readily; coarsen if the cup is harsh, or grind finer if it is muted.

Original source

Recipe by Fellow, published at fellowproducts.com.

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Fellow

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In the cup