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

3:30 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: 3:30
Total: ~400 ml
Yield

Grind · 7/10 · medium-coarse

FINE COARSE

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Method

3:30 · total

Before you brew

1 Rinse the filter and preheat the brewer with hot water.
2 Add 26g of grounds.

Bloom 1 / 4
0:00

30s

Pour 52g. Let it bloom.

+52g→ 52g 92°C
Pour 2 / 4
0:30

~1m5s

Pour continuously to 200g and swirl when the water is about 1.3cm above the grounds. Continue to 300g, then to 400g.

+348g→ 400g
Swirl 3 / 4
1:35

~1m55s

Swirl gently.
Done 4 / 4
3:30

Finish when the coffee stops dripping.

3m 30s–4m

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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