Six Pour
Six equal pours for even extraction. From George Howell Coffee.
- Balanced
- Sweet
- Medium-bodied
- Light roast
- Medium roast
- Standard
- Advanced
- Total
- 3:30
- Ratio
- 1:16.7
- Coffee
- 18 g
- Temp
- 95 °C
The Six Pour recipe by George Howell for the Fellow Stagg X uses 18 g of coffee and 300 g of water (1:16.7 ratio), at 95°C, with a target brew time of 3:30.
Parameters
- 18 g
- Coffee
- 300 g
- Water
- 1:16.7
- Ratio
- 95 °C
- Temp
- 4 medium fine
- Grind
- 3:30
- Total
- 1
- Servings
Method
-
0:00Pour
Pour 50g in concentric circles.
+50g 10s Circular -
0:30Pour
Pour 50g same pattern.
+100g 10s Circular -
1:00Pour
Pour 50g.
+150g 10s Circular -
1:30Pour
Pour 50g.
+200g 10s Circular -
2:00Pour
Pour 50g.
+250g 10s Circular -
2:30Pour
Pour final 50g.
+300g 10s Circular -
3:30Done
Drawdown complete. Even extraction through six equal pours.
Notes
More Fellow Stagg X recipes
-
Official X
1:17.6by Fellow
- Balanced
- Sweet
Total 3:00 Temp 96°C -
Competition Style
1:16.7by Fellow
- Floral
- Citric
Total 3:15 Temp 94°C -
Dark Roast
1:15by Fellow
- Chocolate
- Caramel
Total 3:00 Temp 90°C -
Clarity
1:16by Fellow
- Floral
- Citric
Total 2:30 Temp 96°C -
Classic
1:16.7by Fellow
- Balanced
- Sweet
Total 3:20 Temp 96°C
Other Fellow methods
More by George Howell
-
Three Center Pours
1:16.3Chemex 6 Cup
- Floral
- Fruity
Total 5:00 Temp 96°C -
1:18 Long Immersion
1:18Clever Dripper L
- Balanced
- Sweet
Total 5:00 Temp 96°C -
1:18 Long Immersion
1:18Clever Dripper S
- Balanced
- Sweet
Total 4:50 Temp 96°C -
Six Pour
1:15.8Fellow Stagg XF
- Balanced
- Sweet
Total 3:30 Temp 95°C -
Six Timed Pulses
1:15.6Kalita Wave 185
- Balanced
- Sweet
Total 3:30 Temp 95°C
Original source
Recipe by George Howell, published at georgehowellcoffee.com.
Next step
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100g
+50g Add water