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Pour-over · medium

Fellow Stagg [X] Dripper

The Stagg [X] is Fellow's short, flat-bottom dripper, made of vacuum-insulated stainless steel and sized for one 300 ml cup, with a pre-pleated paper filter. The insulation keeps the slurry hotter and steadier than a plastic or glass cone, and the flat bed extracts more evenly from top to bottom. Gagné measured it holding temperature better than a plastic V60 and found brews sweeter and less sour with the same coffee. The shorter [X] is easier to pour into than the taller [XF], but its smaller volume means you'll make several smaller pours.

20 gCoffee
320 gWater
1:16Ratio
94-97 °CTemp
3:00-3:45Time
medium-fineGrind

Water by roast: light 97 °C · medium 95 °C · dark 91 °C

Start brewingTimer only

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Steps

  1. PrepRinse the filter with about 30 g of hot water, discard it, add coffee and shake level
  2. 0:00Bloom with 50 g in small circles, then lift and gently swirl
  3. 0:40Pour to 140 g, then swirl
  4. 1:15Pour to 230 g before the bed goes dry
  5. 1:50Pour to 320 g, then lift and set the dripper back down to settle the bed
  6. 3:15Drawdown finished

Variations

Pulse Pour + AgitationFellow

Small pulse pours with a swirl after each, to keep slurry temperature and bed depth steady

20 g · 340 g water · 97 °C · medium-fine (3.2 on a Fellow Ode)

  1. 0:00Pour 60 g in small circles from center out, then lift and swirl
  2. 0:40Pour 100 g (to 160 g), then lift and swirl
  3. 1:20Pulse 60 g (to 220 g) while a little water still sits on the bedTimes for the pulses are approximate. Start each one just before the bed goes dry.
  4. 1:50Pulse 60 g (to 280 g)
  5. 2:20Pulse 60 g (to 340 g), then lift and set down without swirling
  6. 3:30Drawdown finished

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Stagg [X] Four-PourJonathan Gagné (Coffee ad Astra)

Bigger 25 g dose, very hot water, a nest-shaped bloom and four ~90 g pours with a quick swirl after each

25 g · 425 g water · 96-99 °C · same as your V60 grind

  1. 0:00Make a small nest in the dry bed, pour about 75 g into it, then swirl hard for 2-3 seconds
  2. 0:45Spiral pour about 90 g at 5-6 g per second, then a half-second swirl
  3. 1:30Pour another ~90 g when the water is about 2.5 cm above the bed, swirl
  4. 2:15Pour another ~90 g, swirl
  5. 3:00Final pour to 425 g, swirl
  6. 4:30Drawdown finished (Gagné's brews run about 3:45-5:00)

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Six Small PoursGeorge Howell Coffee

Six 50 g pours, each poured over about 15 seconds with a 15-second pause

18 g · 300 g water · 94-96 °C · between drip and medium-fine

  1. 0:00Pour 50 g from the center out
  2. 0:30Pour to 100 g
  3. 1:00Pour to 150 g
  4. 1:30Pour to 200 g
  5. 2:00Pour to 250 g
  6. 2:30Pour to 300 g
  7. 3:00Drawdown finished

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Fix your cup

TasteCauseFix
Sour, thinUnder-extracted, or water bypassing through the pleatsGrind finer, press pleats to the wall after rinsing
Bitter, dryOver-extracted or stalled drawdownGrind coarser, swirl more gently
Drawdown stalls past 4:30Filter collapsed onto the base ribsAdd a mesh disc under the filter or grind coarser
Papery or flat aromaFilter not rinsed enoughRinse with more hot water before adding coffee

Tips

  • Plan on four or five pours. The cone is short, so one or two big pours will overflow the filter.
  • Swirl gently after each pour to level the bed and knock grounds off the pleats. The base can tip, so swirl slowly.
  • Rinse the tall pre-pleated filters well. Gagné noticed a papery taste when he didn't use enough rinse water.
  • If brews run fast and taste thin, try pressing the filter pleats against the wall after rinsing so less water bypasses the bed.
  • If the filter clogs, a cut-out piece of coarse tea-strainer mesh under the paper lifts it off the ribs and keeps water moving. This trick came from Scott Rao, via Gagné.

Common mistakes

  • Pouring too much at once and overflowing the short filter.
  • Swirling hard on a narrow base and tipping the dripper. Lift and swirl, or set it on a wider stand.
  • Mixing up [X] and [XF] recipes. The [XF] holds more water, so its pour sizes don't transfer directly.
  • Letting the bed run dry between pulses, which drops the slurry temperature.
  • Leaving spent grounds in the dripper. Rinse it right away or coffee oils will stain the steel.

What you need

  • Fellow Stagg [X] dripper
  • Stagg [X] pre-pleated paper filter
  • Scale
  • Gooseneck kettle
  • Burr grinder

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