Official Fellow Stagg pour over recipe from Red Rooster Coffee. 25g coffee, 400g water at 97°C, 1:16.
| Zeit | Aufguss | Notiz | % |
|---|---|---|---|
| 0:00-0:40 | 60ml | BloomStart the timer and pour 60g of water over the coffee; begin in the middle and pour outward in concentric circles. | 15% |
| 0:40-1:20 | 100ml | Second PourAt 0:40, pour slowly in concentric circles until the scale reads another 100g (160g total). | 40% |
| 1:20-2:00 | 240ml | Final PourAt 1:20, pour slowly in concentric circles until the scale reads 400g. | 100% |
| 2:00-3:30 | - | DrawdownAllow the remaining liquid to pass through the brewer. Gently lift the brewer and serve. | 100% |