Mastering Your Fellow Coffee Maker: A User’s Guide

Quick answer

• Always start with fresh, quality beans.
• Grind right before you brew.
• Use filtered water.
• Get your coffee-to-water ratio dialed in.
• Pay attention to water temperature.
• Keep your Fellow clean.

Who this is for

• You just got a new Fellow coffee maker and want to make the best cup possible.
• You’re a coffee enthusiast looking to refine your brewing technique with a premium brewer.
• You’re tired of mediocre coffee and ready to invest a little time for a big payoff.

What to check first

Brewer type and filter type

Fellow makes a few different brewers, like the Stagg [X] or [XF] pour-over, or the Duo Coffee Steeper. Each has its own way of doing things. The filter is key too. Paper filters are common, but some Fellow brewers might have reusable metal filters. Make sure you’re using the right one for your specific model. It’s usually in the manual.

Water quality and temperature

Tap water can have minerals that mess with taste. Filtered water is the way to go. For temperature, most pour-overs like it hot, but not boiling. Aim for around 195-205°F (90-96°C). Too hot, and you’ll scorch the grounds. Too cool, and you won’t extract enough flavor.

Grind size and coffee freshness

Freshly roasted coffee beans are a game-changer. Buy from a local roaster if you can. Grind them just before you brew. For pour-overs, a medium-fine grind is usually a good starting point, like coarse sand. Too fine, and it’ll clog. Too coarse, and the water runs through too fast.

Coffee-to-water ratio

This is how much coffee you use for how much water. A common starting point is 1:15 to 1:17. That means for every gram of coffee, you use 15 to 17 grams of water. For example, 20 grams of coffee to 300-340 grams (or ml) of water. Adjust this to your taste.

Cleanliness/descale status

Coffee oils build up. This can make your coffee taste bitter or stale. Rinse your brewer after every use. For deeper cleaning, descale your machine periodically. Check your Fellow manual for specific descaling instructions for your model. A clean brewer makes a clean cup.

Step-by-step (brew workflow)

1. Weigh your coffee beans.

• What to do: Measure out the right amount of whole beans using a scale.
• What “good” looks like: Accurate measurement for consistent results.
• Common mistake: Guessing the amount. Avoid this by using a scale.

To ensure accurate measurements for consistent results, using a coffee scale is essential. This helps you avoid the common mistake of guessing your coffee amount.

Greater Goods Coffee Scale with Timer, 0.1g Precision Digital Espresso & Pour Over Scale for Chemex, V60, Drip & Matcha Weighing, Waterproof Silicone Cover, 6.6lb Barista Brew Capacity (Birch White)

• Barista-Level Precision: A 0.1g high-precision sensor with a rapid refresh rate responds instantly to changes in weight, helping you achieve consistent results across espresso, pour over, drip coffee, Chemex, V60, and filter coffee brewing.
• Integrated Brew Timer: A built-in count-up and count-down timer tracks bloom, extraction, and espresso shots. Ideal for dialing in espresso, timing Chemex and V60 pour over recipes, or steeping tea. Auto-shutoff helps preserve battery life between brews.
• Durable Waterproof Silicone Cover: The heat-resistant, dishwasher-safe silicone cover helps protect the coffee scale's spacious 5.25" x 5.25" weighing surface from splashes, spills, and hot equipment. The grooved surface provides added stability and makes cleanup quick and easy.
• Versatile Measurement Options: Quick-tare and 6 unit options make it easy to weigh coffee beans, espresso shots, matcha portions, and more. Choose from g, ml, lb, lb:oz, oz, and fl oz for added flexibility in the kitchen and coffee bar.
• Intuitive Design: A bright dual-color LCD display clearly separates weight and timer readings, while simple controls make daily brewing easy. Includes 3 AAA batteries and is backed by 5 years of coverage, with support from our St. Louis-based team whenever you need a hand.

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2. Heat your water.

• What to do: Heat filtered water to your target temperature (195-205°F / 90-96°C). A gooseneck kettle is ideal for pour-overs.
• What “good” looks like: Water at the right temp, ready to pour precisely.
• Common mistake: Using water that’s too hot or too cold. Let it cool slightly if it’s boiling.

3. Grind your coffee.

• What to do: Grind the measured beans to a medium-fine consistency.
• What “good” looks like: Uniform grounds, like coarse sand.
• Common mistake: Grinding too early or using a blade grinder. Use a burr grinder for consistency.

4. Prepare your brewer and filter.

• What to do: Place the filter in your Fellow brewer. Rinse the paper filter with hot water to remove paper taste and preheat the brewer. Discard the rinse water.
• What “good” looks like: A clean, preheated brewer with a properly seated filter.
• Common mistake: Not rinsing the paper filter. This leaves a papery taste.

5. Add ground coffee to the brewer.

• What to do: Pour the freshly ground coffee into the prepared filter. Gently shake to level the coffee bed.
• What “good” looks like: An even bed of coffee grounds.
• Common mistake: Leaving the coffee bed uneven. This leads to uneven extraction.

6. Bloom the coffee.

• What to do: Pour just enough hot water (about twice the weight of the coffee) to saturate all the grounds. Wait 30-45 seconds.
• What “good” looks like: The coffee bed expands and bubbles, releasing CO2.
• Common mistake: Pouring too much water or skipping this step. The bloom allows for better flavor extraction.

7. Begin the main pour.

• What to do: Slowly and steadily pour the remaining water in a circular motion, starting from the center and moving outwards, avoiding pouring directly on the filter walls. Aim for a consistent flow.
• What “good” looks like: A controlled pour that keeps the coffee bed saturated without overflowing.
• Common mistake: Pouring too fast or in erratic patterns. This can lead to channeling and under-extraction.

8. Maintain a consistent water level.

• What to do: Try to keep the water level relatively consistent throughout the pour, not letting it drain completely between pours if doing multiple stages.
• What “good” looks like: A steady brew rate.
• Common mistake: Letting the grounds dry out too much between pours. This stops extraction.

9. Finish the brew.

• What to do: Continue pouring until you reach your target water weight. Let the water drain through.
• What “good” looks like: The brewer finishes dripping within a reasonable time (usually 2.5-4 minutes for pour-overs).
• Common mistake: Over-extracting by pouring too much water or brewing for too long. This makes coffee bitter.

10. Remove the brewer and serve.

• What to do: Once dripping stops, remove the brewer. Give your coffee a gentle swirl and serve immediately.
• What “good” looks like: A delicious, aromatic cup of coffee.
• Common mistake: Letting the coffee sit in the brewer too long. This can lead to over-extraction.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your coffee tastes bitter, then try a coarser grind because a fine grind can over-extract.
• If your coffee tastes sour or weak, then try a finer grind because a coarse grind can under-extract.
• If your coffee tastes burnt or harsh, then check your water temperature and try letting it cool a bit before brewing because water that’s too hot scorches the grounds.
• If your coffee is brewing too fast and tastes watery, then check your grind size and ensure it’s not too coarse because a coarse grind lets water pass through too quickly.
• If your coffee is brewing too slow and tasting bitter, then check your grind size and ensure it’s not too fine because a fine grind can clog the filter.
• If your coffee tastes muddy or has a lot of sediment, then ensure your filter is seated correctly and that you’re not using too fine a grind for your filter type because this can lead to blow-through.
• If you notice an off-flavor, then use filtered water because tap water can introduce unwanted tastes.
• If your coffee tastes consistently “off,” then clean your brewer thoroughly because residual oils can make coffee taste bad.
• If you want a stronger cup, then increase the amount of coffee you use (lower the ratio, e.g., 1:14) because more coffee means more dissolved solids.
• If you want a weaker cup, then decrease the amount of coffee you use (higher the ratio, e.g., 1:18) because less coffee means fewer dissolved solids.
• If your bloom phase is minimal or non-existent, then ensure your coffee is fresh because stale coffee releases less CO2.
• If your brew time is consistently outside the target range (e.g., under 2.5 mins or over 4 mins for pour-over), then adjust your grind size because this is the primary factor controlling flow rate.

FAQ

How fresh do my coffee beans really need to be?

Aim for beans roasted within the last 2-3 weeks. Older beans lose aromatic compounds, leading to a flatter taste. Grind them right before brewing for the best results.

What’s the best way to clean my Fellow brewer?

Rinse your brewer with hot water after each use. For a deeper clean, follow the manufacturer’s instructions for descaling. This usually involves a descaling solution or vinegar.

Can I use a paper filter with a metal filter?

Generally, no. Your Fellow brewer is designed for either a specific paper filter or a specific metal filter. Using the wrong one can lead to poor results or damage. Check your manual.

How do I know if my grind size is right?

It should look and feel like coarse sand for most pour-overs. If it’s clumpy and powdery, it’s too fine. If it looks like large pebbles, it’s too coarse. You’ll learn to recognize it with practice.

My coffee tastes too acidic. What’s wrong?

This usually means it’s under-extracted. Try a finer grind, hotter water (within the 195-205°F range), or a slightly longer brew time. Ensure you’re not using too coarse a grind.

My coffee tastes bitter. What’s wrong?

This usually means it’s over-extracted. Try a coarser grind, slightly cooler water, or a shorter brew time. Make sure you’re not pouring too much water or brewing for too long.

Do I need a special kettle?

For pour-overs, a gooseneck kettle is highly recommended. It gives you precise control over the water flow, which is crucial for an even extraction. It makes a big difference.

How much coffee should I use?

A good starting point is a 1:16 ratio (1 gram of coffee to 16 grams of water). So, for a 32oz (about 950ml) carafe, you’d use around 60 grams of coffee. Adjust to your taste.

What this page does NOT cover (and where to go next)

• Specific cleaning or descaling procedures for every Fellow model (check your manual).
• Advanced techniques like specific pour patterns or water agitation.
• Detailed comparisons between different Fellow coffee maker models.
• Troubleshooting for electrical issues or component failures.
• Information on espresso brewing or other coffee preparation methods.