Stagg Jr Recipe

Measure 300 ml of fresh, filtered water and pour into the Stagg Jr. kettle. Set kettle temperature to 93°C (200°F). If using a vessel that benefits from preheating, pour some hot water into the brewing vessel and cup to warm them, then discard that water into the sink or use to preheat the carafe.

Place your brewing filter in the dripper (if using paper) and rinse with hot water to remove papery flavors and warm the vessel. Discard rinse water.

Weigh and tamp coffee

Weigh 20 g of coarsely ground coffee. Transfer grounds to the filter or brewing basket and gently level the bed so the surface is even.

Start timer — Bloom (0:00–0:30)

Begin timer and pour 40–60 ml of water evenly over the grounds to saturate them completely. Allow the coffee to bloom for 30–45 seconds to release CO2 and improve extraction.

At ~0:30–0:45, continue pouring in a slow, concentric or back-and-forth motion, adding water to reach the total 300 ml by about 1:45–2:00. Keep the pour steady and avoid pouring directly onto the filter edge. If using a French press, pour remaining water all at once and stir gently, then place the plunger with no pressure and steep until 4:00.

Allow drawdown/completion of brew. For pour-over/chemex/dripper, the total brew time should finish around 2:30–3:00. If drawdown is much faster, use a slightly finer grind next time; if much slower, grind slightly coarser.

Remove the dripper and give the brewed coffee a gentle swirl in the carafe to homogenize. Pour into the serving cup.

If desired, add 30 ml milk or alternative and/or 10 ml simple syrup to taste. Garnish with a light dusting of cinnamon or cocoa (about 1 tsp) if you like.

Enjoy immediately for best flavor.