- Brewing Guides -


The Stagg [X] provides a precise, slow pour for the invested, ritualistic brewer. The shorter height of the Stagg [X] allows for control of water dispersal and extraction. The wide base provides greater access to the bed of grinds.


1 Medium Mug
(~12 oz)


3 minutes


18g Ubora Coffee
(~1.5 tbsp)


280g Hot Water
198-205 °F
(~12 oz/1.5 cups)

EQUIPMENT Scale, Timer, Kettle, Grinder (burr grinder preferred), Stagg [X] (dripper), Stagg [X] filter, Stagg [X] carafe/medium mug

How to Brew

  1. Heat water to 198-205 oF
  2. Weigh 18 g of fresh Ubora Coffee beans to make a medium mug of coffee (12oz). While you can measure your preferred amount of coffee using a 1:16 ratio, Stagg [X] works best using 18g of coffee.
  3. Grind coffee beans to a Kosher salt consistency.
  4. Place Stagg filter in the dripper over the carafe/mug.
  5. Pour hot water over the filter to wet it fully and warm the dripper.
  6. Once all water has passed through the filter, discard water from the carafe/mug and move it with the dripper onto a scale. Tare scale to zero.
  7. Add 18 g (~1.5 tbsp) ground coffee to the filter. If needed, level out grounds by lightly shaking the dripper.
  8. Tare your scale again and start a timer.
  9. Saturate the coffee with hot water (~40 g). Pour the water from the kettle starting at the center of the funnel and spiral out toward the outer edge.
  10. Wait 30 seconds to allow the coffee to bloom or de-gas. Then gently break the crust with a stirrer.
  11. Continue to pour hot water, using the same technique, until the scale measures 280 g (or your calculated ratio amount).
  12. The brew is completed after 3 min. Enjoy!

Note: If the brew is taking longer than 3 min, then adjust your grinder to a coarser setting. If your pour-over is brewing too fast, then adjust your grinder to a finer setting.

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