Fellow's Take on Song Tea The Roaster's Red | B...
A carefully crafted red tea (called black tea in the west) by one of our favorite local purveyors: in San Francisco’s Song Tea. Song Tea specializes in traditional, rare, and...
Brew Talks
Fellow's Take on Song Tea Carrot | Brew Recipe
An organic botanical blend with fruit and spice notes by San Francisco’s Song Tea. Carrot is a blend of domestic dried carrots and burdock, South African honeybush, Chinese ginger, and...
Fellow's Take on Equator Holiday Blend | Brew R...
Brew Guide for Equator Holiday Blend Pour Over * Stagg X/ flat bottom drippers Ingredients: Coffee: 22g Water: 350g at 205°F Grind Settings: Ode + SSP Burrs: 4 - 5...
Fellow's Take on Methodical Coffee Berry Spice ...
Brew Guide for Methodical Coffee Berry Spice Pour Over * Stagg X/ flat bottom drippers Ingredients: Coffee: 26.5g Water: 400g at 201°F Grind Settings: Ode + SSP Burrs: 6.2 -...
Fellow's Take on Coava Coffee Roasters Ethiopia...
Here's how we brewed this classic washed Ethiopia you’re craving is today’s drop: Girma Sentayehu by Coava! Coava sourced this coffee comes from a project that finds exceptional, traceable lots...
Fellow's Take on Black & White - The Future: Fr...
🌎 Origin: Costa Rica, Colombia, & Kenya ⚗️ Process: Co fermented & Classic washed 🔬 Variety: Various ⛰️ Elevation: Various 🔥 Roast: Medium Tasting notes: Peach cobbler, berry compote, cinnamon...
Fellow's Take on Portrait x OutKast Stankonia |...
Here's how we brewed this very special collab with southern hip-hop icons Outkast, created by Atlanta’s Portrait Coffee. Outkast teamed up with Atlanta’s Portrait Coffee to celebrate the 25th anniversary...
Fellow's Take on Los Pirineos Pacamara by Tim W...
Here's how we brewed this beautiful example of the Pacamara coffee variety, delicately roasted in Oslo, Norway, by World Barista Champion Tim Wendelboe. Tim Wendelboe’s Oslo cafe is a global...
Fellow's Take on Kettl Hakusan Matcha | Brew Re...
Brew Guide for Kettl Hakusan Matcha THIS BREW GUIDE INCLUDES: Traditional matcha Matcha latte Traditional Matcha Ingredients: Matcha: 2g Water: 65g at 180°F Equipment: Matcha bowl Bamboo whisk Tea tray...
Fellow's Take on Bird Rock Coffee Roasters Litt...
When Bird Rock opened their second San Diego cafe in Little Italy, they knew they needed a coffee as crowd-pleasing as the neighborhood itself. The result? A dark roast that's...
Fellow's Take on Brandywine Felloween V | Brew ...
Our annual creepy collab with Brandywine returns! This year's Felloween installment is an anaerobic natural from Ethiopia's GERA Estate in the Djimma region. It's a hauntingly smooth cup that's packed...
Fellow's Take on SEY Ruarai | Brew Recipe
Named the “Best Coffee Shop in America” by Food & Wine Magazine, Brooklyn-based Sey specializes in delicately roasted, clean coffees: those with very clear, distinct flavors. This lot is from...
Fellow's Take on Touchy Coffee Uganda Sylvia Ac...
Brew Guide for Touchy Coffee Uganda Sylvia Achebet Pour Over * Stagg X/ flat bottom drippers Ingredients: Coffee: 15 g Water: 250 g at 210 °F Grind Settings: Ode +...
Fellow's Take on ModCup Coffee Disco Peach Conn...
Here's how we brewed this exclusive juicy blend created by New Jersey’s ModCup Coffee. This blend combines a washed Ethiopia and a peach co-ferment from Edwin Noreña in Colombia to...
Fellow's Take on Colombia Finca Milán by Tanat ...
Pour Over * Stagg X / Flat Bottom Drippers Ingredients: Coffee: 20.5g Water: 350g at 205°F Grind Settings: Ode + SSP Burrs: 4 - 5 Ode Gen 2 Burrs: 3...
Fellow's Take on Los Sueños Decaf by Passenger ...
A sweet and caramely Colombia roasted in Lancaster, PA, by Passenger. This is the second coffee we’ve featured from Passenger’s partnership with the Divino Niño coffee producers and it’s another...
