Published by Karen HellwegJune 23, 2016 6:50 pm
This fine piece of brewing equipment from Fellow recently joined our lineup and has been a huge hit with the Clive staff ever since. The Duo can be easily overlooked because it is not your traditional french press or pour over drip method which have both been well loved and respected for years. But do not underestimate this brewer in its ability to brew really good coffee, and keep in mind that the Duo is much less labor intensive or precision driven as most pour over methods such as the Chemex or v60 dripper. The main components of this steeper are the upper brew chamber with a unique stainless steel inverted cone filter, a silicone collar which connects the chamber to the bottom borosilicate glass chamber. If you are looking for something with a little bit more body than drip coffee, but less of the sediment and gunk from a French press you do not need to look any further!
Try it out for yourself.
What you will need:
- Medium/coarsely ground fresh coffee of choice (I used Roseline’s Latin American single origin).
- A burr grinder is best if possible. I used the Baratza Encore (setting between 22-27, just a touch finer than a regular french press setting).
- A scale or tablespoon to measure the amount of coffee.
- Filtered water that has been heated between 197-205 degrees (I used the Bonavita Variable kettle, which I set to 202F to extract the optimal flavors from the lighter roast)
- ***Ice (if you are making the iced version)
How to set it up (directions per Fellow):
Step 1: First, if you like very hot coffee that you can sip on over a period of time, I would recommend pre-heating. Simply add hot water in the top chamber, turn counterclockwise to drain the water into the glass chamber, and pour remaining hot water into a cup. Now everything should be much warmer, and you won’t lose heat while brewing.
Step 2: Load 40g (~5 tbsp) of coarsely ground coffee and hot water; stir gently.
Step 3: Replace lid and steep coffee for four minutes.
Step 4: Turn counterclockwise to drain coffee into the glass carafe.
Step 5: Pour directly out of the spout and into your favorite mug.
Step 6: Enjoy!
A couple things to note – You can experiment with time (just under or over 4 minutes) and grind size to get the desired strength you like. Steeping longer will create a stronger cup because there will be more time for extraction, and similarly, a finer grind will also a achieve a stronger cup because more coffee grounds will be in contact with the water and thus more extraction. On the flipside, if you find the coffee too strong, you can make the grind size even coarser, or cut the time down to under 4 minutes. Have fun!
Make it iced
If you are feeling like something a little cooler, try these versions:
Japanese style: Follow directions as per usual using hot water, just add 7-8 ice cubes to the bottom glass chamber. Pour over ice. (Note – Light roasts work really well with this method).
Cold press: Add 3 tbs of coffee, and instead of hot water, fill the chamber with cold filtered water. Stir, cover with lid and place in the refrigerator for 24 hours. Medium and darker roasts work well with this version and the result is a very smooth iced coffee which is low in acid, and full of caffeine!
Give it a try and share your feedback! We’d love to hear what you think about the Duo Coffee Steeper.
Categorized in: Brewing Guides