Fellow Stagg cooper

Copper Fellow Stagg gooseneck kettle ideal for precise pouring.

Copper Fellow Stagg kettle with a gooseneck and capacity of 900 ml, ideal for precise pouring.

Copper gooseneck kettle Fellow Stagg, perfect for precise pouring.

Gooseneck kettle Fellow Stagg in copper color, ideal for precise pouring during coffee preparation.

Copper gooseneck kettle Fellow Stagg with a capacity of 900 ml.

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Fellow Stagg cooper

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Product code: 3875 Shipping and payment

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Black electric kettle on a black base against a white background

Black electric kettle on a black base against a white background, side view

Fellow Stagg EKG black

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170,30 € 215 €
140,74 € excl. VAT

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Product code: 3875 Shipping and payment

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Colour
Volume	900 ml

Colour
Volume	900 ml

Home Coffee Corner with Fellow

The Fellow brand among coffee accessory manufacturers brings primarily simple design, but also many innovations. Moreover, the product family is quite wide, so you can build a whole coffee corner. Come with me to see how great your coffee corner can look with Fellow.

A teapot with a gooseneck. Why, how and which one to choose.

Let's look at the subject of coffee pots. The kind you see in the hands of professional baristas in cafes when they make filter coffee. The spout of these teapots is curved and resembles the shape of a goose's neck. That's why they're called gooseneck teapots. Why are they so important for making coffee and what should you choose your coffee pot based on?

Blooming or preinfusion: how coffee "blooms" during preparation

A coffee full of great, balanced taste and aroma. We love it. To make sure that the flavour and aroma is as strong as possible and that we really enjoy our time with coffee, it's important to keep it fresh. The fresher the coffee is, the more it has to offer and the more we enjoy our cup of coffee. At the same time, thanks to the reactions produced by roasting, coffee contains CO2. It is the freshly roasted coffee that contains the most of it. We must therefore also take this property of fresh coffee into account when preparing it.

In fresh coffee, we find many aromas, flavours, antioxidants and also CO2. This is produced when the coffee is roasted and gradually escapes from the coffee. This is, for example, why a bag of freshly roasted coffee is inflated. It is because of the carbon dioxide that is released. This characteristic associated with fresh coffee must also be dealt with when preparing the coffee itself. When pouring the coffee, the release of CO2 is also immediately apparent. The ground coffee begins to gain volume on contact with water and larger or smaller bubbles form on its surface. This expansion of the coffee is called 'blooming' or coffee blooming. Let us now look at why it is important to let coffee bloom when brewing coffee.