Felloween IV: Brewing Guide for a Bright Halloween Coffee

By Fellow Products | Published: 2026-11-03

Category: How-to Guides

Brew Felloween IV for a bright, fruit-forward Halloween cup. Get grind size, ratios, and a simple recipe for filter or immersion brewing.

Quick answer

Brew Felloween IV as a light, bright filter coffee: use a medium-fine grind, a 1:16 coffee-to-water ratio, and water just off the boil. A pour-over or immersion brewer will highlight its pomegranate, cherry, and rose notes without masking them.

Why this coffee rewards a simple brew

Felloween IV is a natural-process Ethiopian coffee from Guji, and natural coffees often carry fruit-forward flavors. The catalog describes it as light, bright, and easy-drinking, with pomegranate, cherry, and rose. That profile is best served by a clean brewing method that lets the fruit stay vivid rather than muddying it with heavy extraction.

You do not need a special Halloween gadget. A standard pour-over cone or a French press will do the job. The main decision is grind size: too coarse and the cup tastes thin and sour; too fine and it turns bitter and drying. Start medium-fine for pour-over and adjust from there.

Grind size and water: the two levers that matter most

For Felloween IV, treat grind size as your primary adjustment. If the cup tastes weak or sharply sour, grind finer. If it tastes bitter or leaves a dry finish, grind coarser. Change one variable at a time so you can taste the difference.

Water temperature also matters. Use water just off the boil, around 200–205°F (93–96°C). Boiling water can exaggerate bitterness in light roasts, while water that is too cool can leave the cup sour and underdeveloped.

One recipe, two brewers

The steps below work for a pour-over cone or a French press. For pour-over, use a medium-fine grind and a paper filter. For French press, use a coarse grind and steep for four minutes before pressing slowly. Both methods use the same 1:16 ratio, so you can compare results without changing two things at once.

Step-by-step Felloween IV brew

Weigh and heat: Weigh 20 g of Felloween IV and heat 320 g of water to just off the boil (200–205°F / 93–96°C). Checkpoint: use a scale; volume scoops vary too much for a repeatable cup.
Grind fresh: Grind medium-fine for pour-over or coarse for French press. Aim for a texture like sea salt for pour-over and coarse breadcrumbs for French press. Common mistake: grinding too fine for French press, which makes the cup muddy and bitter.
Rinse the filter (pour-over only): Place a paper filter in the cone and rinse it with hot water, then discard the rinse water. This removes papery taste and preheats the brewer. Skip this only if you are using a metal filter; paper filters need rinsing.
Add coffee and bloom: Add the grounds to the brewer and pour 60 g of water over them. Wait 30–45 seconds while the coffee bubbles and settles. Checkpoint: a fresh natural coffee should bloom actively; if it does not, your water may be too cool.
Pour the remaining water: For pour-over, pour the remaining 260 g in slow circles, keeping the water level below the rim. For French press, add all remaining water, stir once, and place the lid on. Common mistake: pouring too fast and letting the bed run dry, which causes uneven extraction.
Finish and press: Pour-over should finish draining around 2:30–3:00 total. For French press, steep 4:00 total, then press the plunger down slowly and pour immediately. Checkpoint: if the pour-over drains much faster than 2:30, grind finer next time; if much slower, grind coarser.
Taste and adjust: Let the cup cool slightly, then taste. If it is sour or thin, grind finer or increase water temperature slightly. If it is bitter or dry, grind coarser or use slightly cooler water. Make one change at a time and keep notes so you can repeat your best cup.

Product facts

Felloween IV: Natural process, Guji Ethiopia, 2024 harvest, with tasting notes of pomegranate, cherry, and rose. The natural process and fruit notes mean a clean filter brew will keep the cup bright rather than heavy.
Felloween IV