Fellow Opus: Grind Settings for Every Brew Method

Setting 5.1 on a Fellow Opus for a V60 with a light roast. 4.2 for a standard AeroPress. 9.1 for a French Press with a medium roast. The notation combines the main dial number with sub-clicks for fine-tuning, same as on the Ode Gen 2, except the Opus has 4 sub-clicks between each number instead of 3.

The Fellow Opus is the all-rounder electric grinder in the Fellow lineup. 40mm conical burrs, a circular dial with 11 numbers and 4 sub-clicks between each (44 total positions), a hopper with an anti-static lid, and a compact body that takes less counter space than an Ode. Unlike the Ode Gen 2, which Fellow positions explicitly as a brew grinder, the Opus reaches espresso range. Barely, but it does. That makes it the Fellow pick for anyone who wants a single electric grinder that can handle filter, espresso, and everything in between.

The "barely" part matters. Its finest setting (1.0) sits around 230µm. Espresso for light roasts typically calls for 200-220µm, so a light specialty coffee will come out a bit under-extracted without extra pressure or pre-infusion help. For medium and dark roasts (240-330µm) the Opus works without trouble. It's not a dedicated espresso grinder, but it does the job if espresso isn't your main method.

This guide gives you the exact setting for every brew method and roast level. For comparison with other electric grinders, check out the Fellow Ode Gen 2 (brew-dedicated, more uniform) or the Baratza Encore ESP (another filter + espresso option). If you're coming from a manual grinder, the 1Zpresso JX-Pro and Timemore Chestnut C2 guides give you the reference points.

Quick Reference Table

Starting points are for a light-roast washed coffee. For medium roasts, go up 1-2 sub-clicks. For dark, go up 2-3 sub-clicks (or move to the next number). Check each method below for the nuances.

How the Dial Works

The Opus dial has two layers of adjustment, identical in concept to the Ode Gen 2 but with more resolution:

• Main numbers (1-11): the outer dial. Each number is a visible position with a clear indicator.
• Sub-clicks (0, 1, 2, 3): between each number there are 4 detents you feel as you turn. Those are the fine adjustments.
• Notation: number + dot + sub-click. For example, 5.0 = number 5 with no sub-clicks. 5.1 = number 5 + 1 sub-click coarser. 5.3 = number 5 + 3 sub-clicks coarser. After 5.3 comes 6.0.

44 settings in total (11 numbers × 4 sub-clicks). The range goes from 230µm (1.0) to 1160µm (11.3), covering everything from the fine end of espresso to a coarse French Press.

The dial turns in one direction and adjusts with the hopper in place. No disassembly needed. After you change it, the grind shifts immediately: the Opus is effectively single-dose, no coffee carries over between sessions.

V60

The Opus does well on V60. The conical burrs give a slightly denser cup with more body than the Ode Gen 2 (flat burrs), with somewhat less clarity in the nuances. For light washed coffees, both work; for medium roasts with chocolatey notes, the Opus often feels more complete in the cup.

• Light roast: 5.1.
• Medium roast: 6.0.
• Dark roast: 6.2.

Target brew time: 2:45 to 3:30 for a 15g dose with 250ml water. If it drains fast and tastes sour, go down to 5.0. If it stalls and tastes bitter, go up to 6.3.

You're in the flat zone of the dial, so each sub-click only shifts 10-20µm. You can dial in precisely without worrying about skipping ranges: going from 5.2 to 5.3 only moves 16µm.

AeroPress

The AeroPress accepts a wide range, and the Opus zone between 3.3 and 5.2 covers all the classic methods.

• Standard method: 4.0–4.3, 1:30 to 2:00 steep.
• Inverted method: 3.3–4.1, 2:00 to 2:30 steep.
• Fine grind, short steep: 3.0–3.2, 1:00 steep. More body, closer to espresso character.

Chemex

The Chemex's thicker filter absorbs more oils and slows the brew, so you grind a little coarser than for V60. Here the Opus moves out of the flat zone into one with bigger jumps: each sub-click already shifts 20-30µm.

• Light roast: 7.1.
• Medium roast: 7.3.
• Dark roast: 8.1.

Target brew time: 3:30 to 4:30 for a 30g dose with 500ml water. If it runs longer than 5 minutes, go up 1 sub-click. If it drains in under 3, go down 1.

French Press

Coarse grind. The metal mesh filter lets fine particles through, and those particles keep extracting in the cup. Too fine and the brew comes out muddy and over-extracted.

• Light roast: 9.1, 4:00 steep.
• Medium roast: 9.3.
• Dark roast: 10.1.
• Lighter body: go up to 10.3 or 11.0.

Espresso

The Opus reaches espresso, but with caveats depending on the roast.

• Range: 1.0–2.3.
• Light roast: 1.0 (at the limit; for very light specialty coffee it may fall short).
• Medium roast: 1.3.
• Dark roast: 2.1.

Target shot: 25-30 seconds for 18g in and 36g out. If the shot runs in 15 seconds and tastes sour, go down a sub-click. If it drips slowly and tastes bitter, go up.

In the espresso zone (sub-clicks 1.0 to 2.3) each step shifts 15-30µm. That's enough to fine-tune across roasts, though for a very light roast (which wants 200-220µm) the Opus minimum sits a bit short. In that case, try lengthening the pre-infusion or grinding slightly finer with extra portafilter pressure.

For daily espresso with light roast as your main method, a dedicated espresso grinder or a 1Zpresso JX-Pro (manual, capable of going down to 200µm) will give you more consistent results.

Moka Pot

• Range: 2.3–4.0.
• Light roast: 3.0.
• Medium roast: 3.1.
• Dark roast: 3.2.

Start at 3.1. If the brew sputters and hisses early, it's too fine, go up to 3.2. If it comes out pale and watery, too coarse, go down to 3.0 or 2.3.

How Roast Level Changes Your Setting

Same grinder, same method, same dose, and yet a light roast and a dark roast can be 2-3 sub-clicks apart. Light roasts are denser and harder, so the water needs more time and more surface area to extract the sugars, which is why you grind finer. Dark roasts are softer and more soluble, they give up their flavors faster, and you grind coarser to avoid pulling harsh notes.

Quick rule on the Opus: light roast = base setting. Medium = +1 or +2 sub-clicks. Dark = +2 or +3 sub-clicks. The exact amount depends on the dial zone. In the flat middle (low V60-Chemex), where each sub-click moves little, it's worth jumping to the next whole number to differentiate roasts. In zones with more resolution per sub-click (espresso, Moka), a single sub-click already makes a difference.

How to Dial In

The table gives you a starting point. Here's how to fine-tune from there:

1. Pick the starting point for your method and roast level.
2. Brew and taste. Brew time is a clue, but taste is what matters.
3. Adjust 1 sub-click at a time. In the middle of the dial the changes are subtle but cumulative. In espresso and Moka, a single sub-click already moves the flavor noticeably.
4. Change one thing at a time. Don't adjust grind and dose at the same time.
5. Write it down. Or use Coffee Master to log your brews automatically.

Most coffees land within 1-3 sub-clicks of the starting point. If you're way off, check water temperature or dose before going further.

Maintenance

The Opus has a reputation for retaining some coffee in the exit chamber and chute, especially at first. Light frequent cleaning beats infrequent deep cleaning.

After each session: with a dry brush, clean the exit chamber and chute. 30 seconds. If you brew multiple coffees a day, do it between different roasts to avoid mixing.

Every 2-3 months (deep clean): remove the hopper, unscrew the upper burr with the included tool, lift the burr, and brush everything. The conical burrs are steel; don't wash with water. A clean paintbrush works great.

A few things to keep in mind:

• The Opus anti-static system works but isn't magic. In the first 200-300g of use (while the burrs and chamber are still seasoning), you may notice more static and retention. It passes with time.
• The hopper is plastic with a rubber lid. Don't force it when turning to remove: there's a discreet latch. Pulling hard can break the clip.
• The body is ABS and aluminum. For exterior cleaning, a damp cloth with mild soap. Never solvents.
• The burrs need a break-in period. The first 500g may grind unevenly while the edges polish. Use cheaper beans for that first round.

Common Issues