Chemex. It has been around for decades… seven to be exact. It is a pour-over style non-porous glass container coffeemaker that Peter Schlumbohm invented in 1941, and, fun fact, it is one of very few drip-method coffee brewing devices on permanent display at The Museum of Modern Art in New York. In my opinion, it is the best way to brew coffee. Here’s why:
Brewing with a Chemex is… how do you say… a labor of love. It takes time. If coffee makers were classified in such a way, it would be – without question – “high-maintenance.” But trust me when I tell you, it is worth it. It takes about six minutes to properly brew coffee in a Chemex. I decided a few mornings ago to record the entire Chemex coffee-making process. It took me 10 minutes (including grinding and waiting for the damn water to heat up). The video is included below, and, because I am not a mean type of person, I have sped up a lot of the “waiting” time and have also added lots of “interesting” facts, including very specific brewing instructions, in an effort to keep you entertained. You’re welcome.
For those of you who like to have a list of written instructions, below I’ve included Groundwork Coffee’s version of the Chemex brewing steps. I don’t do it this way, and my coffee tastes delicious, so I personally think this is just a jumping off point which you can tweak to your own preferences. Here you go:
Tools needed: Chemex vessel (6-cup size), Chemex bonded filters, kettle, timer, scale (I do not have and never have had).
Have you ever had coffee brewed in a Chemex? What did you think?
City-dweller, designer, writer and lifestyle consultant practicing the art of living well in the 21st Century. Fixated with good coffee, great design, and any little thing that makes life better.
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