How to Brew Great Chemex Coffee

The Chemex Coffeemaker is a manual, pour-over style glass-container coffeemaker. Designers at the Illinois Institute of Technology said that the Chemex Coffeemaker is one of the best-designed products of modern times, and so is included in the collection of MoMA in New York City.

Design

The Chemex Coffeemaker consists of an hourglass-shaped glass flask with a conical funnel-like neck (rather than the cylindrical neck of an Erlenmeyer flask) and uses proprietary filters, made of bonded paper (thicker-gauge paper than the standard paper filters for a drip-method coffeemaker)that removes most of the coffee oils, brewing coffee with a taste that is different than coffee brewed in other coffee-making systems; also, the thicker paper of the Chemex coffee filters may assist in removing cafestol, a cholesterol-containing compound found in coffee oils.

The most visually distinctive feature of the Chemex is the heatproof wooden collar around the neck, allowing it to be handled and poured when full of hot water. This is turned, then split in two to allow it to fit around the glass neck. The two pieces are held loosely in place by a tied leather thong.The pieces are not tied tightly and can still move slightly, retained by the shape of the conical glass. For a design piece that became popular post-war at a time of Modernism and precision manufacture, this juxtaposition of natural wood and the organic nature of a hand-tied knot with the laboratory nature of glassware was a distinctive feature of its appearance.

The pieces are not tied tightly and can still move slightly, retained by the shape of the conical glass. For a design piece that became popular post-war at a time of Modernism and precision manufacture, this juxtaposition of natural wood and the organic nature of a hand-tied knot with the laboratory nature of glassware was a distinctive feature of its appearance.

Brewing coffee

Coffee is brewed by first placing the paper filter and the ground coffee in the neck of the flask, while heating water to 180-200°F in a separate vessel; then “blooming” (moistening) the ground coffee by pouring some hot water onto the dry coffee, and finally, by pouring the desired quantity of water (number of cups) over the ground coffee, and awaiting it to percolate down, through the coffee and the paper filter, into the flask.