ChemexPour-Over Glass Coffeemaker - Classic Series - 6-Cup - Exclusive Packaging

When I read the reviews of this product, I was a little skeptical. I started drinking coffee, maybe ten years ago. After the usual drip machine, I went to a French press. Then I went to Aeropress (which is a good method but it is too expensive because it uses too much coffee). Finally, my old Cuisinart machine died, and I went looking for a replacement. I was looking for the ultimate machine that would get 5 stars; there isn't such a machine. The highest I found was the Chemex, which got 4 and a half stars(plus). I became intrigued, read ALL the reviews and went on to Utube to see how you are supposed to use this method. It's pretty simple; you heat up water to 200 or so degrees (I have a Cusinart electric pot I bought for tea which has a 200 degree setting), fold one of the special heavy duty chemex filters (and yes, use them, they really are better; that's half the reason this system works so well); others suggest you wet the filter; I agree, it seems to make things flow a little better) and put it in the top opening of the glass container. You put your coffee in (a tablespoon for each 5 oz is their recommendation), and put a slight indentation with your finger or something in the center of the coffee. You then pour just a little liquid in the center, then around the edges, gradually filling the cone with water (and raising the coffee off the cone). Gradually (don't just dump it in really quickly) pour all the water into the cone filter. It takes a minute or two for the water to drain down, but when it does, you have the best coffee you can possibly make. Of course, the quality of coffee is dependent on two other factors, one, a clean excellent water source, and two, FRESH (burr ground beans within a day or less for maximum taste) high quality coffee. This is not a machine per se, it is a method that has been tested for a bunch of years, and it really works. The downside is if you are in a hurry or you simply don't have time in the morning, this will not work for you as you have to have a few minutes and, most important, some patience. I have written over 350 reviews on products for Amazon, and this is, by far, my most enthusiastic euphoria with a product. It's like I found the magic bottle (glass), and it has fulfilled my wish (perfect coffee). You know, I've said so much (and so little when you analyze it), so here are a few final comments about the coffee produced. First, it is really smooth; it is absolutely NOT bitter at all, and it just looks clear and clean in a brown way. It's so good that my wife (I made her try it) who doesn't drink coffee even admitted it was very good (which coming from her is like a miracle). Clean up is very easy (other reviewers said this too); you just throw away the coffee in the paper filter and rinse the container out. I always rinse it right away, if you let it sit, you may have some problems cleaning it. The collar, two pieces of wood fitted around the neck of the glass, is held on by a rawhide cord; you can easily take this off (but why, if you just rinse out the unit each time, it is superfluous to mess with the collar). One more little trick I thought of (all by myself) is I heat the cup I am going to pour my coffee into with hot water prior to my putting the finished coffee into it. (And if I am putting in milk, I heat the milk to get it warm). This allows the coffee to be warm longer as when it comes out of the container as it isn't that hot (you can reheat it with a microwave, but I sometimes wonder if that does affect the taste). Oh, one more little thing, it says 6 cup, they are assuming a cup is 5 ounces, to me a cup is 8 ounces, so if you need a larger than say, 4 cups, go with a bigger size. Any comments are appreciated! Postscript: I also now use a double walled glass to put the prepared coffee in (16 ounce) as it keeps the coffee hot much longer (like up to 25 minutes, depending on how hot the coffee is to start). I also put dried egg shells in my filter before I put in the coffee; the egg shells help make the coffee even milder (if that is possible) and add a little calcium to the coffee, or so I have read. I take this all very seriously.

After watching at least 10 videos describing how make coffee using the Chemex drip method, I made the purchase. I bought the six cup version. If you follow the instructions given on the multitude of videos available on You Tube for this product, you can't go wrong. I highly recommend you also purchase a scale to use with this coffee mare as it will allow you to quantify exactly how much coffee and water you add. I bought the Hario V60. It works as advertised. Using the scale. I have been able to make adjustments to my ingredients, that are quantifiable and repeatable.My coffee habit before I bought the Chemex was home brewing with a drip type automatic coffee maker ( Starbucks Barista) and my standard five shot "Pente Vente Americano" on Saturday and Sunday at the local Starbucks.At home I have been brewing Ruta Maya Coffee Dark Roast, which I believe is roasted locally here in Austin, Texas.Bottom line: after tweaking the 1) grind time, 2)grams of coffee, 3) grams of water and water temperature, I have come up with one of the best cups of coffee I have ever experienced. Comparing the Ruta Maya Dark Roast Automatic drip (which I used to think was good) with my Chemex version is like comparing std TV to HD TV. The difference is in the aftertaste. The Chemex has absolutely none of the bitter after taste experienced with the Automatic drip. The Chemex coffee is complex with favors that almost taste like chocolate. I can't wait to see what it does to some of the other coffees that I used to think we're good.The other major improvement for the Chemex over my old drip machine s cleanup. Glass does not have odors like plastic!Finally, I used to use a French Press which also makes great coffee. The Chemex eliminates the residue & grit typically experienced with a French Press.I forgot to mention that I used the oxidized Chemex square filters ( rehashed with hot water).In summary, this is a great value, as long as you do the research on procedures, and systematically determine the appropriate settings for your perfect cup of coffee.Cheers, Joe MacUpdate: here is my recipe for perfect Chemex coffeeChemex Coffee◦Equipment◦Chemex 6 Cup Coffee Maker◦Chemex Bonded Filter Squares (Oxygen cleansed)◦Hario V60 Drip Scale / Timer◦Kitchen Aid Coffee Grinder◦Capresso H2O Pro Water Kettle◦Ingredients◦Purified Water 56 ounces◦Whole Coffee Beans 45 to 55 grams◦Procedure (Makes 30 ounces or 1 1/3 cup of coffee)◦Boil Approximately 56 ounces of water in Capresso Kettle (212 F).◦Place Chemex Filter in Chemex Coffee Maker◦Open filter so that three layers of paper are on one side and one layer of paper is on the other side.◦Orient the three layer side toward the spout of the Chemex Coffee Maker.◦Unplug the Capresso Kettle when the water reaches 212F◦Wait 30 seconds.◦Critical for dropping water temperature to 200F.◦Thoroughly wet the Chemex Filter with the hot water.◦This also warms the vessel.◦Pour out the hot water from the Chemex Coffee Maker.◦Carefully hold the three layer side of the filter out of the way.◦Reposition the wetted filter.◦Turn on the Hario Scale.◦Place the Chemex Coffee Maker on the Hario Scale.◦Tare the Hario Scale.◦Grind the whole bean coffee on a Medium Coarse setting.◦10 seconds in Kitchen Aid Grinder.◦Pour 50 grams of Medium Coarse Coffee into the wetted Chemex Filter.◦Gently shake the Chemex Coffee Maker to even out the Coffee Grounds.◦Make a small intention in the center of the grounds.◦Tare the Hario Scale.◦Carefully pour approximately 130 grams of hot water to wet the coffee grounds thoroughly.◦Start in the center indention, moving outward until grounds are completely wet.◦Allow the Coffee Grounds to "bloom" for 45 seconds.◦Critical time.◦Tare the Hario Scale.◦Start the main pour.◦The main pour will total 887 grams of hot water.◦Gently pour starting at the edge and move in a circular motion around the perimeter of the Chemex opening.◦Pour until the water is about half an inch from the top.◦Allow it to filter topping off occasionally until you reach 887 grams.◦Try to avoid "floaters" by sinking them carefully with the pour.◦Allow the water to filter through until the last few drops.◦Remove the filter and place in the compost.◦Pour the coffee.◦Enjoy !◦Place the optional Chemex glass top on the coffee maker to help maintain temperature.◦Notes◦This procedure makes about 30 ounces of Coffee or about a cup and a third.◦Grams of coffee can be adjusted to taste. I recommend using the range 45 to 55 grams.◦If the water filters very very slowly, the Grind is too fine. Adjust to a coarser grind.◦Time is critical to maintain water temperature within the optimal range. Have all supplies available. Work steadily without rushing and you'll have no problems.◦The scale is critical for consistency. Once you create the perfect cup of coffee, you have the recipe.◦This procedure was developed after observing several Chemex videos on YouTube, combined with my own experimentation.◦Coffee (in order of preference)◦List is limited as coffees taste different using the Chemex method compared to my old Automatic Drip Coffee Maker. My old database of Coffee preferences is obsolete. The Chemex difference is in the elimination of the bitter after taste.◦Ruta Maya Shade Grown Dark Roast◦Jamaica Blue Mountain (Starbucks Reserve)

They say this design is exhibited in a museum. I can believe it. After using every day for several months it is still a work of art. I bought it since I was sick of throwing money away on Keurig cups and the lousy coffee they produce. I have graduated to pour over via this Chemex. Yes it takes a few minutes but the coffee is so much better. I also bought a grinder so fresh ground coffee into the Chemex pour over some hot water and voila a great cup(s) of coffee. Slow down take a moment from your day and break the Keurig habit. Makes a big difference.