Review on ☕ Glass Handle Series Chemex Pour-Over Glass Coffeemaker - 10-Cup - Exclusive Packaging by Jill Berg

My favorite Braun coffee maker died and for the next few months I found myself on an unintended coffee journey. While I'm not a coffee snob - I'm willing to drink just about anything that bears the name - I buy fresh beans from a local roaster (Coffee Labs of Tarrytown) and grind them in a coffee grinder. And I drink it black, without sugar. Five coffee machines* later, that's my story. Chemex makes the best* coffee pot I have found. Not as flavorful as the AeroPress, but 42 ounces per infusion is MUCH better than 8 ounces. Basically, the "secret" of Chemex is that the "coffee slurry" - a fairly dense suspension of ground coffee in water - extracts maximum aroma from the ground coffee. Unlike other infuser systems, the Chemex's sheer size allows for a good slurry even with a full 14 teaspoons of grounds (per 42 ounces of coffee). In addition, Chemex filters retain almost all oils and bitter substances in the coffee. It is easy to use and very easy to clean. And I've found that the Chemex allows me to choose the temperature of the water.*TIPS - Use the Pyrex measuring cup as an intermediate point between the kettle and the Chemex. This way you can easily measure the amount of water going into your Chemex and the water will be chilled reducing the number of seconds it takes to boil. Pour 8 ounces of water to thicken the grind and wait 30 seconds. Then add 12 ounces of water and mix gently. Wait for the water to subside and repeat the process. Do it one last time, discard the filter and grind and you should now have about 40 ounces of very tasty coffee. That being said, Chemex currently sits on a shelf in my kitchen and is only removed when I feel like cooking something special. on the weekend. Why? Firstly, because all this takes time and attention - it takes 10-15 minutes. And when I get up on a weekday morning with blurry eyes, I choose BonaVita instead, which takes me about a minute, and then delivers not-so-good but still delicious coffee in 5 minutes. Another reason is that if you're not serving your guests coffee right away, a glass carafe will ensure your coffee cools down quickly. In fact, I have to point out that the Chemex is PERFECT for making coffee for guests - the carafe is beautiful, the entire boiling/grinding/pouring process looks cool, the intermittent attention for 15 minutes is perfect for conversation and the coffee is simply excellent. -----* KitchenAid 12-Cup Thermograph Coffee Maker, Aerobie AeroPress, Bodum French Press, Chemex 10-Cup Coffee Maker, Bonavita Thermograph Coffee Maker*Temperature. AeroPress recommends water at 175 degrees Fahrenheit, while the American Specialty Coffee Association recommends water at 92 to 96 degrees Celsius (197.6 to 204.8 Fahrenheit). I found that I liked my coffee best when the water was around 190 degrees - that temperature gave me the fullest flavor with a slight hint of bitterness. Lest you think I'm crazy, let me assure you that I didn't sit with a kitchen thermometer every time I brewed a cup of coffee. You do this a few times to measure "seconds after cooking" versus the temperature and go from there. * The best coffee. During this trip, I realized that coffee preferences vary greatly. Someone generally hates any bitterness, and someone believes that coffee without bitterness is like wine without acid - tasteless. Some like a little coffee oil, some like a lot and some don't. Perhaps the most important is the issue of cream and/or sugar. My wife found that the black coffee, which she liked better, became tasteless after adding soy milk, while the previously "too bitter" choice was perfect. I recently spoke to a barista at a coffee shop who admitted that his favorite drink in recent months has been "cowboy coffee" - coffee brewed in a pot with crumbs in it. Your mileage will vary!