I have three machines but typically only use one. It gets cleaned every week or no longer than 2 weeks. I’m a bit particular about some things.
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Espresso Enthusiasts
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I have three machines but typically only use one. It gets cleaned every week or no longer than 2 weeks. I’m a bit particular about some things.
Other than some obvious physical design differences, there's a more significant difference in the paper used for the filter. Chemex filters are made using a thicker "double bonded" paper which removes more impurities compared to typical paper filters.
Also, the filters are made from a larger piece of paper and folded (buy the pre-folded filters!) which is an unusual twist. This makes for a filter with one layer on one side and three layers on the other.
In my experience, the result of brewing with these filters is a "cleaner" tasting coffee.....can coffee be said to taste "elegant"?...hmmm, maybe
There are of course design differences for the two as objects. You can compare the various products in the previous Chemex photo with the photo below of a plastic version of the Hario V60.
I'll also add a photo of the Chemex single-serve product that I have.
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It seems a big part of Chemex is the artistry of the glass.
The choice of filter and what gets absorbed away from the coffee is interesting. Some people do pour overs using a metal cone filter and get nothing absorbed. I wonder if there's a contraption that makes an espresso-like drink using some paper absorber.
The choice of filter and what gets absorbed away from the coffee is interesting. Some people do pour overs using a metal cone filter and get nothing absorbed. I wonder if there's a contraption that makes an espresso-like drink using some paper absorber.
Excellent explanation.Other than some obvious physical design differences, there's a more significant difference in the paper used for the filter. Chemex filters are made using a thicker "double bonded" paper which removes more impurities compared to typical paper filters.
Also, the filters are made from a larger piece of paper and folded (buy the pre-folded filters!) which is an unusual twist. This makes for a filter with one layer on one side and three layers on the other.
In my experience, the result of brewing with these filters is a "cleaner" tasting coffee.....can coffee be said to taste "elegant"?...hmmm, maybe
There are of course design differences for the two as objects. You can compare the various products in the previous Chemex photo with the photo below of a plastic version of the Hario V60.
I'll also add a photo of the Chemex single-serve product that I have.
This is true.
As @Macky-Mac has pointed out, when using a Chemex (as I had a car at my disposal this morning, I actually collected my Chemex) the differences between preparing coffee with a Chemex and - for example - a moka pot, or Hario dripper pourover - are mainly twofold.
Firstly, the grind used for a Chemex is pretty coarse, and is close to what one would use when preparing coffee with a French Press.
Secondly, the filters used are quite specific, and are considerably thicker than normal coffee filter paper, (and yes, I did buy the pre-folded filters), leading to what @Macky-Mac has described (accurately and correctly, to my mind) as a much "cleaner" tasting coffee (which is what attracted me to the Chemex - apart from its amazingly attractive appearance - in the first place).
Given that I have a pronounced preference for Ethiopian coffee, this style, one with "clean bright" tasting notes appeals - very strongly - to me.
Anyway, I have finished my Colombian coffee, and am now sipping a coffee from Ethiopia.
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I have unboxed my Chemex, putting the instructions aside, and now, must wash it - and also (next week), I shall head out and buy some coffee for it.
Meanwhile, this afternoon, I am sipping, savouring and greatly enjoying a mug of Ethiopian coffee (naturally processed) served with organic hot milk.
Meanwhile, this afternoon, I am sipping, savouring and greatly enjoying a mug of Ethiopian coffee (naturally processed) served with organic hot milk.
Sipping a rather lovely Ethiopian coffee (naturally processed) served with organic hot milk, and a dash of double cream, on this vile Sunday afternoon, where the weather outside seems to have taken the form of threatening, ominous, overcast skies, shrieking (and horribly strong) winds and lashing rain.
How I wish I was back in the Balkans, sipping wine and espresso (though not together, naturally enough), in the dappled autumn light, which still retains some of summer's lingering warmth, while observing and reporting on elections.
How I wish I was back in the Balkans, sipping wine and espresso (though not together, naturally enough), in the dappled autumn light, which still retains some of summer's lingering warmth, while observing and reporting on elections.
I highly enjoy a 2x espresso, and I have to co for another one very soon. One of those days when 1st went down way to fast.
Otherwise, I really appreciate that it's warm enough to run around in shorts here in late october - I know it's caused by global warming, which is not generally good, but some of us
appreciate some warmer climat, regardless.
Otherwise, I really appreciate that it's warm enough to run around in shorts here in late october - I know it's caused by global warming, which is not generally good, but some of us
appreciate some warmer climat, regardless.
Debating the preparation of another mug of warming coffee.
Yes, I am one of those who appreciates warmer climates; I think that living in the darker corners of northern Europe does give one an appreciation for warmth, heat and light, especially when it is bestowed naturally.
Yes, I am one of those who appreciates warmer climates; I think that living in the darker corners of northern Europe does give one an appreciation for warmth, heat and light, especially when it is bestowed naturally.
I also like warmer weather. It's just started turning here. I just spent thirty seconds trying to jam my arm into the hood of my sweatshirt; I eventually figured it out.
I backflushed the beast after my first espresso this morning. She's warming up now for my second. Some have said that the low growling is just the water sizzling, but they've not been with us in the late night hours, with Ms Silvia begging me to push her buttons immediately. The growling is a mix of anger and excitement; it's better for both of us that I let the tension build till the morning.
I never thought that my new grinder would make such a difference. I expected to have to convince myself that I noticed an improvement. But no, it's noticeable. I bought very conservatively and a made a popular choice - the Baratza Encore ESP. Grounds - fluffy. Drink - smooth and strong.
I backflushed the beast after my first espresso this morning. She's warming up now for my second. Some have said that the low growling is just the water sizzling, but they've not been with us in the late night hours, with Ms Silvia begging me to push her buttons immediately. The growling is a mix of anger and excitement; it's better for both of us that I let the tension build till the morning.
I never thought that my new grinder would make such a difference. I expected to have to convince myself that I noticed an improvement. But no, it's noticeable. I bought very conservatively and a made a popular choice - the Baratza Encore ESP. Grounds - fluffy. Drink - smooth and strong.
My afternoon coffee - Ethiopian, and served with organic hot milk and a dash of double cream - is sublime.
Back from London with my now usual 2.5Kg of Formula Rossa from the Algerian Coffee Store on Old Compton St.
It's the only blend I've found that works well enough for an espresso, americano and cappuccino/latte. As I drink all three regularly and am usually too lazy to switch beans, I take the easy route.
It's the only blend I've found that works well enough for an espresso, americano and cappuccino/latte. As I drink all three regularly and am usually too lazy to switch beans, I take the easy route.
I've probably said it before, but I'm Team Chemex (Six Cup Glass Handle), paired with a Baraza Encore burr grinder. I settled on a medium grind — definitely not as coarse as I would've used in my French press. I set my electric kettle to heat the water to 195°F and try to pour it as delicately as I can, since I can't quite justify a specialized gooseneck kettle quite yet.
Overall it does a fantastic job with a wide variety of beans. I'm partial to Central American, Ethiopian, and Sumatran and lighter roasts. I usually drink my coffee black, but sometimes a splash of oat milk or cream to change things up.
Overall it does a fantastic job with a wide variety of beans. I'm partial to Central American, Ethiopian, and Sumatran and lighter roasts. I usually drink my coffee black, but sometimes a splash of oat milk or cream to change things up.
All this talk about Chemex and looking at the beautiful creations on the website make me jealous. I can imagine enjoying the whole process. But I just don't have the counter space.
Enjoyed an excellent flat white earlier this morning, while having coffee with a former professor (and mentor) of mine.
Wonderful.
I share your taste profile, preferring Central American and Ethiopian coffees for preference. Haven't had a Sumatran coffee in an absolute age.
I am looking forward to trying out my Chemex, and - meanwhile - am busily admiring this exquisite objet d'art.All this talk about Chemex and looking at the beautiful creations on the website make me jealous. I can imagine enjoying the whole process. But I just don't have the counter space.
@Silencio: From what you have written, a medium grind (rather than a coarse grind - the sort one would use for a French Press) works well with a Chemex?
One of my small (excellent) local coffee shops (the sort of place that cultivates links with small, independent, producers, importers and roasters) recommended that I use the same grind as for my French Press when preparing coffee with my Chemex.
I know what to do with oat milk.........just pour it down the kitchen sink drain
Currently sipping (and savouring) a late afternoon mug of Ethiopian coffee, served with organic hot milk.
Chemex recommends a medium grind......but the internet tells me that a lot of people suggest medium-coarse.
I suspect you'll want to experiment a bit since it inevitably comes down to personal taste
I find the flavor and mouthfeel of oat milk can vary wildly between different brands. Some are good, some are awful. Trying a new brand is like playing Russian roulette sometimes.
Enjoyed a flat white coffee with another academic colleague this morning, and now, safe at home (and outside, it is dark, with charcoal skies threatening dire retribution in the form of spitting rain) I am sipping a mug of Ethiopian coffee, served with organic hot milk.