Chemex

An iconic brewer with a timeless design invented in 1941, the Chemex is easy to use and easy on the eyes. The Chemex is housed in the MOMA permanent design collection —it also lives on most of our kitchen counters, too. It brews a clean cup and maintains body and balanced floral notes.

What you need

8-cup Chemex
Chemex Filter
Grinder
42g ( 6 Tablespoons) of coffee
Hot water just off the boil (about 205°F)
Scale
Timer
Stir stick
Mug

Prep and preheat

Place the Chemex Filter in the brewer with single fold away from the spout and multiple folds lined up against the spout. Rinse the filter with hot water to get a nice even seal all the way around. This preheats the brewer and gets rid of any paper flavor from the filter. Dump the rinse water and fold the filter toward the spout to reinforce this area.

Watch this step

Weigh and grind coffee

Add 42g or about 6 Tablespoons of coffee ground kind of like Kosher salt. Center the coffee in your brewer and zero out the scale.

Watch this step

Saturate grounds

Start the timer when you add the hot water. Pour until all the grounds are saturated or until you reach about 150g. Stir with a chopstick or spoon to make sure there are no dry clumps.

Watch this step

Add more water

At :45, start the second pour, making sure to reintegrate the coffee and water. Pour with a wiggling motion, then a gentle spiral until the volume reaches about a fingertip down from the top of the rim or 450g of water. Pour over the dark spots and avoid the light ones.

Watch this step

Fill to the top

At 1:45, fill the brewer flush to the top or about 700g of water.

Watch this step

Wait for it to brew

At 4:00, you should be pretty close to volume. Look at the glass bubble or belly button, which indicates 20 ounces. Lift the filter. It’s okay to hover for a couple of seconds to make sure you have enough volume. Then pull the filter out completely and let it drain into the sink.

Watch this step

Serve and enjoy

Swirl the Chemex around a little and you’re ready to serve two cups of brewed coffee.

Watch this step

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Background

Invented in 1941 by Peter Schlumbohm, the design of the Chemex has endured, unchanged with wood handle, leather cord and tapered glass. Coffee from a Chemex is very similar to that from a drip, but there’s more room for error. To guarantee the best results, grind your beans more coarsely than you would for a ceramic drip, and offer extra attention to the pour rate. This level of care yields a delicate and nuanced coffee, with plenty left over to share with friends.

The amount of coffee and water depends on the type of coffee you are brewing and your preferred strength. As a starting point, we recommend to use 50 grams of coffee and 700 grams of water, and then adjust according to your personal taste.

Weigh out the coffee and grind to a coarseness resembling sea salt.

Unfold your paper filter and place it in your Chemex , making sure that the triple-fold portion is facing the pour spout and lies crossways without hindering it.

Fully wet the paper filter and warm the vessel with hot water. Remove this water again through the pour spout.

Pour your ground coffee into the filter. In order to flatten the bed and allow for a more-even pour, give your Chemex a gentle shake.

There will be a total of four, and this is the first pour.

As for the second pour, pour water in a circular pattern starting in the center. Spiral out towards the edge of the blend before spiraling back toward the middle. Avoid pouring right on the filter. Allow the water to drip through the grounds until the blend drops 2.5 cm from the bottom of the filter. You should use about 200 grams of water for this pour.

As for the third pour, repeat the same pour pattern as the second pour, adding water in 200-gram additions. Repeat once more, allowing the water to permeate through the grounds until the blend drops another 2.5 cm from the bottom of the filter before beginning the next pour.

Allow the water to permeate through the grounds entirely.

The process of brewing should take between 3.5 and 4.5 minutes. If the brew was too quick, you might want to consider using a finer grind or a slower pour rate next time. If the brew was too slow, you might want to try using a coarser grind or a faster pour rate.

Pour your coffee in cups right away and enjoy!

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About Us

Family Owned Since 1980

The Chemex Coffeemaker was invented in 1941 by Dr. Peter Schlumbohm PhD. Made simply from non-porous, borosilicate glass and fastened with a wood collar and tie, it brews coffee without imparting any flavors of its own. On permanent display at MOMA NY and other fine museums, it is truly a work of art.

We are a family owned company with our headquarters located in Western Massachusetts. It is here that we manufacture the Chemex Coffeemakers, Chemex bonded filters, Handblown water kettle and Chemex accessories to be distributed worldwide.

Our mission is to provide superior coffee brewing equipment. The iconic Chemex has remained unchanged for 70 years and counting. We take pride in the quality of our product and customer service and look forward to providing both for years to come.

Our Product

The best cup you've ever had, every time you have it

The Chemex® coffeemaker is an elegant, one-piece, hourglass shaped vessel made of high quality, heat resistant glass. The traditional model comes to you with a polished wood collar and leather tie. The collar serves as an insulated handle around the middle of the coffeemaker.

Few products in this century can match the flawless blending of design and function of the Chemex®. Its visual elegance has earned it a place in the permanent collection of New York's Corning Museum of Glass. The Chemex® coffeemaker was also selected by the Illinois Institute of Technology as one of the 100 best designed products of modern times.

The Chemex® coffeemaker, together with Chemex-Bonded® Coffee Filter, makes perfect coffee. Clear, pure, flavorful and without bitterness or sediment every time. The coffee only comes in contact with the scientifically designed filter and non-porous glass. With the Chemex® method, you can make coffee as strong as you like without bitterness. Perfect for iced coffee and coffee flavoring for gourmet recipes. Because of its purity, Chemex® brewed coffee can be covered and stored in the refrigerator for reheating. without losing its flavor!

Coffee Maker Review: Chemex 6 Cup Glass Coffee Maker

Coffee Quality

Coffee Maker Quality

Ease of Use

Cleaning Ease

Durability

Appearance

Brew Speed

Versatility

Coffee tastes incredibly good after a bit of practice with the grind
Coffee has little bitterness
No coffee ground residue or sludge at the bottom of your cup
Simple, elegant, and great-looking (this is the Apple of coffee makers)
Easier to clean than you think (more on this later)
Made in the USA (Glass is now sourced from Taiwin and Croatia)

Fragile
Requires its own filters that are more expensive than your typical paper filters
Takes time to dial in on the right grind
Slow brew
Coffee cools quickly given the lack of a hot plate or insulated carafe
Filters leave paper residue test without a thorough pre-rinse

The first time I laid eyes on the Chemex coffee brewer was in my friend's apartment. My initial reaction was confusion: “a decanter for coffee?”

Well, turns out that decanting has pretty much nothing to do with it, and that would make sense given that the longer you wait to drink your coffee, the colder it's going to get.

When I tried the coffee I was definitely impressed. Very little bitterness and a nice rich flavor. In comparison to my cheap plastic coffee filter cone at home, the Chemex seemed like a home run.

The Chemex Story

The first Chemex coffee maker was invented in 1941 by a German inventor named Peter Schlumbohm. Originally, the Chemex was more complex and consisted of a spout and handle. It was also actually intended for multiple purposes, one of which was laboratory filtering. What made this coffee maker unique to the rest was its proprietary filters and conical (vs. cylindrical) neck.

Today, the Chemex is not only displayed in kitchens worldwide, but also in a number of museums throughout the country. In Schlumbohm's obituary, The New York Times declared the Chemex to be one of the 100 best modern devices. (source: Wikipedia)

The Review

This coffee maker has some cool history, but let's get into the meat of this review. So without further ado, here are both my written and video reviews.

Video Review

Cleaning. An issue or what?

Amongst all of the consumer reviews I've read, this seems to be the most contentious topic. While some seem to think the Chemex is a breeze to clean, others didn't hesitate to voice their frustrations.

Trouble Brewing? Hack Your Coffee

Discover the first steps to troubleshooting a poorly brewed cup of coffee, without adding cream or sugar. Just enter your first name and email below to get the first 2 chapters of my ebook, Coffee Hacks: A step-by-step guide to fixing a bad cup of coffee.

Here's the deal: you can get away with filling the Chemex with warm water (no soap), and swishing it around for a quick and easy clean. This suffices…at least up to a point.

That point is when the Chemex begins to leave a brownish (coffee-colored) residue on the walls of the carafe.

“So scrub them away!” Right? Well, it's not that simple given the fact that you can't fit your hand inside the Chemex to scrub the interior walls of the carafe.

Fortunately, one user offered a brilliant solution: a baby bottle cleaner. It fits through the small opening in the Chemex, allowing you to scrub away at the walls when needed.

Another solution a offered was to use a little bleach with your warm water from time to time. This will keep your Chemex looking brand spanking new.

One more thing…if you plan to submerge your Chemex in a big bubble bath (or bubbleless bath), you should remove the wooden cuff around the neck. You don't want water getting trapped between the wood and the glass, because that could turn into griminess in the long run.

Still, you can remove this collar by un-tying the leather belt on the collar.

Slow brewing issues?

While this is a more time consuming brewing process, many users reported a much longer (and messy) brewing experience. The conclusion I've drawn as that this comes down to technique, which ties in with this coffee maker's steeper learning curve.

While coarser coffee grounds tend to be appropriate for this coffee maker, grind your beans too finely and the brewing process will take longer than it should.

Made in the USA?

While there is conflicting information everywhere about whether the Chemex is made in the USA or not, here is the answer directly from the horse's mouth as of 10/28/2015:

“ The glass for the Chemex brewers are currently being sourced from Croatia and Taiwan. The filter paper is still being manufactured/produced here in the NE of the USA. The leather tie is also sourced in the USA, as well our wire grid and brush.

In Chicopee, MA we inspect and hand tie all of the Chemex brewers. We manufacture the filter paper here in Chicopee as well.”

So yes, it's not 100% USA made considering the glass is sourced from abroad.

About the coffee filters

The Chemex uses its own coffee filters. Unfortunately, these aren't available at your Safeway down the street, so the best place to shop for them is probably here. The price isn't terrible considering these are the best coffee filters in the business, it's just inconvenient to order online if you suddenly find that you are out of filters. So plan ahead here!

Now you might be wondering: can I use non-Chemex filters for my Chemex?

Of course you can, but your coffee might not come out as good. The Chemex filters are an important aspect to this coffee maker. They are heavier, unbleached, oxygen-cleansed (ok ok, I don't know what that means), and stronger. They filter out more of the stuff you don't want, and are a critical component to preventing the coffee's bitterness.

Experienced the Chemex for yourself?

I would love to hear your thoughts on the Chemex below. If there were a top rated manual coffee maker I could buy today, this would be at the top of the list. It is absolutely a can't fail choice despite its few drawbacks.

Thanks for reading and please let me know your thoughts!

Hi! I’m Benji…The Coffee Concierge.

I’m here to hopefully answer any questions you have about making great coffee at home.

I’m not a coffee connoisseur, nor do I work as a barista. I just really enjoy a great cup of coffee, as well as the ritual involved in making great coffee.

So drop me a line – let’s talk coffee (or whatever)!

[…] Last week, we took a look at a one-of-a-kind manual drip coffee maker, the Chemex 10 Cup Classic Coffee Maker. Check out our review here! […]

[…] Chemex 10 Cup Classic Glass Coffee Maker […]

December 24, 2012

Our household has used a Chemex pot for many years and would not consider using anything else. It can make just about any but the cheapest coffee taste much better. Get yourself a Chemex and a kettle and you’ll never be sorry. The only other pot that rivals is a Cona vacuum pot.

December 25, 2012

Thanks for your comment, Ed!

Yeah, I’d have to agree that the Chemex is one of the best coffeemakers out there. At least in the pour-over department. I think Hario’s also make great coffee manually, as does the AeroPress. Haven’t heard of the Cona but I’ll be sure to look into that one.

Happy Holidays to you and your family!

chemex coffee maker is made in taiwan not the isa and the hand blown version in europe,but again not made in the isa

Direct quote from the Chemex website’s about page:

“We are a family owned company with our headquarters located in Western Massachusetts. It is here that we manufacture the Chemex Coffeemakers, Chemex bonded filters, Handblown water kettle and Chemex accessories to be distributed worldwide.”

Not sure where you were told these were made in Taiwan or Europe, but from all of the sources I’ve referred to, Massachusetts has been the answer.

[…] As noted in the first paragraph, this coffee maker looks like it belongs in a diner, not a home kitchen. Also, with all of the plastic in its design I can’t really say that it belongs in an art museum like the Chemex. […]

[…] Last week, we took a look at a one-of-a-kind manual drip coffee maker, the Chemex 10 Cup Classic Coffee Maker. Check out our review here! […]

October 13, 2015

November 1, 2015

November 23, 2015

[…] For the full review of the Chemex, go here. […]

[…] master. This is true with the JavaPresse, just as it is true with other pour over drippers like the Chemex, Hario V60, and Kalita […]

I would have watched the whole video about the chemex, but no offense, it was painful to watch. Mono tone voice, slow speech, and took a long time to get the point across.

Everybody has to start somewhere. I plan on making a new one video with better editing in the near future.

September 8, 2016

Thank you for this wonderful article, I’ve been looking at the Chemex 6-Cup for a while but was quite tentative… is it really as fragile as you say it is?

September 8, 2016

Mine has held up well, but I’ve been pretty careful with it. It’s certainly thicker glass than some other coffee makers I own.

October 27, 2016

[…] on top is that you can also choose your preferred brew method, which includes both Siphon and Chemex as options. Now, Noble certainly isn’t the only shop that serves Siphon-brew coffee, but it […]

[…] origin coffees are excellent for drip brew methods like the pour over via coffee makers like the Chemex or Hario […]

The first international Chemex Cup

Ein Beitrag von Anna Brüderl in der Kategorie #News vom 29. August 2017

Coffee Circle is hosting the first international Chemex Cup! Compete against other coffee lovers and show us and the coffee world your brewing skills!

Apply now for the Chemex Cup! The winners can look forward to awesome Chemex trophies and giftcards for the Coffee Circle Onlineshop for up to 200 €. There will be only nine competitors and the application deadline is the 20th of August . (Addition: Application process is over).

Coffee is about having a good time, and so is this event. Let’s enjoy delicious speciality coffees together! Of course, we can’t only drink coffee. The solution is: Craft Beer and awesome food by Ju’s Bar. We can’t wait! 🚀

Where? Coffee Circle Roastery, Lindower Str. 18, 13347 Berlin | S/U-Bhf Wedding

Do you have questions regarding the Chemex Cup? Send me an e-Mail ›

The procedure

Regulatory

There will only be 9 competitors. Everyone will present his/her brewing skills in 3 rounds. In every round, there are 3 people brewing „against“ each other. Every round consists of 15 minutes for brewing and 10 minutes for judging.

For practice, we will send out 350 g of coffee that was roasted 5 days before shipment. For the competition itself, we use the same coffee – roasted 7 days before the date of the Chemex Cup.

We will provide different sizes of Chemex coffeemakers: 3, 6 or 8 cup. It is also possible to bring your own Chemex coffeemaker (3, 6 or 8 cup). We will provide bleached filter papers. There will be Hario kettles and Acaia scale as brewing equipments as well as the following grinders: EK 43, Comandante and Vario Home. Feel free to bring your own hand grinder.

Water + Water Boiler

We will use filtered water sponsored by Brita: 5°dH GH, 4°dH KH. It is also possible to use your own bottled water.

We will provide a water boiler by The Bunn with access to pre-heated water up to 96°C. Additionally, it is possible to use Bonavita water boilers where you can set the water temperature manually.

First international Chemex Cup

Freda Yuan

Patrik Rolf Karlsson

Ersin Koray

Cory Andreen

Anna Brüderl

Anna kommt ursprünglich aus Frankfurt. Nach dem Studium in Passau, nennt sie Berlin seit 2014 ihr neues Zuhause. Bei Coffee Circle unterstützt Anna das Marketing Team und ist für den Pressebereich verantwortlich. Ihre Lieblingskaffees sind fruchtige Filterkaffees, wie der Biftu Gudina oder Karani.

From Coffee With Love

Passionate about the bean

Tagged with chemex

The London Coffee Diary 2: Curators Coffee II

Not too far from Mother’s Milk, and actually the street before, is Margaret Street, where you’ll find Curators Coffee Gallery on 51 Margaret Street, London W1W 8SG. For a history of Curators Coffee, see my post here. In summary, Curators Coffee is the brainchild of Catherine, former head barista at Kaffeine. Curators Coffee Gallery is the second location, right in the heart of London’s shopping universe.

BUT, before I tell you about this spot, let’s look at the word, CURATOR.

It’s linked to curate or curated, which for those who don’t sleep with a Dictionary under their pillow or I guess these days, have the Dictionary app on their mobile phone, means:

Someone who looks after something special like in a museum or a piece of art or who selects something special for a medium, like a website.

So perhaps, we can say that at Curators Coffee, they have paid particular attention to selecting their coffees and an how to present them, whilst looking after you or your taste buds.

It’s quite easy to walk by this spot, primarily because the decor is quite sombre – there are no bright lights announcing that you’ve arrived at this top coffee spot in the West End, nor is the entrance dominated by a lively crowd and loud music, accompanied by happy customers chatting at the top of their voice. The mood has been dictated, perhaps by the name, a gallery – well, here we have a gallery of coffee – and downstairs the wall is now littered with art. In addition, they’ve gone for low level lighting, a blue black mood and even though the ceiling is white, the shop floor only really lightens up on sunny days, where the Sun can easily peep through the ceiling window. But, don’t be fooled, where the decor can be sombre, but soothing, easy for you to escape, the coffee and attention to detail will awaken your coffee senses.

First up, for espresso drink lovers, there’s a burgundy enclaved La Marzocco Strada, with corresponding Mahl Konig coffee grinders.

The Espresso Stuff

By curated, they have selected, tried and also offer coffee inspired cocktails – a strawberry one during the summer, which regularly sells out – trust me.

On the food, there are sandwiches and salads, using exotic recipes, where the generous plates, reminiscent of Otto Lenghi cookbooks, are topped with colourful leaves, pomegranates, cranberries, various nuts, pulses and vegetables like sweet potato. Let’s not forget one of my faves, delectable cakes – I’m usually spoilt for choice on the sweet stuff as my tastebuds are lit up with excitement – banana and nut bread, carrot cake, brownies, pastries – ok, I’m getting carried away.

Well for a start, the staff are friendly, know what they’re doing as one of the barista is a contestant for the latte art championships;

I love coming here because I’m guaranteed well “curated” coffee and accompanying tasty delights in a relaxing atmosphere, where I can “escape”. I also use it as my primary meeting point to catch up with friends because the mood is so relaxed, especially downstairs, where you can easily spend hours just chatting.

The staff aren’t going to hassle you to order every five minutes, but they don’t have to – once you pass by the till and see all that colourful food and smell the coffee, you’ll be heading downstairs, waiting for your order to be delivered to you.

Best Coffee Moments of 2014

I just wanted to share with you some of my top coffee moments of 2014 (yeah, I know we are already approaching the mid half of the second month) but this site is about sharing the love.

First up, was my first Chemex experience, which my palate witnessed at Curators Coffee new shop on Margaret Street, just off Regent’s Street, Oxford Circus, London. As I had a bit of time to burn (i.e. I wasn’t in a rush) I decided to try a non-espresso based coffee and have my coffee expertly “curated”, selecting their top coffee to be brewed on the chemex. I wasn’t really expecting anything out of the ordinary as I’ve only really had a few exhilarating experiences when having filter brews outside my home or office. But wow! the flavours of the Kenyan coffee were at one point refreshing then, fruity with a balanced acidity pic at the top of this post. OK, I know the coffee plays a really important part but I think on this time, the brew process was able to extract some really precious delicate flavours, making this one of my key coffee moments of twenty 14.

OK, let’s move to where the coffee was the “star”. Fresh after making coffee for Tom Cruise and team on the set of Mission Impossible 5 in Vienna, Jo Wechlesberger (Vienna School of Coffee) asked me to help her lift a very heavy La Marzocco Strada 2 group into her shop. A few bloodshot marks later, she invited me to taste a very exquisite coffee she had just roasted.

After a very delectable palate experience, I was like “wow!” that was great – wild berries and a fruit bomb in your mouth – what s that ? An Ethiopian Sidamo, scoring over 90 and known as Nekisse N2, mixed heirloom varieties and naturally dried in the sun. Jo’s taste profile was wild strawberries, peaches, passionfruit, rhubarb, creamy with a long lasting clean finish. But it gets better – I was actually on the verge of buying what undoubtedly would be my most expensive coffee at 100 Euros a kilogram – yep, that’s right, instead Jo gave me a 150g bag for free, for helping her and another gentleman lift the espresso machine inside her shop. I was more than ecstatic, even declining the offer, preferring to pay to support the artisan coffee trade, but Jo insisted and I could see my wife in the background, winking just take the gift, so I did. Of course I enjoyed every little bit of this coffee, sharing it on one occasion with a colleague who loves wine and has been schooled how to taste – naturally he was very excited.

I don’t have a picture for this next experience but having a cold brew coffee served in a tall wine glass was another wow experience courtesy of Otto from Balthasar Coffee, Vienna. To emphasise the point, Otto gave me a trial in a typical porcelan cup and most of it in a tall wine glass – again another fruit bomb but with a delicate cocoa and long lasting finish, proving that how you serve it is very important.

Introducing the Chemex Brewing Method – It Takes All Kinds by Samantha Joyce

The Chemex coffee maker was invented in 1941 and the iconic design remains unchanged today. Made of borosilicate laboratory grade glass, it is a sturdy heatproof vessel. Some coffee makers have plastic or metal parts that react with coffee oils and acids, but this is not the case with glass. For more than 70 years, generations have in turn embraced and ignored this simple coffee-brewing contraption. My Grandma had one, my Mom did not–and now I have one. The Chemex is in vogue again as pour over coffee gains popularity worldwide.

To brew coffee with a Chemex, all you need is the Chemex itself, a Chemex filter, ground coffee and 200F (93C) water. But is it really that simple? This depends on your coffee personality: Are you a Coffee Professor or a Coffee Artist?

The Coffee Professor (more like Lameen)

At heart the coffee professor desires repeatable results like with any scientific experiment. To this end, the professor begins by washing the Chemex with a coffee machine cleaning powder solution and rinses and dries it thoroughly to remove any previous coffee residue. Next, fresh filtered water is placed in a variable temperature gooseneck electric kettle set to 200F (93C). It only takes a few minutes to get to the right temperature and then the kettle shuts off on its own. With the equipment prepped and ready, the professor is ready to brew.

The professor takes a Chemex brand paper filter and inserts it with the triple layer resting against the pour spout channel. The gooseneck kettle is used to wet the paper filter as it rests in place. The filter is then removed, the hot water is discarded and the filter is reverently put back into its place. This serves to pre-heat the glass carafe as well as rinse the paper filter to get rid of any “bland” smells.

Although the Chemex is an affordable brewer (for coffee geeks), the professor will use a burr grinder that costs a lot more than the Chemex. This coffee grinder is calibrated to produce particles that are considered in the ‘fine drip’ coffee range. A kitchen scale is used to measure out 36g of good quality coffee beans, which are then freshly ground prior to the brewing process (remember, coffee begins to loose its optimal taste after a few seconds of grinding). The freshly ground coffee is then placed in the filter. The Chemex, filter and coffee are then placed on the scale and the tare on the scale is set to zero.

With the precise control of the gooseneck kettle, just enough water is dribbled over the ground coffee to moisten it. This allows the coffee to “bloom,” a chemical process where carbon dioxide is released. The fresher the coffee, the more it blooms. After a specific amount of time (30 seconds to 1 minute depending on coffee ideology) the professor moves from pre-infusion to a methodical wetting of the grounds. In a concentric motion, water pours evenly into the Chemex until it is near the top. This cycle is repeated until the scale records 25-30 US fluid ounces (730-800 grammes) of water. From coffee bloom to completion should take no more than 5 minutes. If the coffee drained faster, the grind was too coarse and if the coffee drained too slowly, the grind was too fine. In this manner the professor fine-tunes the Chemex brewing method.

The Coffee Artist (Samantha – the writer)

The coffee artist knows inherently what it takes to make a good cup of coffee through trial and error or through muscle memory over time. My mom called this type of estimation, “eyeballing it.” I fall squarely into this camp. I do not have the perfect coffee brewing equipment; I make do with what I have in the kitchen.

My kettle is heavy and hard to pour – It was a wedding gift. I boil the water and then pour it into a glass measuring cup that has an okay pour spout. I pre-wet the filter (barely) and then swirl and unceremoniously dump the hot water from the carafe. That is my nod to the pre-warm, pre-rinse, residue removal phase. I have a standard coffee scoop and I use 5 or 6 of those. My coffee is delicious and locally roasted with the roast date printed on the bag and since I do not yet own a burr grinder I buy it pre-ground.

The coffee smells so delicious in the Chemex that I cannot wait for it to bloom. I pause for maybe 10 seconds to admire the pretty brownie cake-like surface and then continue to pour until it fills the Chemex to the top. As it drains out, I add more hot water until the level of coffee in the carafe reaches the bottom of the wooden collar. Then I compost the filter and spent grounds. While I enjoy the brew process, my desire is to fill a mug with delicious freshly brewed coffee as soon as possible. If I took a few shortcuts along the way, is mine better/worse/different than the coffee professor’s exacting methods?

Vive La Difference!

I think there is room for many coffee brewing styles in this world. When I go to a pour over bar I appreciate that they brew with accuracy and the goal is to attain an enjoyable and repeatable cup of coffee. Now that you know about the Chemex method of coffee brewing, you are welcome in either camp, just don’t forget to bring fresh coffee.

Produkte von Chemex

Family Owned Since 1980

The Chemex Coffeemaker was invented in 1941 by Dr. Peter Schlumbohm PhD. Made simply from non-porous, borosilicate glass and fastened with a wood collar and tie, it brews coffee without imparting any flavors of its own. On permanent display at MOMA NY and other fine museums, it is truly a work of art.

The best cup you've ever had, every time you have it

The Chemex® coffeemaker is an elegant, one-piece, hourglass shaped vessel made of high quality, heat resistant glass. The traditional model comes to you with a polished wood collar and leather tie. The collar serves as an insulated handle around the middle of the coffeemaker.

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The Chemex coffeemaker was invented in 1941 by the German chemist and inventor Peter Schlumbohm and is still being manufactured in its traditional form until today.

Besides the unique design, it is the perfect coffee experience that has made the Chemex one of the most popular coffeemakers.

Peter Schlumbohm - a passionate coffee drinker - combined his lab experiences with his desire to offer of the perfect method for filter coffeemaking in the Chemex.

". a synthesis of logic and madness."

. called Ralph Caplan, a respected Designer, the invention of Peter Schlumbohm. As a doctor of chemistry, Schlumbohm was familiar with the laboratory equipment and methods of filtration and extraction.

He applied this knowledge in the design of the Chemex. He examined his laboratory glas funnels and Erlenmeyer flasks and modified them step by step.

The laboratory funnel was supplemented by adding a "air channel" and a pouring spout.

The air channel ensures that the air, which is being displaced in the Chemex by the liquid, can escape past the filter paper.

To the wall of the Erlenmeyer flask, he added a protrusion that looks like a bubble - coffee fans affectionately call this the "belly button". It serves as a measuring mark indicating the half of volume of the flask.

Peter Schlumbohm now combinded these two modified parts and added the distinctive wooden handle and thus created the perfect symbiosis: the Chemex.

The Chemex is regarded as one of the best designed products of modern times and is an integral part of the exhibition at the museum of modern art in New York.

All what is required now to brew the coffee is coffee, hot water and filter paper.

Perfect coffee experience

The coffee preparation with the Chemex is simple - put the coffee filter into the top of the Chemex, add coffee and then pour hot (not boiling) water over the coffee.

After the extraction the filter can be easily disposed of and the coffee poured directly from the Chemex into your cup.

The wooden handle ensures a firm grip and the pouring sprout and air channel facilitates the serving in your cup.

Depending on the type of coffee you will enjoy a clear, distinctive taste that is almost free of unpleasant bitter flavors.

Recommended Coffees

In particular, we recommend the following coffees:

Cleaning and care

The Chemex is heat-resistant, thick-walled glass jug and (after the wood has been removed) can easily be washed in the dishwasher.

The thick-walled glass ensures that even small vibrations do not harm the coffeemaker

Please keep in mind that the filter paper is not included in the delivery . Please click here for the matching filter.

Dimensions

Height: 21.6 cm Diameter: 13cm Weight: 700 g

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Chemex kaffee

The AeroPress by Aerobie, Inc. brings out the best in every bean. Its unique brewing method gives the richest coffee flavor, with less bitterness and acidity, and no grounds left in your cup!

The AeroPress® gets rave reviews. For example, BonAppetit Magazine says it makes “fantastic coffee”. The Globe & Mail calls it “amazing”.

We offer volume discounts on all our products when you purchase two or more of the same item. It’s calculated automatically!