Chemex Brewer - digg this
This is my new coffee maker and it rocks the hizzy. My old Grind-n-Brew bit the dust and so I dropped some Christmas cash on it. What's the big deal?
Well it was designed by a chemist to defeat the following problems that plague regular filter-type (infusion) coffee machines.
Water temp - The idea temperature for the brewing water is 195-205 F. Most coffee makers don't hit this. Since you boil the water for this yourself you're guaranteed to hit the mark.
Filtration rate - Most coffee makers let the water through too quickly. The filters that these use (most of the "magic" is in the Chemex filter really) extend brew time to the optimal 4 minutes. And as an added bonus these don't let the smaller particles through which means no grounds in the bottom.
Cleanliness - Given that it's one piece and made entirely from glass it's easier to keep clean. Thus you avoid the oil buildup that can lead to off flavors.
Truly the best thing about this process though is that it's so manual. You have to pre-wet the filter, measure the water, grind the beans, boil the water and pour it in gradually. In a world where we're inundated with things that beep, need to be programmed, or serve so many purposes that they don't do one thing well, this piece of low-tech is a nice change of pace. Perhaps the only drawback that one might see is that it doesn't keep the coffee warm. For those people I say, drink faster. That or use the microwave.
Total Number of Comments: 6
OMG DON'T EVER USE THE MICROWAVE TO REHEAT COFFEE!!11
Seriously, it superheats the oils that are emulsified in the water and destroys the flavor, making it a bitter mess. I've taken to using a Bialetti Moca stove-top pot for espresso and a French Press for "normal" coffee. The press makes a great cup too.
Everything I've read about the french press method indicates that they're kind of a pain in the neck and leave a fair amount of grounds in the coffee. Is that the case?
And note that I first recommended drinking faster.
I've never had grounds in my coffee and really, nothing could be easier. Add coffee. Add just under boiling water. Stir with a chopstick. Wait about 2 minutes. Press. Pour. It really takes longer to boil the water, and if you use a hot pot like I do, it's about as easy as a drip pot.
Coffeegeek's Press Pot article.
http://www.coffeegeek.com/guides/presspot
Cool. Though reading that makes me glad that I went Chemex since it's a little more forgiving when it comes to the grind. I really didn't want to drop fifty bucks or more just for a grinder.
I use a cone filter for some of the reasons you quote ... I sometimes use a very old (30+ years) Melitta pour through coffee maker ... your post has me wondering if I should go back to it again ... but I am so lazy in the morning :)