Yup. You're looking at a 6-cup Classic Chemex manual brewer, with wooden collar and (fancy) leather tie.
Simple function and visual elegance combine for the optimum extraction of great coffee. Used in combination with the thick Chemex filter papers, you'll experience a different kind of brew; smoother and fruitier. Never fails to impress.
The Chemex Classic Series coffeemaker is, just like you, both elegant and versatile.
Available with polished wood collar and leather tie, or glass handle
Dishwasher safe, just remove the wooden collar
Capacity: 0,9 l
Height: 22 cm
Diameter: 13 cm
Want to max out the result? Use the square, pre-folded Chemex paper filters for 6, 8 and 10 cup brewers (code CHE653).
Please note: Coffeemakers are measured using 1,5 dl as 1 cup.
Chemex ref: CM-6A
YOUR CHEMEX CHECKLIST
To brew, you'll need your Chemex, Chemex-filter paper for 6-10 cup, a grinder (for the best results), a digital scale and a timer.
Weigh up 50g of coffee
Find your grind – medium to coarse
Pour 750g of hot water, around 94-96°C
Brew time is just 4 minutes
HERE'S HOW IT GOES
(Of course, feel free to adjust the recipe to create your own perfect brew)
Fill pouring kettle with hot water and rinse filter, which will warm your serving vessel at the same time. Discard water from both.
Weigh coffee and grind medium to coarse.
Place the Chemex on a scale, add coffee, shake to level the coffee bed, zero the scale.
Fill your pouring kettle with hot water.
Start timer and begin pre infusion, pour 75g of water in 30-50 seconds. Start in the center and work your way out in concentric circles. Give it a swirl to agitate the grounds.
Add 675g more water in an aggressive manner, pouring in a circular motion and avoiding the edges. If needed, adjust the pour speed to maintain level bed (about ½ inch from the top of the brewer).
Coffee should drain in around 4 minutes. Remove filter – serve!
When placing the filter in the Chemex, be sure to have the side with three layers against the spout. After rinsing the filter, pour the rinse water out of the side opposite the spout. Check to make sure the filter is still suctioned to the wall of the cone, with no air pockets.
When pouring, look for dark spots on the surface of the slurry. Target your pour to submerge these spots which ensure that all the coffee in the cone is saturated. When this is achieved, continue the pour directly in the middle to agitate the slurry.
If your brew is too strong and/or bitter, adjust your grind slightly coarser. And if it is too weak and/or sour, adjust slightly finer. Experiment – go loco!
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