HomeRoast Digest

Topic: New Chemex! (22 msgs / 547 lines)
1) From: Gregg Talton
My family came from Alabama (no banjo on the knee) for a visit this past
week and brought the gift of a chemex bewer!  I was surprised that my siste=
ordered it from SM...good job.  I'm really enjoying the Chemex and can tell
a real difference between it and the plastic pour over cone holders. My
first brew was Aged Sumatra '03.  I really like this stuff!  But I have to
agree with the review in that I can't drink it everyday.  This two pounder
will last a while.  I've read about the Chemex for so long and it's nice to
see that it lives up to it's reputation.  My next brew in the chemex will b=
Rwanda Gatare  - I'll be the nurse sipping GREAT homeroast while charting
Gregg T.
Belmont, NC
Refusing to drink hospital coffee

2) From: Justin Marquez
On 2/9/06, Gregg Talton  wrote:
Ahhh... Rwanda Gatare!  One of our favorites at home.  I tried blending it
(pre-roast) with some Guat HHT (2 parts Guat to 1 part Rwanda) a week or so
ago.  It worked out just fine that way,too.
Safe Journeys and Sweet Music
Justin Marquez (Snyder, TX)http://www.justinandlinda.com

3) From: Jason Brooks
Great gift!  Hope you enjoy it.
Now, to a question.  I've pondered a Chemex for a while, but I don't
typically like a filtered brew.  My main drink is from a FP, with weekend
espressos, occasional Vac Pots, and a rare ibrik or Moka Pot.  Especially
if I had to order filters, it would be a more difficult choice.
So, are there alternate filtration techniques for a Chemex?

4) From: Randolph Wilson
if I had to order filters, it would be a more difficult choice.
So, are there alternate filtration techniques for a Chemex?
To my mind, the Chemex IS the filter.  The only reason I own a Chemex 
pot is that it is how you use Chemex filters.  It is really just an 
hourglass with a big hole and no sand.  I can't imagine what you 
would do with one without the filter, except perhaps to use it as a 
carafe or a planter for coffee plants.  Maybe you can stick something 
like a Swiss Gold filter in there, but I don't know why you would buy 
a Chemex to do that.  It's just a funky glass jar.  If you already 
own one, I guess that's different.
If you don't like filtered coffee, you probably won't like anything 
about the Chemex beyond its stylish up-to-date looks(?).   I like it 
with some coffees but I feel it filters a little too much of the "bad 
stuff" with my beloved JBM.  Mostly I still use my Melitta one cup 
and my Melitta pour over carafe - sometimes with Filtropa filters, 
sometime with Melitta.  A *little* of the "bad stuff" can be a good 
All that said, the machine made Chemex pot isn't all that expensive 
(less than two pounds of Kona) and every coffee head should have one 
on hand for use during the secret handshake.

5) From: Jason Brooks
I was thinking of something like a swiss gold.  But looking at the filter
techinque, it might be worth a try.
I'm thinking of a 10 cupper.  Need something a little bigger than an 8
tasse FP when I make a cup for friends.  And a different brewing device is
an easier sale than a larger one like I already have. :-)
And the secret club handshake is always cool...

6) From: David Echelbarger
Jason, the Chemex, in my opinion is a unique way to enjoy coffee.  It seems
as though it x-rays the coffee and pulls apart the flavors.  I have found
this amazing considering the heavy filter.  Now, some coffees benefit from
this and some do not.  One of my great joys is brewing the same coffee a
variety of ways.

7) From: Les
David said, "One of my great joys is brewing the same coffee a
 variety of ways."  I agree and this is something that should be
discussed more on the list.  I have been using a Krups Moka Brew for
the last month and it isn't a Moka Pot, or the same as a true drip.  I
enjoy a good French Press or a good Vac Pot as well as espresso.  In
one sense I am disappointed in that I was hoping a Moka Brew would be
close to drip.  I long for a good drip coffee maker and I think a
Chemex might be my next toy.
On 2/10/06, David Echelbarger  wrote:
ribes) go tohttp://sweetmarias.com/maillistinfo.html#personalsettings<Snip>

8) From: Ed Needham
If there is an off flavor in a particular coffee, Chemex will find it.  You 
are so right about it 'pulling apart the flavors'.  That's a perfect way to 
describe it.
Ed Needham
"to absurdity and beyond!"
ed at homeroaster dot com
(include [FRIEND] somewhere in the subject line of any email correspondence)

9) From: Alchemist John
Not to be a kill joy, but I always ended up with cardboardy flavors 
off of the Chemex filters, even pre-rinsed.  As much as I wanted to 
like the Chemex, it never did it for me.
At 21:34 2/10/2006, you wrote:
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

10) From: David Echelbarger
Don't know what filters you used, but most folks say NOT to use the brown
ones.  I have only used the white and am happy enough with rising those.
Having said that, most of my coffee comes from either a pour over Melitta,
and Vac pot with Chemex bringing up 3rd place -- then press pot.

11) From: Ed Needham
I've been a fan of Chemex since using them in my old coffeehouse back in 
1976.  If you're getting a cardboardy taste from Chemex, you are either 
using brown filters or you're taste buds are more sensitive to cardboard 
than mine.
I can't argue with someone saying they don't like the taste of Chemex, but I 
can assure you that a cardboard taste is not typical of a Chemex brew. 
Never in 30 years has anyone told me they get a cardboard taste from my 
Chemex brews.
C'mon over.  I'll brew some beans in a Chemex that I'd bet you would like.
Ed Needham
"to absurdity and beyond!"
ed at homeroaster dot com
(include [FRIEND] somewhere in the subject line of any email correspondence)

12) From: Jason Brooks
Les wrote:
Well, I think you've all convinced me that a Chemex is worth a try.  
Les, and David, that has been my thoughts for quite some time.  There is 
something great about all the different ways to prep the brew.
Now, some have mentioned that the Chemex isn't best for some coffees, 
and I remember someone saying JBM.  So, is it safe to figure that the 
finer, more 'tender' flavor profiles don't quite make it though the 
filter - yes?
Also, I've looked at Tom's brewing guide.  Some others on list mentioned 
difficulties with the brown filters.  Is there a good resource on Chemex 
best-practices to augment/enhance Tom's?
A 10 Cup Chemex looks like a good possibility for filling a 
larger-volume beverage maker.
Jason Brooks
Hanging Out in the Heart of VA,
Roasting in a Poppery, and soon arriving BBQ roasters,
Pressing in a Bodum Chambord and Columbia, 
Vaccing in a Cory Vac Pot,
Espresso from a Magister Home, and a Krups Gusto,
Drinking good coffee with anyone that arrives!

13) From: David Echelbarger
I have a hard time predicting what coffee will taste like in a Chemex.  Try
them all.  Sometimes I think that the brighter the coffee, the more
brightness is revealed.  It isn't that the brightness doesn't make it
through the filter.  Like I wrote earlier -- somehow the Chemex is like a
coffee x-ray.  Someone here has an explanation, but I don't.  Maybe some of
the oils are caught in the Chemex filter that might mask some flavors?
I know with a Sumatra the spice in those coffees really steps forward in the
Chemex.  If you like that, great -- if not -- on to another method.

14) From: Randolph Wilson
I'm the one who mentioned the JBM, but you really shouldn't take my 
word for it.  Try some of the delicate coffees and share your 
results.  Maybe I'm not holding my mouth right when I pour or 
I learn a lot from the back and forth chatter about these things, and 
I would value your take on it.  For instance, the fact that someone 
found the Chemex "cardboardy" was very different from my experience. 
I now wonder what was different between what we did.  Some suggested 
brown filters could be the problem, but I prefer delicate flavors and 
delicate coffees, taste details in food many don't, and I use brown 
filters in my Melitta all the time.  The variations in how we 
experience these things, how we prepare them, and attempting to 
control and understand the variables, all help to keep this 
interesting (and yummy!)

15) From: Alchemist John
It has been years now.  I do recall the brown tasted of cardboard and 
the while of bleach, and it finally came down to more trouble than it 
was for the potential betterment of the cup.
At 11:20 2/11/2006, you wrote:
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

16) From: Randolph Wilson
As I'm sure you are aware, the chlorine based bleach isn't used in 
paper making anymore because of dioxin.  Perhaps it is time to try 
the whites again?
Currently drinking Chiapas through a brown filter,
(in my best Homer Simpson voice - mmmm, cardboard)

17) From: Alchemist John
Nope, not for me.  I am happy where I am.  Drip with gold filter, 
Gaggia lever and Classic.  My rule of thumb is not to change unless I 
am unhappy.  Keeps upgrade fever effectively under control and not 
really even noticed.
At 05:50 2/14/2006, you wrote:
John Nanci
AlChemist at large
Zen Roasting , Blending & Espresso pulling by Gestalthttp://www.chocolatealchemy.com/

18) From: Randolph Wilson
I hear you ;-)
I'm almost at that stage as far as brewing methods.  I will 
eventually get a Technivorm for guests, but 99% of the time I'm 
brewing 1 or 2 cups.  The Zojirishu makes it like having freshly 
brewed coffee on tap - put grounds in the one cup, push the button, 
coffee!  Beats anything else for convenience, even my old Black and 
Decker "Cup At A Time".
Now, if I could just get to that point with roasting, and then there 
is the whole espresso machine study.  sigh.

19) From: Ed Needham
I've used the white filters since 1976, and their claim to fame has always 
been their purity.  Again, I can't argue with your experience, but I've 
never had anyone in 30 years say that they get a bleach taste.
Some just don't like paper filtered coffee, and hey, it's fine with me.  I 
like many types of unfiltered coffee, including Turkish, which is about as 
unfiltered as you can get, but daily, I still prefer my Chemex.
Ed Needham
"to absurdity and beyond!"
ed at homeroaster dot com
(include [FRIEND] somewhere in the subject line of any email correspondence)

20) From: Steven Dover
Gotta chime in on the Chemex thread. First, have no doubts, I do love my
Chemex. I do NOT like the brown unbleached filters because of the "off
flavors" I get from them. I prefer the white, unfolded filter circles {part
# FP-1}.
Ftr, the Dr's say they cut out ALL the cancer from my right lung last Sept.
I also had the last of 35 radiation treatments in late November.
I might have had it - but the Dr's cut it out. So - the way I see it, I
don't have it anymore.
Oh...btw, you're gonna be spoiled by the Chemex. - Steve D

21) From: Woody DeCasere
hmmm havent used my chemex in a while, will have to pull it out and taste
test, i prefer the brown filters becuae they are not bleached, i try to be
as natural as i can be with my food, i will make a FP and Chemex and see if
the flavors are noticably different beyond the brew type differences.
On 2/17/06, Steven Dover  wrote:
"I must crush you"

22) From: Sue
I think I'll have to pull my Chemex out of the cupboard as well. I bought
one a few years ago, when I first started home roasting. I wasn't real
thrilled with it, but it was probably user error. I guess it could have bee=
the filters, I can't remember which ones I used. I like that idea better
than being a user error, as the user was me! I think I'll give it another
On 2/17/06, Woody DeCasere  wrote:

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