This is a comprehensive and informative article, nice!<p>My one criticism is that the author really over-hypes the Chemex. A dang good coffeemaker? Sure! <i>"The undisputed king of pour-over coffee?"</i> Most definitely not. To call it that overlooks the somewhat ridiculous amount of care and attention today's coffee geeks put into their cup of pour-over.<p>The Chemex is great, but like all coffeemakers, it's appropriate for some use cases and falls flat for others. If you're looking for schmancy new device to help you make an awesome cup of pour-over, I'd recommend reading something like this guide[1] to get an overview of what's out there, and then buying something suited to the kind of coffee you like.<p>[1] <a href="http://prima-coffee.com/blog/a-beginners-guide-to-pour-over-coffee-brewing" rel="nofollow">http://prima-coffee.com/blog/a-beginners-guide-to-pour-over-...</a>
The first comment at the bottom of the article is questioning the taste of using paper filters. I've often wondered this myself.<p>In Chicago, Intelligentsia is the main coffee joint and they brew pour over. There's definitely a lack of visible oil on the surface of the coffee like I get at home with my french press.<p>What do you guys think? French press or pour over?
Nice article. I very much enjoyed looking through Schlumbohm's inventions from that MoMA link. The Aeropress is mostly the modern version of the Chemex, in an innovative and affordable sense, but it's still lacking in aesthetic pleasures.
Was a bit shocked to find a Chemex brew guide from my favorite hometown roaster, Cartel Coffee Lab.<p>If you're ever in Phoenix/Tempe/Scottsdale, I highly recommend checking them out!
The coffee is always cold from a Chemex at Outerlands in the Sunset in San Francisco. I watched the video in the linked article. Five minute brewing time? Cold, cold, cold. Put a cozy on that Chemex Outerlands. Your coffee is gross.