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Chemex Bonded Natural Brown Coffee Filters, 100 count
* Image is a representation. Actual product may vary based on model, size, and options selected.
$8.00
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Overview
Known as a pristine coffeemaker, Chemex® employs all of the chemically correct methods for brewing. Full bodied, richer flavor, from less coffee and as strong as you like without bitterness - that's what the Chemex® filter gives you.
- Chemex filters are 20-30% heavier than competitive brands. They remove even the finest sediment particles, as well as undesirable oils and fats.
- The formulation of the filter permits the proper infusion time by regulating the filtration rate - not too slow, not too fast.
- Good infusion of the coffee grounds gives coffee a richer flavor while at the same time making possible precise fractional extraction.
- 100 filters per pack.
- The Chemex filter is folded into a cone shape, exactly as in laboratory techniques. This assures uniform extraction since the water filters through all the grounds on its way to the apex of the cone.
- Guaranteed not to burst under the weight of the liquid during filtration, and not to break when lifting out the grounds.
- For all Chemex coffeemakers larger than 1 pint.
- Chemex Brewing Instructions:
- 1. Open the Chemex-Bonded® Coffee Filter into a cone. One side should have three layers. Place the cone in the top of your coffeemaker with the thick portion toward the pouring spout.
- 2. Using Regular or Automatic Grind coffee only, put one rounded tablespoon of coffee per 5 oz. cup into the filter cone. If you prefer stronger coffee, use more; there is never any bitterness in coffee brewed using the Chemex® method.
- 3. When the water is boiling, remove it from the heat until it stops boiling vigorously. It should now be at about 200ºF, a perfect brewing temperature. Pour a small amount of water over the coffee grounds, just enough to wet them without floating. This is important because it allows the grounds to "bloom," so the desirable coffee elements can be released.
- 4. After this first wetting simply pour more water, soaking the grounds each time, but keeping the water level well below the top of the coffeemaker. Once the desired amount of coffee is brewed, dispose of the spent grounds by lifting the filter out of the coffeemaker. And that's it! You are now ready to enjoy a perfect cup of coffee!
*Image is a representation. Actual product may vary based on model, size, and options selected.
| Specifications: | |
|---|---|
| Manufacturer: | Chemex |
| Model: | FSU-100 |
| List Price: | $16 |
Brand
The Chemex® coffeemaker was invented by chemist Peter J. Schlumbohm, Ph.D., in 1941. Being a doctor of Chemistry, he was very familiar with laboratory apparati and the methods of filtration and extraction. He applied this knowledge when designing his coffeemaker by modifying the laboratory funnel, adding an "air channel" and a pouring spout. He added the "air channel" so the air displaced by the liquid dripping into the vessel could easily escape past the laboratory filter paper. Over the years, these items have been recognized as outstanding examples of American Design. In 1956, the Chemex coffee maker was selected by the Illinois Institute of Technology as one of the best-designed items of modern times, the only coffee brewer chosen for the award. The coffee maker and the water kettle are in the permanent collections of museums such as the Museum of Modern Art in New York, the Smithsonian, the Philadelphia Museum and the Corning Museum located in Corning, NY. When it comes to exceptionally tasting coffee made from a simple but elegant process, the Chemex has no rival.
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The Fretta Iced Coffee Brewer is Hario's answer to brewing the perfect cup of iced coffee. Hario has combined their famous V60 brewer with a decanter and plastic diffuser to assure that the coffee is quickly cooled by hitting ice immediately after the brewing process. This quick heat transition is important in conserving the flavor of the coffee. The Fretta comes with 10 size 02 paper filters. We recommend that you purchase extra filters as well. To do this select filters as an add-on from the options on the right or go to our Hario 02 filter listing. Also recommend is a pouring kettle. We offer both the Hario Buono Kettle as well as the Kalita Wave Pot Kettle in the drop-down menu on the right.
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When it comes to serving freshly brewed coffee in a commercial setting, one key dilemma has continually arisen. How can a commercial, high volume coffee shop make quick, fresh coffee without sacrificing quality? The solution has been either (1) to slightly sacrifice quality by making a large amount of drip coffee every hour or so, or (2) to preserve quality but to slow down production and possibly lose a potential profit with single-cup brewing (V60, Chemex, French Press, etc.). The brewing process that the Bunn Trifecta is built upon could be the answer to this significant dilemma.
The Trifecta has been anxiously awaited by the coffee community since Starbucks bought the rights to the Clover brewing system and took it off the market. At a fraction of the price of the Clover, the Trifecta could be the next-generation coffee system. The process is incredibly simple and efficient without sacrificing quality. It can be compared to a Syphon Brewer in its use of total immersion, constant temperature, and agitation of the grounds.
First, the hot water completely saturates the freshly ground beans resulting in a French Press like immersion. This takes advantage of the total extraction of beans that can only take place in full immersion brewing systems.
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Third, at just the right time (before over-extraction can take place), the pressurized air presses the coffee through a metal filter into the waiting cup. Similar to the Aeropress, this added pressure further enhances the extraction process and ensures a full-bodied flavor in the coffee. To read a full, hands-on review of the Bunn Trifecta by our coffee team, click here: Bunn Trifecta First Impression.
