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Coffee World Corner
By: Alicia Walters Revised by: Mark Cambell Last updated: Mar 3, 2025
The Chemex is a classic manual pour-over coffee brewer that has been brewing coffee the exact same way since 1941. It yields a clean, delicate cup that accentuates the flavors in your beans.
Design: The Chemex has a unique hourglass design made of pure glass and wood collar. It feels substantial and will last for years of daily use. The glass construction allows you to see the whole brewing process.
Brewing Process: Chemex uses a proprietary bonnet filter to produce a coffee with no fines or sediment. You add grounds to the filter, then slowly pour heated water over top using the natural paper filter as an additional strainer. The process encourages full extraction for a smooth cup.
Ease of Use: Pour-over brewing has a learning curve to dial in your ratio and pouring technique, but once you get it the Chemex is very simple to use. Clean-up is just rinsing the glass carafe and reusing the long-lasting collared filters.
Taste: The Chemex shines with light to medium roast coffees, letting intricate flavors come through clearly. It reduces bitterness compared to auto drip machines. Some say the results are similar to a vacuum pot with more control.
Value: The Chemex is more expensive up front than simple auto drip makers, but it will last for decades and produces a superior cup. Its simple design requires no electricity so it’s easier on your wallet and the environment long-term.
While it takes a bit more effort than an electric drip, the Chemex Classic Pour-Over Coffee Maker remains the gold standard manual brewer for its consistent results and ability to highlight what’s great about your favorite beans. A perfect investment for coffee lovers.
Pros:
•Heavy-duty borosilicate glass build, sturdy and non-permeable. Strong coffee concentrate made.
•Paper filters required that provide sediment-free coffee. Paper filters included and extremely budget-friendly.
•6 ounces of coffee grounds and 4 cups of water capacity. Ideal for 1-2 servings.
•Simple hand-operated control over water temperature and pour time. Requires personal effort but adds delicacy to the flavor. Should not be used for totally automatic brewing.
•Ribbon bottom stabilizes as it is a conical design. Rust-free collar fixes glass in place.
•Dense heat retainer keeps level temperature of the water even when repeated, results in evenly extracted coffee.
•Glass is odorless, tasteless and chemically inert. Does not affect coffee flavor.
•Concentrate can be poured directly or diluted with hot/cold milk, water, etc.
•Affordable, high-quality and durable. Lifetime warranty.
•Upfront investment in time and effort leads to complex, full coffee concentrates and an unparalleled experience.
•Crafted to craft an almost espresso-like concentrate optimized for flavor. Simple but premium design.
•Ideal for serious enthusiasts and baristas looking for more control. Provides an artistic brewing experience.
•Delivers an iconic artisinal coffee experience at an accessible price point. Despite manual effort, the coffee concentrate makes it worthwhile.
A Bonus Recipe
Vanilla Sweet Cream Cold Brew
Vanilla Sweet Cream Cold Brew
Homemade Cold Brew Coffee
1 cup coffee grounds medium-coarse consistency
6 cups water
Homemade Vanilla Syrup
1 cup granulated sugar
1 cup water
1 vanilla bean split
Vanilla Sweet Cream
¾ cup half-and-half
¼ cup heavy whipping cream
3 tablespoons homemade vanilla syrup (recipe below)
Vanilla Sweet Cream Cold Brew Coffee (1 serving)
6-7 oz. cold brew coffee warm or cold
½ oz. 1 tablespoon homemade vanilla syrup, or more if you like sweeter coffee
1 oz. 2 tablespoon vanilla sweet cream
Ice for serving
Make Cold Brew
Combine coffee grounds and cold water in an extra-large pitcher. Cover with a kitchen towel, and let it sit overnight (or 12 hours) at room temperature on the countertop.
Line a fine mesh strainer with coffee filter, cheesecloth or a nut milk bag. Put directly over a large bowl or another container to pour the cold brew into.
Slowly pour the cold brew through the cheesecloth/filter to remove the coffee grounds. Do this twice. It might take a little while to drain, and that's okay. You can help it along by slowly stirring the liquid with a spoon or rubber spatula.
Put the cold brew in a sealable container, and put in the refrigerator.
Make the vanilla syrup
In a small saucepan, combine the sugar and water. Heat over high heat until the sugar is dissolved, stirring every now and then. Remove from heat and add the split vanilla bean. Steep for 2 hours before pouring into a mason jar.
Make vanilla sweet cream
In a medium-sized bowl, combine the half-and-half and heavy whipping cream. Pour in the vanilla syrup, and whisk together. Pour into a mason jar, and chill until ready to make your coffee.
Prepare the Vanilla Sweet Cream Cold Brew
Put ice in a glass and add the cold brew. (Alternatively, heat the cold brew in a microwave mug if you'd like to drink it warm.) Add the vanilla syrup and stir. Pour the vanilla sweet cream over top and stir. Taste the cold brew. Add extra vanilla syrup and/or vanilla sweet cream if preferred and enjoy right away!
Notes
Storage: All of these ingredients—the home-made cold brew, the vanilla syrup and the vanilla sweet cream—need to be kept in airtight mason jars or other food-storage containers in the refrigerator for up to 2 weeks. The syrup will last longer.
How to make sweet cream cold foam: If you want to actually make your drink a copycat, you are going to need to turn Starbucks sweet cream into cold foam. To prepare vanilla sweet cream cold foam you have to whip up sweet cream using a frother that has cold foam setting or a handheld frother or whisk or blender. If you're using a blender, just take a few pulses.
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