My last pour was 195 ☏, at the bottom edge of the ideal brew temperature range of 195 ☏ to 205 ☏ (and if you’re slow to brew, your water will most certainly drop below the ideal brew temp).
What that means is that my 200 ☏ water was rapidly losing heat over the four to five minutes it took me to brew a pot of Chemex coffee, which results in 1) cooler coffee and 2) less delicious coffee because colder water doesn’t extract the coffee from the grounds as fully. Use the right kettleĪs I was doing some testing to answer this question for you, I realized that I don’t own an electric kettle that holds water at temperature for 30 minutes-an important feature of both our top-pick kettle, the Cuisinart CPK-17 PerfecTemp Cordless Electric Kettle, and our new gooseneck pick, the Cuisinart GK-1 Digital Gooseneck Kettle, from our guide to electric kettles. So R.L., what’s the point in your husband lovingly crafting pour-over coffee only to destroy it by reheating it? (I’m just going to assume your husband is the type of person who also uses a Baratza Encore Coffee Grinder and then weighs his grinds on an Escali Primo Digital Kitchen Scale.) You seem to be committed to this long-term relationship with your spouse (and therefore, his Chemex), so let’s see what warming tricks we have up our sleeves.
“These methods are holding, or even worse, returning the coffee very close to its original brewing temperature where the flavor chemistry is most likely to keep changing - and not for the better.” “The well-established bias against heating or reheating brewed coffee probably comes from commercial brewers and home drip machines with those hot plates that are known to make bad coffee taste worse,” said Tony Konecny, founder of Yes Plz coffee company, in an email interview. Grassy told me Chemex still includes tips for reheating coffee, but the topic “just doesn’t come up much.” But plenty of coffee drinkers obviously don’t want to reheat their coffee because doing so changes its chemical makeup and makes it bitter. You can read more in our review of gear for making great pour-over coffee.Ĭhemex founder Peter Schlumbohm actually designed the Chemex so that coffee could be stored in the carafe and reheated. “There’s no bitterness or acidity, and it gets the pure flavor and nuances of the coffee.” I mean, obviously she feels that way-she owns the place!-but our experts agree: In our tests the Chemex produced balanced, nuanced coffee. “The magic of the Chemex is that it isn’t that difficult to use, but the process gives you proper filtration-not too fast, not too slow-to remove undesirable elements from the coffee,” Eliza Grassy, who co-owns Chemex with her brother, told me in an interview. It brews an excellent cup of coffee, and the pour-over process can feel intentional and meditative in a world of single-serving pods and to-go cups. What are my options, besides microwaving the room-temp coffee?
My husband loves Chemex pour-over coffee, but the carafe doesn’t keep the coffee hot the way a traditional coffee maker does, and I refuse to drink it lukewarm. Email your biggest product-related problems to Wirecutter, Ask Wirecutter, an advice column written by Annemarie Conte, explores the best approaches to buying, using, and maintaining stuff.
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