Give your coffee brewer a night gig.
—the brewer’s functional design makes it easy to pour out just the liquid while leaving the steeped fruit behind to continue imparting goodness to the rest of the batch. I once used my three-cup Chemex to make an absurdly maximalist
(think whole peeled shrimp, celery spears, the works), plunged through with an extra-large straw so I could drink directly from the vessel.
Chemex 3-Cup Glass Coffee Maker
Perfect for tea
I may own a coffee website, but my deep abiding love of tea just keeps growing and growing, and the Chemex has helped aid and abet this passion in surprising ways.
Of course, the belled bottom of a Chemex can be used to steep tea. Simply weigh out your loose leaf tea, add hot water—tea companies often advise on specific temperatures based on the tea you’re brewing—steep for the appropriate time, and then pour out the steeped liquid through a strainer (though, with a bit of practice, you’ll be able to pour hot liquid from a Chemex while leaving the steeped leaves in place).
But that’s just the beginning.
At home I like to cold-steep my tea first in a mason jar and then pour that mixture through a mesh cone filter (the
is great for this) directly into a Chemex. This has layers of utility: The Chemex makes a handsome and convenient way to serve the tea when I’m ready, and it chills down nicely in the refrigerator overnight. (The brand makes a
that’s useful for this, and there are plenty of after-market options in material like bamboo or silicone.) It’s also great to be able to swirl the tea vigorously in the Chemex before I pour to reincorporate the dissolved solids back into the liquid. This is especially useful when cold-steeping an unroasted tea, like a Sencha or Gyokuru green tea from Japan, or in making an herbal tea when there’s fresh chamomile at the farmers market or happy green sprigs of mint.
Chemex Glass Cover
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