The Chemex Coffeemaker is an iconic design; a beautiful narrow-waisted glass jug with polished wooden collar and simple leather tie. The sleek coffee apparatus is so timeless you could be forgiven for assuming the Chemex is a recent creation but it was invented in 1941 by German inventor Peter Schlumbohm.

Making Pourover Coffee in a Chemex Coffeemaker - Kavey Eats - © Kavita Favelle - 9093 withtext

Schlumbohm’s Most Famous Invention

Conscripted into the army during World War II, Schlumbohm returned from fighting in France unwilling to take on the reigns of his father’s successful paint and chemical business, as was expected of him. Instead he signed away his rights to inherit in return for the family’s financial support to keep him in education for as long as he wished to study. Alongside chemistry, he studied psychology, keen to understand what had lead to “the mess of a war”, his experiences on the battlefield inciting him to call for the abolition of the military and a technocratic leadership for Germany.

After graduating in chemistry Schlumbohm became an inventor, specialising in vacuum and refrigeration, the former being a key component in the latter. After visiting the United States in the early 1930s to market some of his inventions he eventually moved there, filing thousands of patents during his lifetime for a variety of chemical, mechanical and engineering breakthroughs.

For Schlumbohm, the Chemex – which he originally patented in 1939 as a laboratory ‘filtering device’ – held far less promise than the refrigeration device he exhibited at the 1939 New York World’s Fair and which he believed would make his fortune. Looking for financial investment to take the refrigerator prototype into production, he raised capital by selling a minority interest in the filtering device, setting up The Chemex Corporation to produce and market it as a coffeemaker later that same year. It was the Chemex that became Schlumbohm’s most successful and enduring invention.

Within a couple of years, Schlumbohm had simplified the design , eliminating the spout and handle in favour of a simple pouring groove. The classic Chemex design was born.

Launching in the wartime years was a challenge, requiring approval from the War Production Board for allocation of materials and production, which was eventually undertaken by the Corning Glass Works. The lack of metals in the product meant no competition over supplies with armament producers and other core industries.

The Chemex tapped perfectly into the design sensibilities of the era, which valued functional objects with a simplicity of shape and construction; indeed it complimented perfectly the influential Bauhaus aesthetic, bringing together creative design with practicality of form and skill of manufacture. It was quickly lauded by the Museum of Modern Art, cementing its place as a design classic.

In subsequent years, Schlumbohm focused on building the public profile of the Chemex by way of trade shows, prominent advertising and strategically gifting products to those in a position of influence – artists, politicians, authors and film-makers.

Today the Chemex is much loved across the world and has experienced a renaissance in recent decades, as coffee lovers around the world rekindle their love-affair with pour-over filter coffee.

How To Make Pour-Over Coffee in a Chemex Coffeemaker

To use the Chemex you will need:

  • Chemex Coffeemaker (mine is the 10 cup size, which equates to approximately 1.4 litres)
  • Chemex filters *
  • A set of scales, accurate to within a gram or two
  • Whole beans coffee ^ + a coffee grinder with adjustable grind setting
  • Filtered water ~
  • A measuring jug or pouring kettle
  • A timer / stopwatch

* Chemex filters are much thicker than standard filters for regular coffee machines. The thicker paper traps sediment more effectively, and removes a higher volume of coffee oils, resulting in a unique taste when compared with coffee brewed using other methods. It also has an impact on how quickly the water drips through.

^ If using pre-ground coffee, look for coffee that has been ground fairly coarsely, usually labelled for use in cafetières and filter coffee machines. Espresso grind is much too fine.

~ Filtering water before using it to make your coffee (or tea, for that matter) removes unwanted substances that are present in most tap water supplies. This has a significant positive impact on the clarity and taste of your finished coffee.  You can either use a filter jug to clean your water before boiling or use a kettle with a Brita filter incorporated into the design to filter and boil in one step.

How Much Coffee To Use

Making Pourover Coffee in a Chemex Coffeemaker - Kavey Eats - © Kavita Favelle-9071 Making Pourover Coffee in a Chemex Coffeemaker - Kavey Eats - © Kavita Favelle-9072

The ideal ratio for Chemex coffeemakers is between 55 grams and 65 grams of coffee per litre of water.

Simply scale those ratios up or down depending on how much coffee you want to make. For 500 ml of water, use 27.5 to 32.5 grams of coffee, and so on.

The exact amount of coffee will vary according to the variety and roasting levels of the coffee you choose, the grind you’ve applied and your personal preferences in how you like your coffee. Heavy roasting not only intensifies the flavour of a coffee bean, it also makes it lighter in weight, so 50 grams in weight equals many more heavily roasted coffee beans than lightly roasted ones. Don’t be afraid to adjust each time you switch to a new coffee – the ratios are just a starting point.

How To Assess The Grind

Making Pourover Coffee in a Chemex Coffeemaker - Kavey Eats - © Kavita Favelle-9079 Making Pourover Coffee in a Chemex Coffeemaker - Kavey Eats - © Kavita Favelle-9088

Do a test run. Weigh and grind your coffee, noting down the grind setting used.

Make your coffee following the instructions below, timing the process from the moment you pour hot water onto the coffee to the moment it pretty much stops dripping through.

It should take around 3.5 minutes for the water to drip through.

If it takes significantly longer, the grind may be too fine – water takes longer to work its way through finer grounds as they naturally pack more tightly within the filter, and so extracts a lot more from the grinds as it passes through. You may find the resulting coffee too strong and bitter. Adjust your grinder to achieve a coarser grind and try again.

If your water makes its way through much faster than 3.5 minutes, the grind may be too coarse – the resulting coffee may taste weak and insipid. Adjust your grinder to achieve a finer grind and try again.

Keep in mind that the outcome will also be affected by the individual coffee – dark roasts result in stronger, more bitter brews than light roasts and the variety, origin, growing conditions and many other factors affect the taste.

The 3.5 minutes is a guide to make adjustments again, not a fixed rule.

How To Make Pour-Over Coffee

Making Pourover Coffee in a Chemex Coffeemaker - Kavey Eats - © Kavita Favelle-9084 Making Pourover Coffee in a Chemex Coffeemaker - Kavey Eats - © Kavita Favelle-9076

Weigh and grind the coffee beans.

Place a Chemex filter paper into the funnel of the Chemex, with the triple folded side centred against the pouring groove.

Filter your water in a filter jug, or use a filtering kettle to boil sufficient water for the amount of coffee you want to make, plus a little extra.

Pour a little hot water into the filter to wet the paper. Pour this water out of the Chemex jug and discard.

Place your ground coffee into the dampened filter paper.

Measure 500 ml of boiled water and start pouring slowly and steadily into the Chemex, starting the timer as you start to pour. Rather than pouring only into the centre of the coffee, use circular movements to distribute the water across the surface area of the coffee. Pause during pouring if you need to, to keep the level of water a couple of centimetres below the lip of the Chemex.

Stop the timer once the coffee pretty much stops dripping through.

Gather the top edges of the coffee filter together, pick it up and quickly set it aside in a mug or on a plate. The paper and coffee grounds can be composted, if you have a compost bin.

Your coffee is now ready to pour and enjoy!

Making Pourover Coffee in a Chemex Coffeemaker - Kavey Eats - © Kavita Favelle - 9066 withtext


Kavey Eats attended a Chemex coffee making class run by the DunneFrankowski Creative Coffee Consultancy at The Gentlemen Baristas coffee shop as part of Brita’s #BetterWithBrita campaign. Kavey Eats received a Chemex coffee-making kit, Brita filter jug and Morphy Richards Brita Water Filter Kettle from Brita.


Following a recent invitation to discover some of the food and drink highlights available at St Pancras International station, Pete and I had a lovely morning visiting Benugo’s Espresso Bar, Searcys Champagne Bar and Sourced Market.

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Unlike the downstairs branch of Benugo, the upstairs coffee bar (near the Martin Jennings sculpture of poet John Betjeman) is much quieter and cooler. An original tile floor leads to the service counter; the seating area next door has been designed to evoke rail travel of old; gentle jazz music completes the retro feel. During our morning visit, we tried coffee and cake (the shop has one coffee blend for espresso and espresso-based drinks, and another for drip filter coffees). Manager Ondrej was on hand to give further information about all the options, including some good quality loose leaf teas, for those who aren’t in a coffee state of mind. I particularly enjoyed my chocolate, pear and rosemary tart and the biscotti served with coffee.

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Searcy’s champagne bar might seem like an option better suited to summer, given that the concourse is open to the elements at both ends. But booths have little heaters at foot level, and guests are offered blankets and hot water bottles too, so it’s actually rather cosy as a winter destination. I found my hot chocolate excessively sweet but Pete enjoyed his rose champagne tasting trio (£19 for 50 ml each of Henri Giraud Esprit Rose, Besserat Cuvee des Moines Rose and Laurent-Perrier Cuvee Rose). It’s also a lovely spot to admire the beautiful architecture of the station.

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Sourced Market, downstairs, was a revelation. This little store has crammed in a lot of great products into their wide but shallow floor space. As well as delicious lunch options such as a variety of pies (with mash, gravy and peas), sausage rolls, scotch eggs, charcuterie and cheese platters, soups, sandwiches, salads and more you can also buy ingredients to take home. Pete was particularly impressed by the excellent selection of bottled beers, with small London breweries particularly well represented. I loved the cheese counter and the bakery table. There were lots of delicious treats and I’ll certainly pop in again before long. My only gripe about this lovely place was that all the seating provided was stool-style chairs and table, which are really challenging for those of us with hip, back or mobility problems, not to mention difficult for small children.

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Kavey Eats were given a guided tour of the above venues at St Pancras International.


My walnut brittle was so delicious it’s a miracle I managed to set some aside to make ice cream as planned!

Once again, I opted to use fresh ready made vanilla custard as my base, adding coffee, rum and walnut brittle. Because Pete isn’t a huge fan of nuts, I made the coffee and rum ice cream first, and then stirred 100 grams walnut brittle pieces into half of it, leaving the other half nut free. To make a full batch, simply add 200 grams of walnut brittle into the ice cream during churning.



Coffee, Rum & Walnut Brittle Ice Cream

500 grams fresh vanilla custard
30 ml rum
3 teaspoons instant coffee dissolved in 1 tablespoon of water
200 grams walnut brittle, broken into pieces


  • Combine the custard, rum and coffee and transfer to your ice cream machine. Pour in the walnut brittle pieces. Freeze according to the instructions for your machine.

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  • If your ice cream machine produces slightly soft ice cream, transfer into a container and freeze for 20 minutes to solidify further.

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This is my entry into January’s Bloggers Scream For Ice Cream challenge.



A light industrial estate in Cirencester is probably not the first place you’d look for a high quality coffee shop, but that’s just where you’ll find Rave Coffee in Stirling Works, Love Lane.

Suppliers of wholesale coffee, Rob and Vikki Hodge also sell coffee, tea and cakes to individual customers to drink in or takeaway, and have built up a loyal following of local workers as well as customers who visit from further afield.

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In the front of the store is a coffee counter graced by a beautiful Expobar Diamant coffee machine, a couple of comfy sofas and stools and a few shelves displaying coffee syrups and teas available to purchase.


Behind a full width wall of clear glass is the working area where Rob roasts and blends sacks of coffee beans to meet customer requirements.


So good was the coffee we enjoyed on our first visit, we made a second visit the very next day. Those of who usually have sugar in our coffee were particularly impressed with the lack of bitterness in our full flavour coffees.

If you’re in the general area, would definitely recommend you pay a visit, especially if you also want to buy some beans or ground coffee to enjoy at home.


Another great guest post by Matt Gibson.

The other day, I woke up and realised I had no coffee in the house. The fact that this realisation terrified me might give you some idea of the relationship I have with caffeine. It’s a geek thing.

Luckily, I remembered I *did* actually have some coffee. The only problem was that what I had, tucked away in the back of a cupboard, was a bag of unroasted green beans.

So. Out with the popcorn maker!

Yes, the popcorn maker. I’ve had one hanging around since I read a fellow geek’s blog post about how you could convince a hot-air popcorn maker to roast coffee beans. A week after I read that post, I saw one going on Freecycle. They’re just the kind of appliance that people buy on a whim, use twice, and then relegate to the back of a cupboard until the next clear-out, so Freecycle is a pretty good source for them.

The next bit is more easily shown than told, so, without further ado, here’s me, on a Saturday morning, making a cup of coffee all the way from a handful of green beans to the mug:

The coffee tasted pretty damn good. It helps that green beans last for *ages* compared to roasted beans, which is excellent motivation for home roasting.

If you want to try this at home, (a) see if you can find a friend with a popcorn maker they’ve not used since 1988 and steal it, and (b) look to somewhere like Has Bean for supplies – all their beans are available to buy green.

Enjoy! But do bear these caveats in mind:

  • The same hot air that’s designed to lift the popped corn out of the machine also blows out the chaff (the papery “skin” of the beans.) The chaff starts floating off soon after you put the beans in the machine, and is much harder to catch in a bowl than popcorn. Be prepared to sweep up afterwards.
  • You normally roast coffee to somewhere between first and second “crack”. Each coffee bean makes a sharp little cracking sound once, near the beginning of the roasting, and then again, a few minutes later in the case of my popcorn maker. The longer you leave it, the darker the roast, which I like, but it’s a fine line between “French roast” and “burned to a cinder”. This guide may help.
  • Coffee roasting takes longer than popping popcorn. Be careful your popcorn maker doesn’t overheat! Watch for deforming plastic, etc. Don’t leave it unattended. Basically, don’t try this at home, kids, unless you’re prepared for unexpected consequences.
  • You can, of course, buy “proper” home coffee roasters, but they’re more expensive. And less fun, in my opinion, than repurposing something orange and plastic from the 1980s and bending it to your will.
  • If you’re going to point an expensive camera lens into a hot-air popcorn maker’s exhaust port, make sure you do it from a safe distance. I got away with it, luckily.
  • You probably want your beans to “rest” a while after roasting to “de-gas” them. The typical advice is to wait around a day between roasting and using the beans. In practice, though, the coffee tasted fine to me straight away, but that might have been because I was caffeine-starved :)

Indulgence Coffee is a book about nostalgia. Published in April, it’s part of a series by Murdoch Books which aims to celebrate vintage style and “a bygone era when dressing up, serving tea in fine china and writing personal thank you notes afterwards were regarded as simply good manners.”

In that, it succeeds, full of beautifully styled photographs featuring lots of vintage crockery and props. The textured matt cover, without the ubiquitous shiny dust jacket also contributes to the dated feel.


The recipes themselves include classics such as coffee mousse, Viennese coffee and a range of traditional cakes as well as ideas for more modern tastes such as self-saucing puddings, panna cotta with coffee jelly, espresso martini and espresso lassi.

Having been to two parties recently where chocolate profiteroles were on the menu, I was keen to try the recipe for Café Choux Puffs, having never made choux pastry before.


Indulgence Coffee Café Choux Puffs

Choux Puffs:
100 grams (3.5 oz) unsalted butter
2 teaspoons caster sugar
125 grams (4.5 oz) plain flour
4 eggs
1 egg beaten with a little water, for glazing
icing sugar, sifted, for dusting
Coffee Custard Filling:
4 egg yolks
55 grams (2 oz) caster sugar
2 tablespoons plain flour
250 ml (9 fl oz) milk
200 ml (7 fl oz) double cream
1 tablespoon freshly made strong espresso coffee
1/2 teaspoon natural vanilla extract

The recipe advises that the amounts above will make about 32. We halved the amounts, but made our buns smaller which resulted in 27 buns, with enough filling for 24 of them.
We used slightly salted butter.
We didn’t bother glazing the choux pastry.
We made some very strong instant coffee instead of espresso (3 heaped teaspoons in a quarter of a mug of boiling water).



  • To make the coffee custard, beat the egg yolks and sugar in a bowl until pale and thick, then stir in the flour.


  • Bring the milk, cream and coffee to scalding point in a saucepan over medium heat.


  • Remove from the heat and gradually whisk the milk mixture into the egg mixture. Return the mixture to the clean saucepan, place over low heat and whisk until the custard just comes to the boil and thickens.


  • Remove from the heat and whisk in the vanilla. Transfer to a bowl to cool, cover with clingfilm and refrigerate until required.
  • Preheat the oven to 220 C (200 C for a fan oven). Line two baking trays with baking paper (we used silicon baking sheets).
  • Place the butter, caster sugar and 250 ml water in a saucepan over medium heat and bring to the boil.
  • Remove from the heat, add the flour, and stir until smooth.


  • Return to the heat and stir for 1-2 minutes, or until the dough pulls away from the sides of the pan and forms a ball around the spoon.
  • Remove from the heat and add the eggs, one at a time, beating well after each addition.
  • Transfer the choux mixture to a piping bag fitted with a 1 cm plain nozzle. (We used a freezer bag and cut a hole in one corner).


  • Pipe 5 cm rounds onto the prepared trays and brush with egg glaze (we skipped the glaze).
  • Bake for 15 minutes, then reduce the oven temperature to 180 C (160 for a fan oven) and bake for a further 10 minutes, or until crisp. (As our buns were smaller, they were ready in just under 20 minutes in total).

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  • Transfer to a wire rack, then slice the choux puffs in half to cool.


  • Fill the choux puffs with the coffee custard.


  • Dust with the icing sugar and serve.
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The coffee choux buns were absolutely wonderful!

I’d worried that using extra strong instant coffee instead of espresso wouldn’t be ideal but the custard filling was really delicious; the coffee flavour came through clearly. In retrospect, we don’t think the icing bag approach was necessary, next time we’ll simply spoon and gently flatten the loose choux pastry dough directly onto the baking tray. We were surprised at how simple the choux pastry recipe was, something we definitely want to make again. I’d like to add a little more sweetness to the choux pastry – will need to experiment a little to find a good balance without breaking the choux recipe.

As someone who loves coffee as a flavouring far more than as a drink, a selection of sweet recipes based on coffee is ideal. I also love the pretty, old-school feel of the book. I think it would make a rather lovely gift for someone will similar coffee sensibilities and a love for pretty things and cookery books.

Many to Murdoch Books for the review copy.

Indulgence Coffee is currently available on Amazon for£6.03, normal price £9.99.

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