This is our second K-Classic. We had our first one for many years, so when we had to replace it, we wanted nothing else but this exact ru-vid.comUgkxBrV-RbF5Nk0Rlt9i15aao-YMzqzTG8Vf model. We use it for about three people everyday in the morning. The taste and quick brew is one of the reasons we like it so much. There are so many choices of brands of coffee that we would grab what was on sale and test the different brands from there. I would definitely recommend trying different brands of coffee to find the ones you like the most because there are brands that quite frankly taste horrible.
I had no idea you also have a coffee channel! Home brewing and coffee, you’re great! I use bodum, I put a small paper filter on top of the metal mesh. This helps the coffee grinds from not getting down into the coffee and making it astringent. I like a finer grind
The color of the resulting brew is enough proof that these devices do not make the same cup of coffee, wow. Did you note the amount of time it took to brew the coffee with the Bodum? I hypothesise that the amount of total steep time may also be a big factor, since the metal mesh is a more permeable allowing for a faster drain. Very entertaining video as always. Helpful in deciding what things to buy for what experience. It really is a pleasure to see your logic/understanding and presentation style on the topic of coffee, I look forward to more exciting videos.
I’ve been using the Bodum system for about 5 months now, and I’m constantly attempting to fine-tune it. Admittedly, this is my first pour-over system, so it’s been a steep learning curve from day one. My first attempts yielded a very “thin” brew. They were super light, weak, and sour. I chalked that up to the wrong coffee to water ratio. I eventually landed on this formula: 23 grams of grinds to 12.5 fluid ounces of water for a single cup of coffee. It’s a little in the stronger side, which I like. The next thing I tried to tackle was the sour taste. I figured that came down to brew time. I experimented with using regular paper filters in the mesh strainer, and that kind of worked to solved the problem, but also created a new set of problems: wasting time and making waste. The advantage of the Bodum system is that you’re not producing more garbage, having to throw out paper filters every time. So, I ditched the paper filters and began experimenting with grind size. A finer grind would result in a very bitter coffee, because the water would take longer to pass through the grinds, extracting more oils. A courser grind would result in the same thin brew that I started with when I began using the system. I’ve landed on a mostly fine, but kind of course blend. It results in a fairly strong, teetering on bitter brew that stands up well to the Laird’s Superfood Creamer I’ve been into lately. If I was going to go for drinking it black, I might lean a little more towards course for a milder brew. Never did I think I’d have to get so mathematical and scientific for a cup of coffee. I’ve been a loyal French press user for nearly twenty years, and I nailed that fairly easily early on. But, I left my French press in another state , so I figured I’d give the Bodum a try because it was cheap. Despite the la work involved, I’ve been happy with it. Thanks for reading. I hope my experiences can help you or anyone on their quest for a perfect cup using the Bodum system
I have both. I have had the Cemex for almost 2 years new in the box because I couldn’t find the filters. When I did find the filters they were so expensive… I like the bodum. I use a regular coffee filter in the mesh filter for easier clean up and smooth taste. Bodum does make a double wall edition.
@@__-ul7ccyes it will work, however you need something like a chopstick to ensure the filter doesnt create a perfect seal around the opening. Its also good to note that youll probably experience some crumpling of the filter because the bodum pour over doesnt have the same angle as the filter does.
With Chemix, you have to put the 3 sheets on the spout side or it will pour slow because the paper will be weaker with the pour spout if you don't. It's easy to remember. The benefit of paper over metal screen is the paper will filter out all the impurities from the coffee so no grounds and no excessive oil elements will appear below in the Chemix Jar. I like the Jar because we have the larger version and no oils get through to the coffee. The wooden and leather rope is a nice touch with the Chemix and you can get a Jean Jacket with zipper to keep coffee warmer for longer. You get what you pay for.
It is not steam that would be the issue, when you pour water through the filter and it goes in to the Chemex then the air that is displaced by the water is able to go through the gap that is left by the spout, in the Bodum it would probably struggle, it is nothing to do with steam or condensation, it would just take ages for the water to pass through.
Not really the condensation that would be a problem, it would create a vacuum lock since it would be completely sealed with the glass and no air can escape, no water can come in the bodum either… what you can do is the same as with the chemex you can use a metal straw at the spout and have the air escape that way
If you use Hario cheaper filters in the chemex they fall into the vent and the pressure won't release making the coffee take forever to brew. Likely what would happen with bodum with paper filters. I like the v60, pretty much the same, but chemex has more expensive filters
I have both, and the ONLY way I got the Bodum to work for me and brew a halfway decent cup was by using a cloth filter. The metal one is garbage, the paper filters stick to the edges or drop in entirely.
Add a paper filter or two to the Bodum and save yourself half the price. Chemex quality is good but overrated especially after you break one. You're paying for the yuppie brand name.☮
My solution for the paper filters in the Bodum: I use #4 raw paper filters INSIDE of the metal filter. If you pour brewed coffee, from a french press, into the Bodum with just the metal filter you'll see that it doesn't filter out the silt. That's kind of the point of the paper filters, in addition to capturing those oils. I'm surprised it doesn't say within the instructions to do this, as I figured this would be the best way to mitigate the lack of a channel on the side of the glass
@@oneitalia2312 Actually this olis are not bad if you use a good coffee. The are a important part of the drink... But if you want a soft drink probably want to reduce the oils... V60 is more like a middle point.
@@oneitalia2312That's very much a personal preference thing. Some people like a smoother coffee. Others like something a bit siltier. It truly depends on your taste. I enjoy both, but they are very distinct experiences. I recommend trying one of each of you have the opportunity. Make the same coffee, but use a French press for one cup and a V60 or Chemex for the other cup, and you'll notice a huge difference in flavor, body, and mouthfeel.
I got the 20 buck Bodum and it makes the best coffee ever. Several points. 1. I bought a stove pot with a thermometer set on top. I used filter water and heat the water to 190 degrees and no more. Boiling water destroys the flavor of the water and boiling water destroys the delicacy of the coffee. I usually make four cups of coffee each morning. 2. While heating the water, I grind my coffee with one enclosed serving scoop, one scoop of coffee per 5 ounces of water. I used one half already grounded coffee and one half just grinder coffee beans. Medium ground is how my coffee is grinded. 3. I use the metal filter only as I use the sediments to give a more earthy taste to the coffee. Previously I had used a paper filter with the metal filter and it makes a more bland tasting coffee. I put a half ounce of olive oil into the pot before pouring the hot water. Funny thing, it reduces the bitterness or acidity of the coffee. Starbucks is now doing this too. 4. I pour three ounces of hot water at a time into the filter and wait for it to go completely down, and then add another two ounces, repeat until I get the full 4 cups poured into the coffee pot. Takes about ten minutes for all of it to be poured. 5. Once done, I immediately pour the coffee into a thermos bottle as it rapidly loses its hot temperature. At the end, I pour half the sediment into the thermos. 6. Cleaning is simple. I shoot a spray of Dawn Power Clean detergent into the Bodum pot and it’s metal filter, and use a small brush to agitate the cleaning solution. I put them upside down on my drying rack. Takes about four hours to drain all the water out. Please remember, the glass pot is delicate and can easily break. I usually drink five to six cups of coffee per day but this Bodum perfectly satisfies my craving to four cups and no more per day.
Using olive oil is funny to me, because good olive oil has some bitterness itself. James Hoffmann also mentions using a tiny bit of salt to enhance flavor.
Salt blocks the tongues ability to taste bitterness. Old Navy ships used to brew coffee in volume for a watch, it could be very bitter 3 hours into a 4 hour watch. Salt was used to block that bitter taste in the cup. Back in the late 50, early 60s used to see old retired Navy guys salt their beers. Beers like Schlitz of the era were bitey at the end, much like an IPA. When Schlitz fell into new management, relatives, as I recall, they got greedy, wanting to produce it quicker, cheaper. They were the number one beer. They added seaweed, which turned into a mess of goo in shipping in the cans, to stores. It had a very short shelf life. They refused to pull it from shelves as I recall. They, went from number 1 to next to nothing, overnight, Budweiser beer moved in with their water down crap. After because Bud is so light in taste, the use of salt fell out of favor, you didn't need it. I loved the taste of 60s Schlitz. It was a great beer. They brought it back a decade of so ago, old recipe, didn't catch on, so pulling it national, now limited distribution. It is a pity, I was finding it in Raleigh, NC after they pulled it in Va. Adding salt to coffee is probably a cheat to bad brewing, or over roasted oily burned beans. Over roasted burned beans I believe keep longer vs light roasted.
Actually u can use Bodum with Melitta paper filters. The only extra thing to do is to put a chopstick in there so the air can escape. Not the most ideal solution, but the result is not bad at all.
Does no one read the instructions anymore? 3 ply against the flute of the chemex to prevent the filter from potentially adhering to the glass and stalling your brew.
I own a bodum and I find 2 disadvantages to the metallic filter: 1st it lets too much particles through, leading to gross sediments, and 2nd it passes the water too quiclkly, leading to watery coffee. I use a paper filter inside the metallic filter, and problems solved.
Been using the Bodum for years, I use a #4 filter in the Bodum basket. I believe that recommendation was on the box but could be wrong. Doesn't slow flow much if at all, great clean cup.
@@throughtube8693 also I used chemex papers alone no basket and worked just like chemex. Only make sure to use a chopstick or metal drinking straw in the pour spout to make sure it doesn't collapse completely and seal around the carafe.
I love the Chemex; it’s fun to brew in and aesthetically looks gorgeous and the coffee that comes out is refined and full of origin characteristics. However, my go-to is the ever dependable 02 size Hario V60 as a) the filters are far cheaper b) it’s quicker for morning coffee and c) you do get more of that oil in your cup. It’s less refined than a Chemex, but for everyday use it’s great. As for the Bodum - I think I would just stick to a French Press for that kind of coffee.
If the differences are obvious/dont matter to you its fine to just buy what you want. Me personally, I started with the bodum and later bought the chemex and donated the bodum. There are many reasons why, buy overall the quality of life of using the chemex vs using the bodum is massively different from my perspective, however the bodum served me fine when I had it.
The oils from the coffee are supposed to get through on the cheaper one so they compared it to a french press, in contrast the chemex uses thick paper filters so it’s better filtered and you’re supposed to get a smoother taste. Maybe u gotta be real delicate in taste to notice the difference, idk. I keep hearing the chemex is real good.
One recommendation is to position the 3 layer side of the filter over the spout. That prevents it from “sealing” and slowing the brew. The biggest difference between the two is that filter. The paper absorbs the oils that can make coffee bitter. I also feel like there is far less sediment in my chemex brews.
The difference is the spout that the chemex has. This guy doesn't explain the issue very well. What happens is in the bodium the filter creates a complete seal and your coffee almost stops dripping through after a while. I owned one though and did use paper filters in it, I just either pulled the filter away from the sides or used a metal straw to create a channel for the air.
I know I am late to this. I have a Bodum and I replaced the original filter with a double wall metal filter and it definitely filtered the grounds better and gave it a smoother taste. I just don't like using paper filters because I am trying to cut down on using disposable items that won't help me save money in the long run. There's a bunch of different replacement filters on the market.
For the Chemex, always place the three-sheet side of the paper on the spouts side. Because if you want to pre-wet/rinse the paper, it allows you to drain the carafe.
It's easy enough to use the Chemex filters in the cheap pour-over, and I've not noticed any real impact from condensation... or indeed any condensation at all. That said, I don't make pour over all that often.
I am sorry, but I don't think this is an accurate comparison. The filter matters too much. That stainless steel filter should not be used (you can see the difference in color at the end) or at least use a #4 paper filter on top. Right now I am using 2 #4 filters and the coffee is great. Save $20 and get the Bodum.
good video heres my questions and point. 1. paper taste or plastic taste? 2. 16 to 1 ratio? explain this and how to achieve? 3. during tasting the chemx sat cooling off. 4. checm x is easier clean up 5. which won better tase?
Currently in Canada the Chemex is 74.46 + 23.55 for 100 filters. The Bodum from this link is unavailable but an updated 17oz one is 23.20. Even without the cost of the filters the Chemex is 3.2x the price of the Bodum. the filters are expensive. I get a good deal on ethical bean lush coffee at Costco 907gm for 13.99 on sale. With my standard 20gm coffee that I use to the #4 line in my braun aromaster, the coffee only costs me
I have yet another Chemex clone, that I don't think is made any more - a 40 ounce "Cafe Brew" flask, made from Schott borosilicate glass. Sometimes I steep the coffee in it, and then filter it through a coffee sock. I don't have a permanent or any Chemex paper filters yet, so one time I stacked two #4 filters for pour through. Usually I pour into it through the coffee sock. I like using something that works like paper, but is much more reusable. In the past, I used a large vase of similar shape for a while, that I got at Dollar Tree. The main difference between all these flasks is probably the filter choice.
I purchased the Bodum first... later I bought the Chemex (with filters)... the flavor its like night and day to me. Took me awhile to get the Bodum dialed in... and it was decent. Got the Chemex with the paper filters, my first batch was great and better than anything I made in the Bodum. I also found it easier to make more coffee in the Chemex for sharing. Everytime I tried to use of 40mg of coffee in the Bodum, result weren't good, so only used it for 20mg of coffee (single serving). In the Chemex I've used as much as 50mg of coffee grins with great results.
I went with the Hario V60 drip decanter, which was $21 at the time I purchased it. My local shop uses the V60 for its pour over, so it was a safe choice for me. It came with a stack of filters as well, so that's nice to have
How much water? How much coffee? What kind of coffee did you use? I've got both coffee makers (Goodwill, $1 each 😊 both brand spanking new!) Thanks for the great tutorial 👍)
Really think comparing the Bodum to a French Press is a bad analogy. French Press allows a lot more of the oils through than any pour over system as the grounds stay with the body of water. Bodum has more body coming through though than a paper filter. That is correct.
Just bought the 8 cup Bodum. I put in basket with a generic #4 filter. The bodum has a pouring lip. Through that its vented down into the carafe. I ground coffee in a Baratza Virtuoso on setting 28. Tasted great. I'm not seeing how the tube on the Chemex vents better? Open to an explanation but first look closely at the bodum. Happy I got this for $20. No brainer
To control the process. That's why he keeps speaking about water to coffee ratios. Measure the amount of coffee, then zero your scale and start the brewing process. You'll need the scale during brewing if you want to repeat results with the most consistency, using the same amount of water during the bloom, and however many other stages of pour you choose to use. A timer will help as well.
Have you ever tried a Hario V60? If so what did you think? And how does it compare to these two? I've recently started brewing my first pour overs with the V60 and it changed my life!
Yeah, the Melitta pour over looks pretty similar to the V60 to me. Do you find there to be much difference tastewise between the Melitta and the Chemex?
Hi. I use both a v60 and this Bodum pour over decanter with #02 size v60 paper filters that sit on top of the basket. I personally cannot tell the difference in taste between two identical recipes, grind settings etc. To me they taste the same, either will get you GREAT coffee. I personally use the Bodum more, as I like it's looks more, the feel of it, ease of cleaning, etc, tho I take the v60 out when I want to make coffee for only one cup
The v60, this Bodum and the chemex give different tastes and experiences. For one, neither the v60 or the Bodum will have the brew stall by the filter sealing pressure inside where your coffee is being dripped into. Secondly, the chemex makes cleaner tasting coffee because the filters themselves are about 4 times the amount of paper found in a v60 filter. You may read this and think this is something good, except not really, you need to try if you like the extra cleanness or not, the v60 and the Bodum make a more nuanced cup, as its not filtering all the oils and things in coffee that make coffee, coffee, personally I like the nuance more so I prefer those two over the chemex. so it'd be up to you to decide which one you'd prefer.
Cool! Thank you for your elaborate replies :D! I take it there's no reason for me to get myself a Chemex or Bodum drip. But I'll keep an eye out for the possibility to try them someday :).
I like the easy cleanup and silt removal using a paper filter, however, the paper filter gets clogged up with the silt and by the time the coffee makes it way through the filter, it’s cold. I wonder if the paper filters come in different mesh size
If that’s how it’s marketed, why wouldn’t he use as it is originally packaged/intended in order to compare? If you’re going to have to hack something, would it really have been a comparison at all?
@@rebeccafrazer6738 if you are talking about coffee on youtube it would be helpful to tell people how they can make the product useful. it would be helpful to know how the bodum would compare if you bought paper filters for it. Just seems like this guy doesn't know what he is talking about. So not even worth to keep watching.
@@Bigpoppaabe8 bro what's your problem? When you're testing something out a baseline test comes first then you can hack it with tips and tricks. You make it sound like he click baited us or something..
I always find the more effort I put in the better coffee I get, and once you get use to different methods the amount of additional effort is minimal. My pod drip maker is my last resort I find myself reaching for the French Press far more often. It requires the same amount of work and I personally find it a much more enjoyable beverage. But the methods are numerous so no lack of options.
Right. Nothing wrong with the convenience of a coffee maker. But I do find, especially when tasting new beans, that a pour over brings out a lot more flavor and it worth the time.
@@joshuatricarico3237 Aeropress is a quick and tasty cup, I find for the best cup it does require a bit of a learning curve to get the water temperatures and amount of grounds just right for each roast. but that should not be a barrier to entry as it still makes great coffee.
