New to Chemex coffee? The Chemex is distinguished in the world of pour over brewing by its unique shape and heavy paper filter, which work together to create a flavorful and clean cup of coffee. If you like a bright flavor without bitterness or sediment, give it a try!

To brew hot coffee with the Chemex, you’ll need the following:

• A Chemex 6 cup or 8 cup brewer
• Chemex Bonded Filters
• Coffee ground slightly coarser than you would use for an autodrip machine (ask for a pour over grind if ordering ground coffee)
• Near boiling water
• A Kettle (preferably with a thin spout)

Instructions:

1. Open your filter so that it forms a cone. You’ll see that one side has three layers. Place the filter in the top of your brewer with this side facing the spout.
2. Measure your water and coffee. We recommend using 2 tablespoons of ground coffee for every 6-8 ounces of water.
3. Boil your water adding a little extra to the kettle to rinse the filter before brewing (optional).
4. Preheat your brewer (recommended for hot coffee) by pouring a little hot water into your filter. This step serves to eliminate some of the paper taste from the filter as well as warm the carafe. Discard the water once it has run through.
5. Pour your ground coffee into the filter.
6. Wet the grounds with hot water. Add just enough water so there are no dry spots and let sit for about 30 seconds.
7. Add the rest of your water. Start by wetting all of the grounds again, then move the stream of water in slow spirals, pausing when close to the top. A gooseneck kettle is recommended for greater control.
8. Once all the water has been added, allow the water to filter though. Remove the filter, give the carafe a swirl, and serve.

Iced version:

For iced coffee, replace half of the brewing water with ice. Place the ice in the carafe, skip step 4, and brew normally.

Turkish coffee is a strong, sometimes spiced coffee served with a little foam served in a demitasse or espresso cup. Meant to be savored slowly, not downed like an espresso shot, Turkish style brewing is an unfiltered stovetop method producing a very flavorful, caffeinated cup. The Internet is full of conflicting (and sometimes complicated) advice on the proper technique. This is our favorite method.

Ingredients (for two servings):

• 2 tablespoons finely ground coffee. Turkish is a grind level you can request when placing your order. If you’re grinding beans at home, you want a finer grind than espresso. The coffee should be a fine powder. Most supermarkets also have grinders with a Turkish setting. A City or French roast works best.

• Cardamom, cinnamon, cloves, or anise. Spices are optional. Add a pinch of whichever ground spice you choose. We add two whole cardamom pods to the pot while brewing.

• 2 teaspoons sugar. Sugar is also optional, and Turkish coffee is delicious with or without it.

• 6 ounces cold water. Cold water lengthens the brewing time, which produces a more flavorful cup.

Method

Brewing Turkish coffee should only take a few minutes. The key is to keep a close eye on your pot the entire time, never letting the coffee fully boil. First, add all the ingredients to a Turkish coffee pot or small saucepan. The coffee will float on the top until it heats up, and then start to sink a little. Stir the mixture a few times and continue to heat until simmering.

When you see the coffee start to rise and foam begins to form at the top, lift the pot off the burner and stir. At this point, you can spoon some foam into your serving cups if you like. Return the pot to burner and continue to heat until the rising/foaming starts again. Remove the pot from the burner. Spoon more foam into your cups. Then pour the remaining coffee slowly to keep some of the sunken grounds in the pot. Allow the cups to sit for a minute so the grounds can settle, and enjoy!

If you would like to try your hand at fortune telling, leave a sip at the bottom, and follow these instructions to divining the future from the grounds!