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Home / Chemex / CHEMEX® SIX CUP CLASSIC

CHEMEX® SIX CUP CLASSIC

CHEMEX® SIX CUP CLASSIC

R1,600.00

CHEMEX^® delivers the purest flavor experience

Made of non-porous Borosilicate glass which will not absorb odors or chemical residues
CHEMEX pour-over allows coffee to be covered and refrigerated for reheating without losing flavor
Simple, easy to use with timeless, elegant design

The Six Cup Classic Series used together with the scientifically designed, patented CHEMEX^® Bonded Filters, will guarantee that our pourover brewing process will deliver the perfect cup of coffee, without any sediments or bitter elements.

Out of stock

SKU: G-Chemex-1 Category: Chemex Tag: Chemex

Description
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Description

The Chemex Classic coffee makers combine simple function and visual elegance for the optimum extraction of full, rich-bodied coffee.

- Simply place a filter into the glass holder, add your ground coffee, pour water over, and wait for your fresh coffee to drip through
- Includes a polished wood collar with leather tie
- The perfect tool for making a great cup of coffee
- Makes up to 6 cups of coffee

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Tomorrow @hazeldeanbrewing opens its doors! We a

Tomorrow @hazeldeanbrewing opens its doors!

We are especially thrilled to welcome you to the Coffee bar!! Yes, you will be able to enjoy a freshly made cup of Gegrond coffee!

There will be loads of fun activities, including a mountain bike and trail running event, Trails to Ales. We will also be hosting coffee tastings throughout launch week, so be sure to register as there are limited spaces available.

Tickets available at https://www.quicket.co.za/events/179327-hazeldean-brewing-co-launch-week/#/

Well done to the Hazeldean team @milermarius and @frikkievirnrukkie for pulling this off!

#coffeetime #pretoriacoffee #localislekker

Pulped natural… otherwise known as Honey processed

Pulped natural… otherwise known as Honey processed coffee. No 🍯(honey) in this one!

In our previous post we explained natural processed coffee, where the whole coffee cherry is dried. With honey processed coffee on the other hand, the coffee cherry is de-pulped first before drying, leaving behind some of the juicy mucilage on the bean when drying. The mucilage is sweet and sticky, almost like honey, hence the name.

Depending on how much mucilage is left on the coffee bean and the drying method, different names such as white, yellow, gold, red and black honey processed coffee are used to describe the bean/process.

Next post... Washed Processed Coffee.

Location: @krabbefontein

#coffeeculture #coffeeprocessing #fairtrade

Natural processed coffee – a short explanation!

Natural processed coffee – a short explanation!

In our last post, we gave an overview of the anatomy of the coffee cherry and why we process coffee. There are a few ways to process coffee. The first method we will discuss is: Natural processed coffee

This method involves drying the entire 🍒 . The cherry is de-pulped afterwards, which means separating the fruit from the bean. Here, you can see Frederik is keeping a close eye on the weather, an essential element of this method. You definitely don’t want it to rain while the coffee is drying!

The natural processed coffees we stock are ~ Brazil Cerrado and Colombia El Puente

Next post …… Honey Processed Coffee.

📸 ~ @megzo15

Big shout-out (the Gegrond way) to the roasters, o

Big shout-out (the Gegrond way) to the roasters, organisers and sponsors of a Shot in the Dark 2022 competition!
The coffee scene in 🇿🇦 is going from strength to strength! The future is bright.
We are stoked to have been part of this year's event which pushed our knowledge and skills to new heights.🏔️

Let's talk processing - all things natural, sticky

Let's talk processing - all things natural, sticky and washed. The next few posts are dedicated to all the farmers who labour day in and out so we can enjoy a good cup of coffee.

The Gegrond team was lucky enough to spend the past weekend with @mattinafrica at @krabbefontein processing coffee.

You truly appreciate what goes into a cup of coffee when you put in the work. Before we dive headfirst into how coffee is processed it is key that we understand the anatomy of the coffee cherry…….

The outer skin of the coffee cherry is basically the part you see first. The next layer down is the pulp, mostly water and sugar. We then get the sticky stuff called mucilage (someone in our team still struggles to pronounce this word). The parchment or silver skin (thin layer similar to the paper of a peanut) is the last layer before we get to the green bean. So, the short, sweet and sticky of coffee processing is how you get to the green bean and then dry it out. We’ll explain the process in the next few posts.

If you can’t wait for the next few posts, the latest edition of the Mountain Ground podcast (embedded on our webpage) episode 8 we explain the differences.

#coffeeculture #coffeeprocessing #fairtrade

9 - 10 July. A weekend to remember! Supporting th

9 - 10 July. A weekend to remember!

Supporting the #icequeen50k trail run at @thekingdomtrails

There was blood sweat and tears, but most importantly, there was gees and a will to defeat the Ice Queen.

Well done to every single runner that took on the Ice Queen. She is brutal!

Well done to @jacques.buys and @turbo_mamba for taking first place between the Mens and the Ladies respectively.

The Landscape at Kingdom trails is incredible, and the trail is just as wild as the landscape around it.
We did a short 6 Km "run" before the race on Saturday, and then we knew... We need to ready some beds, we will have a few overnight guests at waterpoint number 3 when the wheels start to come off.

@bergloper_en_mielie You put up one helluva event. We salute you!

We can't wait to see you all again at the #Beast100Km🙌

From the Gegrond Waterpoint Team.

A bright and sparkling coffee from Tanzania. Yes

How water affects the flavour of your morning Cupp

How water affects the flavour of your morning Cuppa-Joe!

If water makes up 98% of your cup of coffee then it's fair to say it's important! The two main players when it comes to water are the hardness of the water which is the magnesium and calcium content and the pH of the water. Combined these will impact how flavour is extracted from coffee.

Ideally, the pH of your water should be between 7 and 8.5. The higher the pH, the more flavour is extracted, and the better consistency in your coffee. A hardness of between 50-80 parts per million seems to be the best according to a study by the CSEC and the University of New South Wales. Anything above or below that diminishes the flavour. Also, a hardness level above 80ppm can also damage your coffeemaker.

Saying all that.... nothing beats a natural spring of water in the Drakensberg 😀 @mountain_abandon will second us on this one. 😉

#water #coffeeculture

Source: www.sevenmiles.com.au/editorial/the-science-of-perfect-water-for-coffee/

In this video a group of friends enjoyed nature an

In this video a group of friends enjoyed nature and a great cup of coffee. Each made their own perfect cup and shared it with one another . A reminder of what we value.

#coffeetime #adventure #hikingadventures #coffeeculture

Video recorded on an ice cold morning at @thekingd

Video recorded on an ice cold morning at @thekingdomtrails . This weekend some hardy trail runners will take-on the 50km 🧊 queen trail with 2289m of elevation gain. We will do our best to keep you warm with a ☕ at the aid stations! See you there and good luck!

📷 - @bergloper_en_mielie

#trailrunning #Aeropress #coffeeculture

Episode 7 of the Mountain Ground Podcast is a very

NEW COFFEE FROM BURUNDI! Tasting notes: Stone Fru

NEW COFFEE FROM BURUNDI!

Tasting notes: Stone Fruit | Honey | Sweet Spice 🤤

Our latest coffee was produced around the Murambi Hill area which is located about 1.5 km from the Migoti washing station and has an average elevation of 1800 masl. The name “Murambi” is translated as “one who lives long.”

Origin: Burundi (Murambi Hill)
Processing method: Fully Washed and Sundried
Altitude: 1800 masl
Varietal: Bourbon

#coffeeculture #supportlocal #burundi

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