It is no secret that the Five or Six Company loves coffee. In fact, we can't count how many times coffee has proven to be a sought after companion in our sober (or hungover) travels. This is the first article in a series that we will tell you all about our favorite coffee making methods, along with our preferred coffee beans and more.

Now, the Chemex. It's one of the classics when it comes to pour-over coffee. The first thing that I loved about the Chemex is the design. It has this old-school elegant design that just makes me think of having coffee in an American 1950s cafeteria. The original design is actually from 1943, and it has withstood the test of time beautifully.

But hey, who cares about the design anyway? What about the coffee? I will get to that but in a true Chemex spirit, it will take a bit of time. You see, the Chemex is not just about getting a cup of coffee, its most important aspect is the process of making coffee. Let me guide you through the process of making my morning coffee with the Chemex.

It's Monday morning, 07:00 AM. I wake up knowing that I have a long and difficult week in front of me. I slowly start making my breakfast. I put water on boil and then I grind some Corazon beans, a dark roast mix from Uganda, Latin America and Indonesia. I am thinking about the day in front of me, trying to organize my tasks. After finishing grinding the beans, I slowly pour a small amount over the filter on the Chemex to remove the excess taste. I place my ground coffee in the filter and I slowly start pouring the hot water over it. The sweet smell of freshly brewed coffee starts filling my kitchen - I take a mental step back. I can enjoy my cup of coffee before the challenges start. It is a comforting thought. Waiting for the water to finish dripping through the filter, I make my avocado toasties. The time is now 07:20 AM and my breakfast is ready.

As with most manual coffee making techniques, the process takes a bit of time (in my experience between 6-8 mins. for a single cup and 8-10 mins. for two cups). But that is the beauty of it. It encourages you to take a break from the hustle and detach your mind. It a sort of a morning ritual to help you get through the day.

BUT WHAT ABOUT THE COFFEE? Fine, fine. The Chemex triple layer filters create an extremely smooth cup of coffee. On that end, I recommend getting the unbleached variety as they add a bit of that earthy, natural taste. I find that the drip through makes a more consistent cup as well, as the water does not saturate from the coffee (this tends to happen with French presses). The acidity of the coffee also seems to be lower, as there is almost no bitterness even on the dark roasts. Overall, the taste is definitely on the high upper end of the scale.

The Chemex can also be used to make cold brews by simply pouring the prepared cold brew over the filter. The other option is make an iced coffee by placing ice cubes in the bowl of the Chemex and normally preparing your coffee.

Now, let me go through some important information for us backpackers here. This is by no means an on-the-go coffee maker. It is a fragile large glass structure and it belongs in your house, safely stored in your cupboard. If you want to find the perfect travel coffee maker, then stay tuned for the Five or Six's article on the Aeropress, another favorite of ours. Furthermore, value is important. The Chemex is a mid-range option starting at 37$ for the 3-cup option and 45$ for the 6-cup option. The filters are also a bit pricy, with most of them selling for 13$ for 100 filters.

So is the Chemex for you? Well, if you are the kind of person who would enjoy slowly brewing your coffee on your mornings or while having a nice conversation with the friend you have over then definitely yes. If you want a quick cup of coffee to get your caffeine dose, then you are better off with an Espresso machine.