Erin Meister trains baristas for North Carolina-based Counter Culture Coffee and sporadically maintains the blog Meet the Press Pot from her home in New York City. This is the fourth in a series of tips for the caffeine-addicted.

Oh, Chemex, you're gorgeous! Those curves, those exquisite lines, the alluring reflection from your gleaming, glassy surface. All that and you make fantastic coffee? Seriously.

Brewing in one of these babies is the kind of treat that's made for late Saturday mornings and idly flipping through the New Yorker ... for the cartoons. It's the Nat King Cole of coffee-brewing equipment: mellow and sophisticated, but with a sly wink. (Plus, the inventor was the kind of guy you almost wouldn't mind losing to at poker. Almost.)

In order to achieve a batch of the super clean and flavorful brew this pot can create, I like to use about 30 grams (or 5 tablespoons) of fresh ground coffee (medium-fine) for 16 ounces of just-off-the-boil water (as always, adjust to your taste). (These instructions can also be followed for other pour-over brewers, but I've got a crush on ol' Chem.)

Open your Chemex filter so that one side has three layers and the other only one. The three-thick section should go in on the spout-side. (I advocate rinsing your filter with hot water prior to use to retain the heat of the brew while vanquishing any "papery" taste.)

Slowly pour just enough water to saturate and "bloom" the grounds ("blooming" is the release of gases in fresh coffee), and wait to add more water until you see some coffee dripping through the bottom of the filter. Carefully pour the rest of your water in a steady stream in the center of the grounds, pausing occasionally if the coffee level flirts with overflowing.

Once you've emptied your water into the pot, spend the next minute or so salivating over how good that coffee will taste while you wait for it to finish dripping. When the drips stop, chuck the filter and drink the heck out of that liquid gold! Unforgettable.