I just cracked the carafe for my Bodum French press. Again. The carafe I go buy this afternoon to replace it would be I think the fourth in the last eighteen months (granted, I've moved more times than usual in that stretch, so perhaps I'm not just incurably clumsy). I've been thinking of making the switch to a Chemex anyway. Chowhounds, is this my moment? I like the coffee I make in my press, but have heard good things about the Chemex from a trusted food-industry friend. How would you characterize the differences in the coffee these methods produce?