Chemex vs V60: Which Pour-Over Is Right for You?

Category: brewing
Tags: chemex, v60, pour-over, comparison, brew-method

Excerpt: Chemex and V60 both make pour-over coffee, but they produce dramatically different cups. Here’s how to choose between them — and when to use both.

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If you’re a pour-over fan, you’ve probably noticed that not all pour-overs are created equal. Two of the most popular methods — the Chemex and the Hario V60 — might look similar at first glance, but they deliver very different cups of coffee.

At Contour Coffee, we roast beans that work beautifully with both methods, but each one brings out different flavors depending on the roast and the beans themselves. So how do you choose? Let’s break it down.

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The Chemex: Clean, Bright, and Elegant

The Chemex is iconic for a reason. Its thick, bonded filters trap almost all of the coffee oils and fine sediment, resulting in a cup that’s clean, bright, and almost tea-like in its clarity.

“The Chemex makes a cup that’s less about body and more about flavor clarity.”

If you’re brewing a light roast — say, our Ethiopian Yirgacheffe or a Guatemalan Antigua — the Chemex will highlight those delicate, fruit-forward notes without any muddiness. It’s the method of choice for those who enjoy a lighter mouthfeel and a more refined cup.

Brewing tips for the Chemex:

• Grind size: medium-coarse (think sea salt)
• Water temperature: 195–205°F
• Brew time: 4–5 minutes
• Pour technique: slow, circular pours, aiming for even saturation

The Chemex is also a showpiece. There’s something satisfying about the glass carafe and the wooden collar — it’s as much a part of the morning ritual as the coffee itself.

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The V60: Body, Texture, and Flavor

The Hario V60, on the other hand, uses a thinner, cone-shaped filter that allows more oils and fines to pass through. The result? A cup with more body, more texture, and a richer mouthfeel.

“The V60 is for those who want to taste the full spectrum of the bean — oils, texture, and all.”

This method shines with medium roasts, where you want to highlight the bean’s natural sweetness and complexity. Our Mexican Altura or a Brazilian Santos will taste more robust and nuanced in a V60.

Brewing tips for the V60:

• Grind size: medium-fine (slightly finer than Chemex)
• Water temperature: 195–205°F
• Brew time: 2.5–3.5 minutes
• Pour technique: start with a bloom, then pour in slow, controlled circles

The V60 is more hands-on and requires a bit more attention, but the payoff is a cup that feels more “alive” — more like the bean itself.

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Which One Should You Use?

Here’s the short answer: use the Chemex if you want a clean, bright, and refined cup. Use the V60 if you want more body, texture, and flavor depth.

But the real answer is: use both. Different beans, different roasts, different moods — they all call for different methods. I’ll often brew a light roast in the Chemex in the morning and a medium roast in the V60 in the afternoon. It’s the best of both worlds.

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Bottom line: The Chemex and V60 aren’t rivals — they’re partners. Each one brings out something unique in your coffee, and the best brewer is the one that makes you happiest with your morning cup.

So grab your beans, fire up your kettle, and see which one speaks to you today.

— Eric Bakken, Contour Coffee, Lakewood, CO

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