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V60 or Chemex: which brew method suits you
Two filter methods, two different cups, and how to choose between them
We offer both V60 and Chemex at the pour-over bar, and the question we get most often is: what is the difference? The honest answer is that they produce noticeably different cups from the same beans, and which one you prefer depends on what you are looking for.
The filter is the main variable
The Hario V60 uses a thin paper filter and a conical shape with a single large hole at the bottom. Water flows through relatively quickly, and the thin filter lets more of the coffee's oils pass through. The result is a cup with more body and a slightly textured mouthfeel.
The Chemex uses a thicker, bonded paper filter, roughly two to three times the thickness of a standard V60 filter. That thickness traps more of the oils and fine particles. The cup comes out cleaner, lighter, and more transparent in flavour. You taste the acidity and the top notes more clearly, but the body is thinner.
Grind and timing differences
Because the Chemex filter is thicker, we grind a little coarser for it than for the V60, to keep the flow rate from slowing too much. A Chemex brew at Cozy Zephyr takes about four to five minutes from first pour to last drip. The V60 runs closer to three minutes. Neither is better. They are just different tools.
We calibrate both on the EK43 each morning, adjusting for the day's humidity. In Sendai's autumn, when the air gets drier, we often need to go slightly finer than in summer to compensate for the faster flow.
Which one to order
If you want to taste a specific origin clearly, especially a light-roasted Ethiopian or a washed Central American, the Chemex will show you more of the floral and citrus notes. If you want something with more presence in the mouth, something that feels more like a traditional cup of coffee, the V60 is the better choice.
When in doubt, ask. Tsuyoshi or Haruka will tell you what is on today and which method they think suits it better. That conversation is part of the point.
Both methods are available every day we are open. The beans change, but the brewers stay the same.
Tsuyoshi Komatsu · Pour over · V60 · Chemex · Brew methods