The Hario V60 and Chemex are the two most recognisable pour-over brewers in UK specialty coffee. Both make excellent filter coffee; both have passionate advocates. The real question is which one suits your brewing style, your patience level, and what you want from a cup.
Here’s an honest comparison.
What They Are
Hario V60: A Japanese pour-over dripper with a distinctive large single hole and spiral ridges on the interior wall. Available in ceramic, glass, plastic, and metal versions. Used with thin, bleached or unbleached paper filters.
Chemex: An American hourglass-shaped glass carafe with a wooden collar and leather tie. Designed in 1941 and in continuous production since, it’s in the permanent collection of several design museums. Uses proprietary thick, bonded paper filters.
Both brew coffee by pouring hot water over grounds and collecting the filtered coffee below. The differences are in the details.
The Brew Experience
Hario V60
The V60 is more hands-on. A good V60 brew involves:
- A bloom pour (2× water to coffee weight, 30–45 seconds)
- Multiple pulse pours every 30–45 seconds, maintaining a consistent water level
- Total brew time: typically 2:30–3:30 for a single cup
The large single hole means the flow rate is controlled by your grind size and pour technique. Adjust either one and the extraction changes. This gives you more control but means the learning curve is steeper.
Chemex
The Chemex is more forgiving. The thick filter slows flow rate regardless of grind size, giving you more margin for error. A typical Chemex brew:
- Rinse filter first, as the papery taste is noticeable if you skip it
- Bloom pour
- 2–3 larger pours (less precise than V60)
- Total brew time: 4–5 minutes for a 3-cup Chemex
You can be less precise with the Chemex and still produce a good cup. The tradeoff is less control over the final profile.
The Cup: What’s the Difference?
This is where it gets interesting.
V60 produces a brighter, more complex cup with more clarity and more defined flavour notes. The thinner filter allows more oils through, which adds body. The control over pours lets you adjust extraction to highlight different characteristics.
Chemex produces a cleaner, smoother cup with less complexity but more consistency. The thick filters remove more oils, producing a very clean, almost tea-like cup. Acidity is more muted; body is lighter.
Which is “better” depends on what you want:
- Want to taste the full complexity of a specialty single-origin? V60
- Want a clean, bright morning cup with less attention required? Chemex
- Making coffee for multiple people (Chemex comes in 3, 6, 8-cup sizes)? Chemex
- Solo brewing and you want to dial in specific flavour characteristics? V60
Ease of Use
V60: Intermediate
Learning curve is moderate. The key variables are:
- Grind size (affects flow rate and extraction)
- Pour technique (pace, height, spiral motion)
- Water temperature (90–96°C depending on roast level)
The plastic V60 (from ~£8) is forgiving for beginners because it retains heat less aggressively than ceramic. Once you’ve learned the technique, the ceramic or metal versions are worth upgrading to.
Chemex: Easier
The thick filter forgives grind inconsistency. The main mistake beginners make is not rinsing the filter before brewing. It leaves a distinct papery taste. Rinse with hot water, discard, then brew.
For making larger quantities (3–6 cups at once), the Chemex is significantly more practical than the V60.
Cleaning
V60: Very easy. Plastic/ceramic/glass versions rinse clean in seconds. The filter disposal is minimal.
Chemex: Slightly more involved. The glassware can be hand-washed easily, but getting into the carafe with a brush takes a moment. The wooden collar needs to be removed before washing (it’s tied on with leather, not permanent).
Cost
| V60 | Chemex | |
|---|---|---|
| Brewer | £8–£45 (plastic to ceramic) | £35–£55 |
| Filters (100) | £6–£10 | £8–£12 |
| Ongoing filter cost | Low | Slightly higher |
Which Coffee Works Best?
For V60: Light-roasted single-origins shine brightest here, with the extra complexity and bright acidity of an Ethiopian natural or a washed Colombian coming through with clarity. Medium roasts also work very well.
For Chemex: Medium roasts and blends work beautifully. The clean, smooth profile of the Chemex suits a balanced, approachable coffee. Very light, intensely acidic coffees can taste flat through the thick filters.
Both brewers reward freshly roasted, well-sourced coffee. The beans matter more than the equipment.
Our Recommendation
Choose the V60 if: You enjoy the ritual of brewing, want maximum control and complexity, and are brewing for yourself.
Choose the Chemex if: You want something beautiful on your counter, you brew for multiple people, you prefer a cleaner/smoother cup, or you want something more forgiving to learn on.
If budget allows, the ideal setup is both: they serve different moments well, the V60 for a slow weekend ritual, the Chemex when it’s Baltic outside and you need multiple cups fast.
Frequently Asked Questions
Can I use Chemex filters in a V60 or vice versa? No. They’re different shapes and sizes. V60 filters are cone-shaped and designed for the V60’s cone geometry. Chemex uses square or round bonded paper filters that fold into a cone shape specific to the Chemex. They’re not interchangeable.
Does the V60 make stronger coffee than Chemex? Not inherently. Strength depends on your coffee-to-water ratio. Both can be adjusted to your preferred strength. The V60 typically produces a cup with slightly more body (more oils) and perceived complexity, which some people experience as “stronger,” but at the same ratio they’re broadly comparable.
What’s the best grind size for V60 and Chemex? V60: medium-fine, similar to table salt. Adjust finer if brew time is too short (under 2:30); coarser if too long (over 3:30). Chemex: medium-coarse, slightly coarser than V60, to account for the slower-draining thick filters. Adjust by taste: sour means too coarse or too short; bitter means too fine or too long.