Brew Methods

Chemex vs. V60: A Ratio Analysis

Elaine Farrow · Specialty Coffee Consultant — March 2026 — ≈ 5 min read

Chemex and V60 brewers on a wooden counter

The Chemex and the Hario V60 are probably the two most discussed pour-over brewers in specialty coffee. Both use paper filtration and gravity, yet they produce noticeably different cups — even when the same coffee, water, and ratio are used.

The difference comes down to filter thickness and geometry, which together govern how fast water moves through the bed. Understanding these mechanics allows you to calibrate ratios appropriately for each brewer rather than applying a single standard number to both.

1. Filter Geometry and Resistance

The Chemex uses a proprietary paper that is roughly 20–30% thicker than standard V60 papers. This increased thickness slows filtration, extending contact time between water and grounds. The result is a cleaner cup with more body — oils and fine particles are captured by the denser paper.

The V60's filter sits against ribbed walls with an open bottom, allowing air to escape freely as water drains. Drawdown speed on a properly prepped V60 is noticeably faster than on a Chemex with the same grind size and dose. This faster flow requires a coarser grind to maintain equivalent extraction time.

⚡ The Chemex's slower drawdown means a finer grind is needed relative to V60 to achieve the same extraction yield in the same brew time. If you use the same grind setting on both, expect under-extraction on the Chemex.

2. Optimal Ratios for Each Brewer

General pour-over guidance recommends a starting ratio between 1:15 and 1:17. In practice, the two brewers perform differently at each end of that range.

For the Chemex, most consultants — including the work I've done with 47 specialty cafes — arrive at ratios between 1:15 and 1:16.5 as the sweet spot for medium and light roasts. The slower flow and thicker filter provide enough contact time that you do not need to compensate with lower water volume.

For the V60, ratios from 1:15 to 1:17 work well, with lighter roasts often benefiting from the higher end of that range. The faster drawdown preserves brightness in the cup, and a slightly higher water ratio accentuates that clarity.

Dark roasts behave differently across both brewers. Higher water temperatures accelerate extraction of bitter compounds from over-roasted beans, so reducing the ratio to 1:14 or even 1:13 can improve balance by concentrating the sweeter early-extracted flavors.

3. Practical Adjustments by Roast Level

Rather than applying one ratio, treat each roast level as a separate starting point:

Light roast on Chemex: begin at 1:15.5 with water at 95–96 °C
Light roast on V60: begin at 1:16 with water at 94–96 °C, coarser grind
Medium roast on Chemex: 1:15–1:16 at 93–94 °C
Medium roast on V60: 1:15.5–1:16.5 at 92–94 °C
Dark roast on either brewer: start at 1:13.5–1:14 with lower temperatures

Grind size must be adjusted alongside ratio changes. Dialing to a finer grind while keeping the ratio constant increases extraction yield; increasing ratio without adjusting grind dilutes the cup without improving extraction.

When switching between brewers with the same coffee, expect to recalibrate grind size by two to four steps on most burr grinders. Carry your extraction yield measurement across both to confirm you are hitting the 18–22% target rather than relying on taste comparison alone.

The Chemex and V60 are not interchangeable tools with a common recipe. They are distinct brewing environments that reward method-specific calibration.