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Differences between Chemex & V60
Here's a few more things to add to @fredley's answer.
Since the water is going to be in contact with the grounds for a longer time (1- using greater volume of water, and 2- Chemex filter will be ...
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Differences between Chemex & V60
So there are two main differences between the Chemex and V60:
The V60 has a much finer filter than the Chemex, so extraction is much faster through the V60 filter, and more oils/solids come through.
...
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Is there a difference in taste between bleached, unbleached and natural fibre filters?
This could depend on the brand of filters and the brewing method so it's worthwhile (and fun) to do the experiment. I'd love to see results from more experimenters.
Bamboo vs. Paper Filters:
I did ...
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Why does the same coffee in my Hario V60 drip tastes better then in Bialetti stainless steel moka pot?
As they are two different methods of brewing, it is normal that they taste different.
One very clear difference is the temperature of the water. Moka pots practically use water/steam. This let's the ...
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Hario V60 Plastic Dripper vs Ceramic Dripper: Is there any difference in brew quality?
I believe the previous answers have it backwards. Plastic is less conductive and will retain more heat in the slurry. The simple way to test this is to touch the side of the V60 during a brew. The ...
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Hario V60 Plastic Dripper vs Ceramic Dripper: Is there any difference in brew quality?
To add onto the previous answer, the main difference is indeed heat retention and cleaning. The ceramic will hold heat longer and is easier to clean. It is also more breakable.
I recently wrote a ...
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Pour over coffee is too bland or too acid
It sounds like the main thing you're not carefully controlling for is temperature. I have found that if I use cooler temperatures (80-92 degrees celsius) for my pour-over, I get very bright/acidic ...
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Why do I get a better cup when the coffee package isn't opened for a while?
What we experience as "flavor" is really aromas we smell with our noses. And what we are smelling is volatile (= easily evaporated) chemicals from the beans or grounds. These aromas ...
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Do you re-heat the kettle between pours?
Short answer: No
By reheating your kettle between pours you introduce another variable which can mess with the consistency of your brew. The reason we measure everything when brewing coffee is to be ...
1
vote
Accepted
When dialing in a pour over, what factors indicate a change in water temperature might be necessary?
Agreed with the above answer by Jason: it's about taste.
That said, of late i have been surprised by how effective for extractin Scott Rao's 97degree C is for a pour over[link].In particular it seems ...
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Advantage of Dual Scale Setups for Pour Over?
My goodness - all sorts of new gadgets to get intrigued about - and now - you have a reason to buy BOTH sizes of acaia scales! a pearl for the base and a lunar for the pot!
for me this double ...
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Would 2 small V60 brews (1 cup each) be less bitter than 1x large (2 cup) brew?
The bitter compounds in coffee are less soluble in water than the other flavor compounds we like, so we can use that to keep the bitterness to a minimum. In brewing; water temperature, length of ...
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Would 2 small V60 brews (1 cup each) be less bitter than 1x large (2 cup) brew?
You'll definitely get a less bitter and possibly sour (underextracted) brew when dividing up one 40g dose between two V60s if you don't adjust the grind.
As you point out, the lower contact time of ...
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