In the world of pour over coffee apparatuses, two names come up with a higher degree of frequency than any other.  What are those names?  Chemex and Hario v60.  They are two different ways of using the pour over method to extract coffee from coffee grounds, yet they do so in remarkably different ways.

The Chemex

This is one of the most common pour over devices ever mentioned.  It was invented by a chemist strictly for the purpose of making a better extracted cup of coffee.  It has special filters that are designed (through chemistry) to increase the potential extraction, and its wood handle can expand and contract with the heat of the water to further instigate the drawing of flavor from the bean.

It is a well developed piece of technology and can extract a lot of flavor from anything including blended roasts as well as single origin beans.

The Hario v60

The Hario v60 is a very different form of pour over device.  It is quite simply a ceramic dripper that sits on top of a coffee mug.  A Hario filter is set inside the dripper, ground up coffee is placed inside that, and hot water is to be poured in a circular fashion on top of it all – quite similarly to how it is done with the Chemex.  However, the Hario v60 is not made of glass like the Chemex is and does not have a bottom compartment.  To ensure that you don’t spill any coffee or cause an overflow it is highly recommended that you use a clear glass mug when making coffee with this device.

The Hario is notorious for getting a stronger extraction from the coffee bean than a Chemex will because the surface area is not as wide.  So while the extraction may not be as ‘complex’ as it potentially could be when using a Chemex, it does allow for a more ‘thorough’ extraction and a stronger cup of coffee.  One of the great advantages of the Hario v60 is that no matter how strong the coffee is brewed it will not turn out bitter – it is designed to be fast enough pour-through that there is no risk of bitter aftertastes.

So Which is Better

Since the Hario is designed to allow for a thorough extraction and to protect against the possibility of bitterness, it is altogether a better means of brewing coffee.  It can offer a very tasty cup with lots of subtle flavor notes but without running the risk of any kind of unwanted sour or bitter flavors.  For more information about making coffee that doesn’t taste bitter check out this article.