Pour Over vs. Chemex – the difference lies in the filter
The pour over – V60, Kalita Wave or Melitta – uses a thin paper filter. The result: a vibrant, clean, low acidity coffee with a light body. The Chemex uses paper filters that are 20 to 30 percent thicker. It filters out more oils and fine particles. The result: an exceptionally clean, almost tea-like coffee with brilliant transparency. Both methods show you what is inside the bean – just in different ways.
V60 Pour Over
Quick flow-through time, delicate aromas. For everyone who loves richness of detail in the cup.
Chemex
Thick paper filter, exceptionally clean body, brilliant transparency. Each flavour note stands out on its own.
Kalita Wave
Flat bottom, even extraction, approachable in taste. The reliable entry point into pour over.
Grind size, dosage and water temperature
For the pour over: medium grind size, comparable to coarse sand. For the Chemex one step coarser – the thicker filter slows down the flow anyway. Dosage according to SCA standard: 60 to 70 grams per litre. For one cup in a pour over, that is 18 to 21 grams per 300 millilitres. Water temperature: 92 to 96 °C. Brew time: 2:30 to 4:00 minutes. A scale with 0.1-gram accuracy makes every brew repeatable.
What is inside our filter coffees
Roast
Whether mild or medium roast – developed to bring out the finest aromas.
SCA-rated
Every coffee with a cupping score above 82 – verified specialty quality.
Single Origins
Traceable back to the farm – Africa, Asia, South America and more.
Shipped fresh from the roaster
Freshly packed – delivered to you within a few days.
The brewing method – from bloom to cup
Every good pour over coffee starts with the bloom. Pour twice the weight of the coffee grounds in water and wait 30 to 45 seconds. During this phase, CO₂ escapes – fresh beans visibly swell. After that, pour in slow, circular motions: evenly, from inside to outside, without hitting the paper filter directly. A gooseneck kettle gives you the control you need. The goal: a level coffee bed, no channels.
Frequently Asked Questions about Coffee for Pour Over and Chemex
For the pour over, we recommend a medium grind size, comparable to coarse sand. For the Chemex one step coarser, as the thicker paper filter slows down the flow. The ideal brew time is between 2:30 and 4:00 minutes – if your result falls outside this range, adjust the grind size.
Both use paper filters and manual pouring. The pour over (V60, Kalita) uses thinner filters and delivers a vibrant coffee with pronounced acidity. The Chemex filters with 20 to 30 percent thicker paper, removing more oils – the result is cleaner and more tea-like.
Medium roasts bring the origin aromas into the cup. Dark roasts work technically but lose the clarity that makes pour over and Chemex so special. At SAMYJU you will find filter coffees that are roasted precisely for this purpose.
The SCA recommends 60 to 70 grams per litre of water. For one cup in a pour over, that is 18 to 21 grams per 300 millilitres. For the Chemex with 500 millilitres, you calculate 30 to 35 grams. A precision scale makes the dosage repeatable.
A gooseneck kettle is not mandatory, but it makes the pour significantly more precise. The thin stream of water gives you full control over flow rate and pouring pattern. Especially with the V60, it makes a noticeable difference in the result.