It's -15°C outside, the wind is sweeping down the Deerfoot, and you're holding a lukewarm cup of coffee that isn't doing it for you. We know the feeling.
Calgary winters demand good company — and few things offer better company than a well-brewed cup of coffee, made with single-origin beans and a method that truly honors what's inside the bag. The problem is, you've got three options sitting on the counter: a Chemex, a V60, and a French Press. And nobody told you which one is yours.
That's what this guide is for — so the next time you open a bag of Cocora Colombian coffee, you know exactly how to get the best out of it.
Why Does Brewing Method Matter?
Before we compare, one key point: the brewing method doesn't just change the "strength" of the coffee. It changes everything — the clarity, the texture, the acidity, the sweetness, and how the bean's natural characteristics come through.
The same coffee from Huila can taste like yellow fruit and panela in a Chemex, dark chocolate in a French Press, and bright citrus in a V60. It's not magic — it's extraction chemistry.
That's why choosing the right method is one of the most important decisions you can make if you're serious about specialty coffee.
Chemex: For Those Who Want Clarity and Elegance
What is it? The Chemex is a glass carafe with thick paper filters (three times denser than standard filters), invented in 1941. It looks more like a design object than a coffee maker — and in fact, it's part of the permanent collection at the MoMA in New York.
How does it work? Hot water passes slowly through a thick paper filter, retaining oils and sediment. The result is a clean, bright, and transparent-to-the-light coffee.
Cup profile:
- Light to medium body
- High clarity and transparency
- Pronounced, elegant acidity
- Ideal for floral, fruity, and citrus notes
Calgary weather and the Chemex: Chemex coffee cools down relatively quickly. In a Calgary winter, this can be a factor. Solution: pre-heat the carafe with hot water before brewing, and cover it with a kitchen cloth while it rests.
Ideal if:
- You like clean coffees — think "flavored water" in the best way
- You enjoy fruity and floral profiles
- You're brewing for 2 or more people
- You value the ritual and aesthetics of preparation
Not for you if:
- You're looking for a full-bodied, creamy coffee
- You want something quick without much technique
- You prefer an earthier, more chocolatey flavor
With Cocora coffees: The Chemex shines especially with washed-process coffees from Valle del Cauca or Nariño — where the method's clarity lets citrus acidity and floral notes speak for themselves.
V60 (Hario): For Those Who Want Total Control
What is it? The V60 is a Japanese conical pour-over from the brand Hario, with spiral ridges that guide water flow. Its name comes from the 60° angle of the cone. It's the favorite method of most world-class competition baristas.
How does it work? Water is poured in a spiral pattern, in a controlled manner, over the grounds in the conical filter. The speed and pattern of the pour directly affect the final result. It's a method that rewards practice.
Cup profile:
- Medium to light body
- High aromatic complexity
- Total versatility: adjust temperature, time, and pour pattern
- Excellent for single-origin coffees with complex profiles
Calgary weather and the V60: The V60 requires water between 90–96°C. In Calgary, with moderate elevation, water boils at around 99°C — so letting the kettle rest 30 seconds after boiling works perfectly.
Ideal if:
- You enjoy experimenting and learning about coffee
- You want to master extraction variables
- You're interested in single-origin coffees
- You brew 1–2 cups at a time
Not for you if:
- You want consistency without too much thought
- You prefer a more automated preparation
- You want a very heavy-bodied coffee
With Cocora coffees: The V60 is ideal for honey or natural-process coffees from Colombia's Coffee Axis — it allows the bean's full complexity to shine without losing clarity.
French Press: For Those Who Want Body and Warmth
What is it? The French Press is a pitcher with a metal mesh plunger that separates grounds from coffee after full immersion. No paper filters. It's the oldest of the three methods and arguably the most popular in the world.
How does it work? Coarsely ground coffee steeps in hot water for 4 minutes. Then the plunger is pressed slowly. The coffee's natural oils remain in the cup — something impossible with paper filters.
Cup profile:
- Full, heavy body
- Rich, almost silky texture
- Less acidity than Chemex or V60
- More pronounced earthy, chocolate, and nutty notes
- May have slight sediment at the bottom (completely normal)
Calgary weather and the French Press: This is the cold-day winner. The full body and the warmth retained by the glass or steel pitcher make every sip feel like a hug. For blizzard days in Calgary, nothing is more comforting.
Ideal if:
- You want a robust, full-bodied coffee
- You don't want to overthink the technique
- You're looking for warmth and comfort over delicacy
- You brew for yourself or two people
Not for you if:
- You prefer clean, bright-profile coffees
- You're sensitive to coffee oils (they can be harder to digest)
- You want maximum aromatic clarity
With Cocora coffees: The French Press brings out the best in natural-process or medium-dark roast coffees — those with notes of dark chocolate, caramel, and dried fruit.
Quick Comparison Table
| Chemex | V60 | French Press | |
|---|---|---|---|
| Body | Light | Medium | Full |
| Acidity | High | Medium-high | Low |
| Clarity | Very high | High | Medium |
| Complexity | High | Very high | Medium |
| Technical difficulty | Medium | High | Low |
| Brew time | 4–5 min | 3–4 min | 5–6 min |
| Servings | 2–6 cups | 1–2 cups | 1–4 cups |
| Ideal for cold weather | ★★★☆☆ | ★★★☆☆ | ★★★★★ |
Which One Should You Choose for Calgary Mornings?
The honest answer: it depends on what you want to feel in that first cup of the day.
If Calgary's cold makes you want to wrap up and stay in with something robust and comforting — the French Press is your ally. Full body, warmth, and zero technical complications.
If you want to turn coffee brewing into a moment of calm and mindfulness before heading out into the snow — the V60 will give you that meditative practice and an extraordinarily complex cup.
If you're brewing for more than one person and value elegance as much in the cup as on your kitchen counter — the Chemex is a work of art that performs as beautifully as it looks.
What we can tell you: any of these three methods, with specialty coffee from Colombian origins, will make you permanently question that chain-store coffee you bought at the airport.
Start With the Right Bean
The method matters. But without great coffee, no method reaches its potential.
At Cocora, we bring beans from the Colombian mountains — grown with the respect the land that produces them deserves. Every bag is a story of altitude, microclimate, and hands that know the coffee farm better than anyone.
Explore our selection and find the coffee that makes Calgary feel a little more like summer.
Frequently Asked Questions
Which brewing method extracts the most caffeine? The French Press tends to extract more caffeine because it's full immersion and uses no paper filters (which retain some caffeine). However, the difference between methods is smaller than it appears — caffeine levels depend more on the bean variety and roast level.
How coarse should the grind be for each method? Chemex: medium-coarse grind. V60: medium grind. French Press: coarse grind (the coarsest of the three).
Can I use all three methods with Cocora coffee? Absolutely. Our coffees are roasted to be versatile — though in each product description we indicate which method best highlights the profile of each origin.
Which method is most economical to start with? The French Press. A quality one costs between $30–$60 CAD and requires no disposable filters. The basic V60 is also affordable ($15–$25 CAD), but it does require paper filters on an ongoing basis.
