:icon_sunny: Aloha - I'll try this again - I had a lengthy post then hit some wrong key and it vanished into the InterTubes...
I didn't realize there were so many strange and wonderful types of filters - that Cona one is really cool looking. The ceramic filter I have is a Silex D-119 (hard to read) which is like the one you pictured but no holes at all except the central one for the spring. It has small serrations in the ceramic around the bottom edge which is where the coffee filters through and it really does seem un-stallable as well as reliable, easy to clean and gives a very clean cup. Maybe I lucked out and got a good one - it came in one of my eBay Silex's. I'll try to get a picture on here for you if I can figure out how - never done it before.
As to the draw-down, it is prompt, strong and complete but I've never timed it - I'll time my next brew. I'm not into the micro-control you guys are yet - I'm still learning how to roast and I can't yet distinguish all the subtle flavors you describe in the cuppings. I did however have an "A-ha" moment with my first brew out of my ersatz Hara - I actually tasted what "brightness" or "acidity" was for the first time thanks to a good description of it by one of the gurus I read here who said it was like a "sensation all over your mouth" - I had never experienced or at least not noticed it before. I like medium roasts and deeper bottom-end coffees like Sumatran (chocolatey?) but am now trying to learn the other flavor components.
P.S. Now I now why I called my lawyer and put John F in my will...