I'm back. Crazy day a work yesterday. Got home and squeezed in ~ 1 hour to roast some coffee and do a pourover comparison of the Kone and the Swiss gold with the Canaan Brazil.... then off to dinner at a friends house. No time to post this yesterday
I first did a pourover using the Kone cause I couldn't wait. Then followed it with one from the swiss gold.
Same coffee, same grind, same bean weight same amount of water.
Maybe I'm biased but at first use I have to say the extraction is slightly different between the Kone and the swiss gold. I seemed the beginning of the extraction in the Kone is slower and stays at about the same rate throughout the pour. The swiss gold was faster at first then slowed down.
In the cup the Kone pour had a little more body and mouthfeel than the swiss gold. The Canaan had aromas of Caramel, and green apples. The caramel apple seemed to be more pronounced using the Kone and the body seemed larger.
I plan to do a few more comparisons over the weekend, but my first impression is the Kone is better.
I wish the Kone had a lip at the top because in my Bodum Bistro the Kone wants to tilt a little bit (remember it's made to fit a Chemex).
Here are a few photos of the setup.
The 3rd one show a closeup of the outside of the Kone... note the cone shape of the holes..... for those who think they can make one of these...... good luck with that.