Green Coffee Buying Club

Coffee Discussion boards => Hardware & Equipment => Topic started by: Warrior372 on December 11, 2010, 08:54:31 PM

Title: China Cap Strainer vs Coava Cone?
Post by: Warrior372 on December 11, 2010, 08:54:31 PM: Have any of the well equipped chefs out there compared a coarse / fine china cap perforated metal strainer or granular strainer to a coava cone? I could not help but notice a striking resemblance and was curious if outcomes were anything alike.
Title: Re: China Cap Strainer vs Coava Cone?
Post by: mp on December 12, 2010, 05:59:02 AM: You mean like this?
Title: Re: China Cap Strainer vs Coava Cone?
Post by: Warrior372 on December 12, 2010, 07:06:59 AM: Yes, that is what I am talking about. They come in varying ranges of perforation. I am curious if anyone has one at home and has tried it as a pour over with or without a filter depending on hole size.

You can even get down to something like a bouillon strainer, but that would more closely resemble something like a swiss gold filter.
Title: Re: China Cap Strainer vs Coava Cone?
Post by: YasBean on December 13, 2010, 08:09:12 AM: It seems as though all that metal mass would suck some of the heat out of the water. Same for the Kone, I guess, but it has less mass.