China Cap Strainer vs Coava Cone?

[Warrior372]

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.

[mp]

You mean like this?

[Warrior372]

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.

[YasBean]

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.