I have this 2 unit pour-over contraption on a shelf at my shop that we've never used for the same reason we don't make drip for our "regular coffee". For the 25% of our clients who don't ask for espresso-based drinks we make French Press. The French Press coffee is made in 1.5 litre presses then decanted into airpots and refreshed/replaced as need be depending on how it ages and tastes (+/- 30 minutes) depending on the beans and their roast. But when someone wants a coffee other than what is available at the moment they have to wait 4 or 5 minutes while their individual press is prepared...(ie: if we've decided that it's a Papua New Guinea day and someone requests a Yemen, they have to wait.)

4 or 5 minutes isn't much in geological terms but during the morning rush having this thirsty person shuffling around the end of the line in my small shop can be stressful to staff. Also, we're in the early stages of coffee education in our small town and there are no waits at the other shops because they make great vats of drip. First-timers who want something new could be disinclined to return if time is their controlling instinct...And they might never enjoy the benefits of good single origin beans - one of our goals.

So this pour-over thingy...Are there gold (or other metal) Melitta-style filters that will allow the 'oils' to pass-through or am I stuck with papers?