Update 3. I fixed the problem today. It pays to be an engineer. Problem, bad extraction due to filter paper adhering to the flat base. A non issue with the stainless steel Kalita but a serious problem with the glass Kalita. Having had a look at the difference in the holes in the two, I rolled a tiny piece of aluminum foil into a ball and then squeezed it flat and made a spacer to,put between the flat bottom and the filter paper. It worked! See photos! Still, I’d recommend you buy the stainless steel Kalita 185.Update 2. Having the opportunity to do a test, everything else equal, between the stainless Kalita and the glass Kalita, four friends and I did a taste test. Every one of us preferred the stainless steel unit and disliked the glass unit coffee. 16:1 ratio. Water corrected for mineral content per SCAA. Pour time equal...everything equal except the Kalita.Update: I’ve had trouble with it, compared to my beloved stainless steel 185. As an update, I can no longer recommend the glass one unless you just want it to complete your collection, for its design appeal and attractiveness. Go with metal instead. This one, well, it’s hard to get a good, timed extraction out of it.Original commentary: I prefer the Kalita style flat bottom pour over design to the conical Hario V60. I've been using a metal one and I like it a lot. I understand that heat is conducted differently with a glass unit. I will update this after playing with the glass one I just received. Be sure to watch the James Hoffmann videos available on the web for all things coffee.Here are some notes that my friend in coffee, Ubi, and I have written up as a guide for using a pour over:"So here again is our method for every new bag of coffee we buy. Even if it is the same coffee that we’ve previously purchased.Today, at my local HEB I found some Cuvée Coffee in the clearance section with a good reduced price of only 5 bucks, so I had to buy and try. When I got home, the first thing I did was call my friend in all things coffee, to bring the bag over to try with the coffee set up. Baratza grinder and various extraction methods. And then, it was to pop a couple of coffee beans in my mouth and chew them to check to see if the coffee was already going into the dead flavor, old stage. Now the bag had said that the expiration date was December 2021. However in tasting the beans I could tell that most of the flavor had already been lost. These were older beans than I am used to, normally buying/purchasing from our local roasters, whose coffee was probably was roasted within the past 3 to 5 days. Now for my set up. With the Baratza grinder, we grind 12 g at 10, 16, and 22 grind settings. We then extract each with 200 mL of water, allow them to cool a bit and then taste them to see which of the grind sizesis resulted in the most flavorful, flavor profile of coffee.A2. Every coffee bag you buy will be different. Here is what you need to do in my opinion. You are going to make three different coffee samples and taste test each one. Try a grind setting on your Baratza of 16, 20, and 26 and a 16:1 coffee to water ratio at each. Use Crystal Geyser water for each extraction. Taste and decide which you like best. Crystal Geyser is available at the Dollar Store. You can test with 12 grams to 200 ml of water in each cup, or, 18 grams to 300 ml of water in each cup.B. Additional comment to someone else that I saved: Does your coffee grinder have several settings? The reason I am asking is that, whenever I get a new bag of coffee, I grind 18 grams each at my Baratza's 12, 18 and 24 settings. I then use 300 ml of water for each. I reuse the paper filter, just rinse it off and reuse it. I then taste test each grind. For consistency, I use Crystal Geyser water that I pick up at the Dollar Tree. In many case a finer grind tastes better. You are trying to find that perfect point between sour and bitter. Yu may find that you want to change the standard SCAA 16:1` ratio. Some coffees, I even go up to a 19.4:1 ratio. Others, I determine that a 10:1 ratio is the best. Each coffee will be different. Even coffee from the same estate, harvested in spring versus fall. It's just the way it is. And then, you have to contend with the roast and how the roaster did the roasting. Pop a couple of coffee beans in your mouth and chew them. That should give you an idea of what coffee flavors are dominant. Spit out the coffee, though, don't swallow it. Additional note: Now, Baratza publishes a recommended grind size when the Virtuoso Plus ships. 8 for espresso, 12 for Aeropress, 15 for Hario, 18 for Autobrewers, 20 for Chemex, 28 for French Press.