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A ceramic pour-over cone has a high heat capacity. If you do not preheat it, it will steal 5–10°C from your slurry in the first 30 seconds. This is why physicists recommend:

Jonathan Gagné’s The Physics of Filter Coffee isn't just a manual for making a better cup of joe; it is a rigorous application of fluid dynamics, thermodynamics, and physical chemistry to the ritual of brewing. At its core, the book explores how we can use science to achieve the "perfect" extraction by mastering the variables that govern the interaction between water and ground coffee. the physics of filter coffee pdf full

The most prominent work with this exact title is the book by astrophysicist Jonathan Gagné , published in 2021. dokumen.pub : It covers the science of percolation A ceramic pour-over cone has a high heat capacity

Fines (particles < 50 µm) can migrate and block filter pores, increasing ΔP and slowing flow. This is a common cause of stalled brews. Using a uniform burr grinder minimizes fines. At its core, the book explores how we