What ratio are you running on the Japanese method though? I ask because I messed with mine for weeks before it clicked. Too much ice and you end up with watery disappointment, too little and it never gets cold enough to stop the brew. I landed on about 40 percent of my total water weight as ice in the carafe and the rest hot, which seems to hit the sweet spot. Also, how fine are you grinding compared to your cold brew batches? That part threw me because what works for a 16 hour steep is way too coarse for a pour over setup. The other thing I'm curious about is whether you notice a difference in how the cup holds up after 10 or 15 minutes. My Japanese style cups taste amazing right away but go downhill fast once they warm up, while cold brew stays steady the whole time. If you're drinking it slow, does that change which one you reach for?

Tree roots in a 4 inch clay line on 117th means you likely need a camera and jetter, not just a snake.