I thought I was a bit of a coffee freak having dabbled over the years in grinding, various espresso machines (of sufficient pressure, i.e. 15 bars and above), stove-top espresso makers, filter machines, cafetieres etc. To be fair, a decent espresso maker is worth its weight, if only for the "creme" it produces, but for speed, simplicity and ease of cleaning, you can't fault using a coffee cone. Mess? What mess? Compared to the faff of cleaning a cafetiere and filter, this is truly a pleasure, for coffee that (in my opinion) tastes no different.
I'd advise getting some decent filter papers - I prefer the 2-cup size and would avoid the supermarket-own variety. Tried them, many of them split (even after folding over the bottom edge before placing in the cone) and trust me - the resulting weak coffee + grounds in your mug is NOT worth any potential saving from cheap filters.
I've found the key to a decent cup of coffee using this method is to heat the milk (but not too much or it taints the coffee in my opinion) and to use decent ground coffee that is suitable for this method of preparation (I prefer ILLY, although of course there are others).
This cone is tough, reasonably coloured, the handle is useful and it sits on any cup/mug I've tried it on. Two small holes at the base release the coffee whilst the flared base help to retain the heat and avoid mess. The only downside for this as a means of speedy (and decentish) coffee making, is that it's made of plastic and I'm not convinced that it doesn't slightly taint the flavour, especially given the temperature of the water that passes over it.
I know that it's possible to get hold of a porcelain cone and I think that's going to be my next purchase.
Hope this has helped.