A good pour-over is not a performance. It is a series of small decisions made in the same order every morning, until the order itself becomes the point. The variables are few, and none of them are expensive.
Start with less
Begin with 15 grams of coffee for a 250 gram cup. A finer grind extracts faster, so if the cup tastes thin, grind a little finer before you change anything else. If it tastes bitter or drying, go coarser.
Rinse the filter with hot water. It removes the paper taste and warms the dripper, which matters more with stoneware than with plastic.
Pour slowly, then wait
Bloom with twice the coffee weight in water, about 30 grams, and wait 30 seconds. Then pour in two or three gentle circles, keeping the water level below the rim. A gooseneck helps, but a steady hand matters more.
The whole brew should take between two and a half and three and a half minutes. If it runs faster, the grind is too coarse or the pour too thin. Change one thing at a time and keep a short note.
Keep the cup warm
Warm the mug with the water you used to rinse the filter. A stoneware mug holds heat longer than porcelain, so the last third of the cup tastes like the first.