Not-quite newbie looking to up my pour-over game

So I've been making pour-over coffee for a few years now, but more as a matter of convenience (it's quicker and easier than the Mr. Coffee for one cup). It's always tasted better than my automatic drip, but not incredibly so.

Now, I've now started visiting some serious coffee places, and my eyes have been opened. I've started buying good beans and trying to replicate good pour-over at home. I'm doing better, but it's still not quite there.

The gear that I have (either specifically purchased for coffee or just sitting around my kitchen for other reasons) is a ceramic filter cone, some melitta filters, an electric kettle, a food scale, and this.

I have a few questions that can probably be answered by one link to a really good primer.

1. Is there any additional gear that would make a big difference? For instance, is there a huge difference between a ceramic cone (directly over my mug) and the chemex that every shop uses? Are my filters crap? Do I need one of those metal kettles with a long spout, or are those just for show? How's my grinder?
2. What's the best "how to" for pour-over coffee? I tend to just dump some (freshly ground) coffee in the filter and pour some water over it. But every shop uses a scale and I've even seen some with a timer. How much coffee should I use? What should I be timing? How should I be playing with any other variables (temperature, grind size, etc.?)

Thanks all. I'm new to this sub, and looking forward to getting some tips and sharing experiences going forward!

submitted by nudave
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