I would like to know how to make decent coffee using a drip (pour over) coffee.
The kit I bought was from Japan and I observe in espresso shops they tend to use a thin spout (or gooseneck) water kettle to control the rate of delivery of water.
What else is important here aside from the fineness of the ground coffee?
Are there a recommended set of steps?
Should I pour from the middle outwards or edge towards the centre?
Should I 'wet' the coffee first?
Is there a recommended pouring time to perform all of this?