I recently started to brew my own coffee using the pour-over method because buying from the coffee shop was getting too expensive for a daily coffee drinker. I bought a bag of coffee grounds and a coffee dripper online. The dripper is a stainless steel type with a couple fine mesh filters in it, which lets me do pour overs without a paper filter.
Here's my method: I'm putting 3 tablespoons of grounds into my dripper, and then with a kettle of 17oz, just off the boiling water, begin pouring over my grounds with enough water to fill the dripper half full. I wait 10 seconds while the grounds bloom and then I fill the dripper to the top and wait for the coffee to brew. Then, when the dripper gets about half empty, I fill it back up with water. I intend to end with ~16oz of coffee.
My problem is that the grounds end up plugging up my dripper and the drip process ends up taking forever. By the time all the water has passed through my coffee grounds and dripper the coffee is COLD!
What am I doing wrong? Am I trying to get too much coffee out of the pour-over method? Is it really only meant for a single cup serving? Like 6oz and 1 tablespoon of grounds? Are my grounds not fine enough?
EDIT: Despite what everyone is saying here, I've done a little research and I've read that when doing pour overs, you want your grind to be more fine. They say the consistency of sugar, not sea salt. I find a little truth to this in that when I originally bought the dripper, I used a bag that had grounds that have been much more fine that what I've been using lately. Needless to say, I think I just need to experiment with it.