A good pour-over needs four things: fresh coffee, the right grind, the right ratio and water just off the boil. Get those right and the brewer matters much less than people think.
The recipe we use
15 g of coffee, ground medium-fine, to 250 g of water at 93 to 96 C. Rinse the paper filter with hot water first. Pour 40 g of water to wet all the grounds and wait 30 to 40 seconds while the coffee releases gas. Then pour the rest in slow circles, keeping the bed level, and aim to finish draining at around 3 minutes.
Adjusting
If the coffee tastes sour and thin, grind finer. If it tastes bitter and dry, grind coarser. Change one thing at a time, and write down what you did.