Fresh off the boil, water is around 212°F. That's too hot for pour-over. It can scorch the coffee and make it taste bitter and flat. Let it sit for 30 to 60 seconds after boiling, which brings it down to around 200°F. If you have a gooseneck kettle with a thermometer, even better. If not, a simple trick: boil, wait a minute, then pour.

Temperature matters more than people think. A few degrees either way can change the flavor dramatically. Too hot and you get harshness; too cool and you get weak, sour coffee.