Pull & Pour's pour-over tips encourage fresh coffee, suitable water, measured quantities and a grinder that supports consistent preparation. Its suggested starting relationship is sixteen parts water to one part coffee by mass. The ratio is useful because it makes a recipe repeatable; it is not a rule that every roast must taste best at the same concentration.
The article also emphasizes the first wetting stage and the way pouring changes agitation. Height, speed and pattern can affect the coffee bed, so consistency matters when comparing cups. A setting quoted for one grinder or a purchase recommendation made at an old price should not be treated as a current universal prescription. Record the equipment and the actual adjustment you used.
Taste the coffee as it cools rather than forming a judgment only when it is very hot. If something needs to change, distinguish strength from extraction balance and modify one part of the recipe. A short record of dose, water, grind, pouring and result will make the next attempt more informative. Adding several new tools at once can obscure which change produced the difference you enjoyed.
The conversation
A good question can make a better brew.