One variable not often considered when discussing brew strength has to do with ones grinder-- the more fines the grinder is producing, the more quickly during the pour-over one will get flavors associated with over-extraction, and the sooner one will want to stop. I had a grinder which I didn't realize had a problem, and it always seemed to me that, for sixteen grams of coffee, the best strategy was to use 32 grams of water to wet the grounds, wait 25 to 45 seconds for bloom (longer for fresher, shorter for older), and then slowly add 150 grams, for a total of 180 gms of H20--much less than usually recommended. Sampling the coffee as it was dripping from a Hario V60, after 150 grams, all I was getting was woody bitterness.
At the end of the pour, a kind of silt had usually settled over the top of the grounds, from the fines.
With a recent spec Baratza Preciso, I can use much more water. For a given setting, the grind is more uniform, with fewer fines. At 200 grams of H2O (plus the 32 for bloom--total 232), flavors are still pleasant and making a positive contribution to the cup. I'll be trying even more H2O in the next several days, and feel like I've finally understood the appeal of pour-over; before I was always trying to persuade myself to like it, but actually much preferred espresso.
Now, when the pour is complete, there isn't the layer of silt over the grounds
Breville BES900xl, Baratza Preciso, Hario V60, Gene Cafe, OE Pharos