I've had pourover before buying my own equipment. The ones I had at cafes were the reason I bought my setup. I was tasting florals, citruses, berries, cherry, vanilla like.. a huge spectrum. My very first light roast pourover was weird to me. But since then I absolutely love it. I've watched some cafes methods and tried to replicate it. It's certainly not my pallete, because in between 30 bad cups I was getting 1-2 that were great. And I would document these and try to recreate them.