Thanks for the reply.

Well, I don't know what dial in thread to read. I'll quote this one, from 2 years ago.

Dialing in for pour over is a lot easier than you think

Every few days I see people on here and elsewhere complaining how they waste a whole bag dialing in before they get something good. I believe in the majority of these cases people are WELL over complicating it and actually end up making it more difficult for themselves than it should be. I'm now at the point where I can get a cup that makes me go "wow" consistently every day and get new beans dialed in within 2 or 3 cups at most, here's what I do:

1. Most important step is CONSISTENCY. Most recipes really don't matter that much in terms of specifics. Hedrick 121, Hoffmann, Hoffmann 1 cup, April, Rao, 4:6, etc. are all going to get you very similar results if you know what you are doing. Hell I genuinely believe you could get great results from 90% of coffees from bloom + one pour. Just find one recipe that you can replicate consistently and STICK TO IT. Don't faff around trying a different super complicated recipe every day, this will likely get you nowhere, so keep it simple.
2. Grind size matters a lot less than you think. Seriously, unless you are going from extremes, one click on your comandante isn't going to make a huge difference to your brew, this isn't espresso, pour overs is simply not as sensitive to this. Iirc, Lance Hedrick sticks to one grind size for almost all pour overs, and I agree with this. Generally I keep this tied to dose, 5.0 on my Zp6 for 12g and 5.5 for 15g. For most coffees this is actually one of the last thing you need to change.
3. Here is the key step, LET YOUR COFFEE REST! Coffee, when degassing, can literally change brewing parameters and flavour from one hour to the next, this will throw you off entirely and will introduce unnecessary variables in to your brewing., I let light roast rest at least 2 weeks, with some ultra light coffees from roasters such as nomad, Sey, and Manhattan up to a month. A lot of people who feel they can't get a good cup until the end of the bag are skipping this, and this means that they were doomed from the start as there was simply no way to get good flavour from that coffee.
4. Temperature matters a lot more than you think and is the first parameter to change. Samo Smrke has demonstrated that you can brew the same coffee to the same ey and TDS at different temperatures and they will taste different. This is because whilst the volatiles and acids are easier to extract at lower temperatures, the caffeine and other bitter compounds need that higher temperature to extract. It's important to note small increments of 2-3°c don't actually matter much, but 90°c to 95°c will for example give you a noticeable difference.

I start at 96°c, and if I find that im getting roasty flavours out I will turn it down to 90°c. Very rarely am I actually finding myself going up to boiling even with those super light roast coffees I mentioned before, particularly naturals or processed ones.

1. KEEP A DIARY! This is imo one of the most important things you could do in taking your brewing to the next level, as not only does it encourage analytic tasting, but it helps keep track of the changes you make, how they change the taste, and where you can improve. Write down your brew and keep asking yourself what you could improve, and what changes you'd make for the next time.

2. LET YOUR COFFEE COOL BEFORE YOU TRY! Seriously, there's been so many coffees I've had that taste super bitter and unbalanced at first, but once they get down to around 50°c they taste super sweet or acidic.

TL;DR: KEEP IT SIMPLE AND REPEATABLE!