Yay, cawfee tawk!
Since Jay didn't get into the details, here's what I do, and I bet it's similar.
1. Start with good quality, single origin coffee beans, roasted in the last week or so.
2. Bring your water to the boil.
3. While the water is coming to a boil, grind the beans in your burr grinder, I use a Rancilio Rocky, and get your dose ready by weight.
4. Get your pour over station ready: put a paper filter in the dripper, set the dripper atop your server, put both on your combination scale/timer. I use Hario gear for all of this.
5. Pour hot water into the filter/dripper/server to prep the filter and raise the temperature of the gear. Pour it out. Pour hot water into your gooseneck kettle, and into your serving cups.
6. The bloom: add your ground beans to the filter. Tare the scale. Add 50 g of water (use your IR thermometer to verify a temp of 205 F) and trip the timer. Let the grounds dampen and bubble for 30".
7. The brew: over the next 2.5-3 minutes, add water by weight to hit your desired ratio. My standard is 31.9 g of coffee and 532 g of water for two mugs of coffee.
8. Dump the hot water from the serving cups, pour in your brewed coffee from the server.
May seem like a lot of work, but it becomes automatic, doesn't take long, and the results are awesome!
No big whoop.