Rant: pour over coffee is not supposed to taste like tea

I keep seeing people online tell new folks to grind super coarse and use a 1:18 ratio for pour over, and that advice is just plain wrong. Back in 2016 I worked at a small shop in Portland and our lead roaster made us brew every batch at 1:15 with a medium grind, and the cups were way fuller and sweeter. When I tried the coarse, watery method at home last month, my morning cup tasted like weak tea and I dumped it after two sips. If your pour over comes out thin and sour, try tightening the grind before you blame the beans. What ratio do you all actually use at home?

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