Pouring technique for drip/pour over coffee I would like to know how to make decent coffee using a drip (pour over) coffee.

The kit I bought was from Japan and I observe in espresso shops they tend to use a thin spout (or gooseneck) water kettle to control the rate of delivery of water.

What else is important here aside from the fineness of the ground coffee?

Are there a recommended set of steps?

Should I pour from the middle outwards or edge towards the centre?

Should I 'wet' the coffee first?

Is there a recommended pouring time to perform all of this?
From this site:


  
  Start with a grind size around that of coarse sugar. (Think Sugar in the Raw.)
  
  
  How much: Most pourover drippers work best when they're between one
  half to two-thirds full of coffee grounds. Any less than that, and
  there won't be enough coffee to restrict the flow. Any more, and your
  dripper may overflow. You'll also want to make sure you're dripping
  into a large enough vessel. If you're the more precise-measurement
  type, a good coffee-to-water ratio is between 60-70 grams of coffee
  per liter of water (a mass ratio between 1:16 and 1:14.)
  
  
  Get your clean (filtered if you need it) brew water ready. You'll be using water that's about 30 seconds off boil if you're pouring
  straight out of your boiling kettle, or immediately off boil if you're
  pouring into a second pouring kettle. I like about 207°F for medium to
  light roasts, and about 10° lower for dark roasts.
  Start your clock and add enough water to soak all of the coffee (a little premature dripping is okay). Wait for the coffee bed to stop
  the initial swelling (about 30 seconds) before adding more water.
  Continue your brew. Try to pour quickly, gently, and evenly across the surface of the coffee, pausing between pours to pace your brew to
  your target brew time (see below). The distance that your brew water
  drops can affect brew temperatures, as well as increase or decrease
  the amount of agitation that the falling water creates wherever it
  falls in the coffee bed. In general, the lower you pour from, the
  better, if for no other reason than it's the easiest to create and
  maintain consistency.
  
  
  When you stop adding water, your dripper will continue to drip for
  between 20 and 60 seconds.
  
  Your target total brew time is about 2.5 to 3 minutes for dark roasted
  coffee, and 3 to 4 minutes for medium to light roasted coffees. This
  includes the dripping time after you stop adding water.