What am I doing wrong when I do my pour-over? I recently started to brew my own coffee using the pour-over method because buying from the coffee shop was getting too expensive for a daily coffee drinker. I bought a bag of coffee grounds and a coffee dripper online. The dripper is a stainless steel type with a couple fine mesh filters in it, which lets me do pour overs without a paper filter.

Here's my method: I'm putting 3 tablespoons of grounds into my dripper, and then with a kettle of 17oz, just off the boiling water, begin pouring over my grounds with enough water to fill the dripper half full. I wait 10 seconds while the grounds bloom and then I fill the dripper to the top and wait for the coffee to brew. Then, when the dripper gets about half empty, I fill it back up with water. I intend to end with ~16oz of coffee.

My problem is that the grounds end up plugging up my dripper and the drip process ends up taking forever. By the time all the water has passed through my coffee grounds and dripper the coffee is COLD!

What am I doing wrong? Am I trying to get too much coffee out of the pour-over method? Is it really only meant for a single cup serving? Like 6oz and 1 tablespoon of grounds? Are my grounds not fine enough?

EDIT:
Despite what everyone is saying here, I've done a little research and I've read that when doing pour overs, you want your grind to be more fine. They say the consistency of sugar, not sea salt. I find a little truth to this in that when I originally bought the dripper, I used a bag that had grounds that have been much more fine that what I've been using lately. Needless to say, I think I just need to experiment with it.
You need to use a coarser grind.  You have grounds that are just the right size to block the mesh. Too small and they'll just pass through, making your coffee gritty.  Medium-sized and they'll block the mesh.  Large (coarse) enough, and coffee can flow around them.  Not too large: you won't be able to extract enough from the beans with this brewing method using very coarse grounds.

How are you grinding now?  If you're using a blade grinder, you'll often get a large variety of grain sizes (from very fine to very coarse), which means those medium and fine grains will start to clog to holes, even if much of the grounds are coarse.  A burr grinder will give you more consistency.

Personally, I would recommend a plastic or ceramic pour-over brewer, which uses a paper filter.  This method is much more forgiving.  Paper filters won't get clogged with medium grains, and fine grains won't pass through.  I can easily brew 8-16 ounces with my "single-cup" pour-over brewer.

One last suggestion: Give your bloom more than 10 seconds!  60 seconds will give your grounds enough time to fully bloom and become ready for further brewing.

Good luck!