I have the standard plastic Melitta pourover cone and I heat the water in a Pyrex. I'm also using Folgers (Colombian). I'm quite happy with my cups. I'd be curious what a coffee connoisseur thinks about it, but I've been doing it this way for years, this is how I take my coffee now. I'm not sure spending money to improve my coffee to the tastes of someone else would benefit me. (I don't only drink Folgers. I'm also fond of Eight O'Clock and Chock Full'o Nuts, both Colombian varieties.)

Anyway, I think the pour speed affects the strength by letting the grounds soak longer. My Melitta cone holds about six ounces, and I boil 12 ounces (and let it cool to around the ideal extraction temp, but, it's not a science). (And yes, I have enough grounds and a big enough cup to justify it.) So, that said, I could fill the cone with water, which shores the grounds up on the sides. What I prefer to do is pour around the edges, then swirl in, so the grounds are barely covered. Then, I just keep them wet, slowly pouring, so all the water is going through all those grounds. I definitely taste stronger coffee when I do it that way. But, if I'm going into work, I want a lighter coffee I can drink more quickly, so I will just pour faster.