That pour over stand at the farmers market changed my whole setup

Last Sunday in the rain I wandered over to this little booth at the farmers market in Portland and the guy was brewing a Kenya single origin on this crazy simple wooden stand he built himself. He charged $6 a cup which I thought was nuts but I tried it and wow, the flavor was so clean compared to my usual drip maker. He showed me how he controls the water flow with just a narrow spout kettle and a steady hand, no fancy temperature gauge or scale. I went home and dug out my old ceramic dripper that I only used twice, picked up a $12 gooseneck pot from the local shop, and practiced on my kitchen counter for three mornings straight. My brew still not perfect, tastes way better than before but I keep getting the timing off when the grounds bloom. Has anyone else hit that wall with pour over and found a trick to keep the water level consistent without splashing? I am tempted to try his stand method next week but I need some advice first.

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