Don’t forget that pour overs are usually a lighter roast than espresso. I like a sharper tasting vote and so usually use filter roasts (lighter) for my espressos.

Edit: and if you want a non-bitter coffee, skip the pour over and cold brew, and go straight for the cold drip (one drop every second over 24 hours). And when from the fridge, let it sit to get to room temperature - now you have a non-bitter, flavoursome coffee that has a whiskey mouth feel