LMSC Sorry - no pourovers… unless you count Turkish as such? In which case, I can confirm that to my palate it tastes much better when there is some hardness in the water; I tried “pure” deionised out of the Zero jug and with bicarb, and while both were drinkable, adding some magnesium or calcium salts improved the flavour quite a bit.
Descaling a kettle is a whole lot easier than descaling an espresso machine, but there is no doubt that the water we have around here is very hard.