The only thing that really matters here is to find a bean you like the taste of. When you have that, you can’t really make a bad cup from it.
I think most of the techniques we read about in forums are for when you have a bean that is either OK or bad for you. At that point, you’ll appreciate the techniques to help elevate the coffee to something you find palatable
That was a very long article, so for anyone too lazy to click, here is the bit you’re probably interested in: