Wisner, would you have been the one who handed out beautiful little cups at a northern CA GGG? It was quite a few years ago, and I can’t remember the potter’s name, but I treasure that cup. I’ve most often used it for wine since I usually make my tea and coffee in large servings.
For me the 1 pass pour over does not brew the coffee strong enough for my liking. Thus i pour over the first pass, then set the grounds in my cup to steep another 5 minutes like tea, dunking it in and out a few times. This increases the brew strength, but if you did this method right off the bat it would eliminate the need for a 2nd cup for you. just a thought.
I do steeped coffee in the backcountry, and I think it tastes good and is nice and strong. I put the coffee directly in the water and find that the grounds generally settle to the bottom pretty well if I use a fine grind; turkish grind is optimal, but just running my cheap little home grinder till it looks pretty fine is good enough. If you want to be grounds-free, I expect steeping in a filter would have pretty much the same results.
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