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
Said by someone who has clearly not travelled the world and tasted "white people" food