I started off with the Hoffman Ultimate v60 technique and really enjoyed my cups. Then just to change things up I switched to the Tetsu Kasuya 4:6 Method, and have been getting more sweetness and highlighting different flavors of the beans, so that’s been fun. Next I’ll switch up to some of the other recipes listed here, so thanks for the post!
It varies (a lot) depending on which brewer I'm using, but I always keep it simple. For a normal V60 it's just a 1:2 bloom for 30-45s, then about 60% of the remaining water poured quickly and allowed to draw down, then the rest of the water a bit slower. It's easy, it's consistent, and it makes a great cup.
I'm careful during the initial pour to not drown the coffee. Success is when I can get the coffee wet without forcing coffee up the sides of the cone filter. I try to move the pouring water around around over the coffee when I pour to make sure that everything is getting directly hit by water. I stop pouring once the bubbles that form on top of the coffee are no longer brownish-looking. If that's a method, then I do whatever that is called.
Seems very close to osmotic flow... at least that's what some ppl call it. Ya I've found that not drowning the coffee, and not pouring after the bubble get to the top, tastes much better.
All other things being equal (coffee quality, brewing method, grind level, etc), underextraction or overextraction is always worth keeping in mind. I never liked my grandmother's percolator coffee because it ran water through the same coffee repeatedly. I try to use methods that, in spite of their implementation differences, put a reasonable amount of water through a sane amount of coffee a single time.
I generally don't like to overcomplicate things and keep it pretty simple. When not at home brewing just for myself my go-to method is 30g/500ml with ~50ml water 30s blooming (45s for Chemex) then pour the rest and gently swirl after a bit.
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