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In V60 brewing, pour structure has a direct influence on extraction even when dose,
grind size, and total water remain unchanged.
The number of pours, pour height, flow rate, and agitation level all affect slurry turbulence and drawdown behavior.
Fewer, larger pours often increase agitation and body,
while more segmented pours can improve clarity and separation if the grind and filter flow support it.
Bloom quality also matters more than many people assume,
especially with fresh coffee, because incomplete saturation at the start can lead to uneven extraction later in the brew.
A consistent recipe is useful as a baseline, but the most repeatable results usually come from understanding which variable is responsible for which sensory change.
Sweetness, clarity, body, and finish can often be steered through pouring technique before more drastic recipe changes are necessary.