This week i've been playing around with some different pour over techniques. Without an extractmojo to be my guide i'm going solely on taste here, but i've been getting a sweeter more flavourful brew by using a technique i first saw done by Thompson. By updosing to 22g, keeping the coffee bed low and using the pour-and-pause method, then adding about 2oz of pure water at the end to complete an 8oz brew, I am getting some great results with a long lingering sweet aftertaste. Of course i am abiding by all other 'rules' - 30 - 40 second bloom time etc.

I'm still not convinced or i don't understand the usefulness or the ribbing around the inside of the hario cones... unless you are using a technique that pours to the very outer edge where coffee grounds meet filter paper i don't see what difference it would make.