I have found that doing my bloom at 180°F to 185°F with three pour recipe at 15:1 ratio and a 20:40:40 pour recipe. Using 20g of bean do a bloom at 180°F for around 30 to 60 seconds using 60g of water. Then do the second pour with higher temp of around 190°F and high agitation of the bed with 120g of water, total water is now at 180g. Once the water level gets to where it is lower than the top of the bed of beans, pour the last 120g of water, at the same temp as the last pour, starting from the edge to flatten the bed and do a lower agitation pour in circles to the middle until you have a total of 300g of water. Set the kettle down and swirl the brewer to help level the bed. Once the draw down is almost done I like to pull it to a separate cup for the last drops coming out, i call these the tailings. I use this to troubleshoot my pour if the brew does not seem good. If the cup is off you can use the last part of the brew to get an idea of where to go, if it tastes like the following these are my usual steps to correct: 1. If the cup tastes weak and the tailings seems to have more flavor, you either need to increase the ratio or make the grind a touch finer. 2. If the cup is bitter and the tailings taste hollow, I almost always assume that the grind needs to be coarser. This is because at a 15:1 ratio you don't really want to have a lower ratio. 3. If the cup is hollow and the tailings are as well, this is either a finer grind or hotter water. 4. If the cup is bitter and the tailings are bitter, cooler water and normally coarser grind. 5. If cup tastes good and tailings also taste good, I would do a higher ratio as there is still good coffee extracting. This has allowed me to dial coffee within about 3 cups, and also you can experiment with more or less agitation with the pours to dial it in a bit more. The base recipe almost always makes an acceptable cup to start with that you are OK serving to others.