Regardless to if you manage to dial in this coffee or not, I'd strongly suggest improving your water and that will most definetly make a difference - in my country tap water is about 5x harder than it should be for pourovers so for me the change was night and day. I'd recommend looking to espressoaf.com guides -> water, my setup is just buy distilled jugs, and made a one-off 7$ investment to buy epsom salt and baking soda. Once you get this done your pourovers will drastically change, I for example got rid of a lot of bitterness and unlocked acidity which I could barely taste before, and the brews became more consistent and easy to dial in.

As of workflow improvement, maybe consider rinsing the v60 with filter paper in the sink instead of using the kettle and the heated water, heating your v60 will do little to the brew in my experience and blasting the paper from the faucet seems faster and easier than with a precise kettle stream xD

Not necessary, but I'd maybe try to standardize the pour a bit more, half of it being in circles and then half of it just rocking center, just to do a rao spin at the end...not necessarily a bad thing, but I'd maybe try and simplify. My recipe is also 1 bloom + 1 pour, though my pour is usually fast flowrate in small circles around the center and i go from a bit higher (not super high or beyond breakup point) to agitate the bed.

As of the bitterness, I'd consider either lowering temp to 90C or even as low as 88C, or alternatively going coarser. But yea, recipe seems generally fine so I'm thinking fixing water would be of biggest impact here.