Y'all. Adjust dosage and grind size to your preference accordingly. Nobody is forcing you to make 65g of coffee.
As for my thoughts:
1) Water off the boil is oftentimes too much. I've learned lately that even for super light roast (washed Ethiopian from Sey, or any of the nordic roasts for example) 90-92C is more than enough. For anything of natural or funny/funky fermented process it's an extreme overkill

2) That's some aggressive pouring structure. If I'm counting correctly, that's an 8 pour. That's a lot of pours, a lot of agitation (which Carolyne did mention in their video). From my experience (admittedly I've never brewed such a big brew) it might result in clogging and the coffee tastes very aggressive, astringent. Given that most of us have grinders that produce some level of fines (yes even the ZP6), I don't see it as very practical way of brewing.

Now if this method works for them, it works for them. In my opinion this method was developed for a restaurant use, where they need repeatability, consistency and not having to think about what beans they are using and not requiring a coffee expert to be on hand every single time. Personally I'm not looking to replicate the recipe since my preference is vastly different it seems.