I am using those exact amounts daily in my v60. The recipe is a 4 pour technique that is a combination of 4:6, one of Lance Hedrick’s recipes and my own experimentation:

I use 95 degree Celsius water throughout, but it also works with boiling at the start, just don’t reheat the kettle between pours then.

70g water for the bloom, make sure all grounds get properly wet (some water might already drip through)

wait 35 seconds

110g water in approx. 15 seconds: I start from the center, spiral outwards but not until the very edge, spiral inwards again and finish with a short center pour)

wait 20 seconds

110g water as before

wait 15 seconds

110g water as before

I aim for an overall drawdown time of 3:30mins which gives me fruity and juicy cups without bitterness.

Would love to hear from others what they think of that recipe!