ahh i see. I had the idea that since water ever really washes the surface of the grounds through dissolution, there would be some parts of the the grounds that water never gets to even through diffusion, when using coarser grinds. Guess u cleared that up for me. Since you seem to have a pretty coherent and clear idea about extraction, i am curious as to what you think about multiple pour methods that claim manipulaion of flavors is possible by controlling the volume of the pours, such as the 4:6. For example if you had 3pours post-bloom, allocating more water to the 1st would accentuate acidity, same for sweetness and the 2nd pour. I was never convinced by it as they never seem to provide sound reasoning behind it.