It still isn't clear if it is the change in water volume that is key to the technique or change in temperature / brew time, as in waiting longer results in a lo

It still isn't clear if it is the change in water volume that is key to the technique or change in temperature / brew time, as in waiting longer results in a lower temp second pour but longer brew time. This conflates the temperature and brew time factors. I have always heard the key to a good cup is water temperature (between 195 and 205 F) and then adjust brew time based on preference (too short is green/sour, too long is burnt/bitter). I haven't found stuff like wetting the paper filter or stirring the bloom to make much if a difference.