Scott’s approach for the V60-02 brewer is simply the best. He gives good explanations for why each step is important, but you don’t have to watch the whole video to get the gist. He demonstrates 2 brews, and you can forward to the second half of the video for more action, less explaining.
If you’re already familiar with the lingo:
~22 grams dry coffee, 16-17 parts water (350-375 grams)
Bloom with 3x the dose. Gently stir the bloom to break up clumps, and wait 45 seconds
In one pour, add all the remaining water evenly all over the bed, usually in a circular pattern
After all the water is in, do one stir around the slurry
Around 1:45 or when the the slurry is no more than half way drained, grab the brewer and swirl it gently a few times
For the same grind, 16 parts water will make a higher strength coffee with a slightly lower extraction ( fullness of flavor), 17 parts a slightly lower strength with higher extraction.
If your coffee is too bitter, coarsen your grind. If it’s too weak, make it finer.
Some coffees will drain quickly around 2:20, others up to 3:15. Far outside of this window probably means your grind should change. This depends heavily on the filter, though. Some filters of the same brand will drain a minute faster or slower. Use taste as your guide.
Freshly boiled water that has rested for a couple minutes should be plenty hot. If your kettle has a temperature readout, try starting around 205 F.
This technique will work just fine for other similar brewers (kalita, beehouse, chemex, etc).
Our current espresso roast is on the lighter side. That means it’ll be more balanced with a slightly longer pull. For your given basket size (18 grams is a typical size), try starting with 27 grams of yielded beverage, 1.5x the dry dose. You can take it out to 36 grams (2x the dose) for more balanced acidity, but the longer the shot the more mild it becomes. Usually the shot will take ~30 seconds.