It’s worth noting that our method has been designed with consistency in mind and we think of it in a similar way we think about cupping - quick and consistent.
We needed something that remained as consistent as possible with multiple team members and that had minimum complexity e.g, we use kettles with flow restrictors and just pour each of the two pours as fast as we can.
it’s a bit like a Clever brew but the first pour gives us a lot of the acidity and then the immersion phase rounds everything out nicely.
as I say, we developed it for the coffee shop, with consistency in mind, both for testing roast profiles and also for our pourover offering - but I use the same method at home now too, mostly because I appreciate how little effort is required.
it might not suit some people but when you end up brewing so much coffee at work, finding quicker and easier ways to get good results makes a big difference!