Update: A barista in Portland told me my pour was way too fast

I was making a V60 at home for years, always just pouring the water straight from the kettle in one go. Last summer, a barista at a shop on Division Street watched me and said, 'You're rushing it, that's why it tastes bitter.' I switched to a slower, multi-pour method and the difference was huge. Anyone have a go-to recipe for a single-origin Ethiopian they want to share?

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