How To Brew Big Doses in Hario v60 - "30 500" Method

Ultimate brewing method for Hario V60. Works great for all doses, especially big ones.

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I've struggled to brew big doses, at least which would taste as good as small ones. Then Barista showed me that it's possible to brew big doses and I started to dig deeper. And explained for myself, what are the reasons, which prevents me brewing good cup.

Basically, we could have few brewing defects:
1 - Channeling (uneven extraction)
2 - Bypass (water goes between filter and brewer, not through coffee)
3 - Uncontrolled agitation (uneven extraction, filter clogging)

Why this method is great?
1 - You don't need recipe
2 - You don't need scales
3 - It's pretty stable and easy to adjust

It works like drip coffee maker. We add small amounts of water (not fixed, naturally poured amounts).

Brewing stages:
1 - Wetting the coffee (around 2:1 amount of water. Wait for around 40s)
2 - Degassing (2-3 more pours)
3 - Keeping the flow

It's important to keep the pours consistent.
1 - Lowest possible pour height
2 - Look at water level before adding water
3 - Do just one circle at a time when pouring

Technical stuff:
Grind size - 660 microns (22 clicks)
Water temperature 97°C

How to adjust taste:
You can adjust it by keeping different water level. You can add next pour when water reaches the coffee bed, OR you can wait a little longer. If you wait longer - extraction will be higher. So, if your coffee is sour - you probably need to wait longer for previous "pour" to flow through the coffee.