My go-to iced pour over brewing method

One of my favorite ways to brew coffee is using the pour over method. This method produces a cup of aromatic, well-balanced, and clean cup of coffee that highlights the coffee bean's flavor notes. I base my pour over method off of Tetsu Kasuya's 4:6 pour over method to produce a more balanced and clean brew. Pour Over Guide: Equipment: Hario v60 v60 Filter Coffee Gator Gooseneck Kettle Cuisinart DBM-8 Automatic Burr Coffee Grinder Coffee Beans (whole beans) Mug Preparation: Heat water to 205F Grind ~23g of coffee beans (medium grind) for 1-cup Rinse the filter using hot water Brew: Pour to 50g (blooming stage) Pour to 120g Pour to 180g Pour to 240g Pour to 300g Pour to 345g (to fill the cup) Once at 345g, tap the cone on the side then tap the cone on the cup (repeat 2x) - this levels off the coffee bed to let the water seep more evenly during the last pour Tips: Wait 45 sec between each pour and let all the water finish seeping before starting the next pour Pour in slow, concentric circles starting from the center and moving out that covers all the beans Focus on pouring more in the center (higher density of beans in the center) Drink the coffee over 10-15 min, the flavor changes and becomes more flavorful as the coffee cools When using an automatic grinder, adding a few drops of water to the beans helps prevent static in the container Use grounded beans within 30 mins of grinding for maximum flavor