I use Tetsu Kasuya’s 4:6 method, which is highly configurable and encourages experimentation to find your optimal taste. Instead of the standard 5 pours, I’ve adapted it to 4: 40g, 120g, 210g, and 300g (cumulative). I keep the first 40% split across two pours, then divide the remaining 60% across the other two. This ratio suits my personal preference and is optimized for sweetness.
If the grind is too coarse, 40g of water may not be enough to wet the coffee bed evenly, unless your kettle has a spout narrow enough to slow the flow, giving the water more time to spread as you pour. For wider kettle spout, adjust the 2-pour blooming phase accordingly. e.g. 50g + 70g, 60g + 120g.