After reading Scott Rao's book, I looked fondly upon this video because, like few others, it also espouses agitation. I don't want any grinds 'high and dry' after all.... However, when I make my Chemex, I use 48 g coffee and if I agitate, it always overextracts! (read: turns sour). How much coffee are you using here? And what kind of brew time do you use? (I've been doing 3 minute pour with a flow-restricted Buono and a 1 minute drawdown.) Thanks, and beautiful video.