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It's a good example of the basic methodology a v60 needs. Prewet or pre-infusion, a spiral pour in the center, and using the range servers for measurements.
I think it's essential to keep reinforcing that the methodology is important. Dose and resulting volume can be specific to roast styles and certain coffees, but using the v60 like a Chemex or Melitta is a waste of it's superior design.