It's well known that stirring the coffee increase the extraction yield when you brew coffee either it's syphon, aeropress, french press...
What's frustrating about stirring is that it varies with the strength, turbulence of water, the evenness of the stirs. As an example, I tried making aeropress using Tim Wendelboe technique and Coffee collective technique.
Grinding on a Vario, it seems that when using both technique, the stir at the beginning was giving more bitterness and an unbalance cup. I was getting a more even brew with only a final stir to debloom the coffee and well much weaker. And I think it came from some of the fines overextracting
How could you make a brew that is very consistent considering that it influences the extraction that much. Maybe a Ditting or Malkhonig high end grinder produce less fines and for professional use it's not an issue.
So I came to thought that in cupping the extraction is very even and the only stirring, except the even wetting of the water, is from the break of the crust, very minimal. How about doing it for other brew methods?
I know that James Hoffman did a video on his last french press methods only deblooming the coffee as in cupping and scooping the grounds for a much cleaner and no bitter notes.
What do you think? What's your brew method?