Pouring in stages keeps extraction even.
Splitting the water into pours keeps the bed saturated without flooding it, so every particle gets a similar share of water.
What it is
Splitting the brew water into several pours instead of adding it all at once.
Why it matters
Each pour keeps the coffee bed under water without flooding it, so every particle gets a similar share of water. Pouring in stages also controls how long water and coffee stay in contact.
In practice
Pour slowly in small circles, from the center out, keeping off the paper. Hold the water level steady and follow the targets on the scale.