Add dialing section to filter brews

app/(aspects)/coffee/filter/page.mdx

@@ -3,16 +3,49 @@
 ## Bloom
 
 The main goal of blooming is to quickly degass the coffee. The CO2 generated
-during the roasting process will otherwise generate bubbles, which insulates
-solubles (decreasing yield) and contributes to channeling (decreasing uniformity
-of extraction). The blooming phase doesn't need to prioritize high yields - as
-to not release aromatics too early - so [some professionals][SamoBloom] advocate
-for a cooler bloom, that is around 60~70 °C.
+during the roasting process will otherwise generate bubbles, which insulates the
+coffee particles (decreasing extraction yield) and contributes to channeling
+(decreasing uniformity of extraction).
+
+The blooming phase doesn't need to target high extraction because CO2 is very
+volatile. [Some professionals argue][SamoBloom] this to be an opportunity for a
+cooler bloom (around 60~70 °C) to try and preserve aroma. Most people don't
+bother. Chasing volatile aromatic compounds hasn't yet been shown
+demonstrably fruitful.
 
 [SamoBloom]: https://www.youtube.com/watch?v=eVF7DOxOUFA
 
+## Dialing
+
+The sanest approach is to pick a simple recipe and stick with it. Simpler
+recipes are easier to reproduce and consistency is essential for fine
+adjustments. Unless dialing in an competition-specialized coffee and striving
+for near-perfection when performing an elaborate recipe, it's better to dial in
+one's own expectations instead.
+
+Define reasonable defaults: water at 95 C; 60 g/L dose; 60 s bloom; a grind
+setting that puts the whole brew between 1m30s and 2m30s. Either start brewing
+with that, or guess a few initial adjustments based on roast level and coffee
+varietal. For darker roasts, stale or denser beans, one would generally want to
+lower extraction; the opposite for very light roasts.
+
+Burnt notes? Extract less. Hollow profile? Extract more. To increase or decrease
+extraction, play with temperature and dose: ±5 C, ± 5 g/L, ± contact time. One
+way to influence contact time would be to change the grind settings, but try ±
+agitation first.
+
+The last resort is changing the grind setting. Most coffees are plausibly
+extracted close to their optimal within the parameter variations of temperature,
+dose and agitation alone. Take this opportunity to eliminate one variable.
+
+There's no significant benefit to shortening bloom time except expediency so
+it's fine to just stick to the default. Very fresh and gassy coffees might
+benefit from a longer bloom, maybe up to 2 minutes, the bubbly-ness will tell.
+
 ## Recipes
 
+### Bloom, Pour, Swirl ~ the basic
+
 ### Matt Winton's Five Pours ~ James Hoffman's Single Cup V60
 
 A simple 5-pour recipe for medium-coarse grinds that makes use of high

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