Now if only we can break it down to a 2:3 method,
It's similar. For 30g of grounds, 500g of water. 60g (often closer to 90g if you try to get all the grounds wet) initially before waiting 45 seconds. The another 240g over the next 30 seconds. And then the remaining 300g over another 30 seconds. Simple enough to do every morning.
I'd like to try going with less water in that initial pour, though, to see if I can get a sweeter taste.
Works with max 20g of coffee (at the usual 1:15 ratio) otherwise the brew will take too long.