So I just posted a Hario video when I came across this thread....
When I first started out with the Hario 02 awhile back, I also had the problem of fast flow throughs....I knew my grind was right though because it was just a tad more coarse than what I use for Espresso. What I found REALLLLLY helped me out was to pour ONLY the amount I needed for that pour into my kettle. i.e. for my initial 50g bloom there is only 50g of water in the pouring kettle, next only 75g of water for my first pulse, etc.
Because the kettle was so light, I found that I was able to control my pours much better. Hope this helps!
Personally, I find that when brewing less than the designed volume from a brewer, I need to use more coffee per "cup". Most brewers are designed to operate properly at the full volume. For smaller batches, the cone shape and drain holes are a little big for reduced standard "formula" brews.
Grind a little finer and add a little more coffee.
In real life, my name is Wayne P. Anything I post is personal opinion and is only worth as much as anyone else's personal opinion. YMMV!
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OK, so to slow the brew down, you can grind finer still and/or break up the pour into smaller stages...if you're adding all the water in one hit, use 2 equal pours, or if using 2 equal pours try 3 pours...and so on. This will also help keep the slurry temperature up, whilst extracting more thoroughly for a given grind, as you use more pour stages. Just let the bed completely drain out after the last pour.
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