I just thought I'd post something here so that if people have questions, or want more explanation etc then I can answer them here.
There's a tonne that didn't make it into the video, because no one needs me rambling for 30 minutes about how much better a swirled bloom tastes than a stirred bloom, or about thermal loss during a pour from a pouring kettle etc. If you want more explanation or some discussion on aspects of the technique - just ask!