Disagree based on my chemex experience with large brews at least (4-6cup). I thought it was fluff too and just kinda winged it but kept getting weak sauce brews. I’m now timing my pours precisely and it’s forcing me to have higher water volumes in the cone which is improving my extraction vs what I was drifting towards which was a pour and let soak through method. I’ve seen people say you have to even do it counterclockwise😂, so clearly some of the technique stuff is over the top, but timing is key at least for bigger brews.