That would be correct. The idea is to allow more time for the less soluble, but more flavorful bits (technical term) of the coffee to express themselves without drawing out the harsher bits that need less time, but hotter water.
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Very interesting. I appreciate the tips! I roast my own coffee with a 3 lb/batch Buckeye Coffee roaster, so I always have a fresh supply and ability to tweak and change the roast, but have failed to be very technical with my brewing methods.
Nifty! I think I've seen one of those before. Right now, I have to make do with a popcorn popper or iron skillet.