Coffee quality is judged on roughly ten dimensions (the SCA cupping form scores fragrance/aroma, flavor, aftertaste, acidity, body, sweetness, balance, and more), but by the time water touches grounds, most of them are already decided by the bean, the roast, and the grind. What a pour schedule can still move collapses to the two axes of the Coffee Brewing Control Chart: extraction yield, which sets taste character because Coffee Compounds Extract in Order, and strength. A UC Davis study makes the collapse concrete: brew temperature, at fixed strength and extraction, has little sensory impact.
The consequence for brewing frameworks: any method promising control over the cup is really promising control over two numbers. That is not a limitation of the method but of the medium, and it explains why the 4-6 Brewing Method resolves to exactly a balance knob and a strength knob rather than one per sensory dimension. It also sets expectations for debugging: if the problem is body, aroma, or flavor character, the fix is upstream (beans, roast, grind), not in the pour.