The premise of this study makes no sense. The goal of coffee brewing is to get a very specific extraction at around 20% that tastes good. If you go above the ideal, it's going to taste overextracted.
If you want to maximize extraction at all costs, you can just use immersion brewing with mixing. You don't need fancy pour-over technique.
That said, it's still interesting to learn more about the physics of extraction in pour-over coffee.
https://www.youtube.com/watch?v=KZokQov_aH0