I have found that pouring in circles works better and creates a more even extraction than just pouring in the centre, keeping a bit of a vortex to help with the turbulence (and the coffee grounds moving a wee bit)
Bloom vs Non-Bloom - personally I prefer to let the coffee bloom a wee bit (as per James's video), using 60-80mls water for 30g coffee grounds, as I find that if I just keep pouring without doing this then there is less resistance and shorter overall extraction time, which when mojo'd also shows this as weak/under-developed.
Pouring more in the middle but still incorporating the sides every 20 seconds or so,seems to keep the grinds from compacting too much, restricting the flow of water which leads to an increased contact time and over-extraction.
I'm still experimenting and very much open to suggestions too and will try any techniques mentioned here.