Bring to a boil twice as much water as you’ll need for the actual brewing (around 600-700 ml).
Weigh out about 25-30 grams of coffee (or approximately two to three tablespoons of whole beans).
While the water is heating, grind your coffee. The coarseness should be close to that of sea salt.
Fold your filter and place it in a clean dripper.
Pour in about half of your hot water, fully saturating the filter and warming the porcelain. This water will also heat your cup or carafe. Let your remaining water sit in its kettle until it is about 200 degrees Fahrenheit. After a minute or so, empty your now-warm cup or carafe and prepare to brew.
Pour your ground coffee into the filter and give it a gentle shake. This will flatten the bed, allowing for a more even pour.
Starting at the bed’s center, gently pour twice the amount of water that you have coffee into your grounds – for example, 50 grams of water if you have 25 grams of coffee. Work your way outward gently, and avoid pouring down the sides of the filter. You’ll notice that adding this amount of water causes the coffee to expand, or “bloom.” Allow it to do so for between 30 and 45 seconds. A solid bloom will ensure even water dispersion – and a delicious cup later on.
Continue pouring – delicately, beautifully – into the center of the grounds. You should pour at such a rate that the complete brew process takes about two and a half to three minutes. All told, it should be about 350 grams of water.