Rinse the paper filter with hot water to preheat the brewer, then pour the water out.

Add the ground coffee and make a small dip in the center of the grounds.

Place the brewer on a scale and zero it. Boil the water.

0:00 — Pour to 50g to bloom the coffee.

0:10 to 0:15 — Gently swirl to settle the grounds, then let it bloom until 0:45.

0:45 to 1:00 — Pour up to 100g total, then pause.

1:10 to 1:20 — Pour up to 150g total, then pause.

1:30 to 1:40 — Pour up to 200g total, then pause.

1:50 to 2:00 — Pour up to 250g total.

2:00 — Gently swirl and wait for the coffee to finish draining, around 3:00 total.

Aim to finish draining near 3:00. If it tastes sour or brews too fast, grind finer. If it tastes bitter or brews too slow, grind coarser.