Place decanter under brewer and tare (this will reset to zero). Allow your freshly boiled kettle to stand for approximately 1 minute, then pour to reach desired brew temperature of 93-96°C. Using a steady circular motion (and without pouring directly onto the paper), pour just enough hot water (around 40ml) to cover the grounds, making sure that there are no dry spots!
Allow the coffee to bloom for 30 seconds. Blooming allows the coffee to release any gas that may be trapped within the coffee.