Prepare the brewer

First, place the dripper on top of your mug or decanter. Gently fold the paper along the crimped edge and place inside the dripper.

Warm brewer and rinse paper

Next, pour the hot water around the paper, this will remove any unpleasant papery taste. Fill the mug or decanter with some hot water to warm through.

Weigh and grind beans

Weigh out approximately 16-18g of beans per cup (250ml), depending how strong you like your coffee. Grind the beans on a medium fine setting (it should resemble the consistency of table salt).

Set Brewer

Now, discard the hot water from your mug or decanter and place your freshly ground coffee into the paper. Place brewer on scale and tare (set your scales to zero).

Saturate Grounds

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.

Pour

Using the same steady circular motion as before (and remembering to avoid touching the paper), pour the rest of the water from the previously measured 250ml slowly and continuously for approximately 2 minutes.
Aim to keep the water level the same (this will be achieved by pouring continuously and slowly) so that you replenish the liquid dripping through the filter. This is an effective way to ensure an even extraction.

Drip

Allow the coffee to drip until all the water has come through the filter. This should take around 30 seconds. If it takes too long, your grind may be too fine and if it is much quicker than 30 seconds, it is probably too coarse.