Heat water to about 200° F. For best results, use a gooseneck kettle.

Pour about 42g of coffee into the filter. Make a small indentation in the middle of the grounds. (Tip: if you do not have a scale, use 1/2 cup of coffee - we have found that to be about 42g).

Slowly pour in circles, moving from the indentation outwards until you reach 700g (or the 2 cup line). Don't let the water rise above the grounds and try not to pour over the filter at the edges. You can stop and start pouring as long as the grounds remain wet. The pour and brewing should take about 2 to 3 minutes.

While the water heats, grind about 1/2 cup of freshly roasted coffee beans. Use a high quality grinder that grinds the beans consistently. We recommend a medium or drip grind. (Tip: If you don't have a grinder, use the one at the grocery store. But of course, pre-ground works, too).

Starting in the middle of the indentation, slowly pour just enough water to wet the grounds (100-150g). Let the coffee sit for about 30 seconds to release carbon dioxide.

Remove filter, place lid in neck of your brewer to help maintain heat, and pour yourself a cup.