1. Boil the water
Bring filtered water to a boil in your gooseneck kettle. Once boiled, let it cool for about 30 seconds to reach around 200°F (93°C).

2. Prepare dripper and filter
Place the pour-over dripper on top of your mug or carafe and insert a paper filter into it. Rinse the filter with hot water to remove any papery taste and preheat the dripper and vessel. Discard the rinse water.

3. Measure and grind coffee
Weigh out your coffee beans. A general guideline is to use a coffee-to-water ratio of 1:16 to 1:18. For example, for 30 grams of coffee, you'll need around 480 to 540 grams (ml) of water.

Grind your coffee beans to a medium-fine consistency, similar to granulated sugar.

4. Add coffee and bloom
Place the pour-over dripper on the scale and add the ground coffee to the pre-wetted filter.

Start your timer and pour just enough water (about twice the weight of the coffee grounds) to saturate them evenly. Stir gently to ensure all the grounds are fully saturated. Allow the coffee to bloom for about 30 seconds.

5. Begin pouring
After the bloom, start pouring the remaining hot water in a slow, circular motion over the coffee grounds, starting from the centre and moving outward.

Pour in stages, allowing the water level to drop about halfway down the dripper before adding more water. Aim to finish pouring by 2-2.5 minutes into the brewing process.

6. Finish brewing
Once all the water has been poured, give the dripper a gentle swirl to level the coffee bed and promote even extraction. Allow the water to drip through the filter until the brewing process is complete, usually around 2.5-3.5 minutes total.

7. Serve
Carefully remove the dripper and discard the used filter. Pour the brewed coffee into your mug or carafe and enjoy.