1. Heat. Bring about 20 ounces of fresh water to a boil—a gooseneck kettle is ideal for precise control—and remove from heat. The optimal water temperature for brewing pour-over coffee is 185°–205°F.
2. Grind. Three tablespoons of ground coffee should be just right. Aim for a coarseness that resembles sea salt.
3. Prep. Rinse the filter with hot water, then fold to fit over the lip of the dripper. Add ground coffee to the filter, and level the surface with a slight tap. Place the brewer on a carafe (or a generous mug) on a digital scale, set to zero.
4. Pour. Now for the fun part—the first pour. Start a timer and begin pouring water slowly over the coffee. Begin at the outer rim and create a spiral toward the center of the grounds, for about 15 seconds. Stop when the scale reaches 60 grams and the grounds are saturated. Let the grounds “bloom” for about 30 seconds before starting the second pour.
5. Pour again.Continue pouring water in a slow spiral again, keeping grounds fully saturated, for about 2 minutes.
6. Enjoy. Gently swirl the coffee in the carafe before serving a cup. (Ahhh.)