Heat filtered water to 200°F (93°C) in a gooseneck kettle. 2. Place a paper filter in the dripper and rinse it with hot water to remove paper taste and warm the dripper; discard rinse water. 3. Weigh 20 grams of whole coffee beans and grind to a medium-fine consistency (like sea salt). 4. Place the dripper on your mug and add the ground coffee; tap gently to level the bed. 5. Start a timer and pour 40 grams of water in a slow, circular motion starting from the center outward, ensuring all grounds are saturated; let bloom for 30 seconds. 6. After bloom, pour the remaining 260 grams of water in two or three stages, maintaining a steady spiral pour; aim to finish around 2:30 to 3:00 total brew time. 7. Let the water drain completely; remove the dripper and enjoy.