Heat water to about 93 degrees C. If you don’t have a thermometer, bring it to a boil, then let it sit for 30 seconds.

Grind the beans to a medium consistency, similar to sand.

Rinse the paper filter with hot water to warm the dripper and mug.

Add the ground coffee to the filter, shake to level, and start a bloom by pouring just enough water to wet all the grounds. Wait for 30 to 45 seconds.

Pour in slow circles, keeping the coffee bed gently saturated until you reach your total volume of water. The brew should finish in about 3 to 3.5 minutes.

If the brew took too long, adjust by grinding coarser next time. If it rushed through, grind finer.

Taste the coffee and adjust brewing variables as needed: sour and thin means to slow down or grind finer, while bitter and heavy means to speed up or grind coarser.