Start with a 1:16 coffee-to-water ratio (e.g., 20g coffee to 320g water), use water just off the boil (around 200°F), and pour slowly in circles. If you want ease, use a gooseneck kettle and a simple dripper like the V60; if you want control, invest in a scale and a temperature-controlled kettle. Taste as you go: bitterness means over-extraction (grind coarser, cooler water), sourness means under-extraction (grind finer, hotter water).