Start with a clean, dry dripper and a fresh filter. Rinse the filter with hot water to remove paper taste and preheat your mug. Grind your beans to a medium-fine consistency—like sea salt. Weigh your coffee (aim for 25g for a 400ml cup) and place it in the filter. Heat water to 200°F (93°C) and pour a small amount over the grounds to bloom—let it sit for 30 seconds. Then pour in slow, circular motions, keeping the water level just above the coffee bed.