Step 1:
Heat the water to 205 degrees F in a gooseneck kettle, or simply bring water to a boil and allow it to sit for 30 seconds.
Step 2:
Place brewer on your mug, and both on the scale. Rinse the filter with hot water to remove the papery taste. Add 22 grams of coffee and zero the scale.
Step 3:
Start timer and pour 60 grams of water over the entire bed of coffee to bloom. Stir (gently!) to thoroughly wet the coffee grounds and release any bubbles.
Step 4:
After 30 seconds, begin pouring water in slow, steady, concentric circles, working your way from the center to the edges. When you've reached the edge, spiral back to the center without breaking the water stream. Try to hit the darker spots in the filter bed to ensure even extraction. Aim to finish pouring 360 grams of water between 1:30-1:45.
Step 5:
Once you're finished pouring, gently swirl the brewer to settle the coffee bed for even extraction. Water should disappear evenly across the coffee bed between 2:45 and 3 minutes.
Pour and enjoy!