Using a burr grinder, grind your beans to about the consistency of sea salt. You’ll want a coffee to water ratio of around 1:17, so use 0.7 ounces of coffee for every 12-ounce cup.

Pour a little water onto your filter and let it drain out. This will remove any papery flavor from your coffee. Discard the water.

If you’re using a Chemex, just place your paper filter in the top section. The side with multiple layers should be on the carafe’s spout. If you’re using a V60, Kalita Wave, or Melitta, place the brewer on a coffee cup and add the filter. And if you’re using a scale, place everything on top of it and then hit the tare button.

Pour the coffee grounds into the paper filter. Lightly tap the sides to make sure the grounds are flat and not mounded in the middle.

Using a gooseneck kettle if you have one, bring water to a boil. Then let it sit for a minute or two. This will let it cool down to the best temperature for pour-over coffee, which is between 195 and 205° Fahrenheit.

Time to start brewing! If you’re using a timer, start it now. Slowly pour water in a circle over the grounds, starting at the outer edge and moving inward. You want to wet the entire bed of grounds, and the pour should take around 15 seconds. Your scale should now be at around 2 ounces.

Once you’ve saturated the coffee grounds, let them sit for 30 seconds. You should see the beans blooming!

Now it’s time to start pouring in earnest. Starting in the center, pour water in circles over the grounds. You’ll want to add about 3 more ounces of water in around a minute.

Continue pouring in water until your cup is full.

Continue this process until you’ve brewed as much coffee as you want.

Once your coffee is finished, you can throw away (or compost) your paper filter and grounds. Enjoy your delicious, aromatic pour-over coffee!