1. Unfold paper filter and place in dripper. Put dripper on a mug or serving jug and rinse filter thoroughly with hot water to remove any papery taste.

  2. Grind 15g of coffee (medium-coarse grind/sea salt consistency) and place in paper filter. Shake gently to create an even bed and make a small well in centre of coffee grounds.

  3. Heat water to 94°C (or allow boiled water to cool for around 45 seconds). Slowly pour 30g water onto coffee grounds and leave to bloom for 30 seconds.

  4. After initial bloom, pour a further 220g water slowly onto the coffee grounds, starting in centre and then in circular movements to ensure coffee is evenly saturated. This should take around 1 min 45 seconds to 2 minutes. All water should have drained through within a total of about 2 minutes 30 seconds.

  5. Remove dripper, discard filter and coffee grounds. Allow coffee to cool for a few minutes before drinking.