The recipe:
Dose: 15g | Water weight: 250g | Brew time: 2:30
Prep protocol
Fill kettle to maximum volume, and set to boil (100°C / 212°F)
Carefully fold seams of paper filter to allow filter to sit flush in the dripper
Rinse the filter with hot water to remove paper taste and also to heat the brewer
Empty water from dripper, place on scale, tare
Brewing protocol
Add boiling water (100°C / 212°F) to full weight (250g)
Add coffee grinds to the water, start timer
Use spoon to break-up all dry clumps while stirring the grinds to ensure a full saturation
Cap the brewer with the lid no later than 0:25 to steep until 1:10
At 1:10 remove cap
Break crust by stirring with spoon, pulling residual grounds off of the filter walls, and stir two full rotations
Place dripper on top of carafe/cup to activate drain-valve while stirring 4 more times to initiate a vortex, replace lid, and wait for coffee to fully drain
At 2:30 remove lid to check water level (all brewing water should be drained, but it may go as long as 2:45)
Enjoy!