I do a 1:16.667 ratio of coffee to water. That would be 30g coffee in 500g water. Pre rinse the filter. Then I add enough boiling water to bloom the coffee. After about a minute I start adding more water. Just enough to keep the grounds below liquid level. I swirl clockwise and then counter clockwise after each pour.

That’s it. Keep pouring until target amount of water is reached.

I'm in love with Tetsu Kasuya's "god recipe" using a Hario Switch:

. 18g coffee ground fairly fine

. 300g water

. Start with Hario Switch open

. 0s - pre-pour to 60g

. 30s - 2nd pre-pour to 120g

. 1m 15s - CLOSE HARIO SWITCH pour to 300g and let the brew immerse

. 2m - OPEN HARIO SWITCH and let drain

. 3m or so - if grind is correct drain should complete

Swirl / stir and serve.

(Note: Kasuya says 20g but 18g gives you 60g per litre - obvs vary to taste / grind / beans)

Nothing fancy for me, close to the James Hoffman V60 single cup recipe. First I rinse my V60 filter. I grind 18g of medium roast at setting 26 with the Flair Royal. Then I add 50g of water at 97 C to bloom for 45s. After, I add 50g of water every 10s until I hit about 320g total. I stir with a spoon and wait for the brew to finish.

Currently with a Clever Dripper. 15:1 ratio. Ground fine to medium with a Helor 101. Have water boiling in electric kettle and a gooseneck kettle on a hot plate. Grind 25 grams of beans.

Rinse the filter. Put Clever on the scale. Pour 200 grams of boiling water. from electric kettle. Add grounds. Pour from gooseneck until the scale reads 400 grams. Let steep for 5 minutes. Place on mug to drain. Done.

Pouring from the gooseneck after adding the grinds allows the grinds to fully mix within the slurry.