The ONLY valid way to make coffee is pourover. Ratio of 18 fl. oz/24 g of burr-ground fresh coffee with the grind size of salt and an electric-heated gooseneck kettle. You want an initial pour of 25 g of hot water spiraling from the center, just enough to wet all the grounds. Wait 30 sec, then start your second pour of 100g spiraling of the center. You will then wait a minute and start your third pour. Wait another minute then do a fourth pour for a grand total of 425 g of coffee. Decant it into your coffee cup and you're good to go.