Step 2
place the origami ring onto the cup or decanter and the narrow end of the origami dripper in the ring. using a mountain fold: fold an origami filter on its spine—the long end of the filter—and set it inside the top of the origami. rinse the filter using hot water: in a circular motion, starting in the center, outward. this is important because it rinses the paper flavor and heats the cup or decanter. dump the water and place the rinsed combination on your scale.

Step 3
pour your ground coffee into the center of the filter, leveling it out with a little shake to create a flat bed. tare—or zero—the scale. start your timer and begin the pour, from the center outward, careful not to pour on the filter. pour 60-90g of water and stop, allowing the coffee to "bloom", or expand. the bloom should last about 45-55 seconds. the coffee will not bloom a second time.
NOTE: first pour water amount should be between double to triple the amount of your coffee dose.
the kubomi method: the kubomi method is an old brewing technique which is used to create a downward spiral divot in your coffee dose to help evenly saturate the coffee grounds during the bloom. after the filter is rinsed, the filter is properly dosed, and the coffee bed is flat; using either a chopstick or glass stir stick [we prefer the glass]: vertically place the bottom of the utensil into the coffee and gently press down to the bottom of the bed. careful—as to not rip through the filter—slide the utensil to the side brewer [preference: left or right] using a circular counter/clockwise [again, preference] motion to the center of the bed. once in the middle of the spiral, remove the utensil. this is the kubomi method.