Special equipment: Pour-Over Drip Coffee Maker, Pour-Over Drip Filter
It is important that the coffee be ground medium-coarse. I prefer a burr grinder, which facilitates a more even size. I use about 1/2 cup ground coffee to prepare 2 cups coffee. Once you've ground your beans, place the folded filter inside the cone with the multiple folds toward the spout; run hot water through the filter to rinse out any paper flavor.
You should bring the water just to a boil. For 2 cups of brewed coffee you will want to use quite a bit more hot water total for the hot rinse. First, pour just enough into the cone so that it saturates the grounds and very little is dripping into the brewer. Try to wet all of the grounds evenly, and wait about 30 seconds or so; the coffee should puff up and then start to shrink back on itself during this time - this is called "Blooming." Watching this is quite a meditative thing to do first thing in the morning. Next, pour at an even rate in a spiral, until the water level is up to about 1/4 inch below the rim of the brewer.
Once you can see about an inch of dry coffee, it is time to pour more water. Pour first around the rim to re-submerge the dry grounds, then continue at an even rate in a spiral, raising the water level up to the rim of the brewer, or until you've used 2 cups of water; you can measure the first few times and then just eye it.
Allow the coffee to finish dripping for a minute or two. Remove the filter (I compost it). Pour your coffee into your pre-warmed mug. Enjoy!