Special equipment: a coffee grinder (See Cook¿s Note), a pour-over drip coffee filter and a pour-over drip coffee maker
Place the folded filter inside the cone of the drip coffee maker with the multiple folds toward the spout. Run hot water through the filter to rinse out any paper flavor. Place the coffee grounds into the filter-lined cone.
Bring 4 cups of water just to a boil. Pour just enough water 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. The coffee should puff up and then start to shrink back on itself during this time. This is called "blooming."
Pour the water at an even rate in a spiral, until the water level is up to about 1/4 inch below the rim of the cone. Once you can see about an inch of dry coffee, it is time to pour more water. First, pour 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 the full 4 cups of water.
Allow the coffee to finish dripping, 1 to 2 minutes. Remove the cone with the filter and grounds. Pour your coffee into your pre-warmed mug.
Burr grinders are the preferred type of coffee grinder because they produce more even-size pieces.