To brew pour-over coffee, start by heating water to about 93°C (200°F). Place a paper filter in the pour-over dripper and rinse it with hot water to remove any paper taste. Add medium-ground coffee (about 1 gram per 16 ml of water) to the filter and level the grounds. Pour a small amount of hot water (twice the weight of the coffee) over the grounds to let them bloom for 30-45 seconds, which releases trapped gases. Slowly and steadily pour the remaining water in a circular motion, starting in the center and spiraling outward, allowing 2-4 minutes of total brew time. Remove the dripper and enjoy the freshly brewed coffee. Here are the detailed steps:

• Heat water to around 93°C (200°F).
• Place and rinse the paper filter in the dripper with hot water.
• Add medium-ground coffee to the filter (e.g., 20 grams coffee to 320 grams water).
• Pour twice the coffee weight in water over the grounds to bloom for 30-45 seconds.
• Slowly pour the rest of the hot water in slow, circular motions over 2-4 minutes total.
• Remove the dripper and serve the coffee.

Optional techniques include pulse pouring (pouring water in segments) and gently stirring the grounds during brewing for better extraction. Adjust grind size, coffee-to-water ratio, and pouring speed to tailor the taste to preference.