THE CUP TOP BREW METHOD
The appropriate ratio for this brewing technique is 1 tablespoon of whole been coffee for every 4 oz. of water. (For our 15 oz. stoneware coffee mugs, this ratio should be approximately 4 level tablespoons of beans and 2 cups (16 oz.) of water.)
Fill your preferred kettle with desired amount of fresh, clean, cold water and bring to a boil.
Next, open your paper filter and place it in your brew top. Rinse both the open filter and brew top with hot water to ensure that no papery taste resides in the brew. It also heats the brewer and filter in preparation for the pour over. Place brew top with filter on cup.
Grind your beans at a medium/fine grind setting (the size of salt or sugar). Note that coffee begins to lose most of its flavors and aromas in the first minute after grinding, so make sure to time your grind just prior to the pour over!
Just after the grind you will want to 'bloom' the coffee by pouring a small amount of the boiling water over the grounds; an even saturation is important, so pour slowly in a clockwise pattern. (Don't worry if a few drops come through the brewer during this process.) This degas process is vital to a perfect cup of coffee, and should never be rushed. Allow the bloom 45-60 seconds for full maturation; this allows the coffee to yield its full flavor potential. Next, pour water over the bloomed grounds in a slow, steady flow in a circular motion; continue to pour slowly until desired amount of coffee has brewed. This process should take about 1 - 1 1/2 minutes.
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Total brew time including degas should take less than 2 1/2 minutes. Enjoy!