If using a paper filter, pour some water through the filter and let it drain through into the carafe so to dampen the entire filter. Skip this step if using a permanant filter.
Grind beans to a coarseness similar to sea salt and pour the beans into the filter.
Gently tap the hand drip maker so the bed of coffee grounds flattens.
Boil your water to 195-205 F, then let it sit for about 30 seconds before starting your first pour.
First pour (the bloom): Slowly pour water in a circle over the grounds, starting at the outer edge and moving inward. Be sure to saturate all the coffee grounds but stop as soon as you reach the middle.
Wait and watch the coffee swell up into a bloom. Once the grounds stop blooming, move to the second pour. This should take about 30 seconds.
The second pour starts in the center and moves outward to the outside edge of the coffee grounds. Pour a little more coffee this time, but still move slowly over the grounds ensuring to saturate all of them.
Let the coffee drain through for about a minute before moving to the third pour.
The third pour is when I start to pour from the outside in again (this is contrary to what others do, but it works best to get all the coffee off the sides of the filter).
Let the coffee drain through for about a minute before moving to the fourth pour.
The fourth pour uses the exact same method as the third pour and will ideally be your last pour.