Pourover

This is perhaps the fastest and most efficient method of brewing coffee, producing a cup somewhere between French press and Auto-drip.  If you use a "gold" filter, the brew will have a presence similar to the French Press and if you use a paper filter, it will resemble auto-drip coffee. This method is also known as Melitta.
  
Items required

• grinder
• timer
• measuring spoon
• boiling water
• brew cone (plastic or porcelain)
• correct size filter (paper, cloth, or "gold")

Grind setting

• finer than drip but not as fine as espresso

Amount

• one large Tbsp per 4 oz. water

Contact time of water with grounds

• 2-4 minutes.  If your cup fills in less than 2 minutes or if it tastes weak, adjust the grinder to produce finer grind particle sizes.  If it takes more than 4 minutes or it tastes too strong (or bitter), make the grind courser.

Process

• Pre-heat cone and cup with boiling water while grinding coffee
• Discard pre-heat water after 60 seconds and place filter inside cone and then cone on top of empty cup
• Remove water from boiling source, set aside, and add grounds to filter
• Set timer for 4 minutes and begin to slowly pour water over grounds while simultaneously stirring (stir for 5 seconds)
• Focus on adding the correct amount of water for the amount of ground coffee you use
• Be sure very little to no water remains in cone when cup is filled (which will take between 2-4 minutes)
• My daily routine is to pour water over grounds so cone is slightly more than half full and give it a 5 second stir.  After 30 seconds, I fill the cone  to the top of the paper filter (pouring in slow concentric circles) and let it drip entirely through grounds.  A 3 minute drip is my goal.