Add ground coffee and level; tare scale, and put the dripper and decanter (or mug) on the scale. Using fresh hot water, just off the boil (205 degrees), pour 50-60g water onto the grounds. Start a timer as your start your pour. This stage is called the bloom and you will see the gasses bubble up in the grinds and form a bloom. Let it Bloom for about 30 seconds.
