0:00 First cast 30g ( steaming )

Gently shake the dripper to ensure the hot water reaches all of the coffee grounds. You can also stir with a spoon.

0:40 2nd throw 190g (total 220g)

Pour the mixture in a circular motion, starting from the center and drawing a circle about 3 cm in diameter, until you have poured a total of about 70 g.

Without stopping the pouring, maintain an angle at which the hot water falls vertically into the center and pour until a total of 220g has been added.

I pour it all out in about 1:40.
(If you pour it out too quickly, the pouring force may be too strong; conversely, if you pour it out too slowly, the pouring force may be too weak.)

2:10 ~ 2:20 Completed
It's done once all the hot water has drained.

If the coffee drips through too quickly, try grinding it a little finer; if it drips too slowly, try grinding it a little coarser.