Start by putting water on to boil. I have a ceramic v60 so I leave my dripper to heat on top of the kettle, leaving a plate on top to trap the steam. The temperature I brew at is usually between 190 and 200.
I grind 18 grams of coffee. Once everything is prepared, I add the filter to the dripper and wet it. Then I add the grounds and make a divot in the middle.
Finally to brew I aim for about a 1:16.5 ratio, mostly because the numbers work out well. It mostly fills my 12oz cup, and all pour weights are easy to remember. This starts with two 50 gram blooms. This wets the grounds thoroughly and collapses channels. After the blooms, I make two larger 100 gram pours. I level the grounds by swirling the dripper after pouring the second bloom and the second pour.