 According to the instructions, fine-ground coffee is placed in the bottom of the larger cylinder on top of a paper microfilter.Hot water at approximately  is then poured over the coffee; this mixture is stirred for approximately 10 seconds before being forced through the microfilter by pushing the plunger downwards.In the different coffee competitions worldwide (World Barista Championship, Brewers Cup), the coffee is more often ground slightly finer than 'filter grind', and the dose is between , with about of water at and a steeping time of 30 to 60 seconds.