Heat the water to 207°F. If you have a digitally controlled, electric kettle, this should be simple. If your kettle is old-school, bring the water to a boil then let it sit off the heat for 30 seconds before using.
You only need 420 grams of water (same as milliliters where water is concerned) for the brew process, so when the water is hot use a small amount to warm your carafe and your mug or glass. (I like to drink out of Gibraltar-style glass often used by coffee shops for serving cortados.) Dump the carafe after a few moments but leave the water in the glass until you’re ready to serve.
Place your carafe on a digital scale and install the filter of your choice, either paper or metal. Add the coffee, then zero out or tare the scale. Slowly pour 60 grams of the water evenly over the grounds and allow grounds to bloom for 45 seconds. (Return the kettle to its base to reheat during this time.)
After the bloom, slowly add water to the coffee grounds in a circular motion, pausing as needed to not overflow the filter, until the scale reads 420 grams (including the bloom water). If you’ve got your grind right, this shouldn’t take less than 3 minutes or more than 3 1/2.
Dump the warm water from the glass or mug, refill with coffee, and consume. And no, you don’t need sugar or cream. Seriously, give it a chance.