Measure your purified water in fl.oz. and place kettle on heat source (add an extra 4-6oz of water to rinse filters).
Measure whole bean coffee on scale in grams. Use a 2g coffee per fl.oz. water standard. (i.e. 20g coffee for 10oz brew water).
Grind measured coffee with burr grinder at appropriate grind setting (coarse sea salt for French press, medium sand for drip/Chemex, iodized salt for espresso).
Prepare brewer and filter. Set scale to fl.oz. and tare to zero with scale and filter in place on it.
After the purified water has come to a boil, rinse filter with extra water (4-6oz). This removes some "papery" tastes. Then, empty container of rinse water into sink (or mug to heat it up).
Add ground coffee to filter with the coffee bed settled and even. Re-tare scale to 0 fl.oz. with coffee-filled brewer set on it.
Carefully pour 25% of 205 degree F water over surface of the coffee grounds evenly, then stop. This allows the Co2 in the coffee to release prior to the majority of the brewing process, wait 30 sec.
Slowly add the rest of the water in concentric circles, avoiding pouring water directly on the side of the filter.
Remove filter and used coffee grounds from brewer, serve coffee, rinse brewer
Since you used a scale for ingredients, precisely ground the coffee, and used appropriately heated purified water, you'll be able to get the exact same great tasting results tomorrow. Congrats!