The V60 uses a somewhat fine grind - on the advice of the teacher of the lesson, I got a Hario Mini Mill and set it to three "clicks" from closed. This is a burr grinder - while it does require some manual labor and a bit more time than a push-button Kitchen Aid or other non-burr grinder, it won't destroy your beans and it won't create an uneven mixture of coffee chunks. Get one, they are cheap. I'm using 20g of coffee and 300g of water for this batch, as 15-1 was the recommended ratio. A kitchen scale is also something you should own.
To prep the coffee, you first warm everything by pouring hot water over it (of the temperature you prep at, so 195-205 degrees). While the water was heating, I poured the grinds into the filter and formed a divot in the middle by rotating a spoon around in it. For the V60, you are supposed to pour ~10% of your water, by weight, into the filter starting from the center and then working out to bloom the coffee (release the gases in the beans, let it settle), then slowly pour the rest of the water in so you finish pouring around the 2.5-3.5 minute mark (adjust as needed for taste). This pour should be in the center of the filter and a very slow rate. You can see in the above photo the divot shape and the blooming coffee, which appears to have water that is too hot (it shouldn't be bubbling like that but rather foaming).