Helo Caio,
A lot depends on the equipment you have to hand. In simple terms, you want to set up a cascading process that will draw water (at around 70-80c) through your mashed malt and into your boiler (or something that you can use to transfer to the boiler). If all happens nicely - and it usually does if you take it slowly - the hot water will drain through the bed of malt, pushing the heavy sugary stuff through first and then washing off the sugars that have stuck to the grain.
The system that I use is to have:
A boiler with a ball valve, connecting into a rotating sparge arm (you can get a nice spray going with a clean watering can but life is too short etc etc) spraying onto a mash tun with a ball valve connected to a hose running into a transfer vessel. You will also need a jug.
Bring the sparge water up to temperature while the malt is mashing.
Once the malt has mashed out and the sparge water has reached the required temperature (whichever is the later), start to run the water slowly through the sparge arm onto the mash. Let the hot water build up to about an inch above the level of the mash and then open the ball valve on the mash tun ever-so-slightly to let the nice stuff run through the hose and into your jug.
Once you have filled the jug, close the ball valve and carefully pour the liquor back into the mash tun. This is because the first run of wort usually contains a load of bits and husks from the drain. You might have to repeat this step a couple of times before the wort starts to run clear.
Now open the tap on the mash tun about a quarter of the way open. Less is more with sparging but the principle is to make sure that the rate you run wort out is never greater than the rate that you are running it into the mash tun through your sparge arm/watering can. Opening the lower tap too far, or letting your sparge water drop below 50c can result in a sweary brewer.
The next question is when to stop sparging. The maximum stopping point is when the runnings get below 1010 (999 at 54c, which is the usual exit temperature in our brews, at least) but I find the best approach is to stop sparging when you have extracted the amount of wort you want to ferment, then drain another 8 litres out of the mash tun before turning that tap off.
Simples.
Iechyd da pob Cymro...