How to make an espresso-style concentrate or latte
A good place to start with experimenting:
Dose: 15g (one heaping scoop)
Brew time: 2 minutes
Preheat the AeroPress, put a paper filter in the lid, and gather a water kettle, a stirring stick, and a vessel to press the coffee into.
Grind your coffee at a medium/medium-fine grind (while this can be hard to pin down, think slightly finer than what you’d do for drip or a pourover).
Set up the AeroPress and, using the plastic funnel that comes with the AeroPress, pour the grinds into the fully extended AeroPress chamber.
Invert your AeroPress, so that the plunger is on the bottom and the chamber on top. If you’re using a scale, make sure to tare to 0. (If you don’t have a scale, just make sure your AeroPress is extended below the no. 4 circle, before you begin to pour your water.) The capacity of the chamber is around 8oz/227g, minus the volume of the coffee grinds.
Heat your water to 200°F (just under boiling), and pour around half of it into the AeroPress. Start your timer as soon as the water hits the coffee.
Stir your coffee about three times, making sure all of the grinds are saturated with water, and the crust at the top of the brew has been broken.
Pour the rest of your water. Stir again, in the same way as before.
As quickly as possible, twist the cap onto the AeroPress.
Pre-heat/rinse your plastic funnel (the same one you used to dose the grinds), since you’ll use this to press the coffee into the vessel.
When your timer has reached 1 minute 27 seconds, flip the AeroPress onto the plastic funnel and press it into the designated vessel. Press with a consistent pressure, and try to do it in exactly 30 seconds – making your total brew time 2 minutes.