Recipe:

• 18g coffee to 285g water,
1:15.8 coffee to water ratio

• Ground medium fine (close to table salt)

• ​Rinse Filter

Timing:
0:00-0:30
285g water, insert plunger

1:00:-1:10
Stir

1:40-1:50
Stir, plunge
​
2:20
Finish plunge

Aeropress notes:

Spin the aeropress as you fill to saturate all the grounds. Insert the plunger at a 45 degree angle, level, and pull slightly up to create a vacuum seal in steps 1 & 2. Plunge slow and steady to draw out the brew time and get all the sweet flavors out of the coffee.

​If the brew tastes sour, tangy, or tart try a finer (smaller) grind setting. If the brew tastes too bitter, savory, or smokey try a courser (bigger) grind setting.

More or less ground coffee will increase or decrease the intensity or strength of the beverage.
​
The ideal water temp for brewing coffee is 195-205°F (90-96 C) or just off boil. When brewing, there is a lot of temperature loss as the water is transferred from kettle to brewer. Rinsing the filter and immediately brewing is a great way to mitigate some of the inevitable loss of temperature and make up for the lack of thermal stability inherent in some brewers.