First, measure and grind 17 grams (1 rounded AeroPress scoop or about 3 Tablespoons) of fresh coffee – the ground coffee should be about as fine as table salt.
Place the plunger upside down inside the brewing tube with the black rubber part touching the bottom of the number 4 circle and the top of the plunger on the table.
Rinse the filter with hot water and preheat the inverted brewer.
Add your coffee into the inverted AeroPress. Set your timer for 1 minute.
Next, pour hot water about (30 seconds off the boil or about 205 degrees F) into your brewer, saturating the grounds, and pouring to the top of the 3 level.
BARISTA TIP: If you are using a scale and timer, fill to 50 grams in 10 seconds for the bloom pour. At 1:15 min, fill to 120 grams. At :25 min spin. At :15 min, flip and finish.
Use the AeroPress paddle to give a thorough stir.
Place the rinsed filter and black cap on top of brewer and screw it tightly.
When your timer goes off, tip the brewer to a 45 degree angle and spin it for 10 seconds.
Flip the brewer on top of your mug and plunge with gentle and steady pressure, stopping as soon as you hear a hissing sound.