In a kettle, heat at least 400g of water to between 95 degrees F and 205 degrees F.
While the water is heating up, measure and grind your coffee. We recommend a coarse grind — the coffee should resemble the size of rough sand. Too fine of a grind for AeroPress can lead to longer than desired brew times.
Place the filter in the AeroPress filter basket and make sure the slight-fold side is facing upward — this reduces the chance of coffee grounds slipping out the side. Rinse the filter with hot water (make sure to leave 190g for your coffee!) and don't burn your fingers. The AeroPress filters are bleached, so a single rinse is enough. Set aside the filter basket with filter.
Begin the AeroPress brew with a bloom, an initial water pour of 50g. Start your timer as the water first hits the coffee and disperse evenly throughout the grounds. Once poured, let sit and bloom to the 30 to 45 second mark. The bloom helps release any trapped CO2 from your freshly ground coffee.
After the bloom, give the coffee a stir or swirl. Pour another 100g to 150g of water until the one minute mark to break the bloom. Stir the bloom again to remove any excess CO2. This step is called "agitating the coffee," forcing any leftover trapped air to be released.
Take the set-aside filter basket (with the filter), place on top of the AeroPress, and twist on securely. Place the coffee cup upside down on top of the filter basket, then turn both the cup and AeroPress right side up together. Slowly press down the AeroPress tube. This should take another minute. Total brew time should take approximately two to two and a half minutes.
This AeroPress method will create a coffee concentrate, with a unique versatility that produces a mock espresso. You can also add water to create a make-shift Americano. Enjoy!