Heat the water
Have at least 500 grams of water between 200 and 205 degrees Fahrenheit on hand.
Set up the aeropress
Place the AeroPress plunger, with rubber piston side up, on to a gram scale. Affix the brewing chamber securely around the rubber piston with about 1/4 to 1/2 inch of overlap, with the flared side up.
Weigh the coffee
Weigh in 15 grams of freshly ground coffee. The consistency should be about what is used for drip coffee, it should be medium coarseness, approximately that of sand or table salt. If ground too fine, it may require excessive force to press down and may not be safe.
Bloom the coffee
Slowly pour in about 125 grams of water at 200 – 205 degrees, evenly saturating the grounds. As the bloom develops, give it about 30 seconds.
Set up the filter
This is the perfect time to load a paper AeroPress filter into the removable cap and rinse with a bit of the hot water.
Stir the coffee
Stir the bloomed coffee several times. The gasses will escape and the volume in the chamber will reduce.
Finish adding the water
Next, add another 125 grams of water and the volume will now be fairly close to the top of the chamber. Affix the black plastic cap with the paper filter and make sure it’s secure. Allow to brew from 1 minute up to 3 minutes. This number will be unique for different coffees.
Press down on the plunger
Turn the AeroPress over onto a decanting vessel or cup and then very carefully and gently press down the plunger. If it presses fairly easy, the grind was too coarse. If it takes a great deal of pressure, then the grind was too fine. Getting the best results will take some fine tuning (and a lot of delicious coffee tasting), but with time and a bit of patience, this method will create an unbeatable cup of coffee at home.