How I Brew My Coffee One Cup at a Time in an Aeropress

Here's how I like to brew my coffee, using a temperature-controlled kettle and an Aeropress into a large coffee mug:

• Heat water to between 180 and 195 degrees F, according to taste (I like 190-degrees best, hotter will extract more, including bitterness, and cooler will extract less).
• Grind 1-level scoop (15 grams) to a medium-coarse grind (too coarse will under-extract, too fine will produce bitterness) with this burr grinder or this portable travel burr grinder.
• Put the Aeropress onto my cup in an upright position (filter on bottom).
  • I know, I know, lots of recipies call for the Aeropress inverted, but when I do this I always need to add plain hot water to my cup, thus diluting my coffee. I think it's smarter to let water drip slowly through the aeropress while brewing, adding more water as it does, so more of the water in my final cup has been in contact with my coffee grounds.
• Pour water into the Aeropress, half way full, stir vigourously, pour water to fill the Aeropress. Let stand for about 30 seconds, during which some water will have dripped through.
• Break through the layer of coffee that's collected on top of the water in the aeropress, and stir that floating crust of grounds back into the water.
• Add more 190-degree water into the Aeropress to top it off.
• At about 60-seconds after I first poured water into the Aeropress, fill again with water if needed, then plunge slowly, over 30 seconds, into my cup (more time will extract more flavor and bitterness from the coffee, less time will extact less).
• Add more 190-degree water into the cup, if needed. Usually, very little is needed using this technique of brewing.