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Insert and secure a paper Aeropress filter into the device, then carefully rinse the Aeropress chamber and paper filter with hot water. This preheats the brewing vessel and ensures any paper-like flavors are flushed out before the coffee is brewed. Discard the water, leaving the filter in place.
Measure out 17 grams (about 2 level tablespoons) or one full Aeropress measuring scoop of whole beans. Using a burr grinder, grind on the finer side so that the grind particulate size resembles table salt.
Add your just-ground coffee to the Aeropress chamber. Give a gentle shake to settle the grounds. This will give you an even bed of grounds to begin brewing.
Now we’re ready to start brewing. Once your water has reached a boil, allow it to cool a few degrees, waiting 45-60 seconds before brewing. Quickly pour water over the ground coffee until the water level reaches the number 3 on the Aeropress chamber (around 7 liquid ounces). Quick note: Feel free to start boiling your water in advance so that it is ready to use when you get to this step.
You’ll notice that a layer of grounds will form a “crust” on the surface of your brew. Give a quick, but gentle stir to evenly immerse these grounds into the rest of the brew.
Fully assemble your Aeropress by inserting the plunger into the brewing chamber until the black rubber piece seals the top. Carefully push down on the plunger, forcing the brewed coffee through the chamber using steady, gentle pressure. Stop when you hear the hiss of air escaping. You can do this directly into a sturdy ceramic mug. Total brew time should be around 45 seconds.