Ah nice, yeah the inverted method has really taken off and it's the one I primarily use, and it sorta makes sense to do it that way so there's full immersion with nothing leaking out like the standard method. But that being said I've still had stunning brews from the standard method. I've been experimenting with some recipes from the World Aeropress Champions and far out they makes a lovely brew.. (I know we're off topic now but hey we crazy hehe) E.g. 2016 Aeropress Champion winning recipe (and yeah it's a massive dose haha but there's a reason for it, I usually downgrade it to about 23.3g whilst still keeping the same ratio) 35 grams, medium-coarse grind, rinse filter, 84 degrees. Pour 150g water for 15s Stir with chopsticks for 20s (stir until 35s) Put lid on, invert at 1m, give it a swirl, press for 30s. Total brew time 1:30. Add extra 100-120g water, taste. If not yet, add more water. And he added these notes too: "This big dose, coarse grinding, and low temperature make for the gentle extraction. Coffee is well under extracted in this method too, and the big dose compensates for it. This way you can make the concentrate pretty much however you wish; different grinds, temperatures, doses. You can play more with the recipe -it's not set."
