Lets give this a little bump. So my newest coffee toy has been an aeropress bought about a year ago now. It quickly became my brewing method of choice because of the clean cup and full body. The only problem I was having with it was making a large 16 oz cup of coffee. Tried a ton of different recipes I found online and from the aeropress World Championships made some great 8 or 10 oz cups but any larger quickly got to watered down. So eventually I went the other way and began looking for the best double shot I could get out of the aeropress. I finally settled on a variation of the original instructions. I grind two aeropress scoops (about six tbs or 32-36g) of beans to a 4 on my bodum bistro conical burr grinder (if I use my porlex hand grinder I use five clicks) This is finer then a typical drip brew but not a powder like an espresso. I then heat 4 oz of water to about 175 degrees Fahrenheit. I pour a very small amount of the heated water into the empty aeropress to wet filter and before all the water drains add my grinds. I give it a few secs then add my water. This should bring the water level to just the top of the number 2. I stir 5 times then place the plunger in to create a vacuum. Let sit 1 min then slow plunge till the plunger stops. Plunging to the end forces the oils through the filter and gives a reasonable facsimile of crema. However this can add some bitterness.

Dark and med roast work best. Light roast work but are more acidic.

So that's my cup most days now. Biggest down side is I use up a lot of coffee per shot.

Though ironically I have found that this shot I can dilute out to 16 oz for a decent americano if I want.