I've been really happy with the following lately:
16g:275ml coffee:water, coffee ground on the fine side of medium. Wet paper filter, 205 degrees Fahrenheit water, conventional brew, 10 minute extraction, swirl to settle grounds to bottom of the press, and a gentle plunge.
It's considerably more work than a prismo recipe, but I think its well worth it
Well yeah, I just wait until I ate something and often not that long at all. But interestingly longer steep times don't seem to lead to overextraction. Here's a blog post about that: https://coffeeadastra.com/2021/09/07/reaching-fuller-flavor-profiles-with-the-aeropress/ check out the TL;DR at the end!