but had never heard of the inverted method until this thread (obvs, I don’t hang out in coffee communities much…)

So I tried it, and while I will say it was night-and-day different, I prefer the standard method. The inverted method just loses the two attributes that I value most from the Aeropress: it was grittier and more bitter than the standard method.

To each their own.

I have a few differences in how I make mine that would probably make it more enjoyable inverted for you:

- the inverted method will get fairly close to a latte. So, that's perhaps why you're expecting the other method's more tea-like extraction rather than the super-concentrated shots I use.

- It sounds like you're using the paper filters. I suggest the SUPER fine metal screens.

Here's my aerolatte protocol (that has evolved over the past 10 years):

1. grind 30g of beans fairly fine (like table salt).

2. pull the plunger out until it is between the 3 and 4 and place inverted with funnel

3. pour in the ground coffee

4. pour in water 209 F water enough to saturate all the coffee (by the time it hits the grounds, it is probably around 204 F which is ideal)

5. stir gently to get all grounds saturated (don't agitate the microfines too much)

6. add more hot water almost to the top

7. set the screen into the black plastic screen and pre-wet/heat it into a mug with the hot water

8. lock the lid and screen on top of the aeropress (the water will cause the screen to stick to the black plastic when you turn it upside down)

9. plunge down (still upside down) until all the air is purged from the chamber and coffee starts pooling on top of the filter (but not spilling)

10. let it sit for 165 seconds

11. flip it onto a properly-fitting mug and apply even pressure aiming to extract over 30 seconds. (if it's too fast, you ground too course; if it's too slow, you ground too fine)

12. add steamed milk (140 mL at 160 F is what I use)