I think you mean inverted method? I would not recommend it though. The risk of spills is too high (it will fall over at some point), and there are simpler ways

I think you mean inverted method? I would not recommend it though. The risk of spills is too high (it will fall over at some point), and there are simpler ways to brew with more consistent (and IMO better) results. Here is a technique I have developed after many years of almost daily brewing. I call it the "30-30-30" (anyone get the reference?), but each step has a lot of room for variance, no timer necessary. * Mount the AeroPress on a 3dl mug and add ~17g of medium-coarse freshly ground coffee. * Add 20-30g of hot water to let it "bloom", which releases CO2 and other gases trapped in the beans from the roasting process. Leave it for 15-30 seconds until most bubbles have popped (if any). Very fresh beans should bloom longer. * Pour water up to just above the 4 mark. I like to spin the AeroPress while pouring to stir it, but you can also pour in circles like a pour-over. Try to make it foamy by having the water break just before it hits. * Let it drip for ~30s (or until the water level is just above the 3 mark). * Slowly plunge for another 20-30s. That's it! The water temperature should be between 85 and 95 °C; any hotter will burn the grounds and lower temperatures won't be able to extract as much flavour.