Grind your coffee at a fine setting. Think castor sugar or finer.
Rinse and place your Aeropress filter of choice in the filter cap, and pour the grounds into the Aeropress and place another paper filter on top of the grind.
Now tamp the grind over paper filter using any cylindrical object.
Place the Aeropress onto your scale. Zero the scale and your timer. Get ready.
Start your timer and begin pouring in 55g of water. Pour very slowly. It should take you 10 seconds to reach your target water weight.
Grab the Aeropress and shake it in a circular motion for 15 seconds so that the brewing slurry spins around on the inside.
At 0:25, attach the filter cap, flip the brewer onto a mug, and plunge like your life depends on it. You should have pushed out all the liquid coffee by 0:30.
Set the Aeropress aside and behold your Aeropress espresso. Smell it, taste it, savor it. You’ve earned it.
Now that you have prepared your aeropress espresso, you can start on the milk. Place the milk in a wide glass or glass jar and microwave for about 30 seconds until it is very hot but not boiling. Alternatively, heat the milk in a saucepan over medium heat for about 5 minutes until very hot but not boiling, watching it carefully.
Using a milk frother, froth the milk until you don’t see any bubbles and you have a very thick froth, 20 to 30 seconds. Swirl the glass and lightly tap it on the counter repeatedly to pop the larger bubbles. Repeat this step as needed.
Using a spoon to hold back the foam, pour the milk into the espresso. Spoon the remaining foam on top.
Tip: the filter has an impact on the espresso taste. Both paper and metal filters will produce great results, however the metal filter would produce a closer espresso.