Learned all I know about the Aeropress from the Coffeegeek.com forum so here goes:
1. I set my Capresso Infinity between Fine and Medium. Grind needs to be finer than Drip and not as fine as espresso. Rule of Thumb: if the press "stalls" or is too hard to press, the grind is too fine. At about 15 lb. pressure the press should take about 20 seconds +/- (trick I learned, just put your hand on the press then lean your arm on your hand on the press -- that's about 12-15 lbs for the "normal" arm. Also beats trying to push down with both hands on a Pre-coffee morning.
2. Water temp is HIGHLY debated. Instructions recommend between 165-175 - not over 175 F. Actually it depends what you want in the cup. That's the joy of the Aeropress -- you can "design" the cup. Experiment, experimint, experiment. My pref. is between 180 and 190 depending on the darkness of the roast. Higher temps for lighter roasts. lower temps for darker roasts.
3. The instructions recommend stirring vigorously (like the Clover) for 10 seconds and press for 20 seconds -- AGAIN, Depends on what you want in the cup. Experiment, experiment, experiment. Fast or slow press -- Did I say Experiment
I roasted three batches of Ethiopia Yirgacheffe today (iR2). I like it light
around city to city+. I roasted some up to full city/light french and did not like it.
Being a virtual newbie to the coffee "snob" scene, I'm not yet familiar with the varieties you mentioned. Would be interested in what you think of them. I'm not an experienced "cupper", wouldn't have a clue.
I'm currently roasting and drinking Tanzania Highland Peaberry, the Yirg I mentioned, and Guatemala SHB Ep Estate Antiqua. Just got the last two (5lb each) and am working on a roast profile I like for them.
That's the joy of the Aeropress. Complete control over:
extraction time (steep/contact with grinds)
Did I mention experiment
No other method I know of offers the extent of control over the brew as does the Aeropress.
Drink coffee: Do stupid things faster with more energy