I’m usually brewing inverted.

1. About 15g of a fine ground dark roast (not quite espresso like, but almost).
2. Add water at 95°C to the (1) fill line (which is now on top).
3. Stir for 5 seconds, then screw the cap with paper on.
4. After 2 minutes, gently swirl the areopress
5. Let the grounds settle, takes another ~15-20 secs.
6. Turn around, plunge and press completely through until the grounds are fully compacted.