Let me get this out of the way right away: The better is the enemy of the good. Your Aeropress setup is good, and that’s good enough. Delving into the rabbit hole of coffee brewing isn’t a worse hobby than car tuning - but ultimately, it isn’t much more enlightening either. Okay, enough caveats, let’s get down to business: Of course, I have an AeroPress too, but I’ve never been overly satisfied with it. The coffee just didn’t taste “full-bodied” enough. My personal theory: The brewing chamber is too small, and it doesn’t generate enough pressure. The necessary dilution (similar to an Americano) brings the concentrate to a drinkable strength, but (for my taste) there just wasn’t “enough flavour” in the concentrate itself. My personal solution: Either more pressure with an espresso portafilter machine, or simply more water to extract more soluble flavour compounds (French press, pour-over). I do have (as a hobby—silly, but awesome) 20 different machines lying around at home, but I’ve ultimately stuck with two methods: for that Italian blend feel, the portafilter machine (double espresso diluted with water to make an Americano); and for fruity, high-end Kenyan coffees, a porcelain carafe à la “Karlsbad carafe.”