A recipe by Alexander Mills, a consultant in the coffee industry from Canada. Note that this is an inverted method. Here's the tutorial.

Coffee amount (g): 20.0
Water amount (ml): 150.0
Water Temperature: 99.0°C / 210.2°F
Grind size: Medium/Fine
Brew Time: 00:03:20

Preparation: Pre-rinse two paper filters in the cap to wash the papery taste out of them and preheat the brewer. Discard water and set cap aside. Fill your server with ice in amount equal to water amount. Pour in coffee grounds to Aeropress.
0:00 With the Aeropress inverted, pour 45.0g of boiled water.
0:05 Stir thoroughly.
0:10 Let the coffee bloom.
0:30 Pour the remaining 105.0g. of water rather quickly in concentric circles.
0:40 Give the slurry one deep stir and then cap your AeroPress.
2:20 Flip your AeroPress on top of your server and press steadily for 30s over ice. Stop your press when the AeroPress hisses.
2:50 Give your iced coffee a good swirl in your server to exchange those final molecules of heat for some cooler ones and then serve in a chilled glass.