I can second this, this what I usually do when I want to taste new coffees that are very expensive and I don't want to dial in. It's basically like doing a cupping with a Aeropress.
I would just some changes, water would be just out of boil (otherwise it's hard to extract light roasts), I would grind medium/medium-fine, and I would break the crust that is on top after the 3 min.
I would just some changes, water would be just out of boil (otherwise it's hard to extract light roasts), I would grind medium/medium-fine, and I would break the crust that is on top after the 3 min.