The main contribution I want to make is, I've discovered that the AeroPress can be used to make a demitasse, brewing directly into the demitasse cup (rather than making it in a mug and pouring into the demitasse). The advantage is you will, of course, have the correct size of cup for espresso, and the coffee will stay hot longer (as opposed to sitting in the bottom of a mug).
The secret? Place the provided funnel on top of the cup. The bottom of the chamber (the component in which you put the coffee and hot water) is hexagonal and is made to fit in the top of the funnel (if you don't have the AeroPress with you, go to their site for pictures). Then just proceed to brew/plunge in the normal way.
It's best to use a straight-sided demitasse cup with a flat bottom, and ideally is big enough for the stem of the funnel to sit in. However, it works with a classic espresso cup, as well; it's easy to stabilize because the cup is so small you can grasp it and the funnel in the same hand. Of course, to avoid overflow, it's wise to pre-measure the water to be heated, maybe using one-and-one-quarter demitasse cup of water to one scoop of coffee.
Regarding the AeroPress in general, I agree with the manufacturer's recommended water temp., allowing the grounds to soak for ten seconds or so-don't worry about the initial dripping-, and slow and steady pressure to plunge. I don't understand those who say you can't produce crema with this device- just force the plunger just before finishing. (Maybe one man's crema is another man's foam?) Also, you don't necessarily need to use the full scoop, experiment with using less then adjust to larger amount to taste. If you have trouble pushing down the plunger, use a coarser grind. (I have used Turkish coffee, hard work but rewarding!)