Double Espresso Recipe
Make Double Espresso Recipe in just 7m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Equipment / optional
Method
Espresso
Preheat and dose
Preheat your espresso machine by running a blank shot (no coffee) for 5–10 seconds or by allowing it to reach operating pressure/temperature. While the machine heats, weigh 18 g of whole coffee beans (a typical double dose target between 16–20 g).
Grind
Grind the 18 g of beans on a fine espresso setting. Aim for a grind that produces steady, syrupy flow (like warm honey). Typical extraction time targets will determine exact grind—adjust finer if shot runs too fast, coarser if too slow.
Prepare portafilter and distribute
Remove the portafilter, wipe it dry, and place it on the scale. Dose the 18 g of ground coffee into the basket. Use a distribution technique (tap, WDT, or level with finger) to even out the grounds so tamp will be uniform.
Tamp
With the tamper, apply firm, level pressure to compress the grounds into an even puck. Aim for about 15–20 kg of pressure if possible and ensure the puck is level. Polish with a slight twist to clean the rim.
Purge group and lock in
Purge the group head briefly (1 second) to remove stale water and then insert and lock the portafilter into the group head quickly to avoid heat loss.
Brew
Place your shot glass on the scale, tare to zero, and start the shot. Target a brew ratio of roughly 1:2 (coffee to liquid) — for 18 g dose, aim for about 36 ml of liquid espresso. Start timing when the pump engages. Ideal extraction time is 24–30 seconds; adjust grind and dose to hit this window while producing 36 ml of output.
Observe and stop
Watch the flow: it should begin as a thin, dark stream, then turn honey-like with a golden crema. When the scale/volume reaches ~36 ml or the timer reaches your target extraction time (24–30 s), stop the shot.
Serve
Give the cup a gentle swirl to integrate crema, then serve immediately in a pre-warmed demitasse or small cup. A double espresso is best consumed within 1–2 minutes for optimal crema and flavor.
Clean up
Discard the used puck, wipe the portafilter and group head, and rinse any tools. Purge steam/water lines if needed to keep machine ready for the next shot.
Equipment / optional
Use the grinder to achieve the correct espresso grind. Use the scale and timer to control dose, yield, and extraction time. Preheat and use equipment (cup, portafilter) to prevent temperature loss. These steps ensure consistent double espresso results.