Double Espresso Recipe

Fill machine reservoir and warm up

Fill the espresso machine reservoir with filtered water (about 500 ml or per manufacturer recommendation). Turn the machine on and allow it to fully heat for at least 15–30 minutes so group head and portafilter are stable at brewing temperature.

Preheat cup and portafilter

Place the shot glass or demitasse cup under the group head. Lock the empty portafilter in place and run a short blank shot (hot water through the group) to warm the portafilter and cup, then discard the water.

Weigh beans

Weigh 18 g of freshly roasted coffee beans. This is a standard double-espresso dose; adjust 16–20 g to suit your machine and taste.

Grind the 18 g of beans on a fine espresso setting so the texture is similar to table salt. Grind directly into the portafilter basket. Use a small brush or tap to settle grounds and ensure an even bed.

If your grinder or workflow uses dosing, distribute grounds evenly across the basket before tamping. Check for any clumps and break them up gently with a finger or distribution tool.

Level the coffee in the portafilter using the back of a spoon or a distribution tool. Apply a firm, even tamp with about 20–30 lbs (9–13 kg) of pressure so the surface is smooth and level. Wipe any stray grounds from the portafilter rim to ensure a good seal.

If you have a puck screen, place it on top of the tamped puck before locking the portafilter into the group head to improve extraction consistency (optional).

Insert and lock the portafilter into the group head. Start the shot immediately after locking to avoid heat loss. Aim for a 1:2 beverage to coffee ratio: with 18 g in the basket, target about 36–40 ml out; a common schedule is 36–40 ml in 25–30 seconds. Start a timer when the pump engages or when the pour begins.

Watch the flow: it should begin as a thin stream, golden brown with a honey-like consistency. If the shot pours too fast (under 20 s), grind finer. If it pours too slowly (over 35 s) or drips, grind coarser or reduce dose/adjust tamp. Stop extraction when the desired volume (about 36–40 ml) is reached or the shot shows pale blonding.

Immediately knock out the spent puck and rinse the portafilter under water to remove residue. Wipe the group head with a clean cloth and purge a short burst of water to clear the shower screen.

Serve the double espresso in the warmed demitasse or shot glass. Drink immediately to enjoy crema and optimal aroma and flavor. Optionally, present with a small glass of still water to cleanse the palate.

If you prefer a slightly longer or stronger extraction, adjust dose, grind, and yield while keeping extraction time in the 20–35 second range. Record settings (dose, grind, time, yield) to replicate your ideal double espresso.