Extra Double Shot Recipe
Make Extra Double Shot Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Milk (optional)
Additions
Method
Espresso
Prepare machine and portafilter
Preheat your espresso machine by running a blank shot (run water through the group head for 10–15 seconds). Warm the portafilter by inserting it and running water through, then dry and lock it into the group head.
Dose and tamp
Weigh 18 g of finely ground espresso into the portafilter basket. Level the grounds, then tamp evenly with about 30 pounds of pressure to create a flat, compact puck.
Pull an extra double shot
Brew the espresso using 60 ml of water (yield) over 25–30 seconds. Aim for a rich, crema-topped 2-oz (approx. 60 ml) extra double shot. If your machine/puck yields differ, adjust grind to hit the time and volume target.
Milk (optional)
Steam milk
If you want a milk-based Extra Double Shot (like a double-shot latte), pour 6 oz (about 180 ml) whole milk into a chilled milk pitcher. Purge the steam wand, then position the tip just below the surface and start steaming. Create a slight whirlpool, stretch the milk briefly to produce silky microfoam, and heat to 60–65°C (140–149°F). Stop steaming and wipe the wand.
Texture and pour
Tap the pitcher on the counter and swirl to homogenize foam. Pour the steamed milk over the brewed double shot, holding back foam with a spoon if desired, then finish with about 1 tablespoon of foam on top for texture.
Additions & Serving
Sweeten and flavor: Stir 1 tsp sugar (or to taste) into the hot espresso until dissolved. Add 1/4 tsp vanilla extract if desired and stir gently.