Espresso Double Shot Recipe
Make Espresso 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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Coffee and water
Optional finishing
Method
Preparation
Warm and flush
Fill the espresso machine reservoir/boiler with the indicated filtered water (about 500 ml) and turn the machine on to warm up. Allow the machine to reach normal operating pressure and temperature (typically 15–30 minutes depending on machine). Place the portafilter (without coffee) into the group and run a short burst of water (approximately 30 ml) through the group head to heat and rinse it.
While the machine warms, rinse and dry the portafilter, basket, and your cup(s). Preheat the serving cup by filling it with hot water or placing it on the machine’s cup warmer.
Grinding and dosing
Grind beans
Weigh 18 g of freshly roasted espresso beans. Grind to a fine espresso grind appropriate to your machine (should feel like powdered sugar with slight grit). Aim for a grind that produces a 25–35 second extraction time with your 36 ml target yield.
Dose and distribute
Put the ground coffee into a clean, dry double basket portafilter. Tap and use a distribution tool or finger to level the coffee so there are no large voids. This helps even extraction.
Tamp
Use a flat tamper and press with consistent pressure (~30 lb / 13 kgf) to create an even, level puck. Polish with a slight twist and wipe the rim of the portafilter to remove loose grounds.
Extraction
Brew a double shot (espresso doppio)
Lock the portafilter into the group head. Place a preheated espresso cup (or demitasse) underneath. Start the pump immediately and begin timing. Aim to extract 36 ml of espresso into the cup in 25–35 seconds (from the moment water first contacts the coffee). Stop the shot when the target volume/time is reached. The result should have a rich, caramel-colored crema on top.
If the shot extracts too quickly (<20 s), make the grind finer or increase dose slightly. If it extracts too slowly (>40 s) or clogs, make the grind slightly coarser or reduce dose. Adjust and repeat until the taste and timing are balanced (sweet, a little bitter, with full body).
Finishing and serving
Clean up
Purge a small amount of water through the group head to clear residual grounds and wipe the group gasket. Knock out the used puck from the portafilter and rinse the basket and portafilter. Flush with a short burst of water if necessary (about 30 ml).