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 (measured as ingredients for process)
Method
Espresso
Warm up and prep
Turn on the espresso machine and allow it to fully heat (typically 15–30 minutes) so the group head, portafilter, and cup are hot. Flush the group head for 3–5 seconds to stabilize temperature.
Weigh and grind
Weigh 18 g of freshly roasted espresso beans. Grind to a fine consistency suitable for your machine (should take about 20–30 seconds on a medium-fine grind setting). Adjust grind so a 36 ml yield extracts in about 25–30 seconds.
Dose and distribute
Place the double basket in the portafilter and dose the 18 g of ground coffee. Use a distribution technique (e.g., finger sweep or WDT) to level the grounds and ensure an even puck.
Tamp
Use a tamper to apply firm, even pressure to the coffee puck (about 30 pounds / 13.6 kg of force). Polish the surface with a slight twist to seal the edges. Wipe any excess grounds from the rim of the portafilter.
Brew
Lock the portafilter into the group head. Start the extraction immediately and start the timer. Aim for a 36 ml double espresso yield in 25–30 seconds. Stop extraction when you reach 36 ml.
Serve
Swirl the espresso gently in the preheated demitasse to integrate crema, then serve immediately. Optionally pour two 18 ml shots into two cups if serving separately.
Adjustments
If extraction is too fast (<20 s for 36 ml), use a finer grind or slightly increase dose. If extraction is too slow (>35 s), use a coarser grind or slightly reduce dose. Taste and adjust accordingly.
Equipment Use & Cleaning
Purge a short shot of water through the group head after removing the portafilter to clear spent grounds. Knock out the puck, rinse the portafilter, and wipe the basket. Backflush the machine per manufacturer schedule; daily rinse group and steam wand after use.