Double Espresso Recipe
Make Double Espresso Recipe in just 6m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso Components
Method
Brewing Steps
- 1
Prepare Equipment and Dose
Preheat the espresso machine and the portafilter to near operating temperature. Weigh 18 g of freshly roasted espresso coffee and grind to a fine, powdery consistency suitable for espresso. Dose the coffee into the portafilter, distributing evenly to create a level surface before tamping.
- 2
Tamp and Lock
Apply even, firm pressure to compact the grounds into a puck, typically 30–45 pounds of force. Wipe the rim of the portafilter to remove stray grounds, then lock it securely into the group head.
- 3
Extract the Double Shot
Start the extraction and aim to yield approximately 36 ml of rich, opaque espresso over about 25–30 seconds. Target a crema with a light-brown color and even texture. If the shot pours too quickly, consider a finer grind or firmer tamp; if too slow, adjust grind coarseness or tamp pressure slightly.
- 4
Serve
Pour the freshly brewed double espresso into a preheated cup and serve immediately. Optionally offer a touch of sugar or a small amount of crema on top for appearance.