Double Espresso Recipe

Warm equipment and fill machine

Turn the espresso machine on and allow it to fully heat (typically 10–20 minutes depending on machine). Fill the machine reservoir with filtered water. Place the portafilter in the group head and run a blank shot (no coffee) for a few seconds to stabilize temperature.

Weigh and grind beans

Weigh 18 g of freshly roasted whole coffee beans. Grind to a fine espresso grind (texture similar to table salt but slightly finer). Aim for a grind that yields 40 ml in 24–30 seconds total extraction time for a double shot; adjust finer if extraction is too fast, coarser if too slow.

Dose and distribute

Place the portafilter on the scale, tare, and dose the 18 g of ground coffee into the basket. Use a distribution tool or gently tap/level the puck to eliminate large voids and create an even surface.

Tamp

Using a tamper, apply firm, level pressure to compress the grounds into a smooth, even puck. Wipe any excess grounds from the portafilter rim to ensure a good seal in the group head.

Lock in portafilter and start extraction

Lock the portafilter into the group head. Place a pre-warmed shot glass or demitasse cup under the spouts. Start the extraction immediately. Begin timing as soon as water first flows through the coffee.

Aim for brew yield and time

Extract to a yield of approximately 40 ml (total liquid volume) from the 18 g dose. The target extraction time is 24–30 seconds. If using scale, stop the shot when the 40 ml mark is reached; otherwise, stop at roughly 24–30 seconds. The resulting liquid should be a double shot (creamy, rich with a 1–3 mm crema layer).

Adjust if necessary

If the shot finishes too quickly (<24 s) and is thin or sour, grind finer or increase dose slightly. If it takes too long (>30 s) and tastes bitter/over-extracted, grind coarser or reduce dose. Repeat adjustments until you reach a balanced extraction.

Serve the double espresso immediately in a warmed demitasse or small ceramic cup. Drink as-is, or use as the base for milk drinks (e.g., latte, cappuccino). Enjoy promptly to appreciate crema and aromatic oils.

Clean up: knock out the spent puck, rinse the portafilter, and wipe the group head. Purge steam wand if used and run a brief water flush to maintain machine cleanliness.