Espresso Doble Recipe
Make Espresso Doble 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
Optional finishing
Method
Espresso
Preheat and dose
Preheat your espresso machine and portafilter by running a blank shot or turning the group head on for a minute. While the group head warms, weigh out 18 g of freshly roasted espresso beans. Ensure your grinder and basket are clean and dry.
Grind
Grind the 18 g of beans to a fine grind suitable for espresso (texture slightly finer than table salt). Aim for a grind that yields approximately 40 ml in 25–30 seconds extraction time as a starting point.
Dose and distribute
Place the ground coffee into the portafilter basket. Distribute the grounds evenly using your finger or a distribution tool so there are no voids or high spots.
Tamp
Tamp the coffee evenly with a level tamping pressure (about 15–20 kg of force). Polish the puck with a slight twist to create a smooth, flat surface and wipe any loose grounds from the rim of the portafilter.
Pull the shot
Lock the portafilter into the machine and start the extraction immediately. Aim to extract 40 ml of espresso in 25–30 seconds. The resulting beverage is a double espresso (espresso doble) — concentrated, with a thick crema and balanced body.
Serve
Serve immediately in a pre-warmed demitasse or espresso cup. Taste; if desired, add up to 1 tsp of sugar and stir gently. Enjoy while hot.
Optional finishing / Cleaning
If you used sugar, rinse the cup briefly between servings if repeating. Purge the group head into a blind basket and wipe the portafilter. Rinse the portafilter with 50 ml cold water and dry; this helps maintain consistent extraction for the next shot.