Espresso Doble Recipe

Time7m

Serves1

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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1
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.
2
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.
3
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.
4
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.
5
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.
6
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.

7
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.