Espresso Double Recipe

Preheat and prepare

Turn on your espresso machine and allow it to fully heat for 15–30 minutes so the group head and portafilter are stable. Preheat the shot glass or demitasse by rinsing with hot water; empty before brewing. Ensure your grinder is set to a medium-fine espresso setting (slightly finer than drip but not powder).

Dose and distribute

Weigh 18 g of freshly roasted espresso beans. Grind directly into the portafilter basket. Use a distribution technique (tap or finger distribution) to level the grounds so extraction will be even.

Tamp and clean

Using a tamper, apply a firm, level tamp (about 30 lbs / 13.6 kg of pressure) to produce an even puck. Polish if desired to remove loose grounds from the rim. Wipe the portafilter lip and group head to remove stray grounds.

Brew the double shot

Lock the portafilter into the group head and start the extraction immediately. Aim for a yield of roughly 60 ml (a 1:3 brew ratio by weight) in about 25–30 seconds from the moment you start the pump. Watch for a steady, syrupy stream that looks like warm honey; stop the shot at 60 ml or around 25–30 seconds. If extraction is too fast, grind finer; if too slow, grind coarser.

Serve

Swirl the shot gently to integrate crema and espresso. Serve immediately in the preheated demitasse or shot glass. Taste and enjoy as a concentrated, full-flavored double espresso.

If using a stovetop moka or automatic machine, use the same 18 g dose and adjust method: for a Moka, it will not produce true espresso pressure—expect a stronger concentrated coffee but different taste. Clean equipment after use: knock out the spent puck, rinse the portafilter, and backflush the machine per manufacturer instructions to maintain shot quality.