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
Equipment (consumables included)
Method
Espresso
- 1
Preheat and prepare
Turn on your espresso machine and allow it to fully heat (typically 15–30 minutes for stable temperature). While it warms, rinse the portafilter and cups with hot water to stabilize temperature. Use about 30 ml of hot water to rinse and discard.
- 2
Weigh and grind
Weigh 18 g of freshly roasted whole espresso beans. Grind to a fine espresso grind consistent with your machine (should clump slightly, similar to granulated sugar but finer). Adjust grind if shot will over- or under-extract.
- 3
Dose and distribute
Place the double basket in the portafilter. Add the 18 g of ground coffee evenly into the basket. Level and distribute the grounds using your fingers or a distribution tool to avoid channels.
- 4
Tamp
Using a tamper, press the grounds with steady, even pressure (around 20–30 lbs / 9–14 kg of force) to create a flat, level puck. Polish with a slight twist to finish. Wipe any loose grounds from the rim of the portafilter.
- 5
Purge and lock in
Purge a short burst of water through the group head to clear old water and stabilize temperature. Immediately lock the portafilter into the group head.
- 6
Brew the double shot
Start the shot and simultaneously start a scale or timer. Target a 1:2 brew ratio: 18 g dose to about 36 ml liquid yield. Aim for a 25–30 second extraction time (start-to-stop). Stop the shot once you reach ~36 ml total in the cup(s).
- 7
Serve
Wipe the rim and present the double espresso immediately in warmed demitasse cups. A proper double espresso will have a rich, caramel-colored crema on top and be served hot.
Equipment handling
- 8
After brewing, knock out the used puck and rinse the portafilter. Backflush the machine according to manufacturer instructions at the end of service. Rinse cups and equipment to keep flavors clean for subsequent shots.