Espresso - Double Shot Recipe

Preheat machine and cup

Turn on the espresso machine and allow it to fully heat (20–30 minutes for many machines). Place the shot glass or demitasse on the group or cup warmer or run a blank shot of hot water into the cup to preheat; discard the water.

Purge group and check water

Purge the group head by running water for 1–2 seconds to clear residual coffee and stabilize temperature. Ensure the machine has enough filtered water in the reservoir or plumbed supply.

Weigh and grind

Weigh 18 g of whole espresso beans on your scale. Grind directly into the double basket so the dose sits level with the rim. Aim for a fine, consistent espresso grind; the exact setting depends on your grinder and beans.

Distribute

Evenly distribute the ground coffee in the basket to avoid channeling. Use finger taps, a distribution tool, or a slight twist of the portafilter to level the bed.

Tamp

Place the tamper on the coffee bed with level pressure. Apply steady, even force (approximately 30 pounds / 13.6 kg of pressure) and finish with a slight polish or twist to create a smooth, flat puck. Inspect for any loose grounds around the rim and clean them away.

Dock portafilter

Insert and lock the portafilter into the group head immediately after tamping to minimize heat loss and moisture absorption.

Start shot and time

Place the preheated shot glass or cup under the spout. Start the shot and begin timing simultaneously.

Target yield and time

Aim for approximately 36–40 ml of liquid espresso (including crema) from an 18 g dose, yielding roughly a 1:2 to 1:2.2 brew ratio. The target extraction time is 25–30 seconds from the moment water first appears. Adjust grind finer if extraction is under 25 seconds and coarse or sour; adjust coarser if over 30 seconds and bitter or overextracted.

Observation

Observe the shot: it should start with a thin, steady dark stream that becomes honey-like in the middle with a golden crema on top. Stop the shot when you reach the target volume or at the desired taste.

Wipe the group head and knock out the puck into the knock box. Rinse the portafilter and dry it for the next use. Serve the double shot immediately in the preheated cup for best aroma and crema retention.

If the shot tastes sour or weak: grind finer, increase water temperature slightly, or tamp a hair firmer. If the shot tastes bitter or hollow: grind coarser, reduce extraction time, or check for stale beans. Use freshly roasted beans within 7–21 days of roast (rested appropriately) and consume immediately for optimal flavor.