Espresso (double Shot) Recipe

Prepare equipment and water

Fill the espresso machine reservoir with fresh filtered water (about 250 ml or as required by your machine). Switch the machine on and allow it to fully heat: group head and portafilter should reach stable temperature, usually 15–30 minutes for home machines.

Preheat portafilter and cup

Lock the empty portafilter into the group head and run a short blank shot (5–10 seconds) to flush hot water through the group and warm the portafilter. Pour 30 ml of hot water into the shot glass to preheat the cup, then discard.

Weigh and grind beans

Weigh 18 g of freshly roasted espresso beans on the scale. Grind immediately on a fine espresso setting: goal is a grind that gives a 25–30 second extraction for a double shot (approx. 36–40 g beverage yield). Adjust grind finer if extraction is too fast, coarser if too slow.

Dose and distribute

Place the portafilter on the scale, tare to zero, and dose the 18 g of ground coffee into the portafilter basket. Use a distribution tool or gentle tapping and leveling with your finger to create an even coffee bed.

Tamp

Apply a level tamp with approximately 15–20 kg of pressure using a tamper. Polish with a slight twist to smooth the puck. Wipe any grounds from the portafilter rim to ensure a good seal.

Brew the double shot

Lock the portafilter into the group head. Start the timer and run the shot. Target extraction: 25–30 seconds to yield about 36–40 g of espresso (weigh using a scale with your cup/shot glass on it). Stop the shot when target weight/time is reached.

Evaluate and serve

Observe crema and taste: a properly extracted double espresso will have a rich, golden-brown crema and balanced flavors. Serve immediately in the preheated cup. If the shot tastes sour, grind finer or increase temperature; if bitter, grind coarser or shorten extraction time.

Clean up

Knock out the spent puck, rinse and dry the portafilter, wipe the group head, and run a short flush. Backflush the machine per manufacturer guidelines at the end of service.

Regularly clean the grinder burrs, backflush the espresso machine with detergent per schedule, and use fresh water. Keep beans stored in an airtight container away from heat, light, and moisture.