Espresso Double Recipe

Preheat and prepare machine

Turn the espresso machine on and allow it to fully heat (group head and portafilter) — typically 15–30 minutes depending on the machine. Fill the reservoir with fresh filtered water (use the 1 l listed) if needed.

Purge a short shot of water (about 20–30 ml) through the group head to heat and clear any old residue. Use the 100 ml water to do this and to preheat the cup if desired.

Grind

Weigh 18 g of freshly roasted whole coffee beans. Grind to a fine espresso setting (slightly finer than table salt) to produce the correct extraction for a double shot.

Dose and distribute

Place the ground coffee into a clean, dry 58 mm (or appropriate size) portafilter basket. Distribute the grounds evenly using your finger or a distribution tool to avoid channeling.

Tamp

Use a flat tamper to apply 30–40 pounds (13–18 kg) of even downward pressure, creating a level, compact puck. Wipe any loose grounds from the portafilter rim.

Brew

Lock the portafilter into the group head. Start the shot immediately to avoid heat loss. Aim for an extraction yield of roughly 36–40% by weight: target 36–40 g of liquid espresso (a typical double) in 25–30 seconds of extraction time. If your machine and dose produce different volume, adjust grind finer for slower extraction or coarser for faster.

Stop the shot when the desired weight (about 36–40 g) or time (25–30 s) is reached. Wipe the group head and knock out the used puck.

Serve the double espresso in a preheated demitasse or small cup. If you prefer a slightly longer drink, add up to 10 ml cold filtered water (listed under Optional finishing) to make an Americano-lite without altering crema too much.

Sweeten (optional)

If you like your espresso sweetened, stir in 1 teaspoon sugar immediately while the crema is fresh so it dissolves fully. Taste and adjust.