Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Espresso
Equipment / optional
Method
Espresso
- 1
Preheat and prepare machine
Ensure the espresso machine is fully warmed up (usually 15–30 minutes for home machines). Fill the reservoir with filtered water and run a blank shot (no coffee) through the group head and portafilter to stabilize temperature. Wipe the group head and portafilter dry.
- 2
Weigh and grind
Weigh 18 g of freshly roasted House blend coffee beans on your scale. Grind to a fine espresso setting using a quality burr grinder. The grind should be fine enough to give resistance but not so fine that water barely flows; adjust to target an extraction time of 25–30 seconds (see next step).
- 3
Dosing and distribute
Place the double-basket portafilter on the scale, tare it, and dose the 18 g of ground coffee into the basket. Use a distribution tool or gentle taps and a finger to level the puck so grounds are evenly distributed.
- 4
Tamp
Using a tamper, apply firm, even pressure perpendicular to the puck (about 20–30 lbs / 9–14 kg of force). Polish the top with a slight twist for a smooth surface. Wipe any loose grounds from the portafilter rim.
- 5
Brew
Lock the portafilter into the group head and start the shot immediately. Place the shot glass or demitasse under the spout. Aim for a 36–40 g yield (liquid espresso) in 25–30 seconds from first pump pressure (roughly a 1:2 dose-to-yield ratio: 18 g in -> ~36 g out). If your machine is calibrated differently, prioritize 25–30 seconds and a balanced flavor.
- 6
Observe and adjust
Taste the doppio. If it's sour and under-extracted, grind finer or increase brew time slightly. If it's bitter and over-extracted, grind coarser or shorten the brew time. Adjust dose ±1 g on subsequent shots if needed to refine balance.
- 7
Equipment / optional
- 8
Clean and maintain equipment before and after brewing. Backflush the group head according to your machine's schedule, clean grinder burrs and doser, and wipe down surfaces. Preheating cupware (rinse with hot water) helps maintain temperature of the doppio.