Espresso: Single / Double Recipe

Decide single or double

Choose single or double. Use 18 g coffee to 36 ml liquid for a single, or 36 g coffee to 72 ml liquid for a double. Adjust recipe to your machine's basket size (many machines use 14-18 g for single, 18-20+ g for double; this recipe uses 18 g single / 36 g double).

Warm and flush

Turn on the machine and allow it to reach brewing temperature (follow manufacturer's warm-up time). Flush the group head for 3–5 seconds into a towel to stabilize water temperature and clean residues. Warm your cup or shot glass by rinsing with hot water from the machine.

Grind

Weigh 18 g (single) or 36 g (double) of freshly roasted beans. Grind to a fine setting appropriate for your espresso machine — grind should be finer than drip but not powdered, producing resistance when tamping and extracting. Make small grind adjustments as needed to hit target extraction time.

Dose and distribute

Place the portafilter on the scale and tare it. Add the ground coffee to the basket until you reach the target dose (18 g or 36 g). Evenly distribute the grounds in the basket by tapping, using a distribution tool, or tapping the side to remove voids and create a flat bed.

Tamp

Use a tamper sized for your basket. Apply a firm, level tamp with about 20–30 lbs (9–13 kg) of pressure to create a smooth, even puck. Polish with a slight twist if desired and wipe the rim of the portafilter to remove loose grounds.

Lock in and pre-infusion (if available)

Insert the portafilter into the group head and lock it in. Start the shot immediately. If your machine has pre-infusion, allow a short pre-infusion (1–3 seconds) to wet the puck before full pressure. If not, begin extraction at full pressure right away.

Extract (target times & yields)

Start the timer as water first contacts the puck. Target yield and time: single — 36 ml in about 25–30 seconds; double — 72 ml in about 25–30 seconds. Expect initial dripping to begin around 5–8 seconds; steady, syrupy stream follows. Adjust grind finer if extraction is too fast (<20 s) or coarser if too slow (>35 s). Aim for a balanced shot with golden crema.

Finish and serve

When the target yield/time is reached, stop the shot. Wipe the group head and knock out the spent puck into a knock box. Serve espresso immediately in the warmed cup. For best flavor, drink within 1–2 minutes while crema is fresh.

Adjustments and troubleshooting

If the shot tastes sour/under-extracted: grind finer, increase dose slightly, or lengthen extraction. If bitter/over-extracted: grind coarser, reduce dose slightly, or shorten extraction. If crema is thin: use fresher beans, proper roast level, and correct dosing. Keep equipment clean and use filtered water for consistent taste.

After pulling the shot, purge steam wand if used and wipe with a damp towel. Backflush the group head daily with water and use appropriate cleaning detergent on a regular schedule. Empty and rinse the portafilter and basket, and clean grinder doser and hopper weekly. Keep a clean towel and hot water available to maintain consistent temperature and cleanliness during service.