Espresso: Single / Double (ve, V) Recipe

Warm and clean the portafilter, group head and cup by flushing hot water for 5–10 seconds. Wipe dry. This stabilizes temperature for reproducible extraction.

Weigh and dose beans according to desired shot: ~9 g for a single or ~18 g for a double. Use freshly roasted beans ground specifically for espresso.

Grind beans immediately before brewing. For a double shot, grind 18 g to a fine, slightly gritty texture (like table salt). For a single, grind 9 g similarly but adjust grind finer or coarser to reach the target extraction time (see extraction step).

Distribute ground coffee evenly in the portafilter basket to avoid channeling. Tap or use a distribution tool to level the bed.

Using a tamper, press the grounds with consistent pressure (about 20–30 lb / 9–14 kg force) until the surface is even and smooth. Polish by twisting the tamper slightly to create a flat puck.

Lock the portafilter into the group head securely. Start the shot immediately to avoid oxidation of the puck.

For a double shot: target 30 ml of liquid espresso yield from 18 g dose in 25–30 seconds of extraction time from first pump to stop. For a single shot: target 18 ml yield from 9 g dose in 25–30 seconds. Adjust grind finer if extraction is faster than target, coarser if slower.

Observe the flow: it should start as a slow, syrupy stream that becomes steady and almond-colored crema. Stop the shot once the desired yield is reached.

Immediately wipe the group head and knock out the used puck. Rinse the portafilter and dry before the next shot.

Serve the espresso in a pre-warmed demitasse (single) or slightly larger espresso cup (double). Present promptly so crema and aroma are at their peak.

Optional: Allow customer to request single (9 g → 18 ml) or double (18 g → 30 ml) and adjust grind/dose accordingly.