Espresso: Double Recipe
Make Espresso: Double Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Equipment & optional finishing
Method
Espresso
- 1
Prepare machine
Ensure the espresso machine is warmed up (group head and portafilter at operating temperature). Fill the machine reservoir with fresh water if needed and run a short flush through the group head to stabilize temperature.
- 2
Weigh and grind
Weigh 18 g of freshly roasted espresso beans. Grind to a fine espresso setting—texture should be slightly finer than table salt and produce resistance when water passes through.
- 3
Dose into portafilter
Place the double basket in the portafilter and transfer the 18 g of ground coffee into it. Distribute the grounds evenly with your finger or a distribution tool so there are no low spots.
- 4
Tamp
Use the tamper to apply firm, level pressure to create an even puck. Aim for roughly 30 pounds (13–15 kg) of pressure and a clean, flat surface. Wipe any stray grounds from the portafilter rim.
- 5
Purge group and lock in
Purge a small amount of water from the group head to remove residual coffee and stabilize temperature, then insert and lock the portafilter into the group head securely.
- 6
Brew
Place a pre-warmed cup or shot glass under the spouts. Start the shot and simultaneously start the scale/timer. Aim for a 1:2 brew ratio: 18 g in to approximately 36 ml out. Target extraction time is 25–30 seconds. Stop the shot when you reach ~36 ml or when the flow turns very thin and blonding begins.
- 7
Evaluate and serve
Observe the crema—should be chestnut brown and consistent. If the shot is sour or underextracted, adjust to a finer grind or longer time slightly; if bitter or overextracted, coarsen the grind or shorten time. Serve immediately in the warm cup.
Equipment & finishing
- 8
Clean the portafilter by knocking out the spent puck, rinse and wipe the basket. If desired, measure the shot temperature with a thermometer (ideal brewed espresso temperature around 88–93°C / 190–200°F at puck exit) and enjoy the double espresso as-is or use as the base for milk drinks.
