Restaurants›DRAFT + TABLE›Double Espresso Recipe

Double Espresso Recipe

Inspired by DRAFT + TABLE

Time10m

Serves1

Make Double Espresso 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

5/8 oz (18 g) freshly roasted whole coffee beans (espresso roast)2.43 tbsp (36 ml) filtered water (for brewing)

Equipment / Optional

1 to taste espresso machine with 58 mm portafilter (or compatible)1 to taste burr grinder1 to taste tamper1 to taste scale1 to taste shot glass or demitasse cup2 1/8 cup (500 ml) filtered water (for machine reservoir and rinsing)

Method

Espresso

Preheat and prepare

Turn on your espresso machine and allow it to fully heat (usually 15–30 minutes). Ensure the group head, portafilter, and cup are warmed by running a blank shot or flushing hot water through the group head and into the cup. Fill the machine reservoir with filtered water if needed.

Grind beans

Weigh 18 g of freshly roasted whole beans. Grind them to a fine grind suitable for espresso—texture similar to table salt but slightly finer. Adjust the grinder so that extraction will take about 25–30 seconds for 36 ml yield.

Dose and distribute

Place the portafilter on the scale, tare it, and dose the 18 g of ground coffee into the portafilter basket. Use a distribution technique (tap, palm, or a distribution tool) to level the grounds and remove large air pockets.

Tamp

Using a tamper, apply even, level pressure to compress the grounds into a smooth, flat puck. Aim for 30–40 lb (13–18 kg) of pressure. Wipe any loose grounds from the portafilter rim.

Brew

Lock the portafilter into the group head. Start the shot and simultaneously start a timer/scale if using. Target yield is 36 ml in 25–30 seconds (this produces a 1:2 brew ratio). Stop the extraction when you reach 36 ml or at the end of 25–30 seconds. Total contact time (from pump start to stop) should be in that range; adjust grind coarseness finer if too fast, coarser if too slow.

Serve

Gently swirl the shot glass (or stir once) to integrate crema and liquid. Serve immediately in a pre-warmed demitasse cup. Enjoy as is for a classic double espresso or use as the base for milk drinks.

Equipment / Optional

Rinse: Periodically backflush and clean your group head, portafilter, and baskets for best flavor. Keep your grinder clean and set to the appropriate grind. Use filtered water in the machine reservoir to maintain taste and equipment health.