Dubbele Espresso Recipe
Make Dubbele 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
Optional additions
Method
Espresso
Preheat and dose
Preheat your espresso machine by running water through the group head and portafilter for 15–30 seconds. While it warms, weigh or dose 18 g of freshly roasted espresso beans and grind them to a fine, consistent espresso grind (similar to table salt but slightly finer).
Tamp and lock in
Distribute the ground coffee evenly in a 18–20 g basket (single double basket OK for a double espresso), then tamp with 20–30 lbs of pressure to create a flat, even puck. Wipe any loose grounds from the rim and lock the portafilter into the group head.
Brew
Start extraction immediately. Aim for approximately 36 ml of espresso in 25–30 seconds of extraction time from the moment you activate the pump. Watch for a steady stream that resembles warm honey; stop the shot once you reach ~36 ml.
Serve
Swirl the cup gently to integrate crema and espresso, and serve immediately. The result is a concentrated double espresso (dubbele espresso) with a rich crema and full body.
Optional additions
If you prefer a slightly less intense drink, stir in up to 15 ml cold water (an americano-style dilution) after pulling the shot. If you want it sweetened, add up to 1 tsp granulated sugar and stir until dissolved while the espresso is hot.