Double Espresso Recipe
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
Optional — grinder & equipment adjustments
Method
Preparation
- 1
Warm and prepare machine
Turn the espresso machine on and allow it to fully heat (group head and portafilter) for 10–20 minutes. While it heats, flush the group head and run about 30–60 ml of hot water through the portafilter basket to warm it and the cup; discard this water.
- 2
Pre-warm cup
Place the espresso cup under the group head while flushing or pour the 30–60 ml of hot water into the cup to warm it, then discard the water before extracting.
Dosing, grinding and distribution
- 3
Weigh 18 g of coffee beans for a standard double espresso. If dialing in, keep an extra 2 g on hand to adjust dose. Grind the beans to a fine espresso setting consistent with your machine and roast level — grind should feel like powdered sugar but slightly gritty between fingers.
- 4
Distribute the ground coffee evenly in the portafilter basket (use finger, distribution tool, or gentle taps) to avoid channeling during extraction.
- 5
Level the surface of the grounds so tamping will be even.
Tamping and locking in
- 6
Using a tamper, apply firm, even pressure (about 30 lb / 13.6 kg of force) to create a smooth, level puck. Polish with a slight twist to seal the edges. Wipe any loose grounds from the portafilter rim.
- 7
Lock the portafilter into the machine’s group head firmly and evenly.
Extraction
- 8
Start the extraction immediately after locking the portafilter. Target yield: about 36 ml of liquid espresso (a 1:2 brew ratio by weight) in 25–30 seconds from the moment pump starts. Timing and yield can vary slightly by coffee — adjust grind finer if extraction is too fast (<20 s) or coarser if too slow (>35 s).
- 9
Observe the shot: it should begin with a thin blond stream that thickens to a molten caramel look, finishing with a rich, reddish-brown crema on top. Stop the extraction when you reach ~36 ml or your target taste profile.
Serving and finishing
- 10
Give the cup a gentle swirl to integrate crema and body if desired. Serve immediately while hot. Optionally present with a small glass of water to cleanse the palate.
- 11
If adjusting the recipe for taste, note changes: increase dose or grind finer for more body/extraction; decrease dose or grind coarser for lighter extraction.