Double Espresso Recipe

Prepare machine and water

Fill the espresso machine reservoir with filtered water (about 500 ml or as required). Turn the machine on and allow it to fully heat up until it reaches operating pressure and temperature (this typically takes 15–30 minutes depending on the machine).

Preheat portafilter and cup

Insert an empty portafilter in the group head and run a blank shot (no coffee) for a few seconds to flush and preheat the group head and portafilter. Place your cup or shot glass under the spouts to preheat as well, or rinse it with hot water.

Weigh and grind

Weigh 18 g of whole coffee beans. Grind to an espresso-fine setting on a burr grinder calibrated for your machine — grind should be fine but not powdery, resembling table salt to slightly finer. Adjust grind so that extraction time will be 25–30 seconds for the shot yield.

Dose and distribute

Place the portafilter on the scale, tare to zero, and dose the 18 g of ground coffee into the double basket. Use a distribution technique (tap, WDT, or level with finger) to create an even bed with no large air pockets.

Tamp

Using a tamper, apply firm and level pressure (~15–20 kg or consistent pressure) to compress the coffee into a uniform puck. Polish lightly and remove any grounds from the portafilter rim.

Brew (pull the double shot)

Lock the portafilter into the group head. Place the preheated cup or shot glass on the scale, tare to zero, and start the shot while simultaneously starting a timer. Aim for a 36 ml yield (liquid espresso) in 25–30 seconds from the moment the pump engages. Stop extraction when you hit about 36 ml or 25–30 seconds — adjust the grind coarser if too slow, finer if too fast.

Serve

Serve immediately as a double espresso (approx. 36 ml), enjoying crema and concentrated flavors. Optionally present in a preheated demitasse or small glass.

Use the espresso grinder, tamper, and scale as described above for accurate dosing and consistent results. Keep a timer to measure extraction time. Clean the equipment and knock out the used puck after brewing; run a short flush of water through the group head to keep it clean between shots.