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
Equipment & optional
Method
Espresso
- 1
Preheat
Turn on the espresso machine and allow it to fully heat for 15–30 minutes so group head, portafilter, and cup are stable. If using a stovetop maker, heat the water to just below boiling before assembling.
- 2
Weigh and grind
Weigh 18 g of freshly roasted espresso beans. Grind to a fine espresso grind (similar to table salt). Grind directly into a clean, dry double basket in the portafilter.
- 3
Distribute and tamp
Level and distribute the ground coffee evenly in the basket, then tamp with firm, even pressure (around 20–30 lb / 9–14 kg of force) to create a smooth, level puck. Polish the tamp surface with a slight twist and wipe any loose grounds from the rim.
- 4
Purge and lock in
Purge the group head for 1–2 seconds to stabilize temperature and clear old grounds. Insert and lock the portafilter into the group head immediately after purging.
- 5
Extract
Place a preheated cup(s) under the spouts. Start extraction and aim for a brew ratio of approximately 1:2 (18 g coffee to ~36 ml espresso). Extraction time should be 25–30 seconds from the moment flow starts. Adjust grind finer if extraction is too fast, coarser if too slow.
- 6
Finish and serve
When extraction reaches about 36 ml (approximately two short shots combined), stop the shot. Serve immediately in warmed demitasse cups to preserve crema. If using two cups, split the output equally. For a single double espresso in one cup, use a double spouted portafilter or collect into one cup.
Cleanup & maintenance
- 7
Remove the portafilter, knock out the used puck, and rinse the basket and portafilter. Backflush the machine with water (and detergent as recommended) at the end of the day. Wipe steam wand and group head. Store equipment dry.
