Restaurants›Flemington BBQ›Double Espresso Recipe

Double Espresso Recipe

Inspired by Flemington BBQ

Time10m

Serves1

Make Double Espresso Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Coffee

5/8 oz (18 g) freshly roasted espresso beans2.43 tbsp (36 ml) filtered water (for brewing)2 1/8 cup (500 ml) filtered water (for machine reservoir/cleaning)

Equipment (optional but required for accurate result)

1 to taste espresso machine with 58 mm portafilter (or equivalent)1 to taste burr grinder1 to taste scale1 to taste tamping tamper1 to taste shot glass or small cup (30–60 ml)1 to taste knock box or channel for spent puck

Method

Prep

Warm and flush

Turn on the espresso machine and allow it to fully heat (both group head and portafilter) for 10–20 minutes depending on machine. Insert empty portafilter, run a short shot of water to flush any stale water and stabilize temperature. Empty the shot glass and dry the portafilter basket.

Weigh 18 g of freshly roasted espresso beans. If beans are very fresh (less than 4 days), consider a slightly coarser grind; if older, slightly finer. Note the roast level and adjust grind to achieve target brew time.

Grinding and dosing

Grind the 18 g of beans on a fine espresso setting immediately before brewing. Aim for a consistency like fine table salt. Dose the ground coffee into a clean, dry double basket in the portafilter.

Distribute the grounds evenly in the basket (use gentle finger distribution or a distribution tool) to avoid channeling. Level the surface.

Tamp firmly and evenly with about 15–20 kg of pressure so the puck is flat and sealed against the basket walls. Wipe any loose grounds from the rim of the portafilter.

Brewing

Lock the portafilter into the machine's group head and place the pre-warmed shot glass on the scale (tare to zero). Start the extraction immediately after locking in to minimize heat loss.

Begin the shot and start a timer simultaneously. Target an output weight of 36 ml (approximately 36 g) of liquid in 25–30 seconds for a balanced double espresso. If using volume rather than weight, aim for 36 ml of brewed espresso.

Observe the extraction: the flow should start as a thin stream, become a steady honey-like column, then slow toward the end. Stop the shot when you reach the target volume/weight or when the stream becomes pale and watery.

Wipe the group head and purge a short burst of water through it to clear residual coffee oils. Remove the portafilter, knock out the spent puck into the knock box, and rinse the portafilter.

Serve

Serve the double espresso immediately in the warmed shot glass or demitasse. Optionally present with a small glass of still water to cleanse the palate.

If desired, note tasting: crema should be tan to dark brown, body syrupy, flavors concentrated. Drink within 1–2 minutes for best texture and aroma.