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
Warm and prepare
Turn on the espresso machine and allow it to fully heat (group head and boiler) — typically 15–30 minutes. Warm the portafilter and cup by locking the empty portafilter in place and running a blank shot for a few seconds into the cup; discard the water and dry the portafilter with a clean cloth.
Weigh and grind
Weigh 18 g of coffee beans. Grind to a fine espresso grind (texture similar to table salt but slightly more powdery). Adjust grind if using a different basket or machine. Aim for a grind that produces a 25–30 second extraction for ~60 ml output.
Dose and distribute
Place the portafilter on the scale, tare it, and dose the 18 g ground coffee into the portafilter basket. Use a distribution tool or gentle taps/leveling to even the coffee bed so there are no low or high spots.
Tamp
Use a tamper to apply firm, even pressure (approx. 15–20 kg or what is comfortable) so the surface is level and compact. Wipe the rim of the portafilter to remove stray grounds.
Brew
Lock the portafilter into the machine. Place a pre-warmed shot glass under the spouts. Start the shot and begin timing. Aim to pull ~60 ml of liquid (weight-based output ~36–40 g if measuring) within 25–30 seconds of pump activation. Total brewing water: ~60 ml.
Assess and adjust
Observe crema color and flow: a steady, honey-like stream turning to pale brown is ideal. If extraction is too fast (<20s) make grind finer; if too slow (>35s) make grind coarser or reduce dose slightly. Adjust for next shot as needed.
Serve
After extraction, serve immediately in a warmed demitasse or small cup. A proper double espresso is concentrated, with a layer of crema on top and should be consumed within 1–2 minutes for best flavor.
Equipment & optional
If you do not have an espresso machine: use a Moka pot with 18 g coffee and ~120–150 ml water to approximate a stronger extraction (yield will differ), or use an AeroPress with an espresso-style recipe (inverted method, fine grind, 18 g coffee, 60 ml water, 30 second steep) — results will vary from true espresso. Always preheat vessels and use fresh, filtered water.
Clean equipment after use: knock out the puck, rinse the portafilter and group head, and wipe the steam wand if used. Regular maintenance preserves taste and machine life.