Espresso Recipe
Served doppio (double shot)
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Ingredients
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Espresso
Method
Espresso
- 1
Preheat and prepare machine
Turn the espresso machine on and allow it to fully heat (usually 15–30 minutes) so group head and portafilter are stable. While it heats, flush the group head briefly (use the 30 ml of filtered water) to remove cool water and stabilize temperature, and wipe the basket and group gasket clean.
- 2
Grind and dose
Weigh 18 g of freshly roasted espresso beans. Grind to a fine, consistent espresso grind (should feel like powdered sugar but slightly gritty). Place the portafilter on the scale, add the ground coffee to reach the 18 g dose.
- 3
Distribute and tamp
Evenly distribute the grounds in the portafilter using your finger or a distribution tool to avoid channeling. Tap the portafilter gently to level, then tamp with ~30 lb (13.6 kg) pressure until you have a smooth, level puck. Wipe any loose grounds from the rim.
- 4
Brew (doppio)
Lock the portafilter into the group head and place a preheated 60–90 ml demitasse or small cup beneath the spouts. Start the shot immediately. Aim for a 25–30 second extraction time from the moment water first contacts the puck, producing approximately 40 ml of espresso (a doppio, double shot). Stop the extraction when you reach ~40 ml or when the shot turns pale and thin.
- 5
Finish and serve
Wipe the group head and purge briefly between shots. Swirl the cup gently to integrate crema, and serve the doppio immediately, hot. Provide any requested accompaniments (sugar, spoon).