Double Espresso Recipe

Prepare equipment and dose

Fill the machine reservoir/boiler with fresh filtered water if needed and turn the machine on. Allow the machine and group head to fully heat (usually 15–30 minutes for home machines). Pre-warm your portafilter and cup by locking the empty portafilter into the grouphead and running a short flush of water, or by pouring hot water into the demitasse. Weigh out 18 g of coffee beans on the scale.

Grind

Grind the 18 g of espresso beans on a fine setting appropriate for your machine. The grind should be fine enough to produce 25–35 seconds of extraction with 36 ml yield, but adjust based on your equipment and beans. Grind directly into the portafilter basket or into a dosing cup, aiming to minimize time between grind and extraction.

Distribute and tamp

Distribute the ground coffee evenly in the portafilter basket (use a distribution tool or gentle tapping/leveling). Apply an even, level tamp with about 15–20 kg (35–45 lbs) of pressure to create a smooth, flat puck. Polish the tamp slightly by twisting the tamper at the end if desired. Wipe any grounds from the rim of the portafilter.

Brew

Lock the portafilter into the group head. Place the pre-warmed shot glass or demitasse under the spouts. Start the timer and begin extraction. Target a brew weight/yield of 36 ml in 25–35 seconds (this is a typical 1:2 ratio for a double: 18 g in to ~36 g/ml out). Stop the shot when you reach 36 ml or when the extraction time is in the target range. Note sensory cues: a good espresso should have a rich crema, sweet aromatics and balanced acidity.

Serve

Serve immediately in the pre-warmed demitasse. A Double Espresso is typically served straight (no milk) and consumed while hot. Optionally present with a small glass of water on the side.

Clean up

Purge the group head with a short flush, knock out the used puck, and rinse the portafilter. Backflush the machine per manufacturer guidance as part of routine maintenance.

Heat and maintenance: Ensure the machine has been on long enough to reach stable brew temperature. Use the blind basket or group brush to keep group head clean; flush briefly before and after shots to stabilize temperature and clear residues.

Timing and adjustments: If the shot runs significantly faster than 25 seconds (under-extracted), adjust to a finer grind or increase dose slightly. If it pulls much slower (over-extracted), adjust to a coarser grind or decrease dose. Aim for balanced flavor rather than strictly the numbers—use time, taste, and crema as guides.