Doppio Recipe
Make Doppio 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 service
Method
Espresso
Preheat and prepare
Turn on the espresso machine and allow it to fully heat for at least 15–20 minutes so group head, portafilter and cup are at stable temperature. Warm the demitasse/shot glass by rinsing with hot water and discard the rinse water.
Weigh and grind
Weigh 18 g of fresh espresso beans. Grind to a fine setting suitable for your machine (should feel slightly gritty between the fingers). Aim for a grind that yields a 36 ml extraction in about 25–30 seconds. Adjust grind finer if extraction is too fast, coarser if too slow.
Dose and distribute
Place the portafilter on the scale, tare it, and dose the 18 g of ground coffee into the basket. Use a distribution technique (tap, WDT or palm) to level the puck for even extraction.
Tamp
Use a tamper to apply firm, even pressure (about 30 lbs / 13.6 kg of force) so the puck surface is level and smooth. Polish the tamp with a slight twist to remove loose grounds on the rim. Wipe any grounds from the portafilter lip.
Brew
Lock the portafilter into the group head and place the warmed shot glass beneath the spouts. Start the shot and begin timing. Target an extraction weight of 36 ml (or a 1:2 brew ratio by weight) in 25–30 seconds. Watch flow: it should start with a thin stream that becomes steady and syrupy. Stop the shot when it reaches approximately 36 ml.
Clean up
Purge the group for a second after removing the portafilter, knock out the used puck into the knock box, and wipe the portafilter and group head. Backflush the machine per manufacturer schedule.
Equipment & optional service
Use a calibrated scale to dose and measure the brew weight precisely. If serving in a café, keep the machine and cups preheated, and offer water alongside the doppio. Adjust bean dose and grind as needed for roast profile and machine pressure to maintain the 25–30 second extraction window.