Double Espresso Recipe

Preheat and prepare

Turn the espresso machine on and allow it to fully heat (group head and portafilter) — typically 15–30 minutes. Warm the double-walled or ceramic espresso cup by rinsing with hot water or leaving it under the steam wand briefly.

Weigh and grind

Weigh 18 g of freshly roasted whole beans. Grind them to an espresso fine setting: texture like powdered sugar but not dust — adjust grind so extraction time (below) falls between 25–35 seconds.

Dose and distribute

Place the double basket in the portafilter, dose the 18 g of ground coffee into the basket. Use a distribution technique (finger or distribution tool) to level the puck so grounds are even before tamping.

Tamp

Using a flat tamper, press evenly with ~30 lb (13.6 kg) of pressure until the surface is level and smooth. Polish with a slight twist to finish. Wipe any loose grounds from the basket rim.

Brew

Lock the portafilter into the group head. Start the extraction and simultaneously start your timer. Target yield: 36 ml of liquid espresso (approx. 2 oz) from 18 g dose (yield ratio 1:2). Aim for an extraction time of 25–35 seconds. Stop the shot when 36 ml is reached or when the timer hits the target range, adjusting next pull if flow is too fast or slow by dialing grind coarser/finer by small steps.

Serve

Give the cup a quick swirl to integrate crema and liquid. Serve immediately (espresso is best within 30 seconds of extraction).

Clean up

Purge a short burst of hot water through the group head, knock out the used puck, and rinse the portafilter. Wipe the group head and steam wand if used.

If using a double espresso split into two single cups, start extraction into a single larger double espresso cup then pour or split the shot as desired. Use fresh filtered water in the machine and backflush/clean equipment regularly to maintain flavor consistency.