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
- 1
Dose and grind
Weigh 18 g of fresh whole-bean espresso coffee. Adjust the grinder to a fine espresso setting. Grind the 18 g directly into the portafilter basket so the dose is consistent and aromatic oils are preserved.
- 2
Distribute and tamp
Level or distribute the ground coffee evenly in the portafilter (use a distribution tool or gentle taps). Using a tamper, apply firm and level pressure to compact the puck. Aim for about 30 lb (13 kg) of pressure and a smooth, even surface.
- 3
Purge group head and lock in
Run a short burst of hot water through the group head to clear old coffee and warm the portafilter/shot cup. Lock the portafilter into the group head and place your pre-warmed espresso cup under the spouts.
- 4
Brew
Start extraction immediately after locking in. Target a 1:2 brew ratio: 18 g coffee to ~36–40 ml liquid espresso. Aim for an extraction time of 25–30 seconds (from the first drop to the end of the shot). The flow should begin as a steady syrupy stream that lightens in color toward the end.
- 5
Assess and serve
Stop the shot when you reach ~36–40 ml (double espresso). You should have a dark, viscous espresso with a 1–3 mm layer of crema on top. Serve immediately in a pre-warmed demitasse. Taste and adjust future grind size or dose if the shot is under- or over-extracted (bitter/underflow -> coarser or shorter time; sour/overflow -> finer or longer time).
Equipment / optional
- 6
If using a stovetop espresso maker (moka) instead of an espresso machine: fill the bottom chamber with water up to safety valve (about 40–60 ml depending on maker), dose 18 g of finely ground coffee into the filter basket without tamping, assemble, and heat on medium-low. When coffee begins to spurt and gurgle, remove from heat and pour into an espresso cup — yield will be similar but crema will differ. Adjust grind for flow speed to get roughly 25–40 seconds of active brewing time.
- 7
Keep equipment clean: backflush the group head daily with water and clean the portafilter and basket. Use a scale for accuracy. Pre-warming the cup and group head stabilizes temperature and improves crema and flavor.