Double Espresso Recipe

Preheat and prepare

Turn on the espresso machine and allow it to fully heat for 15–30 minutes so group head, portafilter and cup are at stable temperature. Warm the demitasse cup by rinsing with hot water and emptying before brewing.

Weigh and grind

Weigh 18 g of whole espresso beans on the scale. Grind to a fine espresso grind (similar to table salt but slightly finer), aiming for an extraction time target. Use the portafilter on the scale to capture grounds for accurate dosing.

Distribute and tamp

Evenly distribute the ground coffee in a clean, dry portafilter basket (double basket). Level and polish the puck, then tamp with consistent pressure (about 20–30 lbs / 9–14 kgf) until you have a smooth, flat surface. Wipe the portafilter rim to ensure a good seal.

Brew

Lock the portafilter into the group head and start the shot immediately. Brew 36 ml of espresso (a 1:2 beverage ratio) aiming for a total extraction time of 25–30 seconds from the first drop. Monitor the flow: it should start as a thin stream and appear syrupy. Stop the shot when you reach 36 ml or when the flow becomes pale and watery.

Serve

Swirl the extracted espresso gently to integrate crema, then pour into the warmed demitasse. Serve immediately to preserve crema and optimal aroma.

Clean up

Purge the group head with a short burst of water, knock out the used coffee puck, rinse the portafilter and wipe the group head. Backflush the machine per manufacturer recommendations at the end of the day.

If the shot extracts too quickly (under 20 seconds), make the grind finer or increase dose by 0.5–1 g. If it extracts too slowly (over 35 seconds), make the grind coarser or reduce dose slightly. Adjust yield to taste (for a slightly stronger doppio, aim for 1:1.5 ratio, e.g., 18 g → 27 ml).