Double Espresso Recipe

Preheat and prepare

Turn your espresso machine on and let it fully heat for 15–30 minutes so brew group, portafilter and cup reach stable temperature. Put your empty portafilter on the scale and tare to zero.

Grind

Weigh 18 g of fresh espresso beans. Grind to a fine espresso setting — the grind should feel like table salt but slightly finer. Grind directly into the portafilter basket to minimize loss.

Distribute and tamp

Tap and level the coffee in the basket to distribute evenly. Use a tamper to apply firm, even pressure until the puck is compact and flat (about 20–30 lbs / 9–14 kg of force). Wipe any grounds from the rim of the portafilter.

Purge and lock in

Purge a short pulse of water through the group head for 1–2 seconds to stabilize temperature and remove old water. Lock the portafilter into the group head securely.

Brew

Place a preheated shot glass or demitasse under the spout. Start the extraction and simultaneously start the scale timer. Aim for a 1:2 brew ratio — 18 g in to 36 g out — extracted in about 25–30 seconds. Monitor flow: it should start as dark and rich, then lighten to a golden stream. Stop the extraction when the output weight reaches 36 ml (approximately 36 g).

Serve

Swirl the cup gently to integrate crema, smell the aroma, and serve immediately. Double espresso is best enjoyed hot and within 60 seconds of extraction.

Clean up

Knock out the spent puck, rinse the portafilter, wipe the group gasket and steam wand (if used), and flush the group briefly to keep the system clean.

If you do not have a scale, you can time extraction for 25–30 seconds using the same 18 g dose; typical yield for a double shot will be ~36 ml. If using pre-ground espresso, adjust grind and dose to achieve the 25–30 second extraction time. For a slightly longer or shorter taste profile, adjust grind finer for slower extraction (more body, slightly more bitterness) or coarser for faster extraction (lighter, more acidic).