Double Espreso Recipe
Make Double Espreso 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
Optional: For serving
Method
Espresso
Preheat and dose
Turn on your espresso machine and allow it to fully heat (portafilter and group head should be hot). While it heats, weigh 18 g of freshly roasted whole beans.
Grind and distribute
Grind the 18 g of beans on a fine espresso setting to produce a very fine, slightly clumpy grind. Immediately transfer the grounds into a clean, dry 58 mm (or appropriate size) portafilter basket.
Tamp
Level the coffee bed with your finger or a distribution tool, then tamp evenly with about 20–30 lbs (9–14 kg) of pressure to create a smooth, flat puck. Wipe any grounds from the rim of the portafilter.
Brew
Lock the portafilter into the group head. Start the shot and time it. Aim for an extraction yield of about 30–36%: with 18 g in, target 54–65 g (roughly 60 ml) of liquid espresso out in 25–30 seconds. Stop the shot when the volume reaches about 60 ml or the time reaches 25–30 seconds, whichever comes first.
Serve
Pour the double espresso into a warmed demitasse or small cup. If you see blonding (light, thin flow) before 25 seconds, consider adjusting grind finer next time; if the shot runs very quickly, make the grind finer or increase dose. Taste and check for balance: crema, sweetness, acidity and bitterness should be in harmony.