Double Recipe
Make Double Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Method
Espresso
- 1
Preheat the espresso machine and ensure the portafilter and basket are clean and warmed.
- 2
Weigh 18 g of finely ground coffee and distribute evenly into the double-shot basket, breaking any clumps and leveling the surface.
- 3
Tamp the coffee with about 30–40 pounds of pressure until the surface is smooth and level.
- 4
Lock the portafilter into the machine and start the extraction.
- 5
Extract until approximately 60 ml of espresso is collected, typically 25–30 seconds for a balanced shot. If the flow is too fast or slow, adjust grind size or tamping pressure.
- 6
Serve
Serve the double espresso immediately in a pre-warmed demitasse cup.
- 7
Cleanup
Discard the spent puck, rinse the portafilter and group head, and wipe down surfaces.
