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
Preheat and prepare
Turn on the espresso machine and allow it to fully heat (usually 15–30 minutes). Flush the group head and portafilter briefly with hot water to warm metal surfaces. Place the empty portafilter on the scale and tare to zero.
Grind
Weigh 18 g of whole coffee beans. Grind to a fine setting appropriate for your machine (grind size similar to powdered sugar but slightly coarser than flour). Target grind time and adjust so that extraction time falls in the 25–30 second range for 36–40 g of yield (approx. 1:2 brew ratio).
Dose and distribute
Transfer the 18 g of freshly ground coffee into the portafilter basket. Distribute grounds evenly with a distribution tool or gently tap/level to avoid channeling.
Tamp
Use the tamper to apply firm, even pressure to the coffee bed so it is level and compact. Wipe any loose grounds from the portafilter rim with a clean cloth.
Brew
Lock the portafilter into the group head. Place the shot glass or demitasse on the scale and tare to zero. Start the shot and start the timer simultaneously. Aim for a final weight of 36–40 g of brewed espresso (double shot) in about 25–30 seconds. If extraction is much faster, grind finer; if much slower, grind coarser.
Serve
Once extraction completes, stop the shot. Wipe the group head and purge briefly. Serve the double espresso immediately in a pre-warmed cup.