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 (consumable items counted as ingredients for prep)
Method
Espresso
Preheat and prepare
Turn on your espresso machine and allow it to fully heat (usually 15–30 minutes depending on the machine). While the machine heats, preheat the portafilter by locking it into the group head and running a short burst of water (about 10–20 ml). Discard that water. Preheat your cup by rinsing with hot water or leaving it on the cup warmer.
Weigh and grind
Weigh 18 g of coffee beans. Grind the beans to a fine espresso grind — the texture should be slightly finer than table salt, but not powdered. Aim for a grind suitable for your machine and basket so that extraction time will be about 25–30 seconds.
Dose and distribute
Place the double basket on the scale, tare to zero, and dose the 18 g of ground coffee into the basket. Use a distribution tool or a few gentle taps and level with your finger to create an even coffee bed.
Tamp
Use a tamper to compress the grounds with steady, even pressure (about 15–20 kgf / 30–40 lbs of force). Ensure the puck is level and clean the basket rim of any loose grounds.
Brew
Lock the portafilter into the group head. Place your preheated cup on the scale under the spouts, tare to zero. Start the shot and start the timer simultaneously. Aim to extract 36 ml of espresso in 25–30 seconds (a 1:2 brew ratio by weight). If extraction is much faster, adjust grind finer; if much slower, grind coarser.
Finish and serve
When the extraction reaches about 36 ml and the timer reads 25–30 seconds, stop the shot. Wipe the spouts and serve immediately. A properly pulled double espresso will have a rich, caramel-colored crema on top and a concentrated body. Optionally, if the cup was not hot enough and the shot is too concentrated, add 10–20 ml of hot filtered water to slightly lower the temperature/strength (this converts it toward an Americano but is optional).
Clean up
Remove the puck, knock it into a knockbox, brush and wipe the portafilter, and flush the group head with a short burst of water to keep the machine ready for the next shot.