Double Espresso Recipe

Fill the espresso machine's water reservoir with fresh, filtered water (about 500 ml or as required by your machine). Turn the machine on and allow it to fully heat until it reaches operating pressure (usually indicated by the machine). This can take 10–20 minutes depending on the machine.

Warm the portafilter and serving cup: lock the empty portafilter into the group head for a few seconds to heat it, then remove and wipe dry. Place the espresso cup (demitasse) under the group head to warm it as well.

Weigh 18 g of freshly roasted coffee and grind it to a fine espresso setting (similar to powdered sugar but not chalky). Grind directly into the portafilter basket to minimize loss.

Level and distribute the coffee evenly in the portafilter basket using a distribution tool or gentle taps to remove large voids. Ensure the puck surface is flat and uniform.

Tamp the coffee with a straight, level tamper applying about 30 lb (13.6 kg) of pressure to produce a firm, even puck. Polish with a slight twist and wipe any grounds from the rim of the portafilter to ensure a good seal.

Lock in and pre-infusion

Lock the portafilter into the group head. Start the shot and, if your machine has pre-infusion, allow a 2–4 second gentle wetting of the puck to even out extraction.

Extraction

Extract until you have approximately 36 ml of liquid in the cup. Aim for a total extraction time of 25–30 seconds from the start of flow to stop. Adjust grind finer if extraction is too fast (<20 s) or coarser if too slow (>35 s).

Observe the stream: a good double espresso will start with a slow, syrupy flow and produce a rich, caramel-colored crema on top.

Serve the double espresso immediately in the warmed cup to preserve aroma and crema. If desired, offer sugar and cold milk on the side. Add about 1 tsp sugar or 30 ml milk to taste.

Clean the portafilter: knock out the spent puck, rinse the portafilter and wipe the group head to keep the machine ready for the next shot.