Double Espresso Recipe

Prep machine and water

Ensure the espresso machine has at least 500 ml of filtered water in the reservoir. Turn the machine on and allow it to fully heat up (usually 15–30 minutes for home machines). Run a short flush (10–20 ml) through the group head and portafilter to stabilize temperature and clear old grounds.

Preheat cup and portafilter

Place the shot glass or demitasse under the group head and run a small amount of water into it to warm the cup. Also lock an empty portafilter into the group and run water through to warm the metal, then dry with a cloth.

Grind

Weigh 18 g of whole coffee beans. Grind them to an espresso-fine setting on a burr grinder — the grind should be fine but not powdery, similar to table salt or slightly finer depending on your machine. Freshly grind immediately before dosing.

Dose and distribute

Place the double basket in the portafilter and dose the 18 g of ground coffee into the basket. Use a distribution technique (finger sweep, WDT, or distributor) to level and remove air pockets so the puck is even.

Tamp

Use a tamper sized to the basket and apply firm, even pressure (approx. 20–30 lb / 9–14 kg of force) to create a flat, level coffee puck. Polish with a slight twist to smooth the surface. Wipe any grounds from the portafilter rim.

Brew

Lock the portafilter into the group head. Start the timer and begin the shot. Aim for a 1:2 brew ratio by weight: 18 g in → about 36 g (or ml) out. Target extraction time 25–30 seconds. Stop the shot when you reach ~36 ml (or when the timer reaches the target time and cup volume matches).

Observe crema and taste

A well-pulled double espresso will have a 2–4 mm crema layer that is caramel to hazelnut in color. Smell and taste immediately — the best flavors are within the first minute. Serve in the preheated demitasse.

Clean up

Purge the group with a short water flush, knock out the used puck, and rinse the portafilter. Wipe the steam wand and machine surfaces. Empty and rinse any drip trays as needed.

Use the burr grinder to grind beans immediately before brewing to preserve aroma. Use the scale to weigh coffee and brewed yield for consistency. Use the tamper to compress the grounds evenly. Use the timer to track extraction time. Keep the shot glass or demitasse warm for best sensory experience.