After Dinner Espresso Recipe
Double Shot of Goshen Coffee Roasters Espresso
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Ingredients
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Espresso
Equipment & extras (not consumed)
Method
Espresso
- 1
Prep machine and equipment
Fill the espresso machine reservoir with filtered water if needed. Turn the machine on and allow it to fully heat (usually 15–30 minutes) so group head and portafilter reach stable temperature. Preheat two demitasse cups or a single shot glass by rinsing them with hot water from the steam wand or group head, then set aside.
- 2
Measure and grind
Weigh 18 g of Goshen espresso beans for a double shot. Grind to a fine, espresso-appropriate setting on a burr grinder — target grind similar to table salt but slightly finer, adjusting based on extraction time and crema. Grind directly into the portafilter basket if possible to minimize loss of aroma.
- 3
Distribute and tamp
Level the grounds in the portafilter by tapping or using a distribution tool, then tamp with an even, firm pressure (approx. 30 pounds / 13.6 kg of force) until you have a smooth, level puck. Wipe excess grounds from the rim.
- 4
Purge and lock in
Run a short 1–2 second purge (blank shot) through the group head to stabilize temperature and clear any old grounds. Lock the portafilter into the group head immediately after purging.
- 5
Extract
Start extraction and time the shot. Aim for a 1:2 ratio yield: with 18 g in, target ~36 g liquid espresso (weigh the cup) in about 25–30 seconds of extraction. Observe a rich crema forming; if extraction is too fast (<20s) grind finer, if too slow (>35s) grind coarser.
- 6
Serve
Stop the shot when the desired yield/time is reached. Wipe the group head and knock out the spent puck. Pour or serve the double shot in the preheated demitasse cup. Optionally stir in 1 tsp demerara sugar or a small bar spoon of simple syrup to taste for a slightly sweeter after-dinner finish.
- 7
Garnish (optional)
Express the oils of a fresh orange or lemon peel over the crema by holding the peel skin-side down above the cup and giving it a quick twist, then rub the peel around the rim and drop it into the cup or set it on the saucer.
Equipment & extras
- 8
Clean and maintain equipment after use: purge steam wand, backflush the group head according to your machine's schedule, and empty/trash the used puck once the portafilter has cooled slightly.