Double Espresso Recipe

Prepare machine and water

Fill the espresso machine reservoir with filtered water (at least 1 liter) and ensure the machine is turned on. Allow it to fully heat up until the group head and portafilter reach brewing temperature (usually 15–30 minutes depending on machine).

Preheat portafilter and cup

Lock the empty portafilter into the group head and run a short blank shot (a few seconds) to flush hot water through and warm the portafilter. Also place your shot glass or demitasse under the spouts to warm it, then discard the warm water.

Weigh and grind beans

Weigh 18 grams of whole coffee beans on a scale. Grind to a fine espresso grind — texture like fine sand but not powdery. Adjust grind finer if extraction is too fast (<20 seconds) or coarser if too slow (>35 seconds).

Dose and distribute

Place the ground coffee into the clean, dry double basket in the portafilter. Use a distribution tool or a gentle tap and level with a finger or spoon to create an even bed. Ensure grounds are evenly distributed and the basket is filled uniformly.

Tamp

Using a tamper, apply firm, even pressure (about 30 pounds / 13.6 kg force) to compress the coffee into a flat, level puck. Polish with a slight twist for a clean edge and wipe any loose grounds from the portafilter rim.

Brew

Lock the portafilter into the group head. Start the extraction and simultaneously start your timer/scale. Aim for a 1:2 brew ratio: 18 g grounds to about 36–40 g (ml) liquid espresso. Extraction time should be roughly 25–30 seconds. Stop the shot when you reach ~40 ml.

Serve

Place the shot glass or demitasse cup on the scale and pour the espresso if it didn't brew directly into it. Observe the crema — a good double espresso will have a thick, golden-brown crema on top. Serve immediately.

Adjustments (if necessary)

If extraction is too fast (under 20 s and watery), grind finer or increase dose slightly. If extraction is too slow (over 35 s and bitter), grind coarser or reduce dose slightly. Check tamping consistency and distribution to avoid channeling.

Clean equipment before and after use. Backflush the group head according to your machine’s instructions at the end of the day. Use a burr grinder rather than a blade grinder for consistent particle size. If you like, preheat your demitasse with hot water for better crema retention. Use filtered water to improve flavor and reduce scale buildup.