Double Shot Espresso Recipe

Prepare machine and equipment

Turn on the espresso machine at least 15–30 minutes before brewing so group head and portafilter reach stable temperature. If your machine has a steam wand, purge briefly to clear condensation. Empty and dry the portafilter basket, then lock an empty portafilter in place and run water through the group for 3–5 seconds to warm it.

Dose and grind

Weigh 18 g of coffee beans on the scale. Grind to a fine espresso texture (similar to powdered sugar but slightly gritty) using a burr grinder. Target should allow an extraction time of about 25–30 seconds for 40 ml yield; adjust grind finer if extraction is too fast, coarser if too slow.

Distribute and tamp

Put the ground coffee into a clean, dry 18–20 g double basket. Tap the portafilter gently to level the puck, use a distribution tool or your finger to even the surface, then apply firm, level tamp pressure (about 15–20 kg of force). Polish the tamp with a slight twist and wipe any loose grounds from the rim.

Pre-infusion and extraction

Lock the portafilter into the group head. Place a pre-warmed shot glass or demitasse on the scale and tare to zero. Start the extraction while starting the timer. If your machine allows pre-infusion, use a short pre-infusion (2–5 seconds at low pressure) to wet the puck. Then extract to 40 ml of espresso in 25–30 seconds total. Watch the espresso stream: it should start dark, turn golden, and end slightly blond. Stop the shot at 40 ml.

Serve

Wipe the portafilter, knock out the spent puck, and rinse the basket. Serve the double shot espresso immediately in a warmed cup. Enjoy as is, or use as the base for milk drinks.

If machine reservoir water is low, fill with filtered water to manufacturer-recommended level before starting so the machine has adequate water for consistent pressure and temperature. This is optional but recommended for best extraction stability.