Double Espresso Recipe
Make Double Espresso Recipe in just 7m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee
Optional
Method
Preparation
Warm equipment
Fill the espresso machine group and portafilter with hot water or run a short blank shot to warm the group head and portafilter. Preheat your espresso cup(s) by rinsing with hot water or setting them on the machine’s cup warmer.
Weigh and dose
Weigh 18 g of freshly roasted whole beans. This is a standard double espresso dose; adjust slightly (16–20 g) to taste or to match your machine and grinder.
Grind & Tamping
Grind beans
Grind the 18 g of beans to a fine espresso grind (texture like powdered sugar but slightly gritty). Grind directly into the portafilter basket if possible to minimize loss and preserve aroma.
Distribute and tamp
Evenly distribute the grounds in the portafilter basket, level them off, and use a tamper to compress the coffee with about 20–30 lbs (9–13 kg) of even pressure. Wipe any loose grounds from the portafilter rim.
Brewing
Lock in & start
Insert and lock the portafilter into the machine’s group head. Place your prewarmed espresso cup(s) beneath the spouts. Start the shot immediately to avoid channeling from dried coffee.
Shot timing and yield
Brew to yield approximately 36 ml of espresso (liquid espresso in the cup) from 18 g of grounds. Aim for a total extraction time of about 25–30 seconds from pump start to stop. The first few seconds will show a dark, syrupy stream that should turn to a golden, honey-like crema.
Adjust if needed
If the shot runs too fast (<20 s) make the grind finer; if it runs too slow (>35 s) make the grind coarser. Adjust dose or tamp consistency for even extraction.
Finishing & Serving
Clean up
Purge the group head with a short burst of water, knock out the used puck, and wipe the portafilter and group to keep the machine ready for the next shot.