Espresso Double Recipe

Preheat and prepare

Turn on your espresso machine and allow it to fully heat (typically 10–20 minutes for a home machine). If using a portafilter, insert and lock it in place to warm; also preheat your demitasse cups by rinsing with hot water or placing them on the cup warmer.

Dose

Weigh out 18 g of freshly roasted whole espresso beans. Adjust dose slightly (±1–2 g) depending on your basket size and taste; 18 g is a common starting point for a double shot using a 14–18 g basket.

Grind

Grind the 18 g of beans to a fine grind consistent with espresso: texture like fine sand, not flour. Grind directly into the portafilter basket to minimize loss of aroma.

Distribute and tamp

Evenly distribute the ground coffee in the portafilter using a distributor or gentle taps. Apply a level tamp with about 15–20 kg (30–45 lb) of pressure to create a flat, uniform puck. Wipe excess grounds from the rim of the portafilter.

Brew

Lock the portafilter into the group head. Start the shot immediately. Target extraction: about 25–30 seconds to yield approximately 36–40 ml of espresso (a typical double). If using a 60 ml water measurement, aim for 36–40 ml beverage volume — the 60 ml is the boiler/water notation; actual beverage yield depends on shot ratio. Stop the shot when the volume and timing are in range.

Adjust

If the shot extracts faster than 20 seconds and tastes sour/under-extracted, make the grind finer or increase dose. If it extracts slower than 30–35 seconds and tastes bitter/over-extracted, make the grind coarser or reduce dose. Repeat until you achieve a balanced, syrupy double shot with good crema.

Serve

Swirl the cup to integrate crema, then serve the double espresso immediately in preheated demitasse cups. Offer sugar or sweetener on the side if desired.

If you prefer, split the double into two small cups for two people (about 18–20 ml each) or keep as a single double serving. Add sugar to taste if desired.