Double Espresso Recipe
Make Double Espresso Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Coffee
Equipment (included as ingredients to match directions)
Method
Preparation
Preheat and clean
Turn on the espresso machine and allow it to fully heat (usually 15–30 minutes for stable brew temperature). Run a short flush of water through the group head into a cloth or pitcher to stabilize temperature and clean the group.
Warm cup
Place the shot glass or demitasse under the group head while flushing to warm the cup and avoid rapid cooling of the shot.
Dose and Grind
Weigh and grind beans
Weigh 18 g of freshly roasted whole coffee beans on a scale. Grind the beans to an espresso grind (fine, similar to table salt but slightly finer), aiming for a grind that yields the target extraction time below. Grind directly into the portafilter basket or dosing cup.
Distribute
Evenly distribute the ground coffee in the portafilter basket to avoid channeling. Use a distribution tool or tap the portafilter gently and rotate to level the bed.
Tamping and Locking
Tamp
Use a tamper to apply firm, level pressure to the puck (about 20–30 lbs / 9–14 kg of force). Polish the puck with a small rotation to create a smooth, even surface.
Clean rim and lock in
Wipe any loose grounds from the portafilter rim with a cloth. Lock the portafilter into the group head securely.
Extraction
Start shot
Place the warmed shot glass under the spout and start the pump. Aim for a brew ratio of approximately 1:2 (18 g dose to ~36 g beverage weight) and an extraction time of 25–30 seconds. If you are measuring by volume, expect roughly 30–40 ml of liquid for a double shot. If extraction is faster than 25 seconds, grind finer; if slower, grind coarser.
Monitor flow
Observe the flow: it should start as a thin stream resembling warm honey and develop a golden crema. Stop the shot when the desired beverage weight (about 36 g) or time (25–30 s) is reached.
Taste and adjust
Taste the espresso. If it tastes sour/underextracted, make the grind finer or increase dose slightly. If it tastes bitter/overextracted, make the grind coarser or reduce extraction time. Adjust and repeat as needed.
Finishing
Serve
Wipe the group head and portafilter, serve the double espresso immediately in the warmed shot glass or demitasse to preserve crema and aroma.
Clean up
Purge the group head with a short flush, knock out the used puck, rinse the portafilter, and wipe down the machine to keep it ready for the next shot.