Double Espresso Recipe

Warm and flush group/head

Turn on your espresso machine and allow it to fully heat (usually 15–30 minutes for best temperature stability). Place your shot glass under the group and run about 30 ml of water through to flush out cool water and stabilize brew temperature.

Weigh and grind beans

Weigh 18 g of freshly roasted coffee beans. Grind to an espresso-fine setting appropriate for your machine and basket so that extraction time will be approximately 25–30 seconds for 36 ml output. Adjust grind finer if extraction is too fast, coarser if too slow.

Dose into portafilter

Empty and dry the double basket. Place it on the scale, tare, and dose the 18 g ground coffee into the basket. Make sure grounds are evenly distributed.

Distribute and level

Use finger or distribution tool to level the puck and eliminate large voids. Tap the portafilter gently to settle grounds and ensure an even surface.

Tamp

Using a tamper, press down evenly with about 15–20 kg of pressure to form a smooth, level puck. Polish the tamp with a slight twist and wipe any excess grounds from the basket rim.

Lock and start shot

Lock the portafilter into the machine. Place the pre-warmed shot glass on the scale under the spout and tare. Start the timer and begin extraction.

Aim for yield and time

Extract until you have 36 ml of liquid in about 25–30 seconds from the moment the pump engages (after 5–8 seconds of preinfusion, depending on machine). The result should be a rich, syrupy espresso with a golden crema.

Stop and serve

Stop the shot at 36 ml (double espresso yield). Immediately wipe the puck and rinse the group if necessary. Serve the double espresso in a warmed demitasse or small cup.

Purge a short shot of water through the group after extraction if you will brew again later. Knock out the used puck and rinse portafilter and shot glass. Taste the espresso and adjust grind/dose/timing as needed: if sour underextracted, grind finer or extend time; if bitter/overextracted, grind coarser or reduce time.