Espresso Double Recipe
Make Espresso Double 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 & optional
Method
Coffee
- 1
Preheat and prepare
Turn on the espresso machine and allow it to fully heat for at least 15–30 minutes (longer for commercial machines). Fill the water reservoir with fresh filtered water if needed. Place your shot glass or demitasse on the machine's cup tray to preheat.
- 2
Dose and grind
Weigh 18 g of whole beans. Set your burr grinder to a fine setting appropriate for espresso (aim for a grind similar to table salt but slightly finer). Grind directly into the portafilter basket. Target 18 g of ground coffee in the basket.
- 3
Distribute and tamp
Even out the grounds in the portafilter using a distribution technique (tap the side, use a finger or a distribution tool) so the surface is level. Wipe any stray grounds from the rim. Using a tamper, apply firm, even pressure to compress the puck until smooth and level. Twist off the tamper to polish the surface. Aim for 30–40 pounds (13–18 kg) of pressure.
- 4
Purge and lock in
Purge the group head for 1–2 seconds to clear old water and stabilize temperature. Insert and lock the portafilter into the group head immediately after purging.
- 5
Extract the double
Place the preheated shot glass under the spouts. Start the shot and begin timing. Aim for a 1:2 brew ratio by weight: 18 g dose to about 36 g beverage. Target extraction time 25–35 seconds. Stop the shot when you reach roughly 36 ml (or 36 g on the scale). You should see a steady stream that looks like warm honey and a crema layer forming on top.
- 6
Finish and serve
Wipe the rim of the portafilter and steam wand area if any coffee splashed. Serve the double espresso immediately in the warmed cup. Enjoy as a straight double shot or use as the base for other drinks.
Equipment & optional
- 7
If using a manual or pressurized basket, adjust grind coarseness slightly coarser or finer to meet the target 25–35 second extraction time and 36 ml yield. If the shot is pulling too fast (<20 s), grind finer; if too slow (>40 s) or choked, grind coarser.
- 8
Clean portafilter and shower screen after use: knock out spent puck, rinse the portafilter, and wipe the group head with a clean cloth. Backflush the machine as recommended by the manufacturer on a regular schedule.
