Doppio Recipe
Make Doppio 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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Espresso
Equipment (included as ingredients for completeness)
Method
Espresso
Preheat and prepare
Turn the espresso machine on at least 15–30 minutes before brewing so the group head, portafilter, and boiler reach stable temperature. If using a heat-up routine, run 50 ml of filtered water through the group into the drip tray to warm it and purge any stale water; discard.
Weigh and grind
Weigh 18 g of coffee beans on the scale. Set your burr grinder to a grind size appropriate for your machine (start medium-fine — similar to table salt). Grind directly into the double basket of the preheated portafilter. Make sure the grind is even with no large clumps.
Distribute and tamp
Level the coffee puck by gently tapping the side of the portafilter or using a distribution technique (finger sweep or WDT). Use a tamper that fits the basket, apply firm, even pressure (approx. 30 lb/13.6 kg force) to compress the grounds into a flat, uniform puck. Polish the puck with a light twist of the tamper, then wipe the portafilter rim to remove any loose grounds.
Purge and lock in
Purge the group head briefly (1–2 seconds) to stabilize water pressure and temperature, then lock the portafilter into the group head quickly to avoid heat loss.
Brew the doppio
Place the preheated shot glass or cup on the scale, tare it, and start the timer as you start the pump. Brew to yield about 36–40 ml of liquid espresso in 25–30 seconds. The typical ratio here is roughly 1:2 (18 g in → ~36 g out). Stop extraction when the flow thins and turns pale or when the target weight/time is reached.
Serve
Serve the doppio immediately in a warmed cup. Expect a crema layer on top. Taste and enjoy as a straight double espresso or use as the base for milk drinks.
Optional adjustments
If the extraction is too fast (<20 s) with weak taste, grind finer or increase dose slightly. If it’s too slow (>35 s) and tastes bitter/overextracted, grind coarser or reduce dose slightly. Adjust to taste and machine characteristics.
Equipment Care
After brewing, knock out the used puck, rinse and wipe the portafilter, and backflush the group head with an appropriate detergent at scheduled intervals. Rinse grinder hopper and wipe down surfaces to maintain coffee quality.