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
Optional
Method
Preparation
Warm equipment
Fill the espresso machine's cup tray with hot water or run a short blank shot to warm the portafilter and cup. This helps stabilize extraction temperature and preserves crema.
Fill water reservoir
Ensure the machine reservoir has at least 500 ml of filtered water and the boiler is filled per manufacturer instructions.
Grind & Dose
Weigh and grind
Weigh 18 g of freshly roasted espresso beans. Grind to a fine espresso grind (should clump slightly, similar to table salt but finer). Adjust based on machine and roast.
Purge group head
Run a quick 1–2 second purge of water through the group head to clear residual coffee and stabilize temperature.
Dose and distribute
Place the ground coffee into a clean, dry 58 mm (or appropriate size) portafilter basket. Distribute the grounds evenly using a distributor or by tapping/leveling to eliminate voids.
Tamp
Using a flat tamper, press the grounds with consistent pressure (approx. 15–20 kg of force) until the surface is smooth and level. Wipe any loose grounds from the rim of the portafilter.
Brew
Brew the double espresso
Lock the portafilter into the group head. Start the shot immediately. Aim for a 25–30 second extraction time to yield approximately 50–60 ml of espresso (including crema) from 18 g dose. Stop the shot when target volume/time is reached.
Observe
Look for a steady, chocolate-colored stream that lightens slightly at the end. Proper crema should be golden-brown and cover the surface.
Cleanup
Purge the group head briefly, knock out the puck, rinse the portafilter and wipe the group head. Back-flush the machine per schedule to maintain performance.