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 (accounted as ingredients so steps reference them)
Method
Coffee
- 1
Preheat and prepare
Turn the espresso machine on and allow it to fully heat for at least 15–30 minutes so group head, portafilter, and cups are stable temperature. Warm the shot glass or double espresso cup by flushing hot water into it, then discard the water.
- 2
Weigh and grind
Weigh 18 g of whole coffee beans on the scale. Set the burr grinder to a fine setting appropriate for your machine (similar to table salt). Grind directly into the portafilter basket to yield about 18 g of ground coffee. Aim for an even, consistent grind; adjust grind coarseness slightly finer or coarser based on extraction time in later steps.
- 3
Distribute and tamp
Level or distribute the grounds in the portafilter using a distribution tool, a gentle tap, or a finger to remove large voids. Using a tamper, apply firm, level pressure (around 30 lbs / 13–15 kg) to compress the puck evenly. Polish the surface with a slight twist and wipe any excess grounds from the portafilter rim to ensure a proper seal.
- 4
Brew
Lock the portafilter into the machine’s group head. Place the preheated shot glass or cup on the scale and tare to zero. Start the shot and simultaneously start the timer. Target brew yield is about 36 ml (a 1:2 brew ratio) in 25–30 seconds from pump start to stop. Watch for a steady, honey-colored stream that transitions to a thicker, blonding flow toward the end. If extraction finishes significantly faster (under 20 s) or slower (over 35 s), adjust grind finer or coarser on the next shot.
- 5
Finish and serve
When the shot reaches ~36 ml or 25–30 seconds, stop the extraction. Wipe the portafilter rim and purge the group head briefly to clear spent grounds and stabilize temperature. Serve the double espresso immediately in the warmed cup. Enjoy as-is or use as the base for milk drinks.
- 6
Optional adjustments
If shot tastes sour, extraction is under-extracted—grind finer or increase brew time slightly. If shot tastes bitter or hollow, extraction is over-extracted—grind coarser or decrease brew time. Small changes of 0.5–1.0 g in dose, 1–2 seconds in time, or a single notch on the grinder can correct balance.
Equipment maintenance
- 7
After serving, knock out the puck, rinse the portafilter, and wipe down the group head. Backflush the machine per manufacturer instructions at the end of the day to maintain taste and equipment longevity.