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Ingredients
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Double Espresso
Method
Double Espresso
Preheat machine, portafilter and cup
If your machine is not already at brewing temperature, turn it on and allow it to warm up fully. Flush the group head for 2–3 seconds. Run approximately 30 ml of hot water through the portafilter and into the serving cup to preheat them, then discard that water. This step uses the optional 30 ml of hot water listed in ingredients.
Prepare the coffee dose
If using whole beans, weigh 18 g and grind to a fine espresso grind. If using pre-ground, measure 18 g. Place the coffee into a clean, dry double basket in the portafilter. Distribute the grounds evenly in the basket (use the back of a spoon or a distributor) to avoid channeling.
Tamp the puck
Level the coffee surface and tamp firmly and evenly to create a smooth, flat puck. Aim for consistent pressure (roughly 20–30 lbs / 9–13 kg of force). Wipe any loose grounds from the portafilter rim so it seals cleanly.
Extract the double shot
Lock the portafilter into the machine and start the extraction immediately. Aim for a yield of about 60 ml total in 25–30 seconds from the moment the pump is engaged (timing can vary with equipment). Stop the extraction at ~60 ml — you should see a rich, caramel-colored crema on top. If extraction is much faster or slower, adjust grind size (finer = slower, coarser = faster).
Finish and serve
Remove the cup from under the spout, wipe and purge the group head briefly, and knock out the used puck. Serve the double espresso immediately while hot and aromatic. This recipe yields one double espresso (~5 kcal).
