Espresso Double Recipe

Preheat and prepare

Turn on the espresso machine and allow it to reach full operating temperature (typically 15–30 minutes). While it warms, run a blank (flush) through the group head to stabilize temperature and clear old grounds. Warm your portafilter and cup by locking the portafilter in and running water through for a few seconds, or place the cup under the steam wand briefly.

Weigh and grind

Weigh 18 g of freshly roasted espresso beans. Grind them to a fine setting suitable for your machine — the grind should feel like table salt but slightly finer; adjust to get an extraction time target below. Use a burr grinder and grind directly into the portafilter basket to avoid losing aroma.

Dose and distribute

Level and distribute the grounds evenly in the portafilter basket. Use a distribution tool or tap the side of the portafilter gently and rotate it to settle the grounds. Ensure there are no large voids or high spots.

Tamp

Using a tamper, press the coffee with consistent, even pressure until you have a flat, compacted puck. Aim for about 15–30 pounds (6.8–13.6 kg) of pressure and ensure the tamp is level to promote even extraction. Wipe any loose grounds from the portafilter rim.

Brew

Lock the portafilter into the group head. Start the shot and simultaneously start a timer/scale if using. Target yield: 36–40 ml (a typical 1:2 brew ratio for a double) in 25–30 seconds from the moment you start the machine. The expected total brewed liquid for a double espresso is around 36–40 ml (this recipe lists 60 ml of water to account for machine water usage and pressure; final cup yield is 36–40 ml). Watch the stream: it should be a steady, syrupy, slightly brown stream that tapers to a thin 'thread' at the end. Stop the shot when you reach the target yield or time. If extraction is too fast (<20s) or slow (>35s), adjust grind finer or coarser respectively.

Serve

Immediately wipe the group head clean, knock out the puck, and rinse the portafilter if desired. Swirl the shot glass gently to combine crema and body, then pour or serve the double espresso (36–40 ml) in a warmed demitasse or small cup. Enjoy immediately for best flavor.

Use the burr grinder for consistent grind size. Use the tamper and scale to achieve consistent dosing and even tamping. The cleaning cloth keeps group head and portafilter rims clean between shots. No additional ingredients are required; equipment items are here to guide preparation and maintenance.