Double Espresso Recipe
Make Double Espresso Recipe in just 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Equipment (not consumed)
Method
Espresso Preparation
Preheat and dose
Preheat your espresso machine by running water through the group head for 10–20 seconds so the group and portafilter are warm. Weigh 18 g of freshly roasted, finely ground espresso coffee (adjust +/- 1 g based on your basket) and place it into a clean, dry portafilter.
Distribute and tamp
Level or distribute the grounds evenly in the portafilter. Using a tamper, press down firmly and evenly to create a flat, uniform puck with about 30–40 lb (13–18 kg) of pressure. Polish the tamp with a slight twist to smooth the surface.
Purge and lock in
Purge the group head briefly (1–2 seconds) to remove any stale water. Insert and lock the portafilter into the group head. Place your pre-warmed espresso cup on the scale and zero (tare) the scale.
Extract
Start the shot and start the timer simultaneously. Aim to extract roughly 36 ml of liquid espresso in 25–30 seconds. Watch the flow: it should begin as a thin, steady stream that turns to a honey-like consistency and color (blonding) toward the end. Stop the shot when you reach ~36 ml or 25–30 seconds.
Serve
Wipe the rim of the cup if needed and serve immediately. Double espresso is best enjoyed right after extraction to preserve crema and aroma.
Equipment Care
Knock out the used puck and rinse the portafilter. Wipe the group head and steam wand (if used) after each use to maintain cleanliness and consistent flavor. Backflush the machine daily as recommended by the manufacturer.