Espresso, Double Shot Recipe
Make Espresso, Double Shot Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Espresso Ingredients
Method
Espresso Preparation
- 1
Preheat the Espresso Machine
Turn on the espresso machine and allow it to preheat for about 15-20 minutes. This ensures that the machine reaches the optimal temperature for brewing.
- 2
Grind the Coffee
Using a burr grinder, grind 18 grams of freshly roasted espresso coffee beans to a fine consistency, similar to table salt. This will provide the best extraction for a double shot.
- 3
Tamp the Grounds
Place the ground coffee into the portafilter basket. Use a tamper to compress the grounds evenly and firmly to create a flat surface. Aim for about 30 pounds of pressure while tamping.
- 4
Brew the Espresso
Lock the portafilter into the espresso machine's group head. Start the brewing process and let the espresso extract for about 25-30 seconds. Aim for a yield of approximately 60 ml of espresso for a double shot.
- 5
Serve and Enjoy
Once the espresso is brewed, pour it into a pre-warmed cup. Enjoy your double shot of espresso straight or use it as a base for other drinks like lattes or cappuccinos.
