Double Espresso Shot Recipe

Warm up machine

Fill the espresso machine's reservoir with filtered water and turn it on. Allow the machine to fully heat (usually 10–20 minutes) so the group head and portafilter reach stable temperature.

Dose and grind

Weigh 18 g of freshly roasted espresso beans. Grind to a fine consistency suitable for espresso (should take ~25–30 seconds with your grinder to produce 18 g). Adjust grind so extraction time will be in the 22–30 second range for the target yield.

Prepare portafilter

Purge a short burst of water through the group head, then dry and lock a clean dry portafilter into the group head. Distribute the ground coffee evenly in the basket, level it, and tamp with consistent pressure to produce a smooth, even puck.

Brew

Place a pre-warmed double espresso cup under the spouts. Start the shot and simultaneously start the timer. Aim for a yield of approximately 40–45 g in the cup (including crema) from 18 g dose, which will produce a liquid volume close to 1.4 oz (about 42 ml) after crema compression. Stop the shot at 22–30 seconds depending on taste and flow. Typical target: 25 seconds.

Assess and adjust

Check color and flow: the stream should be steady and honey-like, with rich caramel color. If extraction is too fast (<20 s), make grind finer or increase dose slightly. If too slow (>35 s), make grind coarser or reduce dose slightly. Adjust and re-brew as needed.

Serve

Serve immediately as a double espresso (approx. 1.4 oz / 42 ml). Enjoy as-is or use as the base for other espresso drinks.

Use the tamper to press grounds evenly. Use the scale and timer to ensure consistent dosing and extraction time. Pre-warm the cup by rinsing with hot water from the machine to preserve crema and temperature.