Double Espresso Shot Recipe

Prepare machine

Fill the espresso machine reservoir with filtered water and turn the machine on. Allow it to fully heat up until it reaches brewing temperature (usually 15–30 minutes for many home machines) so the boiler and group head are stable.

Preheat portafilter and cup

Lock an empty portafilter into the group head and run a short blank shot (hot water through the portafilter) to preheat the metal. Also place your shot glass or demitasse under the group head to warm it.

Dose and grind

Weigh 18 g of espresso beans. Grind them to a fine espresso grind (texture similar to powdered sugar but slightly gritty). Aim for a grind that will give a 25–30 second extraction for a double shot on your machine; adjust if needed.

Distribute and tamp

Dump the ground coffee into the portafilter basket. Use a distribution tool or tap/level with your finger to create an even bed. Using a tamper, press evenly with about 30 pounds (13–15 kg) of pressure to create a level, compact puck. Wipe any grounds from the rim.

Brew the double shot

Lock the portafilter into the group head. Start the shot and simultaneously start a timer/scale. Aim to yield approximately 42 g (about 1.4 oz = 40–45 g) of liquid espresso in ~25–30 seconds from the start of extraction. If your machine uses volumetric measurement, stop when the shot glass reads about 1.4 oz (40–45 g).

Finish and serve

When the extraction reaches the target yield/time, stop the shot. Give the cup a gentle swirl to integrate crema. Serve immediately in the preheated demitasse or shot glass. Clean the portafilter and wipe the group head between shots.

Knock out the used puck, rinse the portafilter, and wipe the group head. Backflush the machine as recommended by the manufacturer at regular intervals, and clean the grinder burrs weekly to maintain consistent grind quality.