Double Espresso Recipe
The World Tour roast by Coffee Library, Asheville, NC | Medium roast, caramel + clean
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Ingredients
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Espresso
Equipment & extras
Method
Espresso
Dose and grind
Weigh 18 g of whole-bean coffee. Grind to a fine espresso setting — texture should be slightly finer than table salt but not powdery. Adjust grind slightly finer if extraction is too fast (<20 s) or coarser if too slow (>35 s).
Prepare portafilter
Purge a short burst of hot water through the group head to stabilize temperature. Dry and wipe the portafilter basket, then place it on the scale.
Distribute and tamp
Add the 18 g ground coffee into the portafilter. Evenly distribute the grounds with gentle taps or a distribution tool. Level the puck and tamp with consistent, firm pressure (about 20–30 lbs / 9–14 kg) so the surface is smooth and level.
Lock in and brew
Lock the portafilter into the group head. Start the shot and place a pre-warmed shot glass under the spouts. Aim for a 1:2 brew ratio: expect about 36 ml of liquid (yield) from 18 g in 25–30 seconds. Stop extraction when the shot reaches ~36 ml (or when volume shows ~1:2 ratio). For a double espresso, you may pull a single double-shot (two spouts) directly into one vessel.
Adjust and taste
If the shot tastes sour/under-extracted, grind finer or increase extraction time slightly. If it tastes bitter/over-extracted, grind coarser or shorten extraction time. Repeat until you achieve a balanced, caramel and clean-tasting double espresso.
Serve
Serve immediately in a warm demitasse or small cup. Offer sugar or sweetener on the side if desired. Enjoy while crema is still present for best texture.
Equipment & maintenance
Keep the grinder and espresso machine clean. Backflush the machine daily and purge the group head before each shot. Clean the portafilter and baskets after use to avoid stale oils affecting flavor.