Double Espresso Recipe
Make Double Espresso Recipe in just 10m. 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
- 1
Preheat and prepare
Turn the espresso machine on and allow it to reach full operating temperature (usually 15–30 minutes). Run hot water through the group head and portafilter to preheat them; discard this water. Warm the demitasse cups by rinsing with hot water and place them under the group head.
- 2
Weigh and grind
Weigh 18 g of whole coffee beans. Set your burr grinder to a grind size appropriate for espresso (fine — similar to table salt to slightly finer). Grind directly into the portafilter so you have 18 g of ground coffee in the basket. If your grinder produces clumps, gently distribute grounds to avoid channeling.
- 3
Distribute and tamp
Level or use a distribution technique (e.g., finger, WDT) to achieve an even puck surface. Using a tamper, apply firm, even pressure to compress the grounds into a smooth, level puck (about 30 pounds / 13–15 kg of pressure). Wipe any loose grounds from the portafilter rim.
- 4
Brew
Lock the portafilter into the group head and start the shot immediately. Target a brew ratio of 1:2 (18 g in -> ~36 g out). Time the extraction aiming for 25–30 seconds from the moment you start the pump to reach ~36 g of beverage weight. Total yield ~36 g (about two 18 g portions) — this yields a true 'double espresso' (two shots combined).
- 5
Evaluate and serve
Observe the shot: crema should be golden-brown and evenly textured; flow should start like honey and transition to a thin steady stream. If extraction is too fast (<20 s) grind finer; if too slow (>35 s) grind coarser and/or reduce dose. Once extraction is complete, immediately serve in preheated demitasse cups. Stir gently once if you want to homogenize crema and body.
- 6
Clean up
Knock out the spent puck into a knock box, rinse the portafilter, and wipe the group head. Backflush the machine as recommended by manufacturer at the end of the day.
Equipment (use guidance)
- 7
Use the scale to measure dose (18 g) and beverage weight (~36 g). Use the timer to measure extraction time (25–30 s). The burr grinder should provide a consistent particle size. The tamper and portafilter basket sizes must match to create an even puck.