Double Espresso Recipe

Warm cup

If desired, preheat the serving cup by rinsing with hot water from the group head or kettle (about 30 ml). Empty the cup before brewing.

Ensure the espresso machine is fully warmed up (grouphead and portafilter at operating temperature). Flush a short burst of water through the group head to stabilize temperature.

Weigh 18 g of fresh roasted espresso beans. Grind them on a fine espresso setting. Grind size will vary by grinder; target a grind that yields a 25–30 second extraction time for 36 ml final yield.

Purge any remaining grounds from the portafilter and wipe it dry. Dose the 18 g of ground coffee into the portafilter basket.

Use a distribution technique (tap, WDT, or distribution tool) to level the puck for even extraction.

Use a tamper to compress the grounds with consistent pressure and a level tamp. Aim for a smooth, even puck surface.

Lock the portafilter into the group head and start the shot immediately to avoid channeling or heat loss.

Start timing as soon as you engage the pump. Pull the shot aiming for 36 ml of espresso in about 25–30 seconds. You should see a steady stream that resembles warm honey turning lighter toward the end.

If extraction is too fast (under 20 seconds), adjust to a finer grind or increase dose slightly. If too slow (over 35 seconds), adjust to a coarser grind or reduce dose slightly. The goal is balanced flavor: syrupy body, bright but not harsh acidity, and sweet finish.

When extraction reaches approximately 36 ml, stop the shot. Typically this yields a double espresso (ristretto/standard double depending on yield).

Wipe and purge the grouphead briefly to clean stray grounds. Knock out the used puck and clean the portafilter.

Serve immediately. A double espresso is best enjoyed right away while crema is present and the temperature is optimal (about 60–65°C depending on machine).

Optional: If you preheated the cup, pour the espresso into the warmed cup. If you rinsed the cup, dry it first so crema is not disturbed.