Name: Double Espresso
Prep time: 5 min
Cook time: 1 min
Total time: 6 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 18-20 grams Freshly roasted coffee beans; 2 ounces Filtered water

Beverages

Double Espresso

Experience the intense, velvety richness of a perfectly pulled double espresso, featuring a thick golden crema and a complex flavor profile. This quintessential Italian staple is the foundation for your favorite coffee house drinks or a bold standalone treat for the true connoisseur.

Prep

Cook

Serves

Calories

2kcal

Qty	Ingredient
18-20 grams 18-20 g	Freshly roasted coffee beans
2 ounces 60 ml	Filtered water

2 Method

Step 1. Pre-warm your espresso machine and portafilter for at least 15 minutes to ensure thermal stability during extraction.

Step 2. Grind 18 to 20 grams of fresh coffee beans to a fine, salt-like consistency using a high-quality burr grinder.

Step 3. Dose the ground coffee into the portafilter basket and use a distribution tool or your finger to level the grounds evenly.

Step 4. Tamp the coffee grounds firmly and levelly with approximately 30 pounds of pressure to create a uniform puck.

Step 5. Flush the group head of your machine for a few seconds to stabilize the temperature and clear any old grounds.

Step 6. Insert the portafilter into the group head and start the extraction immediately to prevent the coffee from searing.

Step 7. Extract the shot for 25 to 30 seconds, aiming for a final liquid weight of 36 to 40 grams (a 1:2 ratio).

Step 8. Serve immediately in a pre-warmed demitasse cup for the best flavor and heat retention.

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Always use beans roasted within the last 7 to 21 days for the thickest crema.
·
If the shot pulls too fast and tastes sour, adjust your grinder to a finer setting.
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If the shot pulls too slow and tastes bitter, adjust your grinder to a coarser setting.
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Use filtered water to protect your machine from scale and to ensure the purest coffee flavor.