CoffeeEspresso Bar
Espresso (Double Shot)
The base of every coffee shop milk drink. Standard double shot: 18 g of coffee yields 36 g of espresso in 25–30 seconds.
- Cup
- 60–90 ml demitasse cup
- Ratio
- 1:2
- Temp
- 92–94°C
- Grind
- Fine
- Time
- 2 min
Ingredients
Base recipe makes 1 cups. Quantities update automatically.
Equipment
- 9-bar espresso machine
- Espresso grinder
- 0.1 g digital scale
- Tamper and distributor
- Double basket portafilter (18 g)
Method
Flush the group head for 2–3 seconds to clear old grounds and stabilise temperature.
Weigh 18 g of coffee into a clean, dry portafilter.
Level the grounds with a distributor, then tamp straight and even with firm pressure.
Lock in the portafilter, place the cup on the scale and start the shot.
Stop when the espresso reaches 36 g. Aim for 25–30 seconds from the moment you press the button.
Taste it. If it is sour and fast, grind finer. If it is bitter and slow, grind coarser.
Barista tip
Dial in every morning before opening. Grind settings drift with humidity and bean age.