Doppio

Ingredients

• 12 ounces filtered water
• 0.65 ounces espresso coffee beans – finely ground just before brewing

Instructions

1. Fill the espresso machine reservoir with the filtered water and turn it on. Lock the empty portafilter, place the cup on top to warm, and flush 2–3 seconds of hot water. Heat 5–10 minutes until the group and portafilter are hot.
2. Weigh 0.65 ounces espresso coffee beans. Grind to a fine texture (like table salt) just before brewing.
3. Dry the portafilter basket and dose it with the ground coffee. Distribute evenly, level the bed, and tamp straight and firmly until compact and level.
4. Purge the group head 1 second. Lock in the portafilter, place the warmed demitasse under the spouts, and start the shot.
5. Brew 25–30 seconds at about 9 bar until you yield about 2 fluid ounces including crema and the stream blonds to a pale, thin flow. Stop the shot.
6. Serve immediately while hot and aromatic.