Double Espresso

A double espresso is made using a double/deeper filter tray which holds more espresso grind, and results in twice the volume of a single espresso, or 2-3 oz total. Interestingly, both should take 25-30 second to ‘draw’ off your machine, since the filters are shaped differently. So, a double espresso is twice the volume of a single espresso, it is not more concentrated per se. Getting a single or double shot just right is very difficult. The grind and timing (just before) of the grind is critical, the water temperature, humidity, pressure of the machine, water quality all play a role. You must play with the grind, measure the volume produced, assess the crema, and analyze the timing of the ‘draw’ carefully. I have found it very difficult to consistently achieve the 27 second draw off the machine, which apparently gives the best overall flavor; you must time this….if you are getting your shot(s) in 10-12 seconds or 45 seconds, you have work to do.

As an aside, serving espresso is an 8-12 oz cup, which has happened to me before at these chains is an absolute joke.