Home Espresso Double Shot: Grind, Tamp, Pull
- Prep
- 3 min
- Cook
- 2 min
- Yield
- 1 servings
- Level
- medium
- Cuisine
- American
Master the fundamentals of pulling a double shot espresso at home. Heat your machine, dose 18-20g ground coffee into the portafilter, distribute and tamp evenly with straight downward pressure, then pull the shot. Taste and adjust variables as needed for optimal extraction and flavor.
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Ingredients
- filtered water
- ⅝ oz coffee, ground
Method
7 steps- 1
Turn on the espresso machine and allow it to heat up fully
- 2
Place the portafilter on a scale and tare the weight
- 3
Grind coffee into the portafilter to reach your target weight
- 4
Level and distribute the coffee grounds evenly across the basket using a distribution tool or your finger
- 5
Tamp the coffee with firm, even pressure applied straight down to create a level puck
- 6
Insert the portafilter into the group head and pull the shot
- 7
Taste the espresso and evaluate if adjustments to grind, dose, or tamp are needed
Good to Know
Immediately in a preheated cup
Common Mistakes
Tamp at an angle to avoid uneven extraction and compromised coffee quality
Skip distribution to avoid channeling and inconsistent flavor