Making a good espresso takes a little practice and a willingness to experiment. It may take a few attempts until the elements of grind, weight and time are ideally matched.
What you'll need:
A new brew guide instructional video will soon be available.
Select a high quality specialty coffee.
For a Doppio you will need a 17-19g sieve
in a portafilter with a double outlet.
Clean and dry the sieve with a microfiber cloth.
Grind the beans to a medium grind and fill the sieve with the freshly ground coffee. Using the tamper press the ground coffee evenly and clean the edges of the portafilter.
Briefly let water run out of the brew group for 2 seconds so that coffee residues are removed. Insert the portafilter, place the cup(s) underneath and press the start button immediately so that the coffee does not burn.
Extract the Doppio (40g) into the cup(s).
The perfect extraction takes between 25 to 28 seconds.
If it takes longer, the doppio is over-extracted and tastes bitter. This means your grinder needs to be set coarser.
If the extraction takes less than 25 seconds, the doppio is under-extracted and tastes sour. In this case, the grind should be set finer.
Immediately remove the portafilter, clean the sieve thoroughly and dry it so that the coffee grounds do not burn into the brew group.
Insert the portafilter again so that it maintains the appropriate temperature for the next extraction.
Enjoy your Doppio!
Use freshly ground coffee if possible
The more accurately you work with the stopwatch and espresso scale, the better the taste experience will be. The scale allows you to measure both the coffee powder and the amount of coffee in the cup.
Does the coffee taste too sour? Either adjust the grind finer or increase the dosage slightly. Both measures extend the extraction time.
Does the coffee taste too bitter? Set the grind coarser or reduce the dosage slightly. Both measures shorten the extraction time.