Cucina Archive · Caffè
Double Espresso
18.6 g in, 45 g out. The dose and the yield are weighed; everything between them is about getting the bed flat enough that the water has no easy way through.
C10 · Developed formula · yields 45 g, one double
Formula
| Dose | 18.6 g | ground fresh, into the basket |
|---|---|---|
| Yield | 45 g | in the cup |
| Ratio | 1:2.4 | by weight |
Method
Grind fresh into the basket. 18.6 g.
Break the grounds up with the WDT tool until there are no clumps and the bed is even all the way down, not just on top.
Flatten the bed.
Tamp.
Shower plate on.
Lock in and pull to 45 g in the cup.
Served on its own: a small glass of cool water alongside, and a strip of lemon peel if you want it.
Notes
WDT before flattening, not after. The tool is there to break clumps through the whole depth of the bed; levelling the top of a bed that is still clumped underneath just hides it.
Weighing the yield rather than filling to a line is what makes the shot repeatable. Crema volume changes with the age of the beans and tells you very little.
Cappuccino and latte are usually told apart by how much milk and how much foam, not by which goes into which: a cappuccino is the smaller drink with the denser cap, a latte the longer one with a thin layer. Pouring the espresso into the milk rather than the other way round is its own drink, a latte macchiato.
The water is not a chaser. It goes alongside to clear the palate before the shot, so the first mouthful tastes of coffee and not of whatever came before it. Cool, not iced.
The lemon peel is optional and only for a shot drunk on its own. It does not go near a cappuccino or a latte.
This record stops at the shot. The drinks built on it are their own records and take one double as an ingredient, so the dose and the ratio are only written down once.
While it sat
