What is the modern recipe for a double shot of espresso?

The modern recipe for a double shot of espresso is typically represented by using 14-20 grams of coffee to extract 50-60 milliliters of water. This range ensures that the extraction process yields a rich and flavorful shot, balancing the strength and taste with the proper amount of water.

Using 14-20 grams of coffee allows for sufficient flavor extraction while also accommodating variations in coffee bean density and roast characteristics. The volume of 50-60 milliliters of water is indicative of a standard double shot, providing a concentrated yet smooth espresso that is not overly watery or weak.

This balance is essential in ensuring that the espresso maintains the desired flavor profile, mouthfeel, and crema, which are key attributes of a well-prepared shot. Each element of the brewing process, including grind size, tamping pressure, and brew time, also plays a vital role in achieving this optimal result.