Doppio
Ingredients
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- 12 ounces filtered water
- 2/3 ounces espresso coffee beans – finely ground just before brewing
Instructions
1. Fill the espresso machine reservoir with the filtered water and turn it on. Lock the empty portafilter, place the cup on top to warm, and flush 2–3 seconds of hot water. Heat 5–10 minutes until the group and portafilter are hot.
2. Weigh 0.65 ounces espresso coffee beans. Grind to a fine texture (like table salt) just before brewing.
3. Dry the portafilter basket and dose it with the ground coffee. Distribute evenly, level the bed, and tamp straight and firmly until compact and level.
4. Purge the group head 1 second. Lock in the portafilter, place the warmed demitasse under the spouts, and start the shot.
5. Brew 25–30 seconds at about 9 bar until you yield about 2 fluid ounces including crema and the stream blonds to a pale, thin flow. Stop the shot.
6. Serve immediately while hot and aromatic.
A doppio is a double shot of espresso brewed under pressure, prized for its dense crema, syrupy body, and concentrated aroma. In the cup it balances natural sweetness with gentle bitterness and bright acidity, delivering a clean, focused coffee flavor. Its compact size and intensity make it both a stand‑alone ritual and the foundation for many bar drinks.
Born in Italy’s espresso bars, the doppio emerged as machines adopted larger baskets that could hold twice the coffee of a single shot. Over time, the double became the everyday standard in many cafes, while still honoring the Italian tradition of a quick, standing espresso. Today it bridges classic Italian methods and modern specialty coffee norms, with small regional differences in dose and yield that reflect local taste.