Doppio (Double Espresso) ☕☕ Twice the Espresso, Zero Fluff

ByKarl S

— Pure, Bold, and Straight to the Point

The Doppio, or double espresso, is the foundation of every great espresso drink — or a powerhouse on its own.

Two shots, full-bodied, crema-topped, and extracted with balance. No milk, no sugar — just the purest expression of your beans.

Ingredients (Serves 1 serious coffee drinker)

  • 18–20g finely ground espresso beans
  • 2 oz (60 ml) water
  • High-quality filtered water and a reliable espresso machine

Instructions

Step 1: Grind

  1. Use fresh, medium-dark roasted beans
  2. Grind fine, like table salt — you’re looking for 18–20g for a proper doppio

Step 2: Dose & Tamp

  1. Add grounds to your portafilter
  2. Level and tamp firmly and evenly — this affects extraction quality and crema

Step 3: Pull the Shot

  1. Lock in the portafilter
  2. Pull 2 oz (60 ml) of espresso in 25–30 seconds
  3. The flow should look like warm honey — steady, smooth, golden crema on top

Step 4: Serve Immediately

Pour into a warm demitasse or small glass. No stirring. No waiting. Drink it hot.

Flavor Profile

  • Strength: High — double the caffeine, double the flavor
  • Texture: Rich, syrupy, velvety crema
  • Taste: Bold, roasty, slightly sweet if the extraction’s right
  • Aftertaste: Lingering, with real complexity from good beans

Pro Tips

  • Use a scale and timer for consistency
  • The sweet spot is a 1:2 ratio — 18g in, 36g out in about 28 seconds
  • Try different beans: fruity African roasts, chocolaty South Americans, deep blends

Variations

  • Over Ice: Pour over a few cubes for an iced doppio — no dilution
  • Doppio con Panna: Top with a small dollop of whipped cream
  • Doppio Romano: Add a lemon twist — aromatic and sharp

Final Thoughts

The Doppio is espresso in its rawest, most focused form. When done right, it’s balanced, sweet, and powerful. No milk to hide behind. Just you, your machine, and the beans.

Dose it right. Pull it clean. Drink it hot. ☕🔥

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