Doppio

A doppio is a double shot of espresso — strong, rich, and aromatic. It uses twice the coffee grounds of a single shot while maintaining the same extraction time for maximum flavor.

Ingredients

• 18–20 g freshly ground espresso beans
• Filtered water

Directions

1. Preheat the espresso machine and portafilter.
2. Grind fresh espresso beans to a fine consistency.
3. Dose 18–20 grams of ground coffee into a double basket.
4. Tamp evenly with firm pressure.
5. Lock the portafilter into the espresso machine.
6. Start extraction — aim for 25–30 seconds.
7. You should yield around 60 ml of espresso.
8. Serve immediately.