Doppio
The modern café standard; a double shot of espresso that serves as the foundation for almost all contemporary milk beverages.
High Capacity Dosing
Use a larger precision basket (20g capacity). Grind and dose exactly 20g of coffee.
Precision Puck Prep
With larger doses, the risk of channeling increases. Carefully distribute the grounds using WDT, ensuring the edges of the basket are filled evenly before a firm, level tamp.
The Extraction
Lock in and brew. You are aiming for a classic 1:2 ratio, meaning 40g of liquid espresso output in roughly 28 to 32 seconds.
Service
A doppio can be served neat in an espresso cup alongside sparkling water to cleanse the palate, or used immediately as the base for a cappuccino or latte.
Doppio is simply the Italian word for “double.” In the traditional Italian café, a single shot (normale) pulled from a 7g basket was the standard order. However, the specialty coffee movement globally adopted the doppio as the default baseline. Today, when you order an “espresso” in a modern specialty café, you are almost universally served a doppio.
The shift towards double shots (typically utilizing 18g to 22g baskets) allows baristas to achieve greater extraction stability and consistency. A larger puck provides more resistance to the pressurized water, reducing the likelihood of catastrophic channeling. This generous dose also ensures that when paired with textured milk, the inherent character and acidity of the coffee gracefully cut through the dairy, maintaining structural integrity in the cup.