Doppio
Caffè doppio Say DOHP-pee-oh (Italian: kahf-FEH DOHP-pyoh)
Two espressos' worth of coffee in one cup: about 14 g of finely ground coffee extracted to ≈ 50–60 ml in 25–30 seconds. The same flavour as an espresso, just twice as much of it – and the base of most café drinks worldwide.
- ServedHot
- In EnglishDouble espresso
- TastesBitter, Bold, Rich
About Doppio
Doppio is simply Italian for “double”. A caffè doppio is a double espresso: about 14 g of coffee – twice the single dose – extracted through a double basket to roughly 50–60 ml in the cup. It looks and tastes like an espresso, with the same crema and intensity, but there is twice as much to drink and twice the caffeine.
In Italy the single espresso is the norm and a doppio is something you ask for specifically. Outside Italy it is often the other way round: most speciality cafés brew every shot as a double, and a “single” is often half of a doppio, split between two cups through the portafilter’s twin spouts. Many cappuccinos, flat whites and lattes around the world are built on a doppio.
Order one when you want a bigger, longer-lasting espresso without diluting it with water or milk.
In the cup
- Crema 15%
- Double espresso 85%
Ingredients
- Freshly ground espresso coffee (fine grind)≈ 14 g (14–20 g in speciality cafés)
- Filtered water≈ 50–60 ml in the cup
- Sugar (optional)to taste
How to make it
You needEspresso machine with a double basket, burr grinder, tamper, pre-warmed cup
RatioAbout 1:2 to 1:2.5 coffee to liquid – e.g. 14 g to ≈ 50–60 ml, or 18 g to ≈ 36–45 g in speciality cafés
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Warm the machine and the cup.
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Grind about 14 g of coffee finely, just before brewing.
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Dose into the double basket, level and tamp evenly.
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Lock in the portafilter and brew straight away, aiming for ≈ 50–60 ml in about 25–30 seconds.
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Serve immediately, while the crema is intact.
Origin & history
The doppio is as old as the double portafilter basket. Commercial espresso machines from the mid-20th century came with single and double baskets, and Italian bars used the Italian words solo, doppio and, more rarely, triplo for one, two and three doses – roughly 7, 14 and 21 g of coffee.
As espresso spread internationally in the late 20th century, and especially with the rise of speciality coffee, many cafés outside Italy made the double the default shot. That is why a doppio is often what you get when you order an espresso in London, Melbourne or New York, while in Italy the single remains standard.
Variations
- Double ristrettoa double dose pulled short, sweeter and more concentrated (worldwide)
- Triploa triple shot of about 21 g, less common (Italy)
- Long blacka doppio poured onto hot water (Australia / New Zealand)
- Espresso con pannaa single or double topped with whipped cream (Italy / worldwide)
Good to know
In Italy ask for “un doppio” – otherwise you will get a single.
In many speciality cafés outside Italy, an “espresso” is already a double; check the menu if you only want a single.
A doppio has roughly the caffeine of a large filter coffee, so keep that in mind late in the day.
Want it softer? Ask for a double ristretto – the same dose, less water, sweeter and less bitter.
