How To Easily Make a Doppio (Double Espresso Shot)

Ever felt like your coffee habits needed a little upgrade?

That’s exactly where I found myself when my obsession with cappuccinos started to wane. I love that coffee, but I realized I wanted something simpler, bolder, and a little closer to the heart of Italian coffee culture.

So that’s where doppio came in. The humble yet powerful double shot of espresso. It caught my eye for its simplicity and ability to pack so much flavor into such a small cup. Besides, you can enjoy it as is or use it as the foundation for other drinks.

In this guide, I’ll share everything you need to know about making a perfect doppio at home—from the tools and ingredients you’ll need to step-by-step instructions. So let’s start brewing!

What Is a Doppio?

In Italian, “doppio” simply means “double.” In coffee terms, it’s a double shot of espresso made with twice the amount of coffee grounds compared to a single shot.

A doppio is pulled using an espresso machine equipped with a double portafilter, which allows water to pass evenly through a larger amount of finely ground coffee. The result? A strong, bold coffee with a thick crema layer on top.

With a full-bodied flavor and twice the richness of a single shot, it’s no wonder this drink is the backbone of countless espresso-based favorites like lattes, cappuccinos, and macchiatos.

Tips for the Perfect Doppio

Here are some tried-and-true tips from my own experience to help you brew the best doppio every time.

1 – Favorite Coffee Brands

My favorite brands for Doppio are Death Wish Coffee and Kicking Horse Coffee Kick Ass Blend.

• Death Wish Coffee: Known for its intense caffeine content and deep, smoky flavor. This dark roast is perfect if you want a robust and rich doppio.
• Kicking Horse Coffee Kick Ass Blend: This organic dark roast offers a bold and velvety taste with notes of chocolate, licorice, and roasted hazelnuts. It’s balanced enough to stand alone but also pairs beautifully with milk if you decide to use your doppio as a base for other drinks.

Dark roasts like these work wonderfully for doppio because they better the depth and crema of the espresso. However, you can always go for other brands.

2 – Experiment with Grind Size

You don’t want your grind too coarse, or you’ll end up with weak, watery espresso. Otherwise, too fine, and the extraction becomes slow and bitter.

I suggest starting with a medium-fine grind and adjusting based on your machine and brewing time. It should take about 25–30 seconds for the doppio to extract.

3 – Preheat Everything

Preheating is one of those small steps that makes a huge difference. Warm up your portafilter and cup before brewing to keep the espresso hot and maintain its rich flavors.

It might seem unnecessary, but skipping this step can cool your doppio too quickly, leaving it less satisfying.

4 – Practice Makes Perfect

My first few attempts were more bitter than bold. But each shot taught me something new about tamping pressure, timing, or grind size.

So, don’t get discouraged if your first tries aren’t café-perfect. With patience and practice, you’ll soon be pulling shots with confidence and maybe even a bit of flair!

5 – Over-Tamping

Applying too much pressure when tamping your coffee grounds can lead to blocked water flow. This results in an uneven or underwhelming extraction.

The espresso might taste overly bitter or weak because the water can’t pass through the grounds properly. You want a firm but balanced pressure. Think of compressing the grounds evenly without overdoing it.

Last Thoughts

Have you tried making a doppio at home? What are your go-to tips for pulling the perfect shot? Or maybe you’ve run into some challenges?

I’d love to hear about your experiences, so drop your stories, questions, or tips in the comments below. And with that voilà!