How To Make a Doppio (Step-by-Step)
I remember the first time I tried to pull a perfect double shot; it wasn’t pretty! There are a few key steps to making it perfect, so let me explain them:
Equipment
- Espresso Machine: A machine with a double portafilter is essential for brewing two shots simultaneously. It ensures even extraction and that signature crema.
- Tamper: A tamper helps compress the grounds evenly in the portafilter, ensuring a smooth, balanced extraction.
- Scale (Optional): Using a scale lets you measure the coffee and water precisely, which is a game-changer for consistency.
Ingredients
- Coffee Beans: Opt for freshly roasted, finely ground espresso beans. Look for a dark roast to highlight the robust flavor a doppio is known for.
Instructions
- Prepare Your Equipment: Start by cleaning and preheating your espresso machine. A warm machine and portafilter help maintain the espresso’s temperature, keeping it flavorful and aromatic.
- Grind and Measure the Coffee: Grind 18–20 grams of espresso beans to a fine consistency—think table salt. If your grind is too coarse or too fine, it will affect the extraction time, so aim for 25–30 seconds for optimal flavor.
- Tamp the Coffee Grounds: Place the grounds into the double portafilter and tamp firmly. The key here is even pressure—your tamp should create a flat, level surface to prevent uneven water flow.
- Pull the Shot: Lock the portafilter into the espresso machine and start the shot. Watch as the espresso flows out, creating a rich, golden crema on top. This step is oddly therapeutic—it’s where the magic happens!
- Serve and Enjoy: Pour your doppio into a preheated espresso cup. Enjoy it as a straight-up, robust coffee experience, or use it as the base for your favorite espresso-based drinks.