Extracting a doppio

Doppio espresso (Italian: [ˈdoppjo]) is a double shot which is extracted using double the amount of ground coffee in a larger-sized portafilter basket.[1] This results in 60 ml (2.1 imp fl oz; 2.0 US fl oz) of drink, double the amount of a single shot espresso.[2] Doppio is Italian multiplier, meaning 'double'. It is commonly called a standard double, due to its standard in judging the espresso quality in barista competitions, where four single espresso are made using two double portafilters.[3]

A single shot of espresso, by contrast, is called a solo ("single") and was developed because it was the maximum amount of ground coffee that could practically be extracted by lever espresso machines. At most cafés outside of Italy, a doppio is the standard shot. Because solos require a smaller portafilter basket, solo shots are often produced by making ("pulling") a doppio in a two-spout portafilter and only serving one of the streams; the other stream may be discarded or used in another drink.[4]

See also


  1. ^ "Espresso variations, macchiato, doppio, corretto, double espresso". 2009-07-30. Archived from the original on 2009-07-30. Retrieved 2022-08-27.
  2. ^ Cousins, John; Weekes, Suzanne (2020-08-28). Food and Beverage Service, 10th Edition. Hodder Education. ISBN 978-1-3983-0011-8.
  3. ^ Dand, Khyati (2022-03-10). "35 Different Types Of Coffee Explained". TastingTable.com. Retrieved 2022-08-27.
  4. ^ "Caffè Doppio: Cos'è, Come si Prepara e Varianti".