Doppio

Doppio is a term used in the context of Espresso coffee brewing, which refers to a double shot, or 60 ml of espresso. The term is derived from Italian, where "doppio" translates to "double". It is a popular choice among coffee enthusiasts and is commonly used in various coffee-based beverages.

History

The concept of a doppio originated in Italy, the birthplace of espresso. The standard serving size of espresso in Italy is a single shot, or 30 ml. However, the demand for a stronger and more intense coffee experience led to the creation of the doppio.

Preparation

The preparation of a doppio involves the extraction of 60 ml of coffee from approximately 14 grams of ground coffee beans. This is typically achieved using an Espresso machine. The extraction time for a doppio is usually between 20 to 30 seconds, which is the same as that of a single shot of espresso. The resulting beverage is stronger and more concentrated than a single shot of espresso.

Consumption

A doppio can be consumed on its own, or it can be used as the base for other coffee beverages such as a Cappuccino, Latte, or Americano. When consumed on its own, it is typically served in a demitasse cup.

Variations

There are several variations of the doppio. For instance, a "doppio ristretto" is a double shot of espresso that is extracted with half the amount of water, resulting in a more concentrated and intense flavor. On the other hand, a "doppio lungo" is a double shot of espresso that is extracted with twice the amount of water, resulting in a milder flavor.

See also

• Espresso
• Cappuccino
• Latte
• Americano