Doppio Recipe

Grind beans

Measure 18 g of freshly roasted espresso beans. Grind to a fine consistency suitable for your espresso machine — the grind should be slightly finer than table salt but not powdery. Adjust grind if using a Moka pot (slightly coarser).

Prepare portafilter

Wipe and dry the portafilter basket. Add the 18 g of ground espresso into the basket, distribute the grounds evenly, then tamp with firm, even pressure until the puck is level and smooth (about 20–30 kg of force). Remove any loose grounds from the rim.

Preheat and brew

Preheat your espresso machine and cup. Lock the portafilter into the group head and start the extraction immediately. Aim for a 25–30 second extraction to yield about 55–60 ml of espresso (a true doppio). If using a Moka pot, fill the bottom chamber with water to the valve, add coffee to the basket without tamping, assemble and place over medium heat until the upper chamber fills with dark, syrupy coffee. Total brew yield should be roughly 55–60 ml.

Finish and serve

When extraction is complete, stop the shot. The doppio should have a rich crema layer on top and balanced aroma. Pour or serve the 55–60 ml doppio immediately in a preheated demitasse or small cup. Serve straight — no milk or sugar unless requested.

Use the tamper and portafilter for consistent extraction. If using alternative equipment (Moka pot), follow the specified adjustments above. Preheating the cup helps maintain crema and aroma. Clean equipment after use.