The whole process of how to make a great coffee with the Doppio (Double Espresso) method

The whole process of how to make a great coffee with the Doppio (Double Espresso) method
The whole process of how to make a great coffee with the Doppio (Double Espresso) method

Making a great double espresso (Doppio) requires attention to detail and the right equipment.

Here’s a step-by-step guide on how to make a delicious double espresso:

Equipment you’ll need:
Espresso machine
Fresh and high-quality coffee beans (preferably medium to dark roast)
Espresso cups

14-18 grams of fresh coffee beans
Clean, filtered water


Preparation: Start by ensuring your espresso machine is clean and in good working condition. This includes checking that the portafilter and espresso cups are clean and dry.

Grind the Coffee: Use a burr grinder to grind your coffee beans to a fine consistency. For a double espresso, you’ll need approximately 14-18 grams of coffee grounds. The grind size should be similar to table salt.

Preheat Your Espresso Machine: Turn on your espresso machine and give it sufficient time to reach the correct temperature. The ideal brewing temperature for espresso is around 195°F to 205°F (90°C to 96°C).

Portafilter and Dosing: Insert the portafilter into the machine’s group head and allow it to heat up.
Dose the ground coffee into the portafilter basket. Aim for 14-18 grams of coffee, depending on your taste preferences.

Distribution and Tamping: Evenly distribute the coffee grounds in the portafilter basket using your finger or a distribution tool.
Next, use a tamper to press down on the coffee grounds evenly and with consistent pressure. Aim for around 30 pounds of pressure. This step is crucial for achieving a level and compact puck, which ensures an even extraction.

Brewing: Place your prepped portafilter back into the group head.
Start the espresso extraction process. This should take around 25-30 seconds for a double espresso. If the espresso flows too quickly, it may be under-extracted; if it flows too slowly, it may be over-extracted. Adjust the grind size and tamping pressure accordingly.

Monitor and Time the Extraction: Use a timer to keep track of the extraction time. The goal is to extract a double espresso in about 25-30 seconds.
The first few seconds should yield a rich, dark “crema” on top of the espresso. As the shot progresses, it will become lighter in color.

Enjoy: Once the extraction is complete, the espresso should fill your cup with a rich, aromatic, and balanced double shot.

Taste and Adjust: Taste your double espresso. It should be strong, but not bitter. If it’s too bitter, your shot may be over-extracted, and if it’s too sour, it may be under-extracted. Adjust your grind size, dose, or extraction time accordingly.

Serve: Serve your double espresso in a pre-warmed espresso cup or glass and enjoy immediately.

Remember that the key to making a great espresso lies in the quality of your coffee beans, proper equipment maintenance, and mastering the variables of grinding, dosing, tamping, and extraction time. With practice, you can perfect your double espresso shot to your personal taste preferences.

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