Doppio
A double espresso: twice the dose, twice the yield, the same shot time.
Photo: Chase Eggenberger via Unsplash
Doppio simply means “double” in Italian. You use twice the standard dose of coffee — usually 18 to 20 grams — and pull 36 to 40 grams of liquid from it. The shot time stays the same as a regular espresso: 25 to 30 seconds.
Most home espresso machines already come standard with a double portafilter basket. What most people just call “an espresso” is technically already a doppio.
A doppio is the base for latte, cappuccino, and flat white. With milk, you’ll almost always use a double shot — otherwise the espresso flavor gets lost.
Frequently Asked Questions
What’s the difference between a doppio and a lungo?
A doppio has twice the dose and twice the yield of a single espresso, but the same shot time (25–30 sec). A lungo uses the same dose but pulls more water through it, giving a longer, thinner, and often more bitter shot. They taste fundamentally different: a doppio is concentrated, a lungo is thinner in flavor.
How much caffeine is in a doppio?
A doppio contains roughly 120 to 140 mg of caffeine, depending on the bean and roast profile. That’s twice as much as a single espresso (60–70 mg). For comparison, a large drip coffee often contains just as much or more caffeine, but you absorb it more slowly. A doppio delivers a faster peak.
Do I need to adjust my grind size for a doppio?
No. You don’t adjust grind size for a doppio — you only adjust the dose, using more coffee in the same basket. The recipe (dose, yield, time) scales with it. Keep the same brew ratio as a single espresso: 1:2 is the starting point.
From theory to the perfect shot.
Tell us which machine and grinder you're working with, and we'll give you the baseline to dial in your espresso.