doppio

Doppio is Italian for "double" and, in coffee culture, refers to a double shot of espresso. It is prepared by extracting a larger dose of coffee than a single shot, yielding a stronger and more concentrated beverage.

In typical preparation, a doppio uses about 14–18 grams of finely ground coffee and produces roughly 60 milliliters of espresso in 25–30 seconds of extraction. The result is a fuller body and higher intensity of flavor than a standard single shot. Caffeine content is generally about twice that of a single shot, though exact amounts depend on the coffee beans, roast, grind, and tamping.

In Italy, the drink is commonly ordered as a caffè doppio or simply doppio, and it is usually served in a small espresso cup. Some cafés offer variations such as doppio ristretto (more concentrated and shorter in volume) or doppio lungo (longer extraction with more water), but the standard form remains a double shot.

Outside Italy, doppio is widely understood in coffee shops to indicate a double espresso. Menus may specify the dose and resultant volume, with baristas sometimes adjusting the grind or dose to fit regional preferences or machine capabilities.

Etymology-wise, doppio derives from the Italian word for double, itself from Latin duplex. The term is used beyond beverages in Italian to denote any pairing or doubled quantity.