When you go to order an espresso, you may be faced with the choice between a regular espresso and a doppio.
It's good to know that in Italian, doppio simply means “double.”
Therefore, when you order a doppio, you're typically getting a double shot of espresso.
Quick Answer: What is the difference between a doppio and an espresso?
The main difference between a doppio and an espresso is the amount of beverage you receive. The drink comes from the same beans, made in the same machine, but a shot of espresso yields about 30 ml (1.01 oz), and a doppio yields about 60 ml (2.03 oz).
In the rest of this article, we'll take a closer look at these two drinks. We'll explore all the possible variations and some other common terms you might come across while ordering the perfect espresso drink.
Let's go more in-depth now!
Similarities between doppio and espresso
There are more similarities between espresso and doppio than there are differences.
These two drinks can taste very similar because they're made using the same espresso brewing method.
In most cafés, a doppio is simply a double pull compared to a single espresso.
Let's take a closer look at how these two drinks are made and what type of beans they are made from.
Roasting process
Both espresso and doppio come from the same source ingredient.
While regular coffee and espresso both come from the same bean, the roasting and brewing process is performed differently to make very different drinks.
Espresso and doppio use the same brewing process. The coffee itself can be any roast level, but many cafés choose roasts that extract well as espresso.
A typical espresso bean is roasted longer than a bean used for filtered or drip coffee, and these beans will come out darker at the end of their roasting:
Espresso beans aren't a special type of bean; it's usually just coffee a roaster has profiled to taste good when brewed as espresso (often, but not always, a bit more developed).
Typical filtered or pour-over coffees will use beans that are light to medium-dark roasted.
Roasters adjust roast development to hit a desired flavor profile in espresso (balance, sweetness, body, and how it pairs with milk).
When the beans are roasted in this way, it reduces the acidity, which alters the flavor from that of other styles of coffee you might be accustomed to.
The roasting process also allows more of the oils to be released. This contributes to the heavy, delicious flavor that espresso fans love.
Tip: Check out the best coffee beans for espresso here!
Grinding and brewing process
Once the beans are roasted to perfection, they need to be finely ground to produce the best shot of espresso.
Coffee made using a French press, pour-over, drip, or other methods typically utilizes more coarsely ground beans.
These can be especially coarse when using a French press or another method that requires infusing the beans in water.
For espresso or doppios, the beans should be so finely ground that they resemble grains of sand:
The water will make contact with these grounds for a shorter amount of time compared to a French press, for example.
Because of the short duration of their contact with water, it's essential that they are finely ground to perfection.
If you're grinding the beans yourself, make sure you've adjusted your settings to the espresso grind.
This will provide you with the finely ground beans you need.
If you're planning to buy pre-ground coffee, ensure you select an espresso bean if you're considering brewing shots of espresso or a doppio.
Once the beans are finely ground, it's time to push hot water through the grounds to produce a concentrated, delicious shot of espresso or a doppio.
This is typically done with an espresso machine. An AeroPress can make a strong, espresso-style concentrate, but it doesn't produce the same result as true espresso.
However, when it comes to brewing these beans to make the two drinks, you'll need to approach it differently to end up with a single shot or a double shot.
Let's take a look at how you would make each one of these tasty, full-flavored drinks:
Differences between doppio and espresso
The main difference between a doppio and an espresso is the recipe size: a doppio uses roughly double the dose and yield of a single espresso.
You may also hear a doppio referred to as a double shot, a standard double, or a double espresso.
All of its names indicate that this drink should be approximately twice the volume of a single shot of espresso.
When you make doppios and espressos, you'll need to measure out your beans and perform your brewing process slightly differently.
One will yield about 30 ml (1.01 oz) of deliciously brewed coffee, while the other should give you about 60 ml (2.03 oz) of the same tasty drink:
If you want to learn more about the doppio, you can check out this complete article.
Let's take a look at the different ways to brew up doppios and espressos.
Using an espresso machine
If you're using a traditional espresso machine, you'll need two different-sized baskets to make your espresso versus your doppio.
While not every cafe will take the difference between the two so seriously, inside the world of baristas, these terms specify specific ways of brewing and pouring coffee.
A single shot of espresso, also known as a “solo” in Italy, is traditionally made using a small portafilter basket that pours only one single shot.
A doppio uses a slightly larger portafilter basket and pours two shots simultaneously.
However, in plenty of cafes, a doppio basket is used universally.
Since it pours two shots at once, using only slightly more ground beans, it can be used to make two single-shot drinks simultaneously or one double shot.
However, in the purest sense, a solo shot is made using only a solo basket, which is smaller and features only one spout from which the espresso is pulled.
This difference is maintained in many barista competitions around the world, where pulling doppios is a standard practice to judge the quality of a barista's performance.
Pulling the perfect espresso or doppio
If you're using a portafilter basket designed for a single shot of espresso or a doppio, the process is essentially the same.
Many cafes will freshly grind the beans moments before the drink is made.
Once the coffee is ground, it can go stale when exposed to air for too long. For the tastiest drink, grinding the beans immediately is ideal.
Next, the freshly ground beans are measured into the portafilter basket. You can tap the side of your basket to make sure the grounds are evenly distributed throughout.
Once they look good, tamp down the top, ensuring the beans are gently pressed to create the right pressurized environment for the water to pass through.
Lock the portafilter into the group head, start the shot, and let the machine push hot water through the coffee puck.
From the moment you press the button, it should take approximately 25-30 seconds for the water to pass through the basket and complete the pouring of the perfect shot.
If it pours too fast, the grind is usually too coarse (or the dose is too low). Try grinding to a finer consistency first, then adjust the dose/tamp consistency.
If it pours too slowly, the grind is usually too fine (or the dose is too high). Try grinding coarser first.
Depending on the size of the espresso you pulled, the only thing left to do is enjoy your solo shot or your doppio.
Using an AeroPress
The AeroPress is a popular method for making a strong, espresso-style coffee at home without the need for an espresso machine.
They're affordable and versatile coffee makers that can be easily packed up and brought with you wherever you want to make a delicious cup of coffee.
You can find the standard AeroPress here.
If you'd first like to read more about AeroPress, you can find its pros and cons here.
That way, you can see if this coffee brewer fits your needs.
While AeroPress can make standard coffee, it can also make a concentrated, espresso-style drink. Just note it won't be identical to espresso from a machine.
To get started, you'll need to heat water to approximately 205°F, or just below boiling. This is approximately 96 degrees Celsius.
Your AeroPress comes in three pieces: a plunger, a brew chamber, and a basket. To get started, follow the steps below:
- Grab a paper coffee filter, specifically designed for the basket of your AeroPress, and insert it.
- You'll want to pour a bit of hot water over it to pre-wet it before brewing.
- Next, load in your measured grounds and prepare to add the water.
- Hit the beans with all of the water within ten seconds.
- Once you've added the necessary amount of water, stir it and then apply the plunger piece on top.
- For a more concentrated cup, use less water and a shorter brew. For a regular AeroPress coffee, use more water and a longer steep time; adjust the steep time based on taste rather than a single fixed time.
While this won't match true espresso from an espresso machine, it's a solid at-home option for a strong, flavorful concentrate.
Tip: If you're interested, you can check out this complete guide to brewing coffee with the AeroPress.
Related coffee comparison articles
Are you wondering how the doppio and regular espresso compare to other coffees?
Great! Check out the articles below for more in-depth coffee comparisons:
- Espresso vs. Americano
- Espresso vs. Blonde Espresso
- Espresso vs. Cappuccino
- Espresso vs. Coffee
- Espresso vs. Cold Brew
- Espresso vs. Ristretto
And to compare more coffees, visit the coffee comparison hub!
Conclusion
With the term doppio coming from the Italian for “double,” it's no surprise how similar these two drinks are.
Doppios are simply double shots of espresso made from the same beans in the same method of grinding.
It's only in the brewing that you'll find differences between the two, from the size of the basket and the amount of coffee grounds to the yield of the final beverage.
