Doppio

Doppio means “double” in Italian: a double espresso pulled from a double basket in a single portafilter. It has quietly become the default shot in most specialty cafes, which is why a modern recipe is usually quoted as something like 18 g in, 36 g out, rather than as a single.

Why it matters: a double basket holds more coffee, giving a deeper, more even puck that the water passes through more consistently than a thin single. That makes doubles easier to dial in and more repeatable, so baristas pull them even when serving one drink. A single espresso is then sometimes made by simply splitting a double or using a dedicated single basket.

In practical terms, when you order an espresso today you are very often getting a doppio. It yields roughly 60 mL of liquid and forms the base for most milk drinks. If a menu lists a “solo” or “single,” that is the half-size version. The numbers behind it are just a doubled dose and yield; see espresso-basics.