☕ Double espresso (doppio)
A double espresso, or doppio, is two shots of espresso pulled together into one small cup, about 60 ml. It has a thick, syrupy body, a layer of golden crema and an intense, bitter-sweet coffee flavour. It is drunk straight, usually in a few sips, on its own or after a meal.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 18 g finely ground coffee
- About 60 ml water
- A small glass of still water to serve alongside
Method
- Fill the double basket with the ground coffee and tamp it level.
- Brew for 25–30 seconds until you have about 60 ml with a thick crema.
- Serve immediately in a warmed cup.
How to make it lighter
- On its own a doppio has almost no calories — keep it that way by skipping sugar.
- If you need sweetness, use a little sweetener instead of sugar sachets.
- Have water alongside it, as is customary in Italy.
History
Espresso machines that force hot water through coffee under pressure were developed in Italy in the early 20th century, and the modern crema-rich espresso followed in the late 1940s. Doppio, Italian for “double”, became a standard order as espresso spread worldwide.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Double espresso (doppio) and every other dish, with calories and macros for each. Ate only half? Slide it.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →