What is considered a double shot of espresso?

November 15, 2025 •

3 min read

According to modern coffee standards, a double shot of espresso—known as a 'doppio' in Italy—is typically made using 14 to 18 grams of ground coffee and yields about 60 milliliters (2 ounces) of liquid. This double dose of coffee provides a richer and more robust flavor profile, making it the standard base for most espresso-based drinks served worldwide.

Quick Summary

A double shot of espresso, or doppio, is the standard in most cafes, featuring a double dose of coffee grounds and yielding about 60ml of concentrated liquid for a more intense flavor and caffeine boost.

Key Points

Standard Doppio: A double shot of espresso, or doppio, uses a double dose of coffee grounds (approx. 18-21g) to produce a double volume of liquid (around 60ml).
Measurement is Key: Modern baristas prefer measuring espresso by weight (grams) rather than volume (ounces/ml) for consistency, as the presence of crema can artificially inflate the volume.
Default for Many Drinks: The double shot is the standard for most espresso-based beverages like lattes and cappuccinos, providing enough strength to cut through milk.
More Caffeine: A doppio contains approximately twice the caffeine of a single shot, typically ranging from 125 to 150 mg, depending on the beans and preparation.
Balanced Extraction: Despite using more coffee and water, a proper double shot extraction still falls within the 25-30 second window, requiring a finer grind than a single shot for balance.
Rich vs. Diluted: A double shot is stronger and more robust than a single shot, unlike a lungo, which uses more water but the same amount of coffee, resulting in a more bitter, diluted taste.

The Double Shot: A Closer Look at the Doppio

A double shot of espresso, or doppio, is the cornerstone of modern espresso-based drinks, from lattes to cappuccinos. Unlike its predecessor, the single shot, the doppio provides a more intense and balanced flavor that stands up to milk and other additions. Its standardization has simplified ordering and ensured a more consistent coffee experience for enthusiasts and casual drinkers alike. Understanding what constitutes this standard shot involves looking at its key components: the dose, the yield, and the extraction time.

The Standard Double Shot Recipe

For a double shot, the dose refers to the amount of dry coffee grounds used, and the yield is the amount of liquid espresso produced. While traditional Italian standards used 14g of coffee to produce 50ml of liquid, the specialty coffee industry has evolved. Today's standard double basket often holds 18–21 grams of finely-ground coffee. The target yield is a 1:2 brew ratio by weight, meaning for every gram of dry coffee, you aim for two grams of liquid espresso. This results in a shot of approximately 36–40 grams and a volume of about 60ml, including the crema. The extraction should take between 25 and 30 seconds.

The Importance of Measuring by Weight

While volume measurements (milliliters or ounces) are common, measuring by weight (grams) offers far greater accuracy. Here's why measuring by weight is superior:

Crema's inconsistency: The golden-brown foam, or crema, can vary significantly in volume depending on the freshness of the beans. This means two shots with the same liquid volume could have very different weights and flavor concentrations. By measuring the yield by weight, baristas ensure consistency regardless of crema quantity.
Precise recipe adjustments: Using a scale allows for minute adjustments to the brew ratio, which is crucial for dialing in a specific espresso to get the best taste. This precision is essential for serious home baristas and professional coffee shops alike.

How to Pull a Double Shot of Espresso

Achieving the perfect doppio requires attention to detail. Follow these steps for an excellent extraction:

Preparation: Ensure your espresso machine is fully heated and the portafilter basket is clean and dry. Purge the grouphead with hot water to stabilize the temperature.
Dose: Grind 18–21 grams of fresh, finely-ground coffee directly into your double-spouted or bottomless portafilter. The grind size is critical for proper extraction time.
Distribution: Level the coffee grounds in the basket to create a uniform surface. A distribution tool can help, but a light tap on the counter can also suffice. Uneven distribution can cause channeling, leading to poor extraction.
Tamp: Place the portafilter on a flat surface and apply even pressure with a tamper. The goal is a compact, level coffee bed, not brute force. A light twist or 'polish' at the end can smooth the surface.
Extraction: Insert the portafilter into the grouphead and immediately start the extraction. Place a scale and a cup beneath to monitor the shot's weight in real-time. The espresso should flow in a smooth, honey-like stream. Stop the extraction once your target yield is reached, typically around 30 seconds.

Comparison of Espresso Shot Variations


Shot Type	Coffee Dose (grams)	Yield Volume (ml)	Brew Time (seconds)	Flavor Profile
Single (Solo)	7–10	~30	25–30	Balanced, lighter body
Double (Doppio)	14–21	~60	25–30	Strong, intense, full-bodied
Restricted (Ristretto)	14–18	~30–45	15–20	Sweet, syrupy, concentrated
Long (Lungo)	14–18	~90–120	45–60	More diluted, higher bitterness

Conclusion: The Modern Standard

In specialty coffee culture, the double shot of espresso, or doppio, is the undisputed standard. Its increased dose and yield provide a foundation for rich flavor and a substantial caffeine kick, whether enjoyed alone or as the base for popular milk drinks. While traditional Italian definitions exist, the modern standard favors a higher dose of coffee (18+ grams) and precise weight-based measurements to ensure consistent quality. The double shot represents the evolution of espresso brewing, prioritizing a robust and full-bodied flavor profile that has captivated coffee lovers around the world. By understanding its key characteristics and preparation, you can appreciate the craftsmanship that goes into every perfect pull.

Visit Clive Coffee for more information on the nuances of espresso brewing.

Frequently Asked Questions

A double shot, or doppio, uses roughly twice the amount of ground coffee (14-18g vs. 7-9g) and yields double the liquid (around 60ml vs. 30ml) compared to a single shot.

The caffeine content can vary, but a double shot typically contains between 125 and 150 milligrams of caffeine, approximately double that of a single shot.

Yes, in terms of total volume and caffeine, a double shot is stronger. However, the concentration (caffeine per milliliter) remains relatively consistent with a single shot, providing a more robust flavor without being more diluted.

Many modern specialty coffee shops use the double shot as the standard because it provides a more balanced and consistent result, especially for milk-based drinks. The larger volume and robust flavor are more noticeable against steamed milk.

A proper double shot should extract in about 25 to 30 seconds. If the shot pulls too quickly, the grind is likely too coarse; if it's too slow, it may be too fine.

The Italian term for a double shot of espresso is doppio, which directly translates to "double".

Measuring by weight is recommended for better consistency. Volume measurements can be inconsistent because the fluffy crema layer can vary significantly depending on bean freshness, affecting the total volume without changing the actual dissolved coffee content.