Double Espresso

Double Espresso is made by forcing very hot water under high pressure through finely ground, compacted coffee.
Start

Ah, the double shot espresso…

Ah, the double shot espresso. If in ristretto you halved the espresso, in the double shot espresso you… well, obviously, double it. At least we know that someone orders it when they being sleepy or maybe want to get a little jumpy. 

Ah, the double shot espresso. If in ristretto you halved the espresso, in the double shot espresso you… well, obviously, double it. At least we know that someone orders it when they being sleepy or maybe want to get a little jumpy.

Nonetheless, double shot espresso provided you with much-needed boost you crave than mere espresso. It also tasted amazing, too amazing until it becomes too much for people who never take double espresso in their life, and in the worst case someone could get a little dizzy. Still, this type has a fan base who fall in love with them and rivaled even cappuccino or macchiato.

Also called ‘doppio’

 Double shot espresso also called ‘doppio’, that comes from Italian word double. One double shot espresso size is approximately 60 ml, although it is varying between countries. Some feel satisfied with 47 ml, and yet some got to 62 ml. Basically, ‘doppio’ becomes a standard in espresso based serving.

 

4 things decide

There are four things that decide the quality of the espresso whether it is single shot or double shot.
I think every coffee should follow this rules, and it quite becomes a sacred code among baristas:
The grinder, blend, machine, and of course the barista himself should be in excellent condition. No components are more important than the other, we need all of that things to make a perfect espresso.
Finally, we should learn about the component and the processing to conclude this brief introduction.

Extracted…

Double shot espresso is extracted from 16-gram finely-ground coffee. Press it with 89°C water with 10 BAR pressure at the top of the coffee for precise twenty-five seconds, and you get the double shot after the whole pulling process. There are no exact rules and many baristas pretty liberal about the standard because there are no universal rules. Feel free to experiment in your own time so you can get the basic grasp.

Enjoy your
Double Espresso

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