Quick Answer
A double shot of espresso is generally considered to be around 2 ounces or 60 milliliters in volume. However, the exact amount can vary slightly depending on factors like the coffee beans, grind size, and machines used. On average, a double shot will contain approximately 14-18 grams of ground coffee, yielding roughly 60 ml (2 oz) of espresso when extracted properly.
What is a Double Shot of Espresso?
A double shot of espresso refers to a serving of espresso made using double the usual amount of ground coffee. Whereas a single shot of espresso is generally around 1 ounce or 30 mL, a double shot contains twice as much coffee and water, resulting in around 2 ounces or 60 mL of concentrated espresso.
A double shot is often used when making espresso-based drinks like cappuccinos and lattes to provide a stronger espresso flavor. The term “double” refers to the amount of coffee used rather than the volume of liquid espresso yielded. Using more coffee when pulling a shot of espresso results in a more intense, concentrated flavor.
Typical Double Shot Volumes
While volumes can vary, a double shot of espresso typically contains:
- 14-18 grams of ground coffee
- Yields around 60 mL (2 oz) of espresso
However, the exact yield will depend on factors like:
- Coffee bean variety and roast level
- Coarseness of the grind
- Tamping pressure
- Water temperature and pressure
- Extraction time
For example, a lighter roast or coarser grind would result in a higher volume yield compared to a darker roast or finer grind using the same amount of dry coffee. Tamping pressure and water parameters also impact extraction and yield.
Standard Double Shot Guidelines
Here are some general guidelines for pulling a standard double shot of espresso:
- Use 14-18 grams of finely ground coffee
- Use a grind size slightly finer than table salt
- Tamp the coffee with 30-40 lbs of pressure
- Extract the shot in around 25-30 seconds
- The yield should be around 60 mL (2 oz)
- The espresso will have a thick, rich crema on top
Keep in mind that variations in coffee, grind, and equipment may require adjusting these parameters slightly. Many baristas recommend dosing coffee by volume (e.g. 2 scoops) rather than weight to account for differences in density between coffee bean varieties.
Double Shot Ratios
The ratio of coffee to espresso is another way to represent a double shot. Typically a double shot ratio is:
- 1:2 – 1 part coffee grounds to 2 parts espresso
- Or written as 1:2, 1=>2, or 1/2
So for example, 14 grams of coffee yielding 28 grams of espresso would be a 1:2 double shot ratio. This ratio helps baristas fine tune the extraction parameters to achieve the intended shot volume.
Common Double Shot Variations
While a standard double shot is around 2 ounces, some common variants include:
- Long double shot – Uses a 1:3 coffee to espresso ratio, resulting in around 3 ounces.
- Short double shot – Uses less water for a 1:1.5 ratio and 1.5 ounce yield.
- Triple shot – Uses 21-24g of coffee for 3 ounces of espresso.
- Quad shot – Uses 28-32g of coffee for 4 ounces of espresso.
The long double and triple shots have higher water content, producing a less concentrated espresso. The short double and quad shots use more coffee relative to water for a stronger, more intense espresso flavor.
Double Shot Espresso Machines
Most manual, semi-automatic, and automatic espresso machines are capable of pulling standard double shots. Some tips for pulling quality double shots include:
- Use a burr grinder for uniform grind size
- Ensure proper water pressure (9-10 bars)
- Heat grouphead to correct temperature (195-205°F)
- Use portafilter with correct basket size (14g or 18g)
- Dose coffee evenly and tamp consistently
Lever, piston, and vacuum espresso machines can also pull excellent double shots but may require more skill and experience to master. Superautomatic machines simplify the process but can lack flexibility for fine tuning parameters.
Prosumer Machines
Prosumer machines provide advanced controls for optimizing double shot extraction:
- Adjustable grinders
- PID temperature control
- Programmable shot volumes
- Pressure profiling
- Pre-infusion
These let you customize the pressure, time, and temperature to pull consistently excellent doubles. Top prosumer models include La Marzocco, Rocket Espresso, and Slayer machines.
Commercial Machines
Heavy duty commercial machines are the standard for high-volume cafes pulling hundreds of double shots daily:
- La Marzocco Linea Classic
- Nuova Simonelli Aurelia
- Rancilio Classe
- Slayer Espresso
- Synesso Hydra
- Kees Van Der Westen Spirit
These machines have overbuilt components, rugged bodies, and reliable performance for cafe use. They allow extensive customization of shot parameters as well.
Troubleshooting Double Shot Issues
To achieve the perfect double shot, avoid these common problems:
Under Extracted Shots
- Sour, acidic taste
- Pale, thin crema
- Runs too fast (less than 20 seconds)
Fixes:
– Grind finer
– Use heavier tamping pressure
– Increase water temperature
Over Extracted Shots
- Bitter, astringent taste
- Dark, spotty crema
- Runs too slowly (more than 30 seconds)
Fixes:
– Grind coarser
– Use lighter tamping pressure
– Lower water temperature
Achieving the Perfect Double
With practice and the right techniques, you can pull flawless double shots:
- Choose fresh, quality roasted beans
- Use a consistent grind and dose
- Control tamping pressure
- Tune temperature and pressure
- Time the shot properly (20-30 seconds)
- Adjust grind as needed for extraction
Your diligence will be rewarded with rich, aromatic crema and the ideal flavor balance of sweetness, acidity, and bitterness.
Double Shot Espresso Drinks
A double shot is the foundation for many popular espresso drinks:
Cappuccino
- 1/3 Espresso
- 1/3 Steamed Milk
- 1/3 Foam
A double shot provides the ideal espresso base for balance with the milk and foam. The strong espresso core also comes through more cleanly.
Latte
- 1/3 Espresso
- 2/3 Steamed Milk
The double shot gives lattes more potent espresso flavor to complement the milk without being overpowered. Single shots can get lost in such a milk-heavy drink.
Americano
- Double Shot
- Hot Water
Adding water to a double shot creates the ideal flavor dilution for Americanos. The stronger double stands up to the water better than a single.
Espresso Macchiato
- Double Shot
- Dollop of Foam
The intense double shot is necessary for the minor addition of foam to provide flavor and contrast without being drowned out.
Flat White
- Double Shot
- Microfoam
The mild dilution and aeration of steamed microfoam highlights the flavors of the robust double shot.
Conclusion
While the volume can vary slightly based on many factors, a double shot of espresso generally contains around 14-18 grams of ground coffee that yields approximately 60 mL or 2 ounces of concentrated espresso when extracted properly. Understanding the correct grind, dose, ratios, and extraction parameters is key to pulling consistently great doubles. When made well, a double shot of espresso can provide the ideal aromatic, bold foundation for all your favorite milk-based and espresso drinks.
