I am very satisfied and very happy for the work that I am carrying out, since I am working with something that fills me a lot and it is about coffee since I started working in this local coffee shop in my city, I have learned many things regarding the elaboration and extraction coffee classification.
Therefore, in this short time I have learned something very crucial which is about the calibration and adjustment of flavor, aroma, smells and sensations in terms of coffee.
In this way the barista and I agreed that I was going to learn how to make a double and now I will show you the step by step of how to prepare a dopio.
But first I have to put you in context the doppio is simply the extraction of two espressos, the equivalent of 12.5 or 13 grams of coffee per cup.
The extraction lasts approximately 15 to 25 seconds, depending on the fluidity in which the coffee is extracted through the filter holders.
Now this coffee is mainly used to determine what is missing in the coffee of the day, that is to say, when we arrive at work we prepare a dopio simply to evaluate the aroma, the state, the sensation and the flavor that the coffee can offer us, in this way we can guarantee an adjustment of the coffee in case it presents some anomaly and can present it to the public with an excellent coffee.
All the pictures were taken with my Samsung A15, the edits were made with Canva App and the translation with DeepL.
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