Features and characteristics of the invigorating coffee doppio

Coffee has long been firmly established in our lives. There are thousands of different recipes for its preparation. This article will discuss one of the varieties of this drink.

Translated from Italian, this means "double".Around the world, so called an increased portion of espresso. Italians, who are famous for their temperament and are considered to be true connoisseurs of this invigorating drink, use this prefix to all drinks based on coffee. For example, in any Italian coffee house or outdoor cafe you can see in the menu doppio-frappe, doppio-lungo or doppio-cappuccino. Most often this means doubled volume. It is served in a large cup and a bit softer in taste than a single espresso.

Homeland coffee is the territory that today belongs to Ethiopia. There are many legends about how coffee was discovered. One of them says that a certain shepherd was his discoverer. Allegedly, they grazed near the coffee tree and chewed the berries and leaves of this strange plant all day long, and by evening were so restless that the shepherd could not pick them. When he tried these berries himself, his daily fatigue disappeared like a hand. Accidentally or intentionally, the shepherd threw some berries into the fire, and a divine smell spread around the area.

Later, the roasted berries of this tree began to be mixed with water in order to somewhat soften their tart taste. This method is used now. Since double espresso is tart and very rich, often with a cup of flavored and invigorating drink they bring a glass of non-carbonated water to drink or dilute it. However, this is an amateur. There are also fanatical coffee fans who drink it exactly black, burning hot and always sugar free.

For the preparation of this doppio espresso it is better to use not a Turk, but a coffee machine. The espresso method was invented by Luigi Bezzer, an Italian scientist. It was he who in 1901 invented the coffee maker, which became the prototype of a modern coffee machine. The first devices were mechanical, and to create the necessary pressure it was necessary to press a special lever. The drink was obtained not only by its strength and richness of taste, but also had a wonderful aroma that spread throughout the whole district.

After a while, the invention was modified by another Italian, Desiderio Pavoni, who empirically selected the optimal combination of pressure, water and steam temperature. These parameters are adhered to throughout the world to this day.

In order to properly cook doppio at home, you should choose fine grinding and dark roast. With regard to varieties, a mixture of arabica and robusta in a ratio of 3 to 1, respectively, is best for doppio. The recipe of its preparation provides that the water heated to 87-91C, passed through the filters with ground coffee under a pressure of at least 8-10 bar. It is important that the grains for this drink have a certain degree of roasting and are not perezhzhenny, otherwise the drink will be very bitter. Coffee brands of Lavazza, Paulig, Jacobs are considered to be the most suitable for espresso.

If you do not have a coffee machine at home, then you can try to prepare a doppio espresso in a Turk. To do this, pour about 20 g of freshly ground coffee with clean water without gas and add 1-2 tablespoons of sugar. As soon as the coffee starts to boil, remove it from the fire.

A coffee machine needs about 60 g of water and 30 g (4-5 tsp.) Of coffee without a slide. Before cooking, the coffee machine and cup should be preheated. Pour the raw material into the holder and compress it using tempera. Pour a small amount of water into the coffee - just enough to soak it in moisture. Then run the strait again.

First, the jet is very saturated, black as tar. Then comes a lighter stream, streaked with foam. After this comes an even lighter jet, already without streaks. And the fourth stage is just water. After drinking the right espresso, a beautiful chocolate aftertaste remains. The optimal time for making doppio espresso in a coffee machine is 40 seconds. Then the coffee has a fragrant, intense, enveloping, creamy taste.

Like any coffee, doppio has an individual character and properties that are unique to this species.

• To recognize properly prepared coffee, you need to slightly tilt the cup. If the foam, or as it is called "cream", while not torn, this is real coffee.
• The layer of cream should be quite dense and uniform, without large bubbles. The foam should be on the entire surface of the mug and have a warm nutty shade. Too dark color of a cream says that coffee was overworked. This drink is likely to be bitter taste. If the foam is too light, then you have a semi-finished product. Its taste will not be sufficiently saturated, since the grains are not fully given away all the essential oils and tannins. The effect of such a drink will be minimal.
• Coffee has two enemies - air and water. Old coffee has contact with the air, pulls out moisture and tastes more heavy. Therefore, the grain must be stored in a tightly closed container, preferably in the absence of sunlight.
• Since doppio is very strong, it is better to use it in the morning. The last cup of doppio is recommended to use up to 16 hours.
• Doctors do not recommend to drink this drink on an empty stomach. Let it be the completion of the morning or dinner meal, as well as snacks between meals.
• At home, coffee, close to doppio espresso, can be brewed in a geyser coffee maker.

See the following video for some interesting doppio coffee.