Wow...   So I thought I would check out my new local coffee establishment this morning on my way to work.  I ordered an Iced Doppio.  "Whats a Doppio" the woman asked me.  At first I thought, are you kidding me, but then I gave her the benefit of the doubt and just explained. I said, "Just give me 2 shots of espresso over ice". She looked at me with a blank expression.  "Do you want cold brew" she asked. I said "no, just two shot of espresso over ice". She said: "I think you mean cold brew espresso." I thought to myself, "how is that even possible?" and then she pulled a 2 liter Tupperware container with about 2.5 cups of espresso in it out of the fridge. She took the cold espresso and poured it into the 1 steel double brew pitcher, then poured that over my ice that was stacked to the top of my cup. "Have a great day" she said.  Well OK, I thought maybe this was something new I have not tried before.  Not sure how old the espresso in the plastic container was, but it was well...   not good.  Pretty hard to drink actually.  I did drink it though. More about making sure I had my daily morning dose of caffeine than about the enjoyment of espresso.   I might try this place again, but something a little more common before I just give up.  Maybe they have heard of a cappachino or latte.

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Comment by Matthew on February 16, 2011 at 12:00pm
Hi Dave. Not sure how many ways to
Make a doppio there are. When making one at home I like to pull a double and pour that into some cream and a bit of sugar, give it a stir and throw in some ice. I have also had them pulled straight on to ice or from a brew pitcher to the ice. Its been a few days now, but I think it may have been the plastic that made it so bad. I have kept a few shots in the fridge for about a day in glass it held ok. Not sure if the coffee was old or not. Could have been the bean I guess.
Comment by Dave on February 16, 2011 at 11:07am

Maybe what was in the 'cold espresso' container was actually a cold brewed coffee concentrate? Just out of curiosity, Matthew, how would you expect your iced doppio to be made and served? I also wonder how many different 'recipes' there are out there for an 'iced doppio'. Can we have some volunteer recipes? Is there a standard?

 

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