Doubles Coffee DC is a beloved Washington, D.C. coffee shop known for its signature “doubles” – a rich, concentrated coffee drink served in a small cup, often enjoyed with steamed milk or a splash of cream. This recipe recreates that bold, smooth flavor at home using a simple technique that extracts maximum flavor from your coffee grounds. It’s perfect for those who love a strong, yet balanced, coffee experience.
Ingredients
- 2 cups (480 ml) water
- 1/2 cup (50 g) coarsely ground coffee (preferably a dark or medium-dark roast)
- 1/2 cup (120 ml) whole milk or oat milk (optional, for serving)
- 1-2 teaspoons sugar or sweetener (optional)
Instructions
- In a small saucepan, bring the water to a boil over high heat.
- Remove the pan from heat and stir in the ground coffee. Let it steep for 4 minutes, stirring once after 1 minute.
- After 4 minutes, stir the coffee again, then slowly pour it through a fine-mesh strainer lined with a coffee filter or a clean kitchen towel into a heatproof pitcher or directly into two small cups.
- If using milk, steam it or heat it in a small saucepan until hot (but not boiling) and frothy.
- Pour the brewed coffee into two small cups (about 1 cup/240 ml each). Add the hot milk to each cup, if desired, and sweeten to taste.
- Stir and serve immediately.
Tips
- Grind size: Use a coarse grind, similar to sea salt. Too fine a grind will make the coffee bitter and cloudy.
- Water temperature: If you have a thermometer, aim for water at 200°F (93°C) – just off the boil – for optimal extraction without bitterness.
- Substitutions: No coffee filter? Use a clean, lint-free kitchen towel or a fine-mesh strainer lined with a paper towel. For a dairy-free version, oat milk or almond milk work well.
- Common mistake: Don’t over-steep. Steeping longer than 4–5 minutes will extract bitter compounds. Set a timer.
Serving Suggestions
Serve the doubles in small, pre-warmed ceramic cups for an authentic feel. Pair it with a small pastry or a piece of dark chocolate. The strong coffee is perfect for sipping slowly, either black or with a touch of milk and sugar.
Variations
- Iced Doubles: Brew the coffee as directed, then pour over ice in a tall glass. Add cold milk and a simple syrup to taste.
- Spiced Doubles: Add a pinch of cinnamon or cardamom to the ground coffee before steeping for a warm, aromatic twist.
- Mocha Doubles: Stir in 1–2 teaspoons of unsweetened cocoa powder with the coffee grounds before steeping, and serve with a splash of milk.
Storage and Reheating
Brewed coffee is best enjoyed fresh, but you can store any leftover in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a saucepan over low heat or in a microwave in 30-second bursts, stirring in between. Note that reheating will cause some flavor loss, so it’s best to brew only what you’ll drink.
Frequently Asked Questions
Can I use a regular drip coffee maker instead?
Yes, but the flavor will be less concentrated. Use twice the amount of coffee you normally would for the same water volume to mimic the doubles strength.
What type of coffee beans are best?
A dark or medium-dark roast with chocolatey or nutty notes works best, as it stands up to the high concentration without becoming too acidic.
How do I make it less bitter?
Use a slightly coarser grind, reduce the steeping time to 3 minutes, or add a pinch of salt to the grounds before brewing – salt can counteract bitterness.
Can I make a single serving?
Absolutely. Just halve the water and coffee amounts. The steeping time stays the same.
Is this the same as espresso?
No, it’s not espresso. Espresso is made under high pressure, while this is a steeping method. The result is similar in strength but different in body and crema.
What if I don’t have a strainer?
You can let the coffee sit undisturbed for 5 minutes after steeping, then carefully pour the liquid into cups, leaving the grounds at the bottom of the pan. This is a simple “cowboy coffee” method.
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