{"id":18945,"date":"2022-07-20T21:16:30","date_gmt":"2022-07-20T19:16:30","guid":{"rendered":"https:\/\/www.coffeedesk.pl\/blog\/?p=18945"},"modified":"2023-11-21T15:57:05","modified_gmt":"2023-11-21T14:57:05","slug":"doppio-co-to-za-kawa-jak-ja-zrobic","status":"publish","type":"post","link":"https:\/\/www.coffeedesk.pl\/blog\/doppio-co-to-za-kawa-jak-ja-zrobic\/","title":{"rendered":"Doppio &#8211;\u00a0 co to za kawa? Jak j\u0105 zrobi\u0107?"},"content":{"rendered":"<p><strong>Ka\u017cda specjalizacja w dziedzinie gastronomii ma sw\u00f3j najwa\u017cniejszy, bazowy produkt, dzi\u0119ki kt\u00f3remu mo\u017cemy sprawdzi\u0107 og\u00f3ln\u0105 jako\u015b\u0107 serwowanych pozycji. W przypadku lodziarni s\u0105 to lody \u015bmietankowe, testuj\u0105c pizzeri\u0119 zam\u00f3wimy margherit\u0119, a je\u015bli chodzi o <a href=\"https:\/\/www.coffeedesk.pl\/kawa\/\" target=\"_blank\" rel=\"noopener\">kaw\u0119<\/a>, to najwi\u0119cej o jako\u015bci powie nam w\u0142a\u015bnie espresso doppio. Dlaczego? Ot\u00f3\u017c, jest to kwintesencja smaku skoncentrowana w jednej fili\u017cance, na kt\u00f3rej podstawie tworzone s\u0105 niemal wszystkie wariacje <a href=\"https:\/\/www.coffeedesk.pl\/blog\/rodzaje-kawy-espresso-macchiato-latte\/\" target=\"_blank\" rel=\"noopener\">kaw mlecznych<\/a>, bezmlecznych, na zimno i na ciep\u0142o. To na jego bazie zrobicie latte, <a href=\"https:\/\/www.coffeedesk.pl\/blog\/flat-white-co-to-za-kawa-jak-ja-zrobic\/\" target=\"_blank\" rel=\"noopener\">flat white<\/a>, <a href=\"https:\/\/www.coffeedesk.pl\/blog\/americano-drip-kawiarnia\/\" target=\"_blank\" rel=\"noopener\">americano<\/a>, modne latem <a href=\"https:\/\/www.coffeedesk.pl\/blog\/przepis-na-espresso-tonic\/\" target=\"_blank\" rel=\"noopener\">espresso toni<\/a>c oraz wiele innych kawowych napoj\u00f3w. Co to kawa doppio? Przekonajcie si\u0119!<\/strong><\/p>\n<p><img  loading=\"lazy\"  decoding=\"async\"  class=\"alignnone wp-image-18955 size-full pk-lazyload\"  src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAx8AAAIVAQMAAACKhtA0AAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAEtJREFUeNrtwQENAAAAwqD3T20ON6AAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAATgzSSQABp\/elWgAAAABJRU5ErkJggg==\"  alt=\"Espresso doppio\"  width=\"799\"  height=\"533\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 799px) 100vw, 799px\"  data-pk-src=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/07\/49732202392_8ee4567a4b_c-1.jpg\"  data-pk-srcset=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/07\/49732202392_8ee4567a4b_c-1.jpg 799w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/07\/49732202392_8ee4567a4b_c-1-320x213.jpg 320w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/07\/49732202392_8ee4567a4b_c-1-560x374.jpg 560w\" ><br \/>\n<!-- BEGIN - feed broker --><\/p>\n<div class=\"feedbroker\" consumer-code-id=\"MxxJpcMQPRL6xUsrADQz\"><script src=\"https:\/\/app.feed.broker\/consumer\/feedbroker-consumer-script.umd.js?v=1.0.1\" defer=\"\"><\/script><\/div>\n<p><!-- END - feed broker --><br \/>\n<span style=\"font-weight: 400;\">Doppio po w\u0142osku znaczy \u201epodw\u00f3jnie\u201d, mamy tu wi\u0119c sytuacj\u0119 dw\u00f3ch <\/span><a href=\"https:\/\/www.coffeedesk.pl\/kawa\/metoda-parzenia\/espresso\/\"><span style=\"font-weight: 400;\">espresso<\/span><\/a><span style=\"font-weight: 400;\"> w jednej porcji. Dlaczego wi\u0119c nie uwa\u017cam pojedynczego espresso za praojca napoj\u00f3w kofeinowych? Ot\u00f3\u017c, od czasu, gdy W\u0142osi rozpropagowali mod\u0119 na picie cafe crema w pierwszej po\u0142owie XX wieku wiele si\u0119 zmieni\u0142o. We wczesnych latach dziewi\u0119\u0107dziesi\u0105tych, kawiarnia z Seattle, w kt\u00f3rej dostaniesz kubek z w\u0142asnym imieniem rozpocz\u0119\u0142a now\u0105 er\u0119 \u2013 ju\u017c nie pojedyncze, ale podw\u00f3jne espresso zacz\u0119\u0142o kr\u00f3lowa\u0107 w kawiarniach i w domach kawoszy. Skandynawia posz\u0142a za ciosem i wynios\u0142a na piedesta\u0142 doppio parzone z jasno wypalanych kaw, o aromatach dalekich od gorzkiej czekolady i smakach bli\u017cszych owocom ni\u017c orzechom.<\/span><span style=\"font-weight: 400;\"><br \/>\n<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Pojedyncze espresso mo\u017cemy przyrz\u0105dzi\u0107 w <a href=\"https:\/\/www.coffeedesk.pl\/ekspresy\/rodzaj\/cisnieniowe\/\" target=\"_blank\" rel=\"noopener\">ekspresie ci\u015bnieniowym<\/a> z kolby (portafiltra) z jedn\u0105 lub dwiema wylewkami. W pierwszym przypadku u\u017cywamy ma\u0142ej ilo\u015bci kawy (ok. 7-10g) uzyskuj\u0105c kr\u00f3tk\u0105, intensywn\u0105 kaw\u0119. Je\u015bli przyjrzycie si\u0119 sitku w pojedynczej kolbie, to zobaczycie, \u017ce ma ono sto\u017ckowy kszta\u0142t, kt\u00f3ry sprawia, \u017ce woda nie dociera w r\u00f3wnomierny spos\u00f3b do ka\u017cdej cz\u0105steczki kawy, ergo \u2013 ekstrakcja b\u0119dzie nier\u00f3wna, a napar pozbawiony balansu smak\u00f3w. W drugim przypadku za\u015b, otrzymujemy dwa pojedyncze espresso zaparzone jednocze\u015bnie, albo podw\u00f3jnego szota w jednej fili\u017cance \u2013 i tu wracamy do naszego bohatera, doppio.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Podw\u00f3jne espresso, czyli doppio, kt\u00f3re b\u0119dzie Wam dane spotka\u0107 w polskich kawiarniach <a href=\"https:\/\/www.coffeedesk.pl\/kawa\/rodzaj\/speciality\/\" target=\"_blank\" rel=\"noopener\">speciality to kawa<\/a>, kt\u00f3ra coraz bardziej r\u00f3\u017cni si\u0119 od swojego w\u0142oskiego przodka. Id\u0105c \u015bladem kraj\u00f3w skandynawskich pokochali\u015bmy d\u0142u\u017csze, o obj\u0119to\u015bci nawet 50-60ml, bardziej owocowe i z wy\u017csz\u0105 kwasowo\u015bci\u0105 szoty, zaparzane z ziaren arabiki o ja\u015bniejszym wypale.\u00a0<\/span><\/p>\n<div id='gallery-1' class='gallery galleryid-18945 gallery-columns-2 gallery-size-full'><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.coffeedesk.pl\/blog\/doppio-co-to-za-kawa-jak-ja-zrobic\/52228871008_9f1490950c_c-2\/'><img loading=\"lazy\" decoding=\"async\" width=\"534\" height=\"800\" src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAhYAAAMgAQMAAABF3bmUAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAEtJREFUeNrtwQENAAAAwqD3T20PBxQAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA\/BrUgAABJOxv9AAAAABJRU5ErkJggg==\" class=\"attachment-full size-full pk-lazyload\" alt=\"Kawa do espresso doppio\" data-pk-sizes=\"auto\" data-ls-sizes=\"(max-width: 534px) 100vw, 534px\" data-pk-src=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/07\/52228871008_9f1490950c_c-1.jpg\" data-pk-srcset=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/07\/52228871008_9f1490950c_c-1.jpg 534w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/07\/52228871008_9f1490950c_c-1-320x479.jpg 320w\" \/><\/a>\n\t\t\t<\/div><\/figure><figure class='gallery-item'>\n\t\t\t<div class='gallery-icon portrait'>\n\t\t\t\t<a href='https:\/\/www.coffeedesk.pl\/blog\/doppio-co-to-za-kawa-jak-ja-zrobic\/52229345850_78e85b3e92_c\/'><img loading=\"lazy\" decoding=\"async\" width=\"534\" height=\"800\" src=\"data:image\/png;base64,iVBORw0KGgoAAAANSUhEUgAAAhYAAAMgAQMAAABF3bmUAAAAA1BMVEUAAP+KeNJXAAAAAXRSTlMAQObYZgAAAAlwSFlzAAAOxAAADsQBlSsOGwAAAEtJREFUeNrtwQENAAAAwqD3T20PBxQAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAAA\/BrUgAABJOxv9AAAAABJRU5ErkJggg==\" class=\"attachment-full size-full pk-lazyload\" alt=\"Kawa doppio\" data-pk-sizes=\"auto\" data-ls-sizes=\"(max-width: 534px) 100vw, 534px\" data-pk-src=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/07\/52229345850_78e85b3e92_c.jpg\" data-pk-srcset=\"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/07\/52229345850_78e85b3e92_c.jpg 534w, https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/07\/52229345850_78e85b3e92_c-320x479.jpg 320w\" \/><\/a>\n\t\t\t<\/div><\/figure>\n\t\t<\/div>\n\n<!-- BEGIN - feed broker --><\/p>\n<div class=\"feedbroker\" consumer-code-id=\"cCjDuJkVkNcZcO3GGe8u\"><script src=\"https:\/\/app.feed.broker\/consumer\/feedbroker-consumer-script.umd.js?v=1.0.1\" defer=\"\"><\/script><\/div>\n<p><!-- END - feed broker --><\/p>\n<h2 id=\"jak-powinno-wygladac-doppio-co-to-za-kawa\"><b>Jak powinno wygl\u0105da\u0107 doppio? <strong>Co to za kawa?<\/strong><\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Wygl\u0105d to rzecz wzgl\u0119dna, najwa\u017cniejsze jest wn\u0119trze, czyli smak! Balans to s\u0142owo klucz\u00a0 \u2013 r\u00f3wnowaga smak\u00f3w s\u0142odkiego, gorzkiego, kwa\u015bnego i s\u0142onego (a jak\u017ce!) to droga do sukcesu. Je\u015bli jednak chcemy si\u0119 chwil\u0119 skupi\u0107 na powierzchownych cechach to jest kilka zasad. Doppio to ekstrakt o obj\u0119to\u015bci 30-60 ml, serwowany w niewielkiej fili\u017cance, zaparzony z drobno zmielonej kawy w ekspresie ci\u015bnieniowym. Na powierzchni naparu powinni\u015bmy do\u015bwiadczy\u0107 cremy, czyli pianki powsta\u0142ej na skutek przepuszczania wody przez kaw\u0119 pod wysokim ci\u015bnieniem (podczas ekstrakcji woda emulguje naturalne olejki zawarte w kawie i zawiesza je w mikrop\u0119cherzykach powietrza). Jest ona warstw\u0105 ochronn\u0105 dla aromat\u00f3w, ale sama w sobie nie prezentuje pozytywnych walor\u00f3w smakowych, dlatego przed wypiciem nale\u017cy espresso zamiesza\u0107. Kawa doppio powinna by\u0107 g\u0119sta, o wysokim body i intensywnym smaku oraz aromacie.<\/span><\/p>\n<h2 id=\"jak-przyrzadzic-doppio\"><b>Jak przyrz\u0105dzi\u0107 doppio?<\/b><\/h2>\n<p><span style=\"font-weight: 400;\">Piotrek Je\u017cewski ze szczeg\u00f3\u0142ami skupi\u0142 si\u0119 nad tym w <\/span><a href=\"https:\/\/www.coffeedesk.pl\/blog\/receptura-espresso\/\"><span style=\"font-weight: 400;\">swoim artykule<\/span><\/a><span style=\"font-weight: 400;\">. Dlatego,\u00a0je\u015bli ze szczeg\u00f3\u0142ami chcecie dowiedzie\u0107 si\u0119, jak zrobi\u0107 espresso doppio, koniecznie przeczytajcie jego artyku\u0142. Teraz poruszymy jedynie podstawowe kwestie:<\/span><\/p>\n<ol>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Maszyna. <\/b><span style=\"font-weight: 400;\">Nie zrobimy kawy doppio bez ekspresu ci\u015bnieniowego. Je\u015bli masz taki w domu, to pierwszy krok z g\u0142owy, a je\u015bli zastanawiasz si\u0119, jaki kupi\u0107 \u2013 <\/span><a href=\"https:\/\/www.coffeedesk.pl\/blog\/jak-wybrac-kolbowy-ekspres-cisnieniowy-do-domu\/\"><span style=\"font-weight: 400;\">spieszymy z pomoc\u0105<\/span><\/a><span style=\"font-weight: 400;\"><span style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">.<\/span><\/span><\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>M\u0142ynek.<\/b><span style=\"font-weight: 400;\"> Najlepiej smakuje <a href=\"https:\/\/www.coffeedesk.pl\/blog\/kawa-swiezo-mielona-vs-po-pol-godziny-od-mielenia\/\" target=\"_blank\" rel=\"noopener\">kawa zmielona<\/a> bezpo\u015brednio przed zaparzeniem, dlatego warto zaopatrzy\u0107 si\u0119 w dobrej jako\u015bci <a href=\"https:\/\/www.coffeedesk.pl\/mlynki\/\" target=\"_blank\" rel=\"noopener\">m\u0142ynek<\/a>, kt\u00f3ry zmieli nam ziarna odpowiednio drobno \u2013 cz\u0105steczki zmielonej kawy powinny si\u0119 mie\u015bci\u0107 w przedziale mi\u0119dzy 200 a 600 mikrometr\u00f3w (\u03bcm \u2013 mo\u017cna je zmierzy\u0107 <\/span><a href=\"https:\/\/www.coffeedesk.pl\/product\/16686\/Kruve-Brewler-Miarka-Do-Kawy\"><span style=\"font-weight: 400;\">specjaln\u0105 linijk\u0105<\/span><\/a><span style=\"font-weight: 400;\">). Pami\u0119taj, \u017ce im ciemniej wypalone ziarno, tym jest bardziej kruche, dlatego jasno palone kawki trzeba mieli\u0107 troch\u0119 drobniej. Jak ustawi\u0107 idealne mielenie pod espresso przeczytasz <\/span><a href=\"https:\/\/www.coffeedesk.pl\/blog\/jak-zmielic-kawe-do-ekspresu-cisnieniowego-jaka-grubosc-mielenia-wybrac\/\"><span style=\"font-weight: 400;\">tutaj<\/span><\/a><span style=\"font-weight: 400;\"><span style=\"font-weight: 400;\"><span style=\"font-weight: 400;\">.<\/span><\/span><\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Mieszanka lub singiel czyli rodzaj ziaren.<\/b><span style=\"font-weight: 400;\"><span style=\"font-weight: 400;\"><span style=\"font-weight: 400;\"> Tutaj poruszamy kwesti\u0119 star\u0105 jak \u015bwiat \u2013 gustu. Niekt\u00f3rzy lubi\u0105 kaw\u0119 doppio z nutami orzech\u00f3w, czekolady, karmelu czy marcepanu (Brazylia, Gwatemala, Honduras oraz miksy r\u00f3\u017cnych origin\u00f3w), inni wol\u0105 p\u00f3j\u015b\u0107 w stron\u0119 owoc\u00f3w, kwiat\u00f3w i wysokiej kwasowo\u015bci (Etiopia, Kenia, Kolumbia, Kostaryka itp.). Wszystkie powy\u017csze opcje s\u0105 warte spr\u00f3bowania! Niezbyt po\u017c\u0105dane b\u0119d\u0105 natomiast nuty popio\u0142u, drewna i wszelkiej spalenizny, dlatego warto po\u015bwi\u0119ci\u0107 chwil\u0119 na znalezienie dobrej jako\u015bci kawy, wypalonej pod espresso (lub tzw. <a href=\"https:\/\/www.coffeedesk.pl\/blog\/omniroast-co-to-za-kawa-i-jak-powstaje\/\" target=\"_blank\" rel=\"noopener\">omniroast<\/a> \u2013 odpowiedni zar\u00f3wno do espresso jak i metod przelewowych), ale nie zjaranej na w\u0119giel.<\/span><\/span><\/span><\/li>\n<li style=\"font-weight: 400;\" aria-level=\"1\"><b>Metoda.<\/b><span style=\"font-weight: 400;\"> Maj\u0105c gotowy sprz\u0119t oraz surowiec nie pozostaje nam nic innego jak ustawienie receptury na espresso doppio. Z podr\u0119cznika m\u0142odego baristy wy\u0142aniaj\u0105 nam si\u0119 podstawowe zasady parzenia doppio:\u00a0<\/span><\/li>\n<\/ol>\n<ul>\n<li><span style=\"font-weight: 400;\">Ratio<\/span><span style=\"font-weight: 400;\">, czyli proporcja zmielonej kawy wzgl\u0119dem wody. Najcz\u0119\u015bciej wynosi ona 1:2, czyli u\u017cywaj\u0105c dozy 15g, uzyskujemy gotowego naparu 30g (analogicznie 18g \u2013 36g, 20g \u2013 40g itd.). Warto w tej kwestii troch\u0119 poeksperymentowa\u0107, zwi\u0119kszaj\u0105c uzysk\u00a0 \u2013 im ja\u015bniejszy wypa\u0142 <a href=\"https:\/\/www.coffeedesk.pl\/kawa\/rodzaj\/ziarnista\/\" target=\"_blank\" rel=\"noopener\">ziaren<\/a> tym bardziej owocne (sic!) efekty do\u015bwiadcze\u0144.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Dystrybucja i tampowanie<\/span><span style=\"font-weight: 400;\">, czyli r\u00f3wnomierne rozmieszczenie \u015bwie\u017co zmielonych ziaren w sitku w portafiltrze oraz uwa\u017cne ubicie ich specjalnym <a href=\"https:\/\/www.coffeedesk.pl\/akcesoria\/akcesoria\/tampery\/\" target=\"_blank\" rel=\"noopener\">tamperem<\/a>. Powierzchnia ubitej kawy ma by\u0107 r\u00f3wniutka jak murawa na Camp Nou.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Ekstrakcja<\/span><span style=\"font-weight: 400;\">, czyli zaparzanie. Po zamontowaniu kolby z kaw\u0105 w ekspresie musimy ju\u017c jedynie w\u0142\u0105czy\u0107 przycisk uwalniaj\u0105cy magi\u0119 i kontrolowa\u0107 czas zaparzania, by osi\u0105gn\u0105\u0107 planowany uzysk. Najcz\u0119\u015bciej trwa to od 20 do 35 sekund.<\/span><\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p style=\"text-align: center;\"><b>USTALENIE PROPORCJI<br \/>\n<\/b><b>MIELENIE<br \/>\n<\/b><b>DYSTRYBUCJA<br \/>\n<\/b><b>TAMPOWANIE<br \/>\n<\/b><b>ZAPARZANIE<\/b><\/p>\n<p>\u00a0<br \/>\n<!-- BEGIN - feed broker --><\/p>\n<div class=\"feedbroker\" consumer-code-id=\"8PBgL8JsQp2YbpjxW9fy\"><script src=\"https:\/\/app.feed.broker\/consumer\/feedbroker-consumer-script.umd.js?v=1.0.1\" defer=\"\"><\/script><\/div>\n<p><!-- END - feed broker --><br \/>\n<span style=\"font-weight: 400;\">Aby w pe\u0142ni cieszy\u0107 si\u0119 dobrodziejstwem smak\u00f3w i aromat\u00f3w p\u0142yn\u0105cych z degustacji kawy doppio, warto oczy\u015bci\u0107 kubki smakowej kilkoma \u0142ykami wody, dlatego zawsze w kawiarni dostaniecie szklaneczk\u0119 H2O w zestawie.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Podw\u00f3jne espresso mo\u017cna r\u00f3wnie\u017c przyrz\u0105dzi\u0107 za pomoc\u0105 automatycznych domowych ekspres\u00f3w ci\u015bnieniowych, w\u00f3wczas naszym najwa\u017cniejszym zadaniem b\u0119dzie dobranie odpowiednich ziaren kawy. W pozosta\u0142ych krokach wyr\u0119czy nas maszyna \u2013 w\u0142\u0105czamy przycisk i gotowe! Je\u015bli zastanawiacie si\u0119 nad <a href=\"https:\/\/www.coffeedesk.pl\/ekspresy\/rodzaj\/automatyczne\/\" target=\"_blank\" rel=\"noopener\">automatycznym ekspresem<\/a> do espresso doppio i nie tylko, to <\/span><a href=\"https:\/\/www.coffeedesk.pl\/blog\/jaki-automatyczny-ekspres-cisnieniowy-do-domu\/\"><span style=\"font-weight: 400;\">tutaj<\/span><\/a><span style=\"font-weight: 400;\"> zebrali\u015bmy naszych faworyt\u00f3w.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Kawa doppio to doskona\u0142y spos\u00f3b na rozpocz\u0119cie dnia lub pobudzenie w trakcie codziennych zaj\u0119\u0107, ale te\u017c niezwyk\u0142a podr\u00f3\u017c dla naszych kubk\u00f3w smakowych. Warto spr\u00f3bowa\u0107 zar\u00f3wno espresso doppio, jak i americano doppio!<\/span><\/p>\n<p>\u00a0<\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"post-excerpt\">Ka\u017cda specjalizacja w dziedzinie gastronomii ma sw\u00f3j najwa\u017cniejszy, bazowy produkt, dzi\u0119ki kt\u00f3remu mo\u017cemy sprawdzi\u0107 og\u00f3ln\u0105 jako\u015b\u0107 serwowanych pozycji. W przypadku lodziarni s\u0105 to lody \u015bmietankowe, testuj\u0105c pizzeri\u0119 zam\u00f3wimy margherit\u0119, a&hellip;<\/div>\n<div class=\"post-more\"><a href=\"https:\/\/www.coffeedesk.pl\/blog\/doppio-co-to-za-kawa-jak-ja-zrobic\/\" class=\"button button-primary button-effect\"><span>Czytaj wpis<\/span><span><i class=\"cs-icon cs-icon-arrow-right\"><\/i><\/span><\/a><\/div>\n","protected":false},"author":77,"featured_media":18957,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[34,41,37],"tags":[],"powerkit_post_featured":[],"class_list":{"0":"post-18945","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-kawa","8":"category-speciality","9":"category-ziarna"},"acf":[],"author_display_name":"Basia Ciupi\u0144ska","author_url":"https:\/\/www.coffeedesk.pl\/blog\/author\/basia_ciupinska\/","featured_image":"https:\/\/www.coffeedesk.pl\/blog\/wp-content\/uploads\/2022\/07\/52229345850_78e85b3e92_c.jpg","post_tags":[],"post_categories":["Kawa","Speciality","Ziarna"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Doppio -\u00a0 co to za kawa? 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