Espresso: Beyond the 18/36 Mantra

If you've spent any time lurking on coffee forums or YouTube channels, you've probably heard the magic phrase: "18 grams in, 36 grams out, in 20-30 seconds." It's like the espresso Holy Trinity. But what does it really mean, and why does everyone obsess over it?

Let's break it down:

• 18 grams in: This is the amount of finely ground espresso coffee you put into your portafilter (the thing with the handle).
• 36 grams out: This is the liquid espresso you want to end up with in your cup. The ratio of 1:2 (in:out) is considered a good starting point for a balanced shot.
• 20-30 seconds: This is the ideal brew time. Too fast and you under-extract (weak, sour espresso). Too slow and you over-extract (bitter, harsh).

Why the Obsession?

Simply put, this recipe provides a framework for consistency. Espresso is incredibly finicky. A tiny change in grind size, water temperature, or pressure can drastically change the flavor. The 18/36 mantra gives us a target to aim for, helping us dial in a delicious shot.

Don't Get Hung Up on the Numbers

The 18/36 rule is a guideline, not gospel. The best espresso recipe is the one that tastes good to you. Some people prefer a stronger ristretto (1:1 ratio), while others like a longer, more diluted lungo (1:3 or more). Experiment and find your sweet spot.

My Espresso Loves: Single Origin Bliss

If you're looking for a place to start your espresso journey, I highly recommend trying some single-origin espressos. These beans come from a single farm or region, showcasing unique flavor profiles you won't find in blends.

Three Goddesses of Espresso (in My Humble Opinion):

• Athena: Chocolate, Maple Syrup, Nuts from Honduras
• Poseidon: Blueberry, Dark Chocolate, Wine from Ethiopia
• Melissa: Floral, Honey, Cherry from Ethiopia

What Can You Do with Espresso? More Than You Think!

Espresso isn't just for sipping straight (though I do that plenty). It's the base for a whole world of coffee drinks:

• Cappuccino: Espresso, steamed milk, and foamed milk. The classic.
• Latte: Similar to a cappuccino but with more steamed milk and less foam.
• Americano: Espresso diluted with hot water.
• Macchiato: Espresso with a dollop of foamed milk.
• Flat White: Similar to a latte but with a thinner layer of microfoam.
• Mocha: Latte with chocolate syrup.
• Affogato: Espresso poured over ice cream. Pure bliss.

And That's Just the Start...

The world of espresso is vast and endlessly fascinating. Don't be afraid to experiment, try new beans, and tweak your recipe. The most important thing is to enjoy the process and the delicious results.