Restaurants›Storyville Chicago›Espresso Recipe

Espresso Recipe

Name: Storyville Chicagos Espresso Recipe
Cook time: 30 min
Total time: 30 min
Yield: 1 servings
Ingredients: 18 g freshly roasted espresso beans; 250 ml filtered water (for espresso machine reservoir); 1 to taste espresso machine with 58 mm portafilter (or equivalent); 1 to taste grinder (burr); 1 to taste tamper; 1 to taste scale; 1 to taste espresso cup (demitasse) or shot glass; 1 to taste blind/puck screen (optional); 1 to taste clean cloth or brush

Inspired by Storyville Chicago

Time30m

Serves1

Make Espresso Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Espresso Shot

5/8 oz (18 g) freshly roasted espresso beans1.06 cup (250 ml) filtered water (for espresso machine reservoir)

Equipment & extras

1 to taste espresso machine with 58 mm portafilter (or equivalent)1 to taste grinder (burr)1 to taste tamper1 to taste scale1 to taste espresso cup (demitasse) or shot glass1 to taste blind/puck screen (optional)1 to taste clean cloth or brush

Method

Espresso Shot

Prepare machine and equipment

Fill the espresso machine reservoir with the filtered water. Turn the machine on and allow it to fully heat (usually 15–30 minutes) so group head, portafilter and cup reach stable temperature. Place the cup on the cup warmer or under the group head to preheat.

Weigh and grind

Weigh 18 g of freshly roasted whole beans. Set the grinder to a fine espresso setting and grind directly into the portafilter basket. Aim for a grind that feels slightly coarser than powdered sugar but finer than table salt; adjust as needed to achieve proper extraction time.

Distribute and tamp

Level the coffee in the basket by tapping or using a distribution tool so there are no voids. Use the tamper to press the grounds with even pressure until the puck is flat and compact (about 30 pounds of force). Wipe any loose grounds from the rim of the portafilter.

Pre-infusion and extraction

Lock the portafilter into the group head. Start the shot and, if your machine allows, apply a 3–6 second pre-infusion at low pressure to saturate the puck evenly. Then extract at normal pressure (9 bar) for a total brew time of about 25–30 seconds. Aim for approximately 36–40 g of liquid espresso (double shot yield). Adjust grind size if extraction is too fast (<20s) or too slow (>35s).

Serve

Stop the shot when the yield and timing are correct. Wipe the group head and purge with a short burst of water if desired. Serve the espresso immediately in the preheated cup to preserve crema.

Equipment & maintenance

After brewing, knock out the used puck, rinse the portafilter and wipe the group head. Backflush the machine with a blind filter and detergent according to the manufacturer's schedule to keep flavors clean. Clean grinder burrs and doser frequently to ensure consistent grinding.