Harry Neira
Recetario
Recipe Book
The world of
coffee
Harry Neira
Basic starting
material
Coffee roaster
Coffee grinder
Digital scale
Tamper
Espresso Machine
French Press
Italian Mocha
Chemex
Aeropress
Hario V60
Paper filters
Harry Neira
Recipe
Immersion method
French press
Ingredients (1 pax):
● 20 g freshly ground coffee, coarse grind
● 300 gr Hot water (92-95°C)
Ratio 1:15
Preparation
● Preheat the French press with hot water. Discard the water.
● Place the coffee and pour 40 grams of water. Pre infuse for 1 minute.
● Add the rest of the water and give 8 turns of turbulence.
● Place the plunger and rest for 4 minutes.
● Make a light pressure to filter the coffee.
● Serve immediately in its entirety.
3
Harry Neira
Recipe
Pressurized immersion method
Espresso
Ingredients (1-2 pax):
● 14 gr Freshly ground coffee
● Hot water
Ratio 1:2
Preparation
● Place the coffee in the portafilter.
● Press. Level with the help of a tamper.
● Purge the machine. Two seconds will be sufficient.
● Insert the filter holder and place two cups (14ml each).
*Note: Another option is to place a cup and obtain a double espresso
(28ml). The time of drop should be between 20 and 30 seconds.
4
Harry Neira
Recipe
Pressurized filtered immersion
method
Aeropress
Ingredients (1 pax):
● 15 gr Coffee
● 150 gr Water
● Filter for aeropress
Ratio 1:10
Preparation
● Introduce the coffee in the aeropress with the help of the funnel.
● Pour the water at 93°C and start counting the time.
● Turbulence: 10 turns.
● Wait until the minute is up.
● Place the cup on top of the aeropress. With a quick movement, turn it
upside down.
● Exerting pressure on the aeropress.
5
Harry Neira
Recipe
Vacuum pressurization method
Italian mocha
Ingredients (2 pax):
● 25 gr Freshly ground coffee
● 250 gr Hot water
Ratio 1:10
Preparation
● Unscrew and fill the base of the Italian moka with hot water up to the
safety valve.
● Place the filter and fill with coffee. Screw on the upper part.
● Place on a stove/oven with the lid open. Control the temperature
according to the strength of the liquid.
● Remove when the coffee begins to come out light blond.
6
Harry Neira
Recipe
Filtering method
Hario V60
Ingredients (2 pax):
● 20 gr Coffee
● 300 gr Water
● Water for purging
● Cotton paper filter for V60
Ratio 1:15
Preparation
● Place the filter in the V60. Purge with water.
● Place the coffee and form a hole in the middle.
● Add the first 30 g of water at 92°C for a 1 minute pre-infusion.
● Add the remaining 270 grams of water at 92°C, starting from the
center outwards.
● Finish filtering and serve.
7
Harry Neira
Recipe
Filtering method
Chemex
Ingredients (1-2 pax):
● 20 gr Coffee, fine grind
● 300 gr Water
● Cotton paper filter
Preparation
● Place the filter in the chemex. Purge with water.
● Incorporate the coffee and form a hole in the middle.
● Add the first 30 g of water at 92°C to make a 1 minute pre-infusion.
● Add the remaining water in two parts. First 120 grams of water at
92°C, then the last 150 grams.
● Start from the center outwards.
● Remove the filter, oxygenate and serve.
8
Harry Neira
Recipe
Cold infusion method
Cold Brew
Ingredients (1 pax):
● 20 gr Coffee, medium grind and medium roasting
● 200 gr Cold water
Ratio 1:10
Preparation
● Place the coffee in a French press.
● Add the water and give 20 turns of turbulence.
● Cover and refrigerate for 30 hours.
● Press slowly and serve with ice.
9
Harry Neira
Recipe
Surprise recipe
Ingredients (1 pax):
● 170 gr Orange and passion fruit juice
● 60 gr Syrup infused with cinnamon
● Cold brew (page 9)
● Ice cubes
Preparation
● Fill a glass with ice.
● Pour in the juice and simple syrup. Mix.
● Using a bar spoon, gently pour the cold brew so that it is separated
from the juice.
10
Harry Neira
Summary table
Method Qty. coffee Qty. water Grinding
(gr) (gr)
French Press 20 300 thick
Espresso 14 30 fine
Aeropress 15 150 intermediate
Italian mocha 25 250 fine
Hario V60 20 300 intermediate
Chemex 20 300 intermediate
Cold Brew 20 200 intermediate
