NON-ALCOHOLIC BEVERAGES
In this lesson we shall discuss about the beverages. After completion of this lesson you will be able to understand:
Beverages and their classification
Non-alcoholic beverages
Preparation of non-alcoholic beverages.
‘Beverage’ is the term which refers to all kinds of potable
drinks which have thirst-quenching, refreshing, stimulating and nourishing
qualities. By refreshing, one means the
replenishment of fluid loss from the body due to perspiration. Simulation results in increase of the heart beat and blood
pressure. This is due to the intake of spirits (alcohol) or tea (tannin) and coffee (caffeine). Nourishment is
provided by the nutrients in the beverages, especially fruit juices.
Most of the beverages supply energy in the form of
sugar or alcohol. They also provide other
nutrients like mineral salts and vitamins.
For example, milk gives calcium and citrus fruits give vitamin C.
Generally, people drink for one
or more of six reasons; to quench
thirst, to get drunk, to enjoy a social setting (social drinking), to enjoy the
taste of the beverage, to feed an addiction (alcoholism), or as part of a
religious or traditional ceremony or custom (proposing toast).
A beverage is a liquid formulation specifically
prepared for human consumption. The word
"Beverage" has been derived from the Latin word "bever" meaning rest from work. After work, one
tends to feel thirsty due to fluid
loss through perspiration and one is inclined to drink water or other
potable beverages to compensate fluid loss.
Beverages can be broadly
classified into:
·
Alcoholic Beverages.
·
Non-alcoholic
Beverages.
The term non-alcoholic beverages
cover drinks that are either totally free from alcohol or that have less than
0.5 percent alcohol by volume. Such drinks are generally drunk for refreshment,
or to quench people's thirst.
Non-alcoholic beverages can be classified as: -
|
NOURISHING
FRUIT
JUICES,MALTED DRINKS, SMOOTHIES, MOCKTAILS
|
REFRESHING
MINERAL
WATER,AERATED WATER,SOFT DRINKS
|
STIMULATING
TEA,
COFFEE, COCOA
|
Stimulating:
Tea:
is one of the most widely-consumed stimulant
t beverage in the
world. It has a cooling, slightly bitter, astringent flavor. It has almost no
carbohydrates, fat, or protein.
Coffee:
is a widely consumed stimulant beverage prepared
from roasted seeds, commonly called coffee beans, of the coffee
plant. Once brewed, coffee may be presented
in a variety of ways. Drip brewed, percolated, or French-pressed /
cafetière coffee may be served with no
additives (colloquially known as black)
or with sugar, milk or cream, or both. When
served cold, it is called cold coffee/ iced coffee.
Cocoa: it is a powder made from cacao seeds (bean) after they
have been fermented, roasted, shelled, ground, and freed of most of their fat. A beverage is made by mixing this powder with sugar in hot water or
milk. It is a rich source of
theobromine which acts as a stimulant.
TEA
Tea
is the most preferred beverage in the world; tea is a stimulating and
refreshing drink. Tea
was discovered by accident over 5000 years ago when leaves from a tea bush
accidentally dropped into some boiling water and delicately flavored the
liquid.
All
tea comes from the "Camellia sinensis", an evergreen shrub
that may grow up to 60 feet in the wild. When cultivated for harvest, the tea
bushes are kept to a height of about three feet. There are over 3000 varieties
of tea each with their own specific characteristics. Tea leaves have a characteristic
oval shape and serrated edge. Younger the leaves better the quality of the tea.
The
kind of tea obtained is determined by the manufacturing process and treatment.
The principle flavor components of tea are caffeine, tannin yielding compounds
and small amounts of essential oils. Caffeine provides the stimulating effect,
tannin the colour, body and taste to the extract and the essential oils
contribute the characteristic aroma. It is predominantly grown in India,
Ceylon, China and Japan. Chinese tea contains less tannin than the other
varieties.
Tea
is mostly named after the region in which they are cultivated. Example: Assam
tea is named after the Assam region in India, and Keemun is named after the
Keemun region of china. The British introduced the habit of drinking tea in
India.
Stages
in the Manufacture of Tea :-
In the process of making tea, the leaves from tea plant are transformed into
the dried leaves for brewing tea, the
types of tea are differentiated by the
processing they undergo :-
1) Plucking: -
Leaves are handpicked while they are still young. “Flush” refers to newly-grown
vegetative shoots composed of the terminal bud and two other young leaves
immediately below it are picked from the tea plant twice a year during early
spring and early summer.
2) Withering: -
the tea leaves begin to wither soon after picking. The withering process is
used to remove excess moisture from the leaves. The leaves are put under sun
light.
3) Fermentation/oxidation:
- withered leaves are subjected to oxidation. During
oxidation the leaves are left on their own in a climate controlled room where
they progressively turn dark.
4) Firing: -
this process is accomplished to stop the fermentation at desired oxidation
level.
5) Rolling: -
the tea leaves are then rolled into spirals and different shapes.
6) Drying: -
This process is carried out to prepare the leaves for sale. Mechanical dryers
are used.
7) Ageing/Curing: -
while not always required, but some teas require additional ageing, secondary
fermentation to develop their complex flavors.
8) Sorting:-
Done by different grades:
I.
Broken
II.
Fanning – Small fragments of broken
leaves.
III.
Dust – This is left when fanning is
shifted. This is popular as catering tea and is used in tea bags because it
infuses quickly and is quite strong.
Tea dealers use letters to denote various grades of
tea. These are stamped on the tea chests.
P – Pekoe:
Indicates larger pieces: small, tightly rolled leaves together with open
leaves.
O - Orange:
Indicates Good quality tea.
F - Flowery
grade: Indicates a flowery grade of good flavor.
Orange Pekoe:
Long, thin leaves that are closely twisted, yellow leaf tips and bud leaves are
sometimes included.
Souchang:
Largest and coarsest of the whole leaf grade.
Blending:
Blend of various qualities, sizes and grades of tea to give a uniform product.
Special kinds of
Tea
Ø Earl
Gray: Blend of Indian and China teas and Bergamot oils.
It is light and delicately scented. Bergamot is a pear shaped orange and the
oil is extracted from the rind.
Ø Assam:
Strong, recuperative tea.
Ø Darjeeling:
Flavor of Muscatel, can be drunk with lemon or milk.
Ø Jasmine:
China tea mixed with scented jasmine flavors, best drunk with slice of lemon.
Ø Lady
Londonderry’s mixture: a special blend of China, Indian
and Formosa teas.
Ø Green
gunpowder: China tea with curled leaves, which
looks like gunpowder.
Ø Lapsang
Souchong: A distinctive China tea with tarry
taste; quite pungent.
Ø Tisanes:
Teas that have herbal base, e.g.- jasmine and chamomile.
Basic
forms of Tea
The
climate, soil conditions where the tea is grown, and how the tea is processed,
determines the flavor characteristics of the tea. Tea is harvested after each
flush - the sprouting of the top two leaves and bud. Tea pickers’ motto is ‘two
leaf and a bud.’ The top two leaves and bud are hand plucked and then processed
into any of the four types of tea, which are Black, Green, oolong, and White.
Black Tea
The leaves are withered,
then rolled till they become soft and massy. This is done to break up the fiber
and cells of the leaf to liberate the constituents so that their extraction is
easy. The leaves are then fermented. During the process of fermentation some of
the acid in the leaves oxidizes and is converted into less soluble forms while
more essential oils develop. After fermentation is complete, the leaves are
fired in a drying machine. Some of the popular black teas include English
Breakfast, and Darjeeling.
Green Tea Skips
the oxidizing step. It is simply withered and then dried. It has a more
delicate taste and is pale green/ golden in color. The main difference between
black tea and green tea is, the former is fermented while the latter is not.
Since the purpose of fermentation is to make tannin less soluble, an infusion
of green tea has more tannin in it, astringent and slightly bitter to taste.
Oolong tea is
popular in China, it is withered, partially oxidized, and dried. Oolong is a
cross between black and green tea in color and taste.
White tea is
the least processed. A very rare tea from China, White tea is not oxidized or
rolled, but simply withered and dried by steaming. The best tea generally
produces a pale-coloured infusion and the depth of colour is not necessarily a
'sign of strength.’ Freshly infused tea is harmless to normal digestion;
continued infusion extracts the tannin, a bitter substance which is harmful.
Storage of Dried Tea
1. Tea
easily absorbs moisture and odors and so it is essential that it is kept in a
cool dry place away from any strong smelling items.
2. Tea must
be stored in an airtight container not exposed to light and used within a
reasonable time. Because light breaks down the quality (photo-oxidation) of
tea, glass containers are not suitable for the storage of tea unless stored
away from light.
3. If
the tea in chest, they should be kept off the ground and at 16 cm. or 6 inches
away from the wafts. This allows a current of air to circulate round the tea
chest and averts dampness.
4. Once
a chest is opened it is advisable to put a close-fitting lid over it.
Preparation
of Tea
Tea
brewing or preparation is an art that is simple to perform but which also
requires some care, to do well. While essentially tea is brewed by adding
boiling water to the dry leaf, the quantity of leaves, the temperature of the
water and timing is of vital concern. The following is a guide for the
preparation of tea. The basic rule of thumb to start is 'one teaspoon of
loose-leaf tea per cup.
1. Warm your empty tea pot by filling it
with hot water. This will prevent the hot water from cooling too quickly when
leaves are added. Use a good quality and
properly stored tea leaves/dust/tea bags.
2. Boil freshly drawn tap water. If
the quality of your tap water is poor, try using filtered or bottled spring
water. For black tea, use the water when it comes to a boil. Water left boiling
too long will de-aerate. This will result in a flat tasting tea. For green tea,
the water should be heated to a lower temperature (usually approximately 80-90
degrees Celsius), which may vary from tea to tea.
3. Empty the hot water from your tea pot and add
2.25g or one rounded teaspoon of tea leaves for each cup of water (or one
heaping teaspoon per mug), placing the tea directly into the bottom of the pot
or using a basket infuser. Tea ball strainers, while convenient, often yield
poorer tasting tea as they are often too small to allow all of the leaves to
fully unravel its contents. If you do use a tea ball, be sure to use one that
is sufficiently large to pack the tea loosely.
4. Add
the freshly boiled water over the leaves in the tea pot.
5. Brew
tea for the appropriate length of time. Time needed to brew tea varies
depending on the leaves being used and the drinker's individual taste. Careful
timing is essential for brewing tea. A very general rule to follow is the
smaller the leaf, the less time required for brewing. Broken grades of tea
leaves and most Darjeeling teas usually only need 3-4 minutes to brew.
Whole-leaf teas often need 3-5 minutes. All
teas, however, will become bitter due to higher tannin extraction if brewed for
longer than 5 or 6 minutes. When brewing tea, time with a timer, and not
with your eyes. It is a common mistake to brew the tea until it looks a particular
color or shade. The color of tea is a poor indicator of the tea's taste.
6. If
you use a basket infuser or a tea ball, remove these promptly when the brewing
time has expired. If you placed the tea directly into the pot, pour the tea
into the cups through a strainer to catch the leaves. In this instance, if you
do not wish to serve your tea immediately, pour your tea through a strainer
into another pre-heated tea pot.
7. Tea
sometimes is brewed with spices like fresh ginger, dried ginger powder or cardamoms
to enrich the flavor. Milk and sugar should be added according to individual
taste. Adding of milk first or last does not make any significant difference in
the taste of tea - but many people have their choice some like to add milk
first and some afterwards. Sugar must be added last. Tea is also taken hot with
sugar and slices of lemon. This is known as Russian Tea. For preparing iced
tea: prepare strong tea. Pour over crushed ice on which placed a sprig of mint
and topped with lemon slices. Instant tea: Of late completely water soluble tea
powder is getting popular. Another convenient method of preparing tea is to use
tea bags.
Brand
Names
1)
Taj Mahal (India)
2)
Brook Bond (India)
3)
Twinnings Of London
4)
Lipton – Yellow Label
5)
Pure Darjeeling Tea (Green)
6)
Tetley
7)
Tata Assam
8)
Oolong (China)
9)
Lapsang Souchong (China)
10)
Spencer’s ( Harrison’s)
Cover:
ü Tea
Cup
ü Saucer
ü Tea
Spoon
Tea Pot, Tea strainer, Creamer with
milk or cream, Sugar basin with sugar tongs (Teaspoon for granulated sugar)
Pieces of lemon on a quarter plate for lemon tea.
Service:
ü Place
a coffee cup, saucer and tea spoon from the right side of the guest.
ü Ask
how much sugar is needed.
ü Add
as required.
ü Ask
whether black coffee or with milk.
ü Pour
the black coffee. If with milk, leave some space at the top of the cup.
ü Ask
whether milk or cream is required.
ü Pour
the requirement.
THE
FOLLOWING CHART IS SHOWING THE MANUFACTURING OF DIFFERENT TYPES OF TEAS:-
FRESH
GREEN LEAVES
|
SORTING
AND CLEANING
|
WITHERING
|
WITHERING
|
WITHERING
|
WITHERING
|
STEAMING,
PAN
|
|
STEAMING
|
GENTLE
SHAKING (6 HOURS)
|
SHORT
FERMENTATION
|
FULL
FERMENTATION
|
ROLLING
AND
DRYING
|
SHORT FULL
DRYING
|
ROLLING
AND DRYING
|
FIRING
|
FERMENTATION FERMENTATION
WHITE
TEA
|
GREEN
TEA
|
OOLONG TEA
|
BLACK
TEA
|
COFFEE
There
is evidence to suggest that coffee trees were cultivated about 1000 years ago
in the Yemen. Coffee berries, which contain the
coffee bean, are produced by several species of small evergreen bush of the
genus Coffea. The two most commonly grown species are Coffea canephora (also
known as Coffea robusta) and Coffea arabica. These are cultivated
in India, Latin America, Southeast Asia, and Africa. Once ripe, coffee berries
are picked, processed to remove the mesocarp, and dried. The seeds are then
roasted, undergoing several physical and chemical changes. They are roasted to
various degrees, depending on the desired flavor. They are then ground and
brewed to produce liquid coffee which is also known as coffee decoction. Coffee
can be prepared and presented by a variety of methods to cater the need of
local palate.
There are two types of coffee:
1) Pure coffee – prepared from coffee beans only.
2) French coffee – contains chicory.
Coffee
is always brewed by the user immediately before drinking. In most areas, coffee
may be purchased unprocessed, or already roasted, or already roasted and
ground. Coffee is often vacuum packed to prevent oxidation and lengthen its
shelf life.
Processing
of Coffee Beans
Coffee
preparation is the process of turning coffee beans into a beverage. While the
specific steps needed vary with the type of coffee desired and with the raw
material being utilized, the process is composed of four basic steps; raw
coffee beans must be roasted, the roasted coffee beans must then be ground, the
ground coffee must then be mixed with hot water for a certain time (brewed),
and finally the liquid coffee must be filtered off from the spent powder.
ü Beans are washed:
ü Dried:
ü Skinned:
ü Shipped:
ü Roasted:
Roasting coffee transforms
the chemical and physical properties of green coffee beans into roasted coffee
products. The roasting process is integral to producing a savory cup of coffee.
When roasted, the green coffee bean expands to nearly double its original size,
changing in color and density. As the bean absorbs heat, the colour shifts to
yellow and then to a light "cinnamon" brown then to a dark and oily
colour. During roasting, oils appear on the surface of the bean. The roast will
continue to darken until it is removed from the heat source. Coffee can be
roasted with ordinary kitchen equipment (frying pan, grill, and oven) or by
specialized appliances. Sometimes, butter fat (melted butter / ghee) is added
during roasting to enhance the flavor of the resultant powder.
·
Light roasting – for
mild beans to develop the aroma.
·
Medium roasting – for stronger flavor.
·
Full roasting - for a bitter flavor.
·
High roasting - accentuates the strong, bitter aspects of coffee,
much of the original flavor is lost.
ü Grinding:
The whole roasted coffee beans are ground, which is also known as
milling, to facilitate the brewing process. It preserves the flavor as much as
possible. Three grades are available:
v Fine ground
coffee, which gives a decoction with a high body.
v Medium
v Coarse ground
powder is more suitable for preparing coffee decoction by percolation. It
retains the aroma and flavor better.
The fineness of grind strongly affects brewing, and must be
matched to the brewing method for best results. Brewing methods which expose
coffee grounds to heated water for longer require a coarser grind than faster
brewing methods. Uniformly ground coffee is better than the mixture of sizes
produced by a mill with chopping blades. Many coffee drinkers grind the beans
themselves immediately before brewing. There are four methods of grinding
coffee for brewing: burr-grinding, chopping, pounding, and roller grinding.
ü Blending: Blended
with chicory roots of coffee, dried and powdered.
Methods of Preparation of Coffee
General
methods of preparation of coffee are given below. This is followed by specific
methods of brewing coffee which is given under appropriate headings.
Brewing Coffee
can be brewed in several different ways, but these methods fall into two main
groups depending upon how the water is introduced to the coffee grounds.
·
If the method allows the water to pass only once through the
grounds, the resulting brew will contain mainly the more soluble components
(including caffeine).
·
If the water is repeatedly cycled through the beans (as with the
common percolator), the brew will also contain more of the relatively less
soluble, and bitter-tasting, compounds found in the bean, but for this coarse
ground coffee will be required.
Boiling Despite
the name, care should be taken not to actually boil coffee for more than an
instant because the decoction becomes bitter.
(COFFEE TO BOIL IS COFFEE TO
SPOIL)
·
The simplest method is to put the ground coffee in a cup, pour in
hot water and let it cool while the grounds sink to the bottom. This is a
traditional method for making a cup of coffee
(known as "mud coffee")
·
"Cowboy coffee" is made by simply heating coarse grounds
with water in a pot, letting the grounds settle and pouring off the liquid to
drink, sometimes filtering it to remove fine grounds. The above methods are
sometimes used with hot milk instead of water. Water temperature is crucial to
the proper extraction of flavor from the ground coffee. The recommended brewing
temperature of coffee is 93°C (199.4°F). If cooler, some of the soluble that
make up the flavor will not be extracted. If the water is too hot, some
undesirable, bitter, components will be extracted, adversely affecting the
taste. If coffee is heated to boiling point only very briefly, the taste will
be little affected; the longer it is kept at a high temperature the worse the taste
becomes.
Steeping A
cafeteria (or French press) is a tall, narrow cylinder with a plunger that
includes a metal or nylon mesh filter. Coffee is placed in the cylinder and
boiling water is poured on. The coffee and hot water are left in the cylinder
for a few minutes (typically 4'-7') and the plunger is pushed down leaving the
filter immediately above the grounds, allowing the coffee to be poured out
while the filter retains the grounds. Depending on the type of filter, it is
important to pay attention to the grind of the coffee beans, though a rather
coarse grind is almost always called for. A plain glass cylinder may be used,
or a vacuum flask arrangement to keep the coffee hot.
Drip
Brew Drip brew (also known as filter or American coffee) is made by
letting hot water drip onto coffee grounds held in a coffee filter (paper or
perforated metal). Strength varies according to the ratio of water to coffee
and the fineness of the grind, but is typically weaker than espresso, though
the final product contains more caffeine. By convention, regular coffee brewed
by this method is served in a brown or black pot (or a pot with a brown or
black handle), while decaffeinated coffee is served in an orange pot (or a pot
with an orange handle).
Moka Pot Method There
is an art to making coffee in a moka pot that includes the amount of water, the
amount and grind of the coffee, the compactness of the coffee grounds in the
filter and the heat of the water used to brew it. It is possible to make
excellent coffee without any acidity or bitterness in a moka pot if you follow
simple procedures listed below:
1) Place
your kettle of cold water on your stove burner and heat water until hot.
Depending on the quality of your water, you may find that using filtered water
significantly improves the taste of your coffee.
2) Grind
your coffee. Grind just a little coarser than for an espresso machine (fine,
espresso grind of dark roasted coffee). Just coarse enough so it doesn't go
through the upper filter holes or block them.
3) Place
hot water in the bottom section of the pot up to the level of the safety valve.
4) Insert
the filter basket. Fill the filter basket with ground coffee until it is level
and then level off with a knife. Do not compact the coffee, because as the
water reaches the grounds they will expand effectively tamping your coffee for
you.
5) Make
sure the filter disk and gasket are in place in the top portion of the pot.
Screw the top section onto the bottom
section of the pot and tighten to obtain a perfect seal. If using a stovetop
moka pot, place it on the stove on medium to medium-high heat. When hot, the
air and water trapped inside the bottom tank expand due to the heat being
applied the device. As this happens, it pushes the hot water up a tube, through
the coffee grinds, and out of the spout into the top chamber of the pot.
6) When
the water in the tank has been exhausted, that's when you hear the ‘gurgle,’
that signifies the drink is ready to pour (approximately 4-5 minutes). Brewing
is completed when all the water has been percolated into the top chamber.
Remove the moka pot from the stove.
Do
not put the pot in the dishwasher. Wash the pot in mild detergent and water and
dry thoroughly after each use. Always
keep your moka pot scrupulously clean. Disassemble the moka pot after every use
and clean the filter and top pot, being sure that you clean the underside of
the top pot. Every few weeks, run some vinegar through the moka pot as if you
were brewing coffee to get rid of any mineral deposits left behind by hard
water.
Pot Method
·
Warm an earthenware pot or jug. Put in 3 level teaspoons of fresh
coffee powder (coarse grind) for each
250 ml cup.
·
Pour water which has started to boil over the powder and stir.
Cover the pot and let it stand near the fire for 5 to 7 minutes.
·
Pour the coffee through a fine meshed sieve or cloth. Add milk and
sugar to taste.
Filter Method
Several
types of filters are available. Stainless steel or brass filters are the best,
but the latter should be properly tinned, or else the coffee will be spoilt.
Glass or china containers are good but are fragile. Copper should not be used
because of possible copper poisoning.
·
Put in 3 level teaspoons of coffee powder (fine or medium grind)
to each 250 ml. or 8 oz. cup. Press the plunger down lightly over the powder.
·
Pour water which has just come to boil over (he plunger in a
circular motion. Let it stand for 5 to 7 minutes.
·
Coffee can be poured out straight from the lower vessel and milk
and sugar added as required.
Percolator Method
·
Place the ground coffee powder in the centre section of a clean
warm percolator on a fine strainer fitted inside and resting on a paper filter
(a pinch of salt is mixed with the coffee).
·
Pour fresh boiling water slowly through the top section.
·
The water passes through the coffee, is strained and collects in the
bottom section of the apparatus.
Espresso
or Caffè Espresso
Espresso
is a concentrated coffee beverage brewed by forcing very hot, but not boiling
water under high pressure through coffee that has been ground to a consistency
between extremely fine and powder.
The
defining characteristics of espresso include a thicker consistency than drip
coffee, a higher amount of dissolved solids than drip coffee per relative
volume, and a serving size that is usually measured in shots, which are between
25 and 30 ml (30ml=1 fluid ounce) in size. Espresso is chemically complex and
volatile, with many of its chemical components quickly degrading due to
oxidation or loss of temperature. Properly brewed espresso has three major
parts: the heart, body, and the most distinguishing factor, the presence of
crema, reddish-brown foam that floats on the surface of the espresso. It is
composed of vegetable oils, proteins and sugars. Crema has elements of both
emulsion and foam colloid.
Instant Coffee
A
thick coffee decoction is prepared first and then it is either spray dried to a
fine powder or freeze dried to granules. When added to hot water it dissolves
completely leaving no residue.
Turkish
Coffee
It
is heavily laced with cardamom and is quite thick in consistency. It is a
traditional after meal drink in many Arab countries.
Rules to observe while making Coffee
ü Use freshly roasted and ground coffee.
ü Buy the correct grind for the right type of machine.
ü Clean the equipment.
ü Use a set measure.
ü Add boiling water to the coffee.
ü Use
freshly drawn and freshly boiled water.
ü Infusion time is according to the type of coffee
being used and the method of making.
ü Control the temperature. Do not boil it.
ü Strain: serve.
ü Add milk/cream separately.
ü Serving temperature – Coffee – 82 C , Milk – 68 C.
Characteristics
of good coffee:
ü Good flavor
ü Good aroma
ü Good aroma of milk/ cream
ü Good body
Reasons
for:
Weak Coffee
·
Water has not reached boiling point.
·
Insufficient coffee.
·
Infusion time is too short.
·
Stale or old coffee has been used.
·
Incorrect grind of coffee used for
equipment in operation.
Flat Coffee
·
Coffee has been left in the urn for too
long before use/ kept at a wrong temperature.
·
Dirty urn / equipment.
·
Water is not fresh / boiling too long.
·
Coffee is reheated.
Bitter Coffee
·
Too much coffee is used.
·
Infusion time too long.
·
Coffee has not been roasted properly.
·
Sediment remaining in storage or serving
equipment
·
Infusion at too high a temperature.
·
Coffee left in urn too long.
Storage:
ü Roasted
coffee bean can be stored for some time, and can be re-roasted briefly
immediately before use. Ground coffee
should be used within two or three days of grinding.
ü Vacuum-packing
extends storage life much. Roasted coffee, whether ground or not, can be kept
in an airtight container in a freezer to lengthen shelf life.
Cover:
ü Coffee
cup
ü Saucer
ü Tea
spoon
Coffee Pot, Creamer with milk or
cream, Sugar basin with sugar tongs (Teaspoon for granulated sugar)
Service:
ü Place
a coffee cup, saucer and tea spoon from the right side of the guest.
ü Ask
how much sugar is needed.
ü Add
as required.
ü Ask
whether black coffee or with milk.
ü Pour
the black coffee. If with milk, leave some space at the top of the cup.
ü Ask
whether milk or cream is required.
ü Pour
the requirement.
Brand
Names
·
Coorg – 100% pure filter (no chicory)
·
Coorg – 53% coffee ( 47% chicory)
·
Nescafe – Class instant
·
Bru – instant
·
Sunrise- instant
·
Kothas – Filter
·
Green label – filter
·
Lavazza
·
Illy
·
Java
·
Starbucks
Decaffeinated – Nestle, Star Bucks, Brook. (The stimulant caffeine is removed.)
COCOA
Cocoa,
besides being a stimulant, is also a food. It is prepared from the seeds
(beans) of a tree called theobromo cacao, grown in South and Central America,
the West and East Indies and along the Gold Coast and adjacent areas in Africa.
Common Commercial verities are criolo (fine quality) and trinitario (medium
quality). The pods are gathered in heaps and cut open with sharp rounded knives.
The cocoa beans which are covered with a moist, glistening sweet white pulp
(mucilage) are scooped out. Oxidation
begins
almost at once causing the beans to become brown. Therefore, as soon as
possible, they must be placed on fermenting heaps and are spread in the sun to
remove the moisture so that spoilage does not set in. However, fermentation is
necessary to get the finest possible flavor. This is accompanied by a rise in
temperature and the transformation of natural sugars to acetic and other acids.
After several days, this operation is complete and the beans are allowed to
dry. They are then ready to be packed and shipped.
ORIGIN:
-
The first chocolate beverage is believed to have been created by the Mayan
people around 2000 years ago. The beverage became popular in Europe after
being introduced from Mexico after its introduction to Europe, the drink slowly
gained popularity. Until the 19th century, hot chocolate was even used
medicinally to treat ailments such as stomach diseases. Today, hot chocolate is
consumed throughout the world and comes in multiple variations including the
very thick cocoa served in Italy and the thinner hot cocoa that is typically
consumed in United States.
Nearly 70 % of the world crop is grown in West Africa.
MANUFACTURING
OF COCOA:-
Producing cocoa is one of the complicated processes.
It requires expert monitoring, technology and a lot of patience. To simplify it
the cocoa is a byproduct of making block chocolate process.
·
Chocolate is made from the dried and partially
fermented seeds of cocoa tree.
·
When the pods ripen, they are harvested
from the cocoa tree.
·
The pods itself is green when ready to harvest,
rather than red or orange.
·
Normally red or orange pods are
considered to be of inferior quality, because their flavors and aromas are
poor.
·
The harvested pods are opened, the pulp
and cocoa seeds are removed and the rind is discarded.
·
The pulp and seeds are then piled in
heaps, placed in bins or laid out on crates, for several days.
·
During this time, the seed and pulp undergo
“sweating”, where the thick pulp liquefies as it ferments. The fermented pulp
trickles away, living cocoa seeds behind to be collected.
·
The seeds are then dried, cleaned, roasted
(roasting develops the flavor and colour),
cracked (passed through corrugated
rollers to break their shell and separate the germ) to remove the nibs (roasted, de-hulled and de-germed beans are
called nibs) and then ground to a smooth liquid containing 55% fat.
·
The fat is then pressed out to leave
about 25 % of the original and the resultant mass is ground into fine powder, mixed with
flavouring materials and homogenized,is the cocoa from which beverage is
prepared.
Cocoa
contains the bromine, caffeine as well as starch, fat, nitrogenous compounds
and salts. So, apart from being a stimulating drink, it is also a food. Cocoa
can be prepared in milk only, or in milk and water, mixed to suit the taste of
the individual. The powder is mixed with sugar to avoid lumping. A little cold
milk is added and a thick even paste made. Either hot milk or hot milk and
water are pored over. The preparation is then allowed to boil for a few minutes
which improve the flavor. A pinch of salt added at the beginning enhances the
flavor.
Service:
Tea cup, saucer, tea spoon (served from right hand side)
Refreshing:
Waters:
Waters can be classified as-
·
Still
·
Naturally sparkling
·
Carbonated during bottling
Bottled Water: It is of two types-
Mineral and spring water.
Mineral water is the water
containing minerals or other dissolved
substances, which are strictly controlled. This alters its taste or gives it therapeutic value. Salts, sulfur compounds, and gases are among the substances that can be dissolved in the water. Mineral water can often be effervescent. Mineral water can be prepared or can occur naturally.
According
to their chemical properties, they are classified as:
·
Alkaline waters-
Help treatment of gout and rheumatism.
·
Aperient waters-
Have saline constituents like sulphate of magnesia or sulphates of soda.
·
Lithiated waters-
These are rich in Lithia salts.
·
Table waters: These
are less mineralized than other natural spring waters and are mainly alkaline.
They may be taken at meal times, either as water or may be mixed with light
wine or spirits.
Spring water
is often bottled and sold as mineral water with some regulations concerning
hygiene.
Natural spring water: spring water is the water
derived from underground formation from
which water flows naturally (artesian) to
the surface of the earth. Minerals become dissolved in the water as it moves through the underground rocks. This may give the water flavor and even carbon dioxide bubbles, depending upon the nature of the geology through which it passes. The uniqueness of these
mineral waters is that they have medicinal value.
Examples:
Name
|
Style
|
Country
|
Abbey Well
|
Still
|
England
|
Evian
|
Still
|
France
|
Perrier
|
Sparkling
|
France
|
Strathmore
|
Still/sparkling
|
Scotland
|
San Pellegrino
|
Sparkling
|
Italy
|
Henniez
|
Still/sparkling
|
Switzerland
|
Himalayan
|
Still
|
India
|
Service: Most guests prefer mineral water in place of tap
water. Mineral waters are served chilled at temperatures range of 7-10 degree
C. but without addition of ice unless requested by the guest. It can be served
in Paris goblet, Highball, or slim jim glass. Mineral water may also be mixed
with alcoholic drink and consumed.
Soft Drinks: these
beverages are charged or aerated with carbonic
gas. The charging with carbonic gas imparts the
pleasant effervescent characteristic of these beverages.
Carbonation occurs when carbon dioxide is
dissolved in water or an aqueous solution. This process yields the "fizz" to carbonated water and sparkling mineral water. Drinks are
acidified, sweetened, coloured, carbonated, and often chemically preserved. The
water used should be well purified and is free of micro organism, dissolved
metals, and organic compounds. These aerated drinks are available in different
flavors and colours. Example: soda water, dry
ginger, fizzy lemonade, ginger beer,
coca-cola, pepsi, and others.Synthetic flavours are generally used
because
·
Natural flavours added to the drinks do
not give standard products.
·
Natural flavor extracts undergo changes
in the presence of light, acid and storage.
·
Natural flavours do not transport
pigments of sufficient depth.
·
Natural flavours are unstable in acidic
conditions. Acids used are Citric, Malic, Tartaric, and phosphoric. Dissolved
carbon dioxide also produces acidity.
Sodium Benzoate is a common preservative used in
soft drinks.
Tonic-
It is a aerated drink, sweetened and flavoured with natural fruit and plant
extracts including quinine. It is drunk straight with ice and a slice of lemon
or added in cocktail. It is generally used with gin.
Gingerale-
Consists of aerated water with coloring and ginger essence.
Lemonade-
Consists of lemon juice, sugar and aerated water.
Service: They
can be taken chilled anytime of the day- Neat or mixed with alcoholic drinks or
syrups. They are served in highball glasses or Tom Collins. Straw holder is
placed on the table.
Nourishing:
Juice: Juice is prepared by
mechanically squeezing or macerating
fresh fruits or vegetables without the application
of heat or solvents. Popular juices include, but are not limited to, apple, orange, prune, lemon, grapefruit,
cherry, pineapple, tomato, carrot, grape, strawberry,
cranberry, pomegranate guava, and
celery. It has become increasingly popular to combine a variety of fruits into single juice drinks. Popular blends include cran-apple (cranberry and apple) and apple and blackcurrant. Juices are also used for cocktails and mixing with spirits. Fruit
juices can be either fresh or preserved (canned or bottled or tetra packs).
Tomato juice and carrot juice are from vegetable family that fall under the
category of nourishing drinks.
Juices are
served with or without ice in Paris goblet/Highball/ Tom Collins. The pre
poured glass is brought from dispense bar/still room to the table and placed on
a coaster from the right-hand side of the guest. Straw holder may be placed on
the table.
·
Fresh
fruit juices are served in a highball glass on a doily covered under liner,
with tea spoon; Sugar syrup is served separately.
·
Preserved
fruit juices are served in 8oz glass on a doily covered under liner. Since they
already have high sugar content, there is no need to give sugar syrup separately.
Syrup : Syrup is a thick,
viscous liquid, containing a large amount
of dissolved sugars (60 to 65% brix), but showing little tendency
for crystallization of dissolved sugar. The
main use of these concentrated sweet fruit flavorings is as a base for cocktails, fruit cups or mixed with soda water as a long drink. Some examples of syrup are orgeat (almond), cassis (blackcurrant), citronelle (lemon), framboise
(raspberry), cerise (cherry), Grenadine (Pomegranate) etc.
Service:
Prepared drinks are served in highball/Tom Collins. Straw holder is placed on
the table.
Squash:
Squash is a highly-sweetened and concentrated pulp of
fruits, which is diluted with a
liquid, most commonly water, before
drinking. Typically, squash is created
by mixing one part concentrate with four or five parts of water
(depending on concentration and personal
taste) directly into a glass or mug or into a jug. Squashes are also mixed with spirits or cocktails. The most common flavours are orange, apple and blackcurrant, lemon, peppermint, mixed fruit,
summer fruits, and lemon-lime. Other flavours include peach, strawberry, passion fruit, custard apple and kiwi
fruit.
Service: While taking order for squash, guest’s
preference of mix should be noted. For example, a guest may prefer orange
squash with soda.
Items to be carried to the table on a salver:
ü Measured quantity
of required squash in 12oz. beer goblet/highball/Tom Collins.
ü Ice bucket
with tongs.
ü Jug of
chilled water/soda siphon/chilled mineral water as per guests preference.
ü Coaster
ü Straw
·
Place straw holder on the table and coaster in centre of
cover or on the right hand side of the guest.
·
Place glass with squash on the coaster.
·
Ask guest if he/she wishes to have ice. If yes, place
ice bucket next to the glass and add ice.
·
Top it up with soda/chilled water/mineral water as per
the order.
·
Take away the ice bucket.
(If ordered with soda or mineral water, soda siphon and
mineral water bottle should be left on the table)
Fruit Cordial : is a fruit squash from which all suspended
matter is eliminated and is clear. It is filtered and clarified using fining
agents. Sodium Benzoate or other preservatives are added.
Malted Beverages: The
malted drinks such as Bourn vita, Milo, Oval tine, Complain, and Horlicks fall
in this category. These are sweetened powder mixes that dissolves readily in
milk to give a rich and wholesome drink.
These
are portioned in coffee pots and served in a coffee cups. The serving procedure
is same as coffee.
ADVANTAGES
OF BEVERAGES
a) Refreshment: Non-alcoholic beverages such as plain or carbonated
water, lime juice, ginger ale and other bottled beverages, fruit juices and iced tea or coffee are refreshing drinks
and are used to relieve thirst.
b) Nourishment:
Pasteurized milk, butter milk, chocolate and cocoa drinks, eggnog made with rum, fruit juices, glucose water, lemonade
provide nutrients and help in nourishing the body.
c) Stimulant: Tea, coffee, cocoa and chocolate beverages
help in stimulating the system.
d) Soothing Agent: Warm milk and hot tea have a soothing
effect and are used for this purpose.
e) Appetizers: Soups, fruit juice and alcoholic drinks in
limited quantities increase an individual's appetite and thereby
food consumption.
Caffeine-
An alkaloid that is present in coffee and cocoa. It stimulates the central
nervous system.
Chicory -
A bushy perennial herbaceous plant with blue, lavender, or white flowers. Its
roots are used as additive to coffee.
CTC-
Acronym for crush, tear, and curl. It is used in tea production and grading.
Decaffeinated
coffee- A type of coffee with less or no caffeine present
in it.
Flushes-
The topmost tender leaves of tea plant.
Theine
- An alkaloid that is present in tea. It stimulates the central nervous system.
Tisane -
A variety of fruit and herbal teas.
1. What
is laced coffee? List any 6 laced coffees?
2. Explain
in brief table waters?
3. What
is coffee? Explain the manufacture of coffee. List 3 methods of brewing coffee?
4. Classify
non alcoholic beverages with a neat chart? List 5 brand names of each?
5. Classify
Tea and its manufacturing. List the golden rules of tea making? How is tea
stored?
6. Brand
names of tea and coffee.
7.
What are the reasons for bitter, weak,
and flat coffee?
Visit a nearby food store or retail
store and list the brands of aerated water, squashes, juices, and syrups being
sold.
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