Preparation &
Service of Coffee
General methods of preparation of coffee
is given below. This is followed by specific methods of brewing coffee which is
given under appropriate headings.
ü Brewing
ü Boiling
ü Steeping
ü Drip Brew
ü Moka Pot Method
ü Pot Method
ü Filter Method
ü Percolator Method
ü Espresso or Caffè Espresso
.
1)
Instant Coffee
2)
Turkish Coffee
General
Rules for Storing and for Making Coffee:-
i.
Coffee loses aroma and flavour with
storage, as the volatile components evaporate. It should be roasted and ground
immediately before brewing for the best possible drink.
ii.
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.
iii.
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.
iv.
Fresh coffee is the best; so buy
quantities to last not more than a week.
v.
Use the exact quantity of powder required.
vi.
Use freshly drawn and freshly boiled
water.
vii.
The coffee-maker must be rinsed with hot
water before each use and thoroughly washed and dried before being put away.
Never brew less than three-fourths of the coffee maker's capacity; use a
smaller one instead.
Cover:
ü Coffee cup
ü Saucer
ü Tea spoon
Coffee Pot, Creamer with milk or cream, Sugar
basin with sugar tongs.
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.
No comments:
Post a Comment