2. TYPES OF HOT BEVERAGES
Plants (fruits or leaf)
• Arabica or Robusta (most famous)
• Contain caffeine
• Varieties: Espresso (Extra strong), Latte (with milk),
– Coca – Chocolate based drinks
– Tea based drinks
3. Brief history of Coffee
Coffee was first discovered in Ethiopia, West Africa.
There are two main types :
Arabica & Robusta
Types of roast: Raw beans (Cherries) are subjected to heat known as
Light Roasts (7 mins)
Medium Roasts (9-11 mins)
Medium Dark Roasts (12-13 mins)
Dark Roasts (14 minutes)
Tasting terms :
Aromas / Tastes / Mouth Feel
4. Coffee beverages
Espresso , Cappuccino, Latte, Mocha
Machiatto, Americano, Frappuccino
Long Black ,Flat White
Greek Frappe, Vienna Coffee (country)
Decaf, Iced, Filter, Instant
Caramel, Cinnamon, Eggnog
Expresso Ramano (lemon)
5. Equipment for Coffee tray service
Sugar basin and
tongs or teaspoon,
according to the
type of sugar
Tray or salver
Cup and saucer
Jug of milk, cream
or hot milk
Stands for the
coffee pot and hot
6. Service of Coffee at the table
The coffee cover consists of the following:
Coffee cups, saucers, coffee spoon, is placed right of the
Brown sugar is offered from the customers left.
The tea pot and pot of hot water is served from the customers
Served cream and warm milk from the customers right.
Place the cafetière on the table for customers to help
7. Making Coffee
Use the correct coffee for the chosen method, and the correct amount.
Espresso – check temperature and pressure of machine. Discard old grounds and
rinse out coffee holder. Re-fill tightly with coffee and ensure it fits
tightly in holder. Warm cups before filling with coffee.
Filter - (with machine) Check machine is on. Place fresh filter paper in the
holder and add the coffee (pre-portioned pack). Place jug of cold water in
through the top of the machine and then place empty jug on hot plate
under the spout to collect the freshly brewed coffee.
Plunger - (cafetière) place coffee into the bottom of the jug. Pour in hot
water and insert the plunger. Allow the coffee to infuse for 4 minutes
or so, then push the plunger down and serve.
9. Tea Beverages
Black / Green / White / Oolong tea
100% Organic & Caffeine Free
Fruit flavoured tea
Lemon grass tea
10. Service of Tea at the table
The tea cover consists of the following:
Tea cups, saucers, tea spoon, is placed right of the
Sugar is offered from the customers left.
The tea pot and pot of hot water is served from
the customers right.
The milk is served cold from the customers right.
11. Making the Tea
Use fresh water.
Preheat the pot with hot water.
When pot is hot, empty water out and add tea. (1 bag per
When the water has boiled pour into the heated pot.
Let the tea infuse for 3 to 5 minutes, stir and serve.
Serve a jug of hot water in case the customer requires a
12. Prepare and serve Hot Drinks
Always serve drinks at the correct temperature
Serve tea and coffee freshly-made and in prewarmed pots.
To retained the temperature, coffee/tea cups
should be warmed.
Serve drinks from the customers right.
13. Steps of Service
Prepare misc-en-place ingredients and
equipment prior to service.
Identify the name and style of drink in response
to a customer request.
Prepare drinks in accordance to methods,
standard recipes and customer requests.
Ensure correct strength, taste, temperature
and appearance of drinks.
Present drinks attractively.
14. Methods of Coffee preparation:
– With accompaniments
15. Equipment in serving a coffee:
– Coffee cup, coffee spoon, coffee cup
– Sugar bowl / sachet
– Creamer pot + creamer (susu sejat)
– Coffee pot
16. Serving Drinks
The bar staff need to provide high standards of
drinks at the table or for bar service.
Always pay attention to hygiene when preparing
Always clear up as you go along.
No order means no drinks
No drinks means no money
17. QUALITY CHECK
(last touch policy)
Check if prepared
food is within
based on standards
based on guest
Check plates used
Check cutlery set-up
in the table.
Prepare all serving
18. FOOD PRESENTATION
Excuse yourself from the guest when ever
presenting any food or Beverage
Present to guest through the correct serving side
(follow sequence of service).
Confirm or repeat order while laying items on the
Inform Guest of his / her preference and how it
has been prepared.
Offer assistance after serving. “Is there
anything else I may assist you with Sir/Ma’am?”
Thank guest “enjoy your meal/drinks sir/maam”.
19. Check Satisfaction
Check when it is the right time to interrupt.
(breaking the silence)
Magic word must be expressed before saying
“How’s the food / beverage, how’s the taste?
Was it prepared to your satisfaction?
“Is there anything else I may assist you with,
Sir / Maam?
“Thank you very much, enjoy your Meal or
20. Offer desserts and hot
“Excuse me Sir/Ma’am would you like to
try our _________ for dessert?”
Would you like to have coffee or tea?
I suggest you try our new concoction
called _______, it’s good and helps for
Thank you very much (I’m sure you will
21. Guidelines in Serving Beverages…cont.
Serve all drinks from the right side or front of the table,
which convenient for the guest and the server.
always carry beverages and other bar items on a bar
Dish out soiled glasses from the right side.
Never serve across the table.
When pouring drinks from the bottle, turn the bottle
slightly toward the right to avoid spills.
When pouring wine, never allow the bottle to touch the
Check the drink from time to time, pouring the drink for
the guest when necessary.
22. Testable Question
Which type of cup- paper, ceramic, or
Styrofoam- keeps hot drinks hottest the
Both Coffee & Tea
– Production – milling etc
– Growers - country
Complete your assignment with
supporting data: i.e pictures etc