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a brief history, making process and brewing methods for coffee

Published in: Education


  1. 1. It is naturally grown in many countries of the tropical and sub-tropical belt in South and Central America and Asia. It grows in different altitude in different climate and in different soil and is looked upon as an international drink consumed throughout the world. Ethiopia is a country in Africa where coffee was originated.Coffee m
  2. 2. Coffee plant The coffee trees are the genus coffea which belongs to the Rubiacea family. The coffee plant is an evergreen plant or a bush which is grown commercially in tropical climate throughout the world. It requires not only a hot climate but also a high rainfall, a rich soil and a relatively high altitude. The coffee plant is unable to survive wide variation of temperature or any other condition. m
  3. 3. Coffee seed m
  4. 4. Types of coffee 1. Coffea Arabica- it is one of the best quality coffees. Its beans are uniform, bold, regular sized and have good flavor. It is grown in india, brazil, Colombia, coata rica, Kenya and Jamaica. 2. Coffea Canephora-(coffee robusta) it is the second best type of coffee. The beans from the plant are usually smaller of a lower quality with neutral flavor. It gives higher yield than Arabica. It is grown in east and west Africa. 3. Coffea Liberica- produces third main type of coffee. The beans are arge in size but lack in quality. It is grown in Malaysia and Guyana. Processing of coffee- there are two types of coffee processing depending on the country in which processing is carried out, those countries which has abundant water uses wet method of processing coffee beans and those who have scarcity of water uses dry method of coffee processing. www.hospitalitynu.blogspot.c om
  5. 5. Wet method of coffee processing
  6. 6. Dry method of coffee processing m
  7. 7. Coffee brewing methodsInstant method As the name suggests, it is the quickest and easiest method of making coffee in this method, the soluble coffee solids are easily mixed with hot water. It can be made just before it is served by pouring freshly boiled water over the measured instant coffee powder. The coffee dissolves instantly, it can be served with milk. Sugar is offered separately. This method is suitable for making coffee in small and large quantities. Regular and decaffeinated styles are available.
  8. 8. Saucepan or jug method This method can be adopted for the preparation of small and large quantity of coffee. A measured quantity of coarsely ground coffee is placed in a saucepan or jug, and freshly boiled water is poured over it and covered with a lid. it is allowed to infuse for few minutes and then strained, it is served with hot or cold milk. Sugar is offered separately.
  9. 9. La cafetiere method (plunger)This method is simple and most suitable for making small quantity. The cafetiere equipment has a glass container with a lip and a lid with a plunger unit. The lid holds the plunger in a position. In this method, measured quantity of medium coffee grind is placed and freshly boiled water added to the coffee. It is then stirred and covered with the lid and plunger unit and allowed to infuse. During this time the coffee grains will rise to the top of the liquid. After this, if the plunger is moved slightly, the coffee grains will fall to the bottom of the container. The plunger unit is pushed down the glass container before serving. The infusion time is normally 3-5 minutes which depends on the temperature of water. It is served with or without milk. Sugar is offered separately. www.hospitalitynu.blogspot.c om
  10. 10. Percolator method The percolator consists of a pot with a small chamber at its bottom, close to a heat source. A vertical tube connects the bottom chamber with top of the percolator where a measured quantity of coarse ground coffee is placed on the filter. Water is poured there up to water mark level into the chamber near the heat source. When the equipment is switched on, water heats up steadily and starts boiling. Hot water rises through the pipe, infuses the ground coffee, seeps through the filter and drips to the bottom chamber and gets mixed with water in it. The hot water with coffee in the bottom chamber continues to rise up and infuse the coffee on the filter and the cycle continues. www.hospitalitynu.blogspot.c om
  11. 11. Vacuum infusion method (cona) This method of making coffee is also termed as cona coffee. The cona machine has two bowls, one set over the other and a filter piece made of metal or plastic and a tube connecting two bowls. The bowls are made of either glass or metal. The upper bowl is usually made of glass. In this method of making coffee, the lower bowl is filled with hot water to the level marked. The upper bowl is then set over the lower bowl properly. The filter is then placed in the upper bowl, ensuring it is placed correctly. The measured quantity of ground coffee is then added to the upper bowl according to the quantity of water taken. The machine is then switched on. www.hospitalitynu.blogspot.c om
  12. 12. Filter methodThis is the traditional method of making coffee. In South India, especially in Tamil Nadu, every house has a small coffee filter to make excellent filter coffee. Filter coffee can be made in individual cups or in bulk. The coffee filter equipment has two pieces of containers with the filter unit (perforated plate) in between. The equipment should be thoroughly cleaned and rinsed with hot water. The containers and filter must be properly positioned. Freshly ground coffee is measured and placed in the filter which is at the bottom of the top container and freshly boiled water is poured in the top container. Infusion takes place and the coffee liquid m
  13. 13. Pour through filter method This method is suitable in commercial operations. Most coffee houses and popular restaurants use electric filter coffee machine to make coffee. Before the filter machine is used, one should ensure that the filter is thoroughly cleaned/ new filter paper is placed. Freshly drawn water is poured to the level indicated on the jar. Fresh ground coffee, which normally comes in vacant sealed packet sufficient for a single brew, is added when the machine is switched on. The hot water infuses with the coffee powder and filters into the serving container. It takes approximately 3 minutes for each brew. www.hospitalitynu.blogspot.c om
  14. 14. Individual filter method When making a cup of coffee by this method, an individual filter is placed in a cup. Freshly boiled water is then poured into the individual filter to the required level. The liquid then infuses with the ground coffee and drips into the cup. A lid should be placed over the water in the filter to help retain the temperature. Time of making is approximately 3-4 minutes. www.hospitalitynu.blogspot.c om
  15. 15. Espresso method An espresso machine is used to make this type of coffee. Hot steam is passed through very fine ground coffee and is allowed to infuse under pressure. It makes excellent coffee quickly in individual cups. This method of making coffee is quicker compared to any other method and individual cup of coffee are made in seconds. Some machines have capacity of making 300- 400 cups of coffee/ hour. This method is originated in Italy. If the coffee is served black, it is called expresso. It is served in a small cup.if piping hot milk is added to the black coffee, the expresso becomes cappucino. The operator must follow the manufacturer’s instruction. www.hospitalitynu.blogspot.c om
  16. 16. FAULTS in coffeeBitter coffee: Coffee tastes bitter if — The quantity of coffee grind used is more than required Infusion temperature is too high and preparation time too long. There are sediments in the coffee making equipment. www.hospitalitynu.blogspot.c om
  17. 17. Weak Coffee: coffee is weak and lacks taste if- Insufficient quantity of coffee grind is used Incorrect coffee grind is used Water has not reached the right temperature Infusion temperature is low and the preparation time is too short Poorly stored or old coffee is used
  18. 18. Flat coffee: Coffee becomes flat if-• All points mentioned for weak coffee are present• It is prepared beforehand and left in the container for long time• It is prepared and stored in dirty equipment• It is reheated www.hospitalitynu.blogspot.c om
  19. 19. Thank you m m