COFFEECOFFEECAFECAFE
WHAT IS COFFEE ?WHAT IS COFFEE ? COFFEE IS THECOFFEE IS THENATURALNATURALPRODUCTPRODUCTGROWN INGROWN INTROPICALTROPICALCO...
HISTORY OFHISTORY OFCOFFEE?COFFEE?FIRST COMMERCIAL CULTIVATIONFIRST COMMERCIAL CULTIVATIONOF COFFEE IS THOUGHT TO HAVEOF C...
VARIOUS COFFEE PLANTVARIOUS COFFEE PLANT COFFEE PLANTCOFFEE PLANT BELONGSBELONGSTO GENUSTO GENUS COFFEACOFFEA,,WHICHWHICH...
PROCESSING OF COFFEEPROCESSING OF COFFEE DRY METHODDRY METHOD WET METHODWET METHOD
DRY METHODDRY METHODCOFFEE BERIES ARE SPREAD INCOFFEE BERIES ARE SPREAD INSUN.SUN.THEN PUT IN MACHINE TOTHEN PUT IN MACH...
WET METHODWET METHODDEPULPING MACHINE ARE USED FORDEPULPING MACHINE ARE USED FORREMOVING THE BEANS FROM FLESHYREMOVING TH...
ROASTING AND GRINDING OFROASTING AND GRINDING OFCOFFEE BEANSCOFFEE BEANSLIGHT OR PALELIGHT OR PALE – FOR MILD BEANS– FOR ...
Roasted coffee beansRoasted coffee beans
GRINDING GRADE OFGRINDING GRADE OFCOFFEE BEANSCOFFEE BEANS METHODMETHOD FILTER/DRIPFILTER/DRIP JUGJUG TURKISHTURKISH ...
MAKING COFFEEMAKING COFFEE USE FRESHLY ROASTED AND GROUNDUSE FRESHLY ROASTED AND GROUNDCOFFEE.COFFEE. USE CORRECT MEASUR...
VARIOUS PREPARATIONVARIOUS PREPARATIONMETHODSMETHODS INSTANTINSTANT JUGJUG CAFETIERECAFETIERE PERCOLATORPERCOLATOR VA...
INSTANTINSTANT QUICK MEHTOD OFQUICK MEHTOD OFMAKING COFFEE.MAKING COFFEE. SOLUBLE COFFEESOLUBLE COFFEESOLIDS MIXEDSOLIDS...
JUG METHODJUG METHOD AMERICAN METHODAMERICAN METHODOF MAKING COFFEE.OF MAKING COFFEE. FRESHLY BOILEDFRESHLY BOILEDWATER ...
CAFETIERE METHODCAFETIERE METHOD GLASS CONTAINERGLASS CONTAINERWITH LID IS USEDWITH LID IS USED INFUSION OF GROUNDINFUSI...
PERCOLATORPERCOLATOR CONTAINER WITH TWOCONTAINER WITH TWOCOMPARTMENTS ISCOMPARTMENTS ISUSED.USED. GROUND COFFEE ISGROUND...
VACUUM INFUSION (CONA)VACUUM INFUSION (CONA) HAS A VISUAL APPEALHAS A VISUAL APPEALTO THE GUEST.TO THE GUEST. GIVES THE ...
FILTER MEHTODFILTER MEHTOD FRENCH METHOD OFFRENCH METHOD OFMAKING COFFEE.MAKING COFFEE. CONTAINER WITH THECONTAINER WITH...
ESPRESSO METHODESPRESSO METHOD ITALIAN METHOD OFITALIAN METHOD OFMAKING COFFEE.MAKING COFFEE. STEAM IS PASSEDSTEAM IS PA...
TURKISHTURKISH MADE FROM ROASTEDMADE FROM ROASTEDFINELY GROUND COFFEEFINELY GROUND COFFEEBEANS.BEANS. PREPARED IN SPECIA...
TURKISH COFFEETURKISH COFFEE THEN SPRINKLEDTHEN SPRINKLEDWITH A LITTLEWITH A LITTLECOLD WATER.COLD WATER. COFFEE (BLACK)...
IRISHIRISH MADE AND SERVED ATMADE AND SERVED ATTABLE.TABLE. EQUIPMENTSEQUIPMENTSREQUIREDREQUIRED – PARIS– PARISGOBLET, S...
SPECIALITY COFFEESSPECIALITY COFFEES MONK’S COFFEEMONK’S COFFEE RUSSIAN COFFEERUSSIAN COFFEE JAMAICAN COFFEEJAMAICAN CO...
KOPI LUWAKKOPI LUWAK OROR CIVETCIVETCOFFEECOFFEE KOPI LUWAKKOPI LUWAK OROR CIVET COFFEECIVET COFFEE ISISCOFFEE MADE FROM ...
KOPI LUWAKKOPI LUWAK OROR CIVETCIVETCOFFEECOFFEEKOPI LUWAK IS ONE THE MOSTKOPI LUWAK IS ONE THE MOSTEXPENSIVE COFFEE IN T...
ENDENDMADE BY DILRAJSINGHMADE BY DILRAJSINGH
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Coffee

  1. 1. COFFEECOFFEECAFECAFE
  2. 2. WHAT IS COFFEE ?WHAT IS COFFEE ? COFFEE IS THECOFFEE IS THENATURALNATURALPRODUCTPRODUCTGROWN INGROWN INTROPICALTROPICALCOUNTRIES OFCOUNTRIES OFSOUTH ANDSOUTH ANDCENTRALCENTRALAMERICAAMERICA,AFRICA AND,AFRICA ANDASIA.ASIA. IT GROWS UPTOIT GROWS UPTO
  3. 3. HISTORY OFHISTORY OFCOFFEE?COFFEE?FIRST COMMERCIAL CULTIVATIONFIRST COMMERCIAL CULTIVATIONOF COFFEE IS THOUGHT TO HAVEOF COFFEE IS THOUGHT TO HAVEBEEN DONE IN YEMEN.BEEN DONE IN YEMEN.BY MID 16BY MID 16THTHCENTURY COFFEE DRINKINGCENTURY COFFEE DRINKINGSPREAD TO OTHER MIDDLE EASTSPREAD TO OTHER MIDDLE EASTCOUNTRIES.COUNTRIES.FIRST COFFEE HOUSE WASFIRST COFFEE HOUSE WASOPENED IN OXFORD IN 1650OPENED IN OXFORD IN 1650
  4. 4. VARIOUS COFFEE PLANTVARIOUS COFFEE PLANT COFFEE PLANTCOFFEE PLANT BELONGSBELONGSTO GENUSTO GENUS COFFEACOFFEA,,WHICHWHICHBELONGS TO THEBELONGS TO THERUBIACEAERUBIACEAE FAMILY.FAMILY. THREE VARITIES OFTHREE VARITIES OFCOFFEE PLANTCOFFEE PLANT COFFEA ARABICA-COFFEA ARABICA-GROWN IN INDIA, BRAZIL,GROWN IN INDIA, BRAZIL,COSTA RICA, KENYA ANDCOSTA RICA, KENYA ANDJAMAICA.JAMAICA. COFFEA CAMEPHORACOFFEA CAMEPHORA(COFFEE ROBUSTA)(COFFEE ROBUSTA)GROWN IN EAST AND WESTGROWN IN EAST AND WESTAFRICA.AFRICA. COFFEA LIBERICACOFFEA LIBERICA ––GROWN IN MALAYSIA ANDGROWN IN MALAYSIA ANDGUYANAGUYANA
  5. 5. PROCESSING OF COFFEEPROCESSING OF COFFEE DRY METHODDRY METHOD WET METHODWET METHOD
  6. 6. DRY METHODDRY METHODCOFFEE BERIES ARE SPREAD INCOFFEE BERIES ARE SPREAD INSUN.SUN.THEN PUT IN MACHINE TOTHEN PUT IN MACHINE TOREMOVE THE BEANS FROM PULPREMOVE THE BEANS FROM PULP..BEANS OBTAINED THROUGH THISBEANS OBTAINED THROUGH THISMETHOD LACK ATTRACTIVENESSMETHOD LACK ATTRACTIVENESSOF WASHED BEANS.OF WASHED BEANS.
  7. 7. WET METHODWET METHODDEPULPING MACHINE ARE USED FORDEPULPING MACHINE ARE USED FORREMOVING THE BEANS FROM FLESHYREMOVING THE BEANS FROM FLESHYBERRIES.BERRIES.THEN BEANS ARE ALLOWED TOTHEN BEANS ARE ALLOWED TOFERMENT TO GET THE AROMA ANDFERMENT TO GET THE AROMA ANDREMOVE AND LEFT OVER FLESH.REMOVE AND LEFT OVER FLESH.BEANS ARE WASHED AND DRIED INBEANS ARE WASHED AND DRIED INSUN.SUN.
  8. 8. ROASTING AND GRINDING OFROASTING AND GRINDING OFCOFFEE BEANSCOFFEE BEANSLIGHT OR PALELIGHT OR PALE – FOR MILD BEANS– FOR MILD BEANSAND DELICATE AROMA.AND DELICATE AROMA.MEDIUMMEDIUM – STRONGER FLAVOUR– STRONGER FLAVOURANDDEFINED CHARACTER.ANDDEFINED CHARACTER.FULLFULL – POPULAR IN LATIN– POPULAR IN LATINCOUNTRIES WITH BITTER FLAVOUR.COUNTRIES WITH BITTER FLAVOUR.HIGHHIGH – STRONG BITTER FLAVOUR.– STRONG BITTER FLAVOUR.
  9. 9. Roasted coffee beansRoasted coffee beans
  10. 10. GRINDING GRADE OFGRINDING GRADE OFCOFFEE BEANSCOFFEE BEANS METHODMETHOD FILTER/DRIPFILTER/DRIP JUGJUG TURKISHTURKISH CAFETIERECAFETIERE VACUUMVACUUMINFUSION(CONA)INFUSION(CONA) EXPRESSOEXPRESSO PERCOLATORPERCOLATOR GRINDINGGRINDINGGRADEGRADE FINE AND MEDIUMFINE AND MEDIUM COARSECOARSE PULVERIZEDPULVERIZED MEDIUMMEDIUM MEDIUM TO FINEMEDIUM TO FINE VERY FINEVERY FINE MEDIUMMEDIUM
  11. 11. MAKING COFFEEMAKING COFFEE USE FRESHLY ROASTED AND GROUNDUSE FRESHLY ROASTED AND GROUNDCOFFEE.COFFEE. USE CORRECT MEASURE OF COFFEE ANDUSE CORRECT MEASURE OF COFFEE ANDWATER :WATER : 285 gm – 340 gm285 gm – 340 gm PERPER 4.54.5LITRESLITRES .. ADD BOILING WATER TO THE COFFEE ANDADD BOILING WATER TO THE COFFEE ANDALLOW TO INFUSE.ALLOW TO INFUSE. STRAIN AND SERVE .STRAIN AND SERVE . ADD MILK OR CREAM SEPRATELYADD MILK OR CREAM SEPRATELY SERVE ATSERVE AT 82 C82 C (COFFEE) AND(COFFEE) AND 68 C68 C (MILK).(MILK).
  12. 12. VARIOUS PREPARATIONVARIOUS PREPARATIONMETHODSMETHODS INSTANTINSTANT JUGJUG CAFETIERECAFETIERE PERCOLATORPERCOLATOR VACUUM INFUSION (CONA)VACUUM INFUSION (CONA) FILTERFILTER ESPRESSOESPRESSO TURKISHTURKISH IRISHIRISH
  13. 13. INSTANTINSTANT QUICK MEHTOD OFQUICK MEHTOD OFMAKING COFFEE.MAKING COFFEE. SOLUBLE COFFEESOLUBLE COFFEESOLIDS MIXEDSOLIDS MIXEDWITH BOILINGWITH BOILINGWATER.WATER. ALLOWED TOALLOWED TOINFUSEDINFUSED SERVED WITH MILK,SERVED WITH MILK,CREAM ANDCREAM ANDSUGAR.SUGAR.
  14. 14. JUG METHODJUG METHOD AMERICAN METHODAMERICAN METHODOF MAKING COFFEE.OF MAKING COFFEE. FRESHLY BOILEDFRESHLY BOILEDWATER POURED OVERWATER POURED OVERGROUNDED COFFEEGROUNDED COFFEEPLACED IN JUG ORPLACED IN JUG ORSAUCE PAN.SAUCE PAN. ALLOWED TOALLOWED TOINFUSED .INFUSED . SERVED WITH MILK ,SERVED WITH MILK ,CREAM AND SUGAR.CREAM AND SUGAR.
  15. 15. CAFETIERE METHODCAFETIERE METHOD GLASS CONTAINERGLASS CONTAINERWITH LID IS USEDWITH LID IS USED INFUSION OF GROUNDINFUSION OF GROUNDCOFFEE WITH BOILINGCOFFEE WITH BOILINGWATER IS DONE.WATER IS DONE. THEN DEPRESSINGTHEN DEPRESSINGTHE PLUNGER TOTHE PLUNGER TOSEPARATE THESEPARATE THECOFFEE AT THECOFFEE AT THEBOTTOM OF THE JUG.BOTTOM OF THE JUG.
  16. 16. PERCOLATORPERCOLATOR CONTAINER WITH TWOCONTAINER WITH TWOCOMPARTMENTS ISCOMPARTMENTS ISUSED.USED. GROUND COFFEE ISGROUND COFFEE ISPLACED IN UPPERPLACED IN UPPERCOMPARTMENT ANDCOMPARTMENT ANDWATER IN LOWERWATER IN LOWERCOMPARTMENT.COMPARTMENT. UPON BOILING WATERUPON BOILING WATERREACHES THE UPPERREACHES THE UPPERCOMPARTMENTCOMPARTMENTTHROUGH CONNECTINGTHROUGH CONNECTINGTUBE.TUBE. THIS PERCOLATES THETHIS PERCOLATES THECOFFEE AND EXTRACTSCOFFEE AND EXTRACTSTHE FLAVOUR , COLOURTHE FLAVOUR , COLOURAND STRENGTH.AND STRENGTH.
  17. 17. VACUUM INFUSION (CONA)VACUUM INFUSION (CONA) HAS A VISUAL APPEALHAS A VISUAL APPEALTO THE GUEST.TO THE GUEST. GIVES THE FRESHGIVES THE FRESHCOFFEE ALWAYS.COFFEE ALWAYS. VACUUM CONTAINERVACUUM CONTAINERSIMILAR TO THESIMILAR TO THEPERCOLATER ISPERCOLATER ISUSED .USED . SERVED WITH HOTSERVED WITH HOTMILK, CREAM ANDMILK, CREAM ANDSUGAR.SUGAR.
  18. 18. FILTER MEHTODFILTER MEHTOD FRENCH METHOD OFFRENCH METHOD OFMAKING COFFEE.MAKING COFFEE. CONTAINER WITH THECONTAINER WITH THEFINE MESH FILTER ISFINE MESH FILTER ISFIXED ON CUP/POT.FIXED ON CUP/POT. REQUIRED GROUNDREQUIRED GROUNDCOFFEE IS ALONGCOFFEE IS ALONGWITH THE BOILINGWITH THE BOILINGWATER IS POURED INWATER IS POURED INCONTAINER.CONTAINER. INFUSION TAKESINFUSION TAKESPLACE AND FILTEREDPLACE AND FILTEREDCOFFEE FALLS INTOCOFFEE FALLS INTOCUP/POT.CUP/POT.
  19. 19. ESPRESSO METHODESPRESSO METHOD ITALIAN METHOD OFITALIAN METHOD OFMAKING COFFEE.MAKING COFFEE. STEAM IS PASSEDSTEAM IS PASSEDTHROUGH FINELYTHROUGH FINELYGROUND COFFEE.GROUND COFFEE. INFUSING UNDERINFUSING UNDERPRESSURE.PRESSURE. ESPRESSO- SERVEDESPRESSO- SERVEDBLACKBLACK CAPPUCCINO –CAPPUCCINO –SERVED WITH MILK.SERVED WITH MILK.
  20. 20. TURKISHTURKISH MADE FROM ROASTEDMADE FROM ROASTEDFINELY GROUND COFFEEFINELY GROUND COFFEEBEANS.BEANS. PREPARED IN SPECIALPREPARED IN SPECIALCOPPER POTS (COPPER POTS (IBRIKIBRIK).). FINELY GROUND COFFEEFINELY GROUND COFFEEADDED TO BOILINGADDED TO BOILINGWATER WITH SUGAR.WATER WITH SUGAR. COPPER POT IS TAKENCOPPER POT IS TAKENOFF THE FIRE .OFF THE FIRE . FOR COFFEE TO COOLFOR COFFEE TO COOLAND SETTLE DOWN.AND SETTLE DOWN. COFFEE IS BOILED ANDCOFFEE IS BOILED ANDALLOWED TO SETTLEALLOWED TO SETTLETWICE.TWICE.
  21. 21. TURKISH COFFEETURKISH COFFEE THEN SPRINKLEDTHEN SPRINKLEDWITH A LITTLEWITH A LITTLECOLD WATER.COLD WATER. COFFEE (BLACK)COFFEE (BLACK)SERVED IN SMALLSERVED IN SMALLCUPS (CUPS (FINNGANFINNGAN))WITH COVERINGWITH COVERINGOF ANOTHEROF ANOTHERCUP (CUP (ZARFZARF).).
  22. 22. IRISHIRISH MADE AND SERVED ATMADE AND SERVED ATTABLE.TABLE. EQUIPMENTSEQUIPMENTSREQUIREDREQUIRED – PARIS– PARISGOBLET, SALVER,GOBLET, SALVER,COFFEEPOT,SUGARCOFFEEPOT,SUGARBASIN,TEASPOON,CREBASIN,TEASPOON,CREAMER, MEASURER,AMER, MEASURER,AND BOTTLE OF IRISHAND BOTTLE OF IRISHWHISKY.WHISKY. ORDER OFORDER OFINGREDIENTS-INGREDIENTS-SUGAR, SPIRIT,BLACKSUGAR, SPIRIT,BLACKCOFFEE AND DOUBLECOFFEE AND DOUBLECREAM.CREAM.
  23. 23. SPECIALITY COFFEESSPECIALITY COFFEES MONK’S COFFEEMONK’S COFFEE RUSSIAN COFFEERUSSIAN COFFEE JAMAICAN COFFEEJAMAICAN COFFEE CALYPSO COFFEECALYPSO COFFEE HIGHLAND COFFEEHIGHLAND COFFEE SEVILLE COFFEESEVILLE COFFEE CAFÉ ROYALCAFÉ ROYAL CAFÉ GLORIACAFÉ GLORIA BENEDICTINEBENEDICTINE VODKAVODKA RUMRUM TIA-MARIATIA-MARIA SCOTCH WHISKYSCOTCH WHISKY COINTREAUCOINTREAU BRANDYBRANDY COGNAC BRANDYCOGNAC BRANDYAND VANILLAAND VANILLA
  24. 24. KOPI LUWAKKOPI LUWAK OROR CIVETCIVETCOFFEECOFFEE KOPI LUWAKKOPI LUWAK OROR CIVET COFFEECIVET COFFEE ISISCOFFEE MADE FROM COFFEE BERRIESCOFFEE MADE FROM COFFEE BERRIESWHICH HAVE BEEN EATEN BY AND PASSEDWHICH HAVE BEEN EATEN BY AND PASSEDTHROUGH THE DIGESTIVE TRACT OF THETHROUGH THE DIGESTIVE TRACT OF THEASIAN PALM CIVET.ASIAN PALM CIVET. THE ANIMALS GORGE ON THE RIPETHE ANIMALS GORGE ON THE RIPEBERRIES, AND EXCRETE THE PARTIALLY-BERRIES, AND EXCRETE THE PARTIALLY-DIGESTED BEANS, WHICH ARE THENDIGESTED BEANS, WHICH ARE THENHARVESTED FOR SALE. THIS PROCESSHARVESTED FOR SALE. THIS PROCESSTAKES PLACE ON THE ISLANDS OFTAKES PLACE ON THE ISLANDS OFSUMATRA, JAVA AND SULAWESI IN THESUMATRA, JAVA AND SULAWESI IN THEINDONESIAN.INDONESIAN.
  25. 25. KOPI LUWAKKOPI LUWAK OROR CIVETCIVETCOFFEECOFFEEKOPI LUWAK IS ONE THE MOSTKOPI LUWAK IS ONE THE MOSTEXPENSIVE COFFEE IN THE WORLD,EXPENSIVE COFFEE IN THE WORLD,SELLING FOR BETWEEN $120 ANDSELLING FOR BETWEEN $120 AND$600 USD PER POUND.$600 USD PER POUND.KOPIKOPI IS THE INDONESIAN WORD FORIS THE INDONESIAN WORD FORCOFFEE, ANDCOFFEE, AND LUWAKLUWAK IS A LOCALIS A LOCALNAME OF THE PALM CIVETNAME OF THE PALM CIVET
  26. 26. ENDENDMADE BY DILRAJSINGHMADE BY DILRAJSINGH

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