All about the classification of beverage

1. Non Alcoholic Beverage

2. Introduction to Beverage
The term ‘beverages’ refer to all kinds of potable drinks
Beverages are broadly classified as:
Alcoholic beverages
 Fermented drink – Wine, cider and Perry
 Brewed- beer & sake
 Distilled spirit – whiskey, gin, vodka, rum , tequila,
brandy
 Liqueurs

3. Non Alcoholic Beverage
Non-alcoholic beverages
The term non-alcoholic beverages cover drinks that are either totally free from
alcohol or that have less than 0.5 per cent alcohol by volume.
The following are the categories of non-alcoholic drinks
 Coffee
 Tea
 Milk-based drinks— chocolate ,malted drinks,
milkshakes
 Aerated drinks, squashes, juices
 Water – Still and Sparkling
 Syrups

4. COFFE

5. COFFEE
 Coffee is the most popular drink around the world after water.
 First grown in Arabia near Red Sea – 675 AD
 15th and 16th century it was cultivated in mass at Yeman region of Arabia
 17th Century European cultivation increased hence Dutch cultivation started
 1714 French started coffee plantations in the island of Martinique of West
Indies
 Latin America and Africa became top producers of
Coffee very soon
 Brazil is the number 1 coffee producer in the world

6. TYPES OF COFFEE BEANS

7. Arabica versus Robusta
S.No Arabica Robusta
1 Long , Oval , Slightly flat beans Irregular, convex shaped small beans
2 Less caffeine content compared to Robusta 2.5 times more caffeine compared to
Arabica
3 Fruity and sweet tasting coffee Harsh , Grainy and oaty taste
4 Growing altitude – 600 to 2000 meters Growing altitude – 200 to 800 meters
5 Brazil , Arabia, Ethopia, India, Mexico,
Costa Rica etc….
Ivory Coast , Angola, Zaire etc…
6 Constitute to 70% of the total coffee
production around the world
Constitute to 20% of total coffee
production around the world

8. Coffee Production
Video

9. Coffee Production
10 Steps from Seed to Cup -
1. Planting
2. Harvesting the Cherries
3. Processing the Cherries (Dry method & Wet method)
4. Drying the Beans
5. Milling the Beans (Hulling machinery removes the parchment layer &Polishing is an
optional process where any silver skin that remains on the beans after hulling is removed by
machine)
6. Exporting the Beans
7. Tasting the Coffee
8. Roasting the Coffee (degassing)
9. Grinding Coffee
10. Brewing Coffee

10. Coffee Beans Roasts
Type of Roast Temperature Features
Light 193°C Delicate Aroma and flavor
Medium 205°C
Medium color and stronger
flavor
Full or Dark 218°C Dark color. Bitter flavor

11. Grind type of different coffees
Type of Coffee Grind Type
Espresso Very Fine
Vacuum Infusion Medium to Fine
Filter Fine to Medium
Cafetière Medium
Percolator Medium
Turkish Pulverized
Jug Coarse