This document provides information about non-alcoholic beverages available in bars. It discusses various juices, water, soda, coffee and tea beverages. For juices, it describes the production methods and health benefits of different fresh fruit and vegetable juices. For water, it outlines the categories of bottled water and factors contributing to the growth in bottled water. It also discusses the production and service of still and sparkling bottled water in bars. For coffee, it describes the two main types of coffee beans, the coffee production process including harvesting, processing methods and roasting, and various methods for preparing coffee.

1. MODULE 6
Bar Products
Non-
Alcoholic
Beverages

2. At the end of the lesson, the
learners are able to:
 Explain the nutritional benefits of
juice and vegetable drinks.
 Identify the background,
classification, production
methods and packaging systems
for juices, soft drinks and water
beverages.
 Describe the production
methods, service methods and
styles for tea, coffee and hot
chocolate beverages.

3. Non-Alcoholic
Beverages
available in bars
include water, soda
and carbonated drinks,
juices, coffee, tea and
flavors.

4. 1. WATER – forms the basis for all beverages
both non-alcoholic and alcoholic.

5. Bottled Water
• Interest in bottled in brand bottled water started in the 1970s
when the Europeans (especially the French and Italians)
advertised heavily around the world and made it socially
acceptable to order different types of bottled water in
restaurants, bars and hotels.
• The 1980s and 1990s also brought an increase interest in
health and fitness and the water bottle became the
necessary accessory.
• Today, there are many bottled water brands available the
additional market appeal of purity stills appeals to the health
concerns of consumers.
• Currently the strongest growth in the water market is the
convenience or single-serving size for fitting in a sports bag,
lunchbox or backpack.
• Bottles water is a great profit potential at the bar it is seen
as a healthy alternative to soft drinks.

6. Service of Bottled Water in Bars
• Most bars serve two kinds of
bottled water, still and sparkling.
• They should be kept in the
refrigerator and served chilled, in
the opened bottle with an empty
glass.
• A wedge of lime or lemon may be
added if the customer wishes, but
never add ice unless the customer
requests it.
• Most customers are annoyed if
they purchase an expensive glass
of mineral water and then have
diluted with the local tap water of
your ice cubes.

7. European Union Water Regulations:
Categories of bottled waters are defined in
the Natural Mineral Water, Spring
Water and Bottled Drinking Water
Regulations 1999. Only products which
meet the specifications within these
regulations may use one of these terms:
 Bottled water: A general description for
bottled water is a ‘a closed container of
any kind in which water is sold for
human consumption or from which water
sold for human consumption is derived’’.
 Mineral water: Water that emerges
from under the ground and then flows
over rocks before it is collected. As a
result of this, mineral water has a higher
content of various minerals, which are
picked up as it flows over rock.

8. Bottled water continues to grow the reasons
behind the growth in popularity of bottled
water can be put down to a number of factors.
 many people state they prefer the taste;
 many believe that because of environmental
pollution, bottled water is a safer choice for
drinking than their own household supply;
 an increasingly health conscious consumer;
 many females concerned with counting
calories will avoid the sugary soft drinks;
 the continental influence of bottled water
consumption;
 the availability of menus with different
service sizes and types; and
 the problem with some businesses is the
availability, variety and quality of the bottled
waters, which they offer for sale.

9. 2. JUICES – are obtained
from juice extract of fresh
fruits. They contain natural
vitamins such as citric and
malic acid. Some are
made puree, others are
concentrated. There are
also those produced with
artificial flavoring.

10. Fresh Fruit and Vegetables Juices
Apple: 160ml glass, 61 kcal provides fiber that
helps remove cholesterol; they contain the
antibacterial vitamin C.
Beetroot: contains vitamin E which helps the heart
function, promotes healthy blood by providing
oxygen in the blood; they also contain artery-
protective vitamin E.
Blueberries: Stops bacteria sticking to the urinary tract,
preventing cystitis (as do cranberries), they contain
compounds which improve circulation and combat varicose
veins, an effective traditional remedy for diarrhea.
Carrot: 160ml kcal contains high levels of potassium, significant
amounts of magnesium and some calcium, which makes it one of
the most beneficial juices you can drink because, apart from iron,
these are the three minerals women most likely to be deficient in
because of poor diets. It’s an excellent source of beta-carotene
(essential for healthy skin) and other carotenoids that the body turns
into vitamin A.

11. Cranberry: 160ml glass, 78 kcal, antibacterial fruit is high
in vitamin C, preventing urinary tract infections suffered by
more than 60pc of women at some point in their lives. It
prevents the E.coli bacterium, which causes the infections,
from sticking to the wall of the bladder or the urethra.
Celery Juice: the alkaline content in a vegetable such as
celery balances the acidity in your troubled stomach. Add
celery juice to your favorite juicy drink. Acts as an excellent
gentle natural and cleansing diuretic that relieves
uncomfortable fluid retention.
Green and sprout vegetables juices, broccoli, asparagus
and many herbs contain the vitamin B complex, which is good
for helping to recover. God’s gift to hangovers is vitamin B1
(thiamine). Broccoli is high in antioxidant vitamins, rich in iron,
which prevents anemia, and are a good source of calcium for
protecting against osteoporosis.
Grapefruit: 160ml, 53 kcal provides 120pc of the amount of
vitamins C that those aged between 19 and 50 need a day.
Also a good source of beta-carotene, a powerful antioxidant
that, if taken in adequate amounts can lower the risk of
certain cancers.

12. Ginger Ale: good for calming an upset stomach,
contains gingerois, which have stomach-calming
effects and can quell nausea, also works as a
natural anti-inflammatory, helps improve
circulation and helps to speed up the elimination
of waste products.
Mango: 160ml, 62kcal another good source of A,
C and E, which work as a powerful unit to fight
disease. One small glass also provides one-sixth
of the daily iron requirements. Mango provides
beta-carotene for healthy lungs (good for
asthmatics).
Orange: 160ml glass, 75 kcal provides more than
150pc of the vitamin C, also a good source of
thiamine (produces energy) and folate (promotes
healthy blood).
Olives or Olive Oil: Contains high levels of
monounsaturated fat, which will improve the ratio
of good HDL cholesterol, which removes
cholesterol from the circulation and protects
against heart disease.

13. Onion: protects the heart by reducing blood
pressure and bad cholesterol, freshly cut onion
may also help prevent asthma, it also contains
flavanoids which may protect against cancer.
Pineapple: 160ml, 66 kcal Pineapple juice is a
great source of vitamin C, also contains the
health-enhancing enzyme, bromelain (an enzyme
that breaks down blood clots). This is thought to
aid digestion, reduce sinusitis and heal minor
injuries, particularly sprains, muscle injuries and
pain.
Potatoes Sweet: high in vitamin E which boosts
fertility, very rich in cancer fighting carotenes and
vitamins C and E, high in iron which helps fight off
infections.
Red, Black Grape: 160ml, 74 kcal. Contain the
artery-protective vitamin E and heart protective
antioxidants, grape juice also contains resveratrol,
which has been reported to have anti-cancer
activity in test tube and animal research.

14. Strawberries: Referred to as the Viagra for
girls because they are rich in zinc, they boost
testosterone levels.
Tomato: 160ml glass, 58 kcal good source of
vitamins A and C, both of which help mop up
potentially harmful free radicals that can
cause cancer, heart diseases and even
wrinkles. Also a great source of lycopene, a
skin-friendly nutrient. In Europe, researchers
have found that a high intake of this
extremely powerful antioxidant can lower the
risk of heart disease by as much as 48pc.
Yoghurt: friendly bacteria in live yoghurt
protect against thrush and gastro-enteritis.
Also helps to counter the bacteria that cause
food poisoning infections and ulcers.

15. Freshly squeezed fruit juices:
 The range available differs from bar
to bar depending very often on the
availability of the appropriate fruit
and of the price in each country.
 Freshly squeezed juices may be
consumed as such or they can be
incorporated into cocktails for
example Strawberry Daiquiris,
Peach and Mango Martinis or
Bellini’s.
 The taste of freshly squeezed fruit
juices can vary depending on the
season.
 The extended juice should be
always strained through a coarse
strainer to exclude pith and seeds,
but a little fine pulp gives
authenticity.

16. Citrus fruit juices:
 The most popular freshly squeezed fruit
juices for bar use are citrus fruit juices,
such as lemon, orange, grapefruit and
lime.
 Citrus fruits are usually pressed or
squeezed either by using a hand juice
extractor or an electric version, when
using either method ensure that the fruit
has been washed, and that it is fresh
and sound.
 You can obtain more juice from citrus
fruit that is at room temperature or has
been slightly warmed, than from fruit that
has just been removed from a
refrigerator.
 Citrus fruit juices (especially lemon juice)
have the uncanny ability to accentuate
the flavours of other fruits.

17. Storage and shelf life:
 If the freshly squeezed
fruit juices are prepared
in advance, the juices
should be stored under
refrigeration until
required.
 They are best stored in
a glass jug, which is
lightly covered but not
sealed. If they have
been stored for some
time they should be
discreetly tasted before
use.

18. Prepared fruit juices
 Most citrus juices can be purchased
prepared in bottles, cans, plastic
or waxed cardboard containers,
with each country having a good
range of brands available.
 Non-citrus juices such as
pineapple, tomato, apple, pear
and grape juice are available in
this style of packaging.
 These juices are also available are
pre-mixed blends of fruit juices,
often sold as tropical blends’ for
example passion fruit, mango and
pawpaw blended together.

19. Prepared fruit mixes
 Sweet and sour: A sweet-sour mix of
fresh lemon juice and sugar can be made
ahead of service time. Sweet-sour mixes
can also be bought bottled, as frozen
concentrate, or in powered form. Some
have a foaming agent (called frothee) that
stimulates egg white. Choosing your
sweet and sour bar mixes involves a little
bit of trial and error to find the quality that
best suits your bar.
 Other mixes, customizing: Bloody
Mary, Daiquiri, Margarita, Mat Tai, Pina
Colada mixes, the alcohol is just added,
the frozen concentrates are usually the
best. You can also customize these mixes
by adding your own lemon, horseradish,
olive juice spicy salsa to the Bloody
Mary mix.

20. 3. SODA AND
CARBONATED DRINKS
Includes soft drinks
either in a bottle or in a
can.

21. Famous Soft Drinks
 Coca Cola: 1886 John Pemberton (pharmacist,
Atlanta), adopted French doctor, Angelo Mariani idea of
using coca leaves, started selling Pemberton’s French
wine coca in Jacob’s pharmacy as medical aid. 1888
(Asa G. Candler bought company, 4 years later Coca
Cola sold in every state, memorabilia ideas begin.
 Pepsi: 1989 first made in North Carolina by Caleb
Bradham (sold it from his drug store called it Brad’s
drink), marketed as a disgestive drink (contained
pectin). 1901 renamed Pepsi Cola.
 7-up: 1929 originally used as a hangover cure for
hospital and home use titled ‘Bib label Lithanted Lemon
Lime Soda’. 1930 7-up joined 600 lemon and lime
drinks in the marketplace. 1986 taken over by Pepsi
Cola Company.
 Other international favourites: Club Brands. National
favourites (class discussion).

22. Soft Drinks Manufacture Process
 The Raw Materials: Fruit juices (processed in factories
near the harvesting areas and shipped to the ordering
countries), Flavours (extracted from natural oils and
extracts), Sugar (refined beet sugar is delivered from
sugar factories), Water (treated and filtered),
 Carbon dioxide (delivered in bulk road tankers under
high pressure), acids, colours and preservatives.

23. 4. COFFEE – is a drink
prepared of coffee beans.

24. The two most common types of coffee beans
are:
1. Arabica
 The sole species or quality beans, which grows
and thrives at high altitudes
 Its beans mature slowly and have time to
develop body and density.
 Its shape is more oblong and has a curving cleft
down its middle
 Has low caffeine content
2. Robusta
 It has the ability to grow at lower altitudes and
cheaper to produce
 This bean is rounded in sharp with a straight
cleft down its middle
 Has high caffeine content
 It is the type you are most likely to drink when
you follow instructions to ‘add hot water and stir’

25. The Coffee Bean
 Growing and harvesting: The
coffee tree is an evergreen plant
which can grow to a height of 12
metres in the case of the 'Robust'
variety and 5-6 metres in the case
of the Arabica‘s variety.
 Quality and production: Coffee
qualities are largely dependent on
the country of production which are
many and widespread.
- Coffee Arabica and Coffee
Camephora - also known as Robusta.
The Arabica bean is generally
considered to be the best, the less
valued seed of the Robusta variety
gives a lighter, thinner drink, which is
said to have a rather wooden taste.

26. Coffee Processing Methods:
The coffee beans, which are
gathered whilst still green
undergo various processes such
as (stripping (removing the
parchment and pulp from the
beans), fermentation or
maceration (24 to 40 hours),
washing, maturing (in the sun),
husking, sifting, weighting and
grading, roasting, mixing,
grinding, packaging)

27. Coffee Roasting (toasting):
Good quality coffee is due
also to the right blend of
different qualities of beans and
to the roasting. Correct
roasting should give a uniform
colour, the most common
levels are:
 Light or pale: suitable for
the mild beans to retain
their delicate aroma.
 Medium: gives a stronger
flavour, often used for
coffees with a well-defined
character.
 Full: in common use in
many Latin countries,
slightly bitter flavour.

28. Methods of Preparing Coffee
Filter method: Finely ground coffee is placed in
a filter, usually made of paper, boiling water is
poured over it passing through the coffee by
gravity. The grinding grade for this method is fine
to medium.
Percolation method: Boiling water, pushed by
steam percolates continuously through the ground
coffee which is situated in a metallic filter in the
upper half of the coffee pot. The grinding grade
for this method is medium.
Moka or Italian method; Comprised of three
pieces, the lower section or boiler, this incorporates
a safety valve that also serves as a water gauge. A
funnel shaped filter which contains the ground coffee
and the upper section which contains the prepared
beverage. The grinding grade for this method is
medium.

29. Cona or vacuum infusion method: Similar
to the percolator method. The Cona can be
heated with gas, electricity or spirit lamp. The
grinding grade for this method is medium
fine to fine.
Cafetiere method: A toughened glass
container, housed in a metal holder with a
handle and with a metal lid with a plunger
fitted through it and with a metal filter fitted to
the plunger. The grinding grade for this
method is medium to medium fine.
Turkish or Greek coffee: The water is
boiled in a tin lined copper pot, the very finely
ground coffee is poured without interruption to
the boiling process into the water. Coffee
produced by this method is very strong and
very full flavoured. The grinding grade for
this method is pulverised.

30. Neapolitan coffee machine method:
Consists of two parts, the bottom is filled
with water, coarsely ground coffee is put
between two central filters and the upper
part is screwed down onto the lower part.
The machine is now placed on the heat and
when the water starts to boil the machine is
turned upside down. The water will dribble
through the ground coffee into what is now
the lower part, this is fitted with a spout
inverted when it was the top half. Grinding
grade for this method is medium to
coarse.
Espresso coffee machine method:
extraction method which results in a highly
concentrated, intensely aromatic and
flavourful coffee. This method requires
highly pressurised water at a temperature
of 90°C. - 95°C. Contact between the water
and the coffee varies from between 25 to 35
seconds. The volume of beverage per cup
is around 20cc to 35cc. This method
requires that the beverage is prepared
(individually) on demand.

31. Characteristics of Espresso coffee
 Body: The quality of espresso coffee is
due to the presence of tiny drops of oil and
very fine particles of ground coffee which
are extracted by the water. In addition the
extracted substances are very much
greater than in other methods, around 25%
compared to 17% for filter coffees.
 Cream or Foam: The 'cream' which floats
on the top of the espresso coffee is fairly
dense and is formed by the dispersion of
oils contained in the beverage together
with minute bubbles of air.
 Aroma: The aroma is created by ultra-light
volatile substances which are diffused in
the air and are detected by the bodies’
olfactory organs. Espresso is a kind of
invigorating elixir with superb digestive
properties, best suited for drinking after
eating

32. Types of Coffee
Americano (Caffe Americano): sometimes
referred to as a black coffee.
Cappuccino: espresso with warm milk.
Latte Coffee: white coffee.
Café Macchiato: layered coffee
Flavoured Macchiato’s: Macchiato made
with flavoured syrup- Hazelnut, caramel,
mint, chocolate.

33. Coffee tasting sessions, selecting
your house brands
 Holding tasting sessions before
selecting the house style.
 Coffee companies can assist you in
this selection based on your clientele
and market.
 Coffee culture, coffee appreciation:
consider holding some coffee training
sessions for customers,
 Sparkling water: served on the side
of coffee, when sipped before coffee,
water allows the palate to cancel out
or tone down the gustative sensations
which may alter or undermine the full
appreciation of coffee’s gustative-
aromatic qualities.

34. 5. TEA
• Tea tree is evergreen yields tea
leaves after about 3 years of
growth. It then may yield for 25
to 50 years depending on
growing conditions.
• Tea Leaves contain three
important kinds of constituents
that affect brew quality, caffeine,
which tea its stimulating effect,
tannins and related
compounds, which contribute
colour and strength, often
associated with the term of body
and astringency, and essential
oils, which provide flavour and
aroma.

35. • China’s discovery: discovered 4,000
by accident, a pleasant drink was
created by infusing the leaves of
Camellia sinensis, or the Chinese
tea plant Camellia assamica.
• European Influence: 17th century,
the British spread its use by
implementing new growing areas
such as India.
• Tea was originally drunk for its
medicinal benefits and it was not
until the sixteenth century that it
began to be consumed on a more
regular basis as a social beverage.
• The Modern Tea Market: produced
now more than 25 countries, main tea
producing countries are China,
Kenya, Malawi, Tanzania, Zimbabwe,
India, Indonesia and Sri Lanka.

36. Types of Tea – Methods of Processing
The three major classes of teas, green, black and oolong. These
three types can be made from the same tea leaves, depending on
how the leaf is processed. The following is a more detailed breakdown
of the main types of tea and their methods of processing;
 Green tea: It is dried, or fired, as soon as it is picked
in order to minimize oxidation (which increases
caffeine levels), to retain freshness and to preserve
high levels of polyphenols, powerful antioxidants that
boost the immune system and help to reduce the risk
of heart disease and certain forms of cancer, as the
name implies, green teas have a grassy, vegetal
quality.
 Black tea: Known as red tea in China, this is the most
recognizable tea, its colour is a result of complete
oxidation, which gives it a more robust flavour,
typically consumed without accompaniments.
 Oolong teas: the most varied and most interesting,
after the leaves are picked, they are gently rolled so
that they slowly oxidize, which darkens them and
adds layers of complexity, Oolongs can range from
the lovely aromas of lilac and orange blossom and
sweet flavours to dark, nutty aromas and full flavours.

37.  White tea: this is the least processed, the
best white teas come from leaves picked
before the buds have opened, while they are
still covered with silky white hairs. White teas
are delicate, with sweet, gentle, grassy
aromas and fruity notes.
 Darjeeling: a black tea from northern India,
can be quite ordinary or remarkably complex,
depending on where it is grown and when it is
harvested.
 Pu-erh tea: comes from the province of
Yunnan in southern China, the tea is usually
inoculated with a bacteria and aged,
sometimes as long as 50 years.
 Infused teas: teas infused with botanicals,
fruits and other flavours, everything from
mango and raspberry to Moroccan mint.

38. Brewing tea:
This involves getting the amount of tea, the
water temperature and the steeping
time just right.
 Light, airy tea such as white tea requires
two heaping teaspoons for an 8-once cup.
 Stronger, more densely packed black
teas, use a level teaspoon.
 White and many green teas should be
brewed well below the boiling point, 160
to180 degrees Fahrenheit. The stronger
and darker the tea, the closer to the
boiling point the water should be.
 Lighter teas steep longer (3 to 5
minutes) than black teas (2 to 3 minutes).
Lighter teas may also keep their flavour
through multiple steepings.
 Black teas lose their flavour and much of
their caffeine after one or two steepings,
although the taste of Pu-erh can last for
several servings.

39. 6. HOT CHOCOLATE
• Considered a comfort food
and consumed in many parts
of the world.
• Hot chocolate (also known
as hot cocoa) ‘is a heated
beverage typically consisting
of shaved chocolate, melted
chocolate or cocoa powder,
heated milk or water and
sugar‘.

40. Hot chocolate preparation and service:
made with dark, semisweet or bittersweet
chocolate chopped into small pieces stirred
into milk with sugar.
Cocoa (drink made with just hot milk and
cocoa powder, sweetened to taste).
Preparing hot chocolate using powder:
12oz cup add 28 grams of powder chocolate,
add 15ml boiling water and whisk (or fold) to
a smooth paste, exposing the cocoa oils fully
(don’t be aggressive). Add freshly steamed
milk at 70c. Adapt the flavour and strength
(as appropriate) but don’t skimp on the
measures.
Characteristics of a good hot chocolate
drink: the colour is dark (chocolate
coloured) taste is of good strong cocoa
product (correct quantity of chocolate was
used). The mix is perfect, with no residue of
solids in suspension, temperature is correct,
final presentation technique includes a nice
biscuit and maybe some latte art.