This chapter discusses non-alcoholic beverages. It describes non-carbonated beverages such as juices, which are liquids extracted from fruits and vegetables without heat, and mineral water. Carbonated non-alcoholic beverages, also called soft drinks, are then examined. Soft drinks are often sweetened, flavored, and artificially carbonated. Finally, the differences between club soda and tonic water are summarized. Club soda is carbonated water while tonic water contains quinine.

1. Chapter 5
Non-alcoholic Beverages
Non-
. 2248 email: tpavit@wu.ac.th
1

2. Contents
1 Introduction
2 Carbonated (Soft drinks)
3 Non-
Non-carbonated
FBM-343 Beverage and Bar Management 2 .

3. Classification of Beverage
Alcoholic Non-
Non-Alcoholic
Fermented Distilled Non-
Non- Carbonated
carbonated (Soft Drinks)
Grain Fruit Unflavored Flavored Tea, Coffee Flavored Fizzy
Barley Apple Rum Rum Fruits & Veggies J. drinks
Rice Grape Vodka Gin Mineral Water (High carbonation)
Milk beverages Sports or isotonic
Whisky Liqueurs Nutrition beverages beverages
Brandy Mocktails (low carbonation)
FBM-343 Beverage and Bar Management 3 .

4. introduction
non-
A non-alcoholic
beverage is a beverage
that contains no
alcohol.
alcohol. Such drinks
are generally drunk for
refreshment, or to
thirst.
quench people's thirst.
FBM-343 Beverage and Bar Management 4 .

5. introduction
Non-
Non-alcoholic mixed drinks
(including punches, "virgin
cocktails", or "mocktails") are
often consumed by children,
people whose religion restricts
alcohol consumption,
recovering alcoholics, and
alcoholics,
anyone wishing to enjoy
flavorful drinks without alcohol.
Examples include Shirley
Temples, Virgin Marys, and
Temples, Marys,
virgin- Coladas.
virgin-style Pina Coladas.
FBM-343 Beverage and Bar Management 5 .

6. introduction
These drinks are generally chosen for
refreshment purposes, to quench people's thirsts.
Non-alcoholic drinks include carbonated drinks,
dairy and yogurt-based beverages, juices, energy
drinks, teas, coffees, and enhanced waters.
With the increased market focus on health and
wellness, it is likely that the non-alcoholic
beverage market will be a source of growth and
development in the coming years.
Growing markets in both coffee and tea beverages
are currently leading the non-alcoholic market.
FBM-343 Beverage and Bar Management 6 .

7. Carbonated
Non-
Non-alcoholic
Beverages
7

8. Non-
Carbonated Non-alcoholic Beverages
A soft drink is a drink that does not contain
alcohol . Soft drinks are often carbonated and
cold.
commonly consumed while cold. The most
colas, water,
common soft drinks are colas, flavored water,
water, tea, tea, lemonade,
sparkling water, iced tea, sweet tea, lemonade,
squash and fruit punch
FBM-343 Beverage and Bar Management 8 .

9. Regional names for soft drinks
Country Terms
Australia soft drinks, fizzy drinks, lemonade
Africa minerals
Brazil refrigerante, guaraná
(When refering to guarana flavored softdrinks)
Canada pop, cola, soft drink
India cold drink
Ireland Minerals, soft drinks, fizzy drinks
Israel fizzy bubbly
New Zealand soft drink, fizzy drink
South Africa cooldrink, colddrink, fizzy drink, soft drink
South Korea cider
United States soda, pop, cola, tonic, soft drink, coke
UK soft drinks, pop, fizzy drinks
FBM-343 Beverage and Bar Management 9 .

10. History
Carbonated nonalcoholic beverages are generally
sweetened, flavors, acidified, colored, artificially
carbonated, and sometimes chemically preserved.
The origin goes back to Greek and Roman times
when naturally occurring mineral water were
prized for “Medicinal” and refreshing qualities.
Medicinal”
1767 Englishman Joseph Priestley first discovered
a method of infusing water with carbon dioxide to
make Carbonated water
FBM-343 Beverage and Bar Management 10 .

11. History
An early method of obtaining the
carbon dioxide was by
acidification of sodium
bicarbonate or sodium carbonate,
and from the use of these sodium
Soda”
slats the name “Soda”
Gradually, fruit juices and extracts
were added to carbonated water
for improved flavor.
FBM-343 Beverage and Bar Management 11 .

12. Ingredients
The major ingredients of carbonated soft drink
beverages in addition to water and carbon dioxide
are Sugar, flavorings, colors and acids
FBM-343 Beverage and Bar Management 12 .

13. Example of Carbonated Drinks
1. Cola
2. Rootbeer
3. Ginger ale
4. Tonic
5. Lemonade
6. Soda water
7. Cider
FBM-343 Beverage and Bar Management 13 .

14. Club Soda vs Tonic Water
Club Soda is basically carbonated water which
salt.
may also contain a slight quantity of salt.
Tonic Water on the other hand is Carbonated
quinine.
drink flavored quinine. Club Soda was first
produced in the late eighteenth century as a
soft drink.
http://www.differencebetween.net/object/difference-between-club-soda-and-tonic-water/#ixzz12IzIv1RR
FBM-343 Beverage and Bar Management 14 .

15. Club Soda vs Tonic Water
Summary
1. Club Soda is carbonated water whereas Tonic Water contains
quinine.
2. Budapest
Origins lie in Europe with first commercial production in Budapest
whereas Tonic Water was first used in Colonial India.
3. Club Soda is slightly salted, however, Tonic Water is sweetened.
4. Effects of Club Soda on the human body are negligible whereas
Tonic Water may have the same effects as any other sugary
beverage.
5. The consumption of Club Soda is being promoted whereas that of
Tonic Water is monitored due to the quinine ill effects.
6. Tonic Water glows under ultra violet light whereas Club Soda has
no such effect.
FBM-343 Beverage and Bar Management 15 .

16. Non-
Non-Carbonated
Non-
Non-alcoholic
Beverages
16

17. Drinking Water and Mineral Water
FBM-343 Beverage and Bar Management 17 .

18. Juices
Juice is a liquid naturally
contained in fruit or vegetable
tissue. Juice is prepared by
mechanically squeezing or
macerating fresh fruits or
vegetables without the application
of heat or solvents. For example,
orange juice is the liquid extract of
the fruit of the orange tree. Juice
may be prepared in the home
from fresh fruits and vegetables
using variety of hand or electric
juicers.
juicers.
FBM-343 Beverage and Bar Management 18 .

19. Juices
Juice may be marketed in
concentrate form, sometimes
frozen, requiring the user to
add water to reconstitute the
liquid back to its "original
state". (Generally, concentrates
have a noticeably different
taste than their comparable
"fresh-
"fresh-squeezed" versions).
Other juices are reconstituted
before packaging for retail
sale.
FBM-343 Beverage and Bar Management 19 .

20. Fruit Juice
Fresh Fruit J.
Canned Fruit J.
Blended or Shake
FBM-343 Beverage and Bar Management 20 .

21. CHOOSE THE RIGHT FRUIT JUICE
Be label savvy. Buy juice labeled “100 percent fruit juice."
Beware of words like “drink,” “punch,” “cocktail,” “beverage”.These
are not 100 percent juice – they’re junk fruit beverages.
Many “junk fruit beverages” are nutrient-void beverages, commonly
masked as fruit “juice,” “drinks” or “cocktails.”
Most contain 10 percent or less of pure fruit juice, and lots of water,
sugar and additives. Junk fruit beverages have little or no
nutritional value.
Avoid junk fruit beverages that are disguised as juice “blends” that
contain small amounts of various fruits like grape, apple and pear.
Ounce for ounce, these juices don’t have the natural levels of vital
nutrients that 100 percent pure juices like orange juice
provide. Plus, they usually contain added sugars.
FBM-343 Beverage and Bar Management 21 .

22. FAVORITE 100% PURE FRUIT JUICE FACTS
Orange – The juice with the highest amount of vitamin
C and potassium and a good source of folate and
thiamin. It also contains cancer-fighting phytochemicals.
Grapefruit – The juice with the second highest amount
of vitamin C.
Apricot Nectar – This juice is high in vitamin A and
contains a small amount of iron and zinc.
Prune – The juice highest in iron, zinc, fiber and niacin.
White Grape – A juice high in vitamin C, and the best
juice for healing the intestines.
Apple – This juice has no nutritional advantage over
other juices, but is good for flavoring water because it
dilutes well.
FBM-343 Beverage and Bar Management 22 .

23. Milk
A whitish liquid containing proteins,
fats, lactose, and various vitamins and
minerals that is produced by the
mammary glands of all mature female
mammals after they have given birth
and serves as nourishment for their
young.
The milk of cows, goats, or other
animals, used as food by humans.
A liquid, such as coconut milk,
milkweed sap, plant latex, or various
medical emulsions, that is similar to
milk in appearance.
FBM-343 Beverage and Bar Management 23 .

24. Teas
Tea is the agricultural product
of the leaves, leaf buds, and
internodes of the Camellia
sinensis plant, prepared and
cured by various methods.
"Tea" also refers to the
aromatic beverage prepared
from the cured leaves by
combination with hot or boiling
water, and is the common
name for the Camellia sinensis
plant itself.
FBM-343 Beverage and Bar Management 24 .

25. Teas
tea"
The term "herbal tea" usually refers to an infusion
flowers, fruit,
or tisane of leaves, flowers, fruit, herbs or other
plant material that contains no Camellia sinensis.
tea"
The term "red tea" either refers to an infusion
made from the South African rooibos plant, also
containing no Camellia sinensis, or, in Chinese,
Korean, Japanese and other East Asian languages,
tea.
refers to black tea.
FBM-343 Beverage and Bar Management 25 .

26. The four types of tea
TEA
Black Oolong Green White
Tea Tea Tea Tea
Wilted, sometimes Wilted and Wilted and Unwilted and
crushed, unoxidized unoxidized unoxidized
and fully oxidized
FBM-343 Beverage and Bar Management 26 .

27. The four types of tea
http://webspace.webring.com/people/sl/leogol/HistoryTea.htm
FBM-343 Beverage and Bar Management 27 .

28. Black Tea
All teas are ‘plucked’ and
the tea pluckers select
the new shoots, typically
the first two leaves and a
bud. Tea pluckers
recognise the exact
moment the tea should
be removed from the
bush to ensure only the
tender leaves are used
to produce the finest tea.
FBM-343 Beverage and Bar Management 28 .

29. Oolong tea
Oolong tea is semi-oxidised
and therefore falls between
black and green tea. There are
many types of Oolong tea,
ranging from very light,
fragrant teas to dark coppery
teas with the taste of burnt
caramel.
The leaves are wilted and are
then shaken in baskets to
lightly bruise the edges and
left only until oxidization has
set in along the leaves’ outer
edges
FBM-343 Beverage and Bar Management 29 .

30. Green tea
Green tea goes though a
slightly different process to
black tea. Depending on the
type of green tea, the leaves
may or may not be withered.
The tea is then either
steamed or pan-fired to stop
the oxidation process. The
leaves are then rolled and
fired.
The colour of green tea is
retained as the heating
process stops any chemical
reaction with oxygen
(oxidation) preserving its
greenness
FBM-343 Beverage and Bar Management 30 .

31. White teas
White teas are rarer than other
teas and can only be plucked
year.
once a year. These teas are
produced using only the first
bud and top leaf from the new
season’ bush.
season’s tea bush. The tea is
dried.
withered and then dried. White
tea got its name due to the fine
white downy hairs that covers
bud.
the first bud. These teas are
very pale in colour, light and
colour,
delicate in taste
FBM-343 Beverage and Bar Management 31 .

32. Infusions
There are also other types of non
traditional teas known as Herbal and
Fruit Flavoured Infusions.
Herbal infusions are produced from
plants, fruits and spices which do not
originate from the tea plant Camellia
sinensis but are infused using boiling
water.
There is a huge selection of plants such
as Camomile, Peppermint, Linden,
Hibiscus and Rooibos to choose from
that can be blended together to give a
delicious alternative to other beverages.
Twinings sources over 100 different
ingredients from around the world.
FBM-343 Beverage and Bar Management 32 .

33. Tea Leaf Processing
These four types can be made from the same tea
leaves, depending on how the leaf is processed.
The differences result largely from enzymatic oxidations
of the tannin compounds in the leaf.
This process, enzymatic oxidation, is called fermentation
in the tea industry, although it is not a true
fermentation: it is not caused by micro-organisms, and
is not an anaerobic process. The next step in processing
is to stop the oxidation process at a predetermined
stage by heating, which deactivates the enzymes
responsible. With black tea this is done simultaneously
with drying.
FBM-343 Beverage and Bar Management 33 .

34. The manufacturing process
1. Withering
2. Rolling
3. Oxidation or
Fermentation
4. Drying
FBM-343 Beverage and Bar Management 34 .

35. The manufacturing process
http://www.britannica.com/EBchecked/topic/585115/tea
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36. The manufacturing process
FBM-343 Beverage and Bar Management 36 .

37. The manufacturing process
FBM-343 Beverage and Bar Management 37 .

38. The manufacturing process
FBM-343 Beverage and Bar Management 38 .

39. Specialty Teas
1. Ceylon 2. Darjeeling 3. Jasmine
4. Chinese 5. Green 6. Infusions
7. Earl Grey 8. Herbal 9. Fruits
http://www.twiningsmoment.com/thailand/leaf-to-cup/tea-production.html
FBM-343 Beverage and Bar Management 39 .

40. Specialty Teas
Ceylon – (Sri lanka) This bright, amber tea is
lanka)
very thirst quenching and has a delicate flavor.
FBM-343 Beverage and Bar Management 40 .

41. Specialty Teas
Assam – A rich full malty
flavored tea, suitable for service
at breakfast, usually with milk.
Darjeeling – A delicate tea
with a light grape flavor and
known as the “Champaign of
Teas”
Teas” Usually Served as an
afternoon or evening tea with
either lemon or little milk if
preferred.
FBM-343 Beverage and Bar Management 41 .

42. Specialty Teas
Earl Grey – A blend of
Darjeeling and China Tea,
flavored with oil of
Bergamot. Usually served
with lemon or Milk.
Jasmine – A green tea with
is dried with Jasmine
Blossom and Produces a tea
with fragrant and scented
flavor.
FBM-343 Beverage and Bar Management 42 .

43. Specialty Teas
Kenya – A consistent
and refreshing tea
usually served with milk
Lapsang Souchong –
A Smoky, pungent and
perfumed tea, delicate
to to palate which may
be said to be an
acquired taste.
FBM-343 Beverage and Bar Management 43 .

44. FBM-343 Beverage and Bar Management 44 .

45. Tea Map showing the Tea growing areas of the World
FBM-343 Beverage and Bar Management 45 .

46. Producing Countries
China – Keemun, Lapsang Souchong, Oolongs
Keemun, Souchong,
and Green Tea
FBM-343 Beverage and Bar Management 46 .

47. Producing Countries
East Africa (Kenya, Malawi, Tanzania, Zimbabwe)
This area produces good quality teas which are bright and
colorful.
FBM-343 Beverage and Bar Management 47 .

48. East Africa
FBM-343 Beverage and Bar Management 48 .

49. Producing Countries
India – the largest producer
of tea representing about 30%
world’
of the world’s tea. Best known
are tea from Assam, Strong
and full bodies, Darjeeling,
delicate and mellow tea.
FBM-343 Beverage and Bar Management 49 .

50. Producing Countries
Indonesia – Tea produced
here are light and fragrant
with bright coloring when
made .
Sri Lanka (Formerly
Ceylon) – Tea here are
inclined to have delicate,
light lemon flavors. They
are generally regarded as
excellent afternoon teas and
also lend themselves to
being iced.
FBM-343 Beverage and Bar Management 50 .

51. Coffee
Introduction, Styles of Coffees, the
Espresso Machine, Coffee Beans, Making
Coffee, Irish Coffees
51

52. Coffee
Coffee is a brewed beverage
seeds,
prepared from roasted seeds,
beans,
commonly called coffee beans,
plant.
of the coffee plant. They are
cherries"
seeds of "coffee cherries" that
grow on trees in over 70
countries..
countries
Due to its caffeine content,
coffee can have a stimulating
humans.
effect in humans. Today, coffee
is one of the most popular
worldwide.
beverages worldwide.
FBM-343 Beverage and Bar Management 52 .

53. Coffee
The coffee plant has two main species.
There is the Coffea Arabica, which is the
more traditional coffee and considered
to be superior in flavor, and the
Coffea Canephora known more
commonly as Robusta.
Robusta tends to be higher in caffeine
and can be grown in climates and
environments were Arabica would not be
profitable. Robusta is also typically more
bitter and acidic in flavor.
Because of this Robusta tends to be less
expensive. High quality Robusta is also
used to blend espresso for more bite,
and to lower costs.
FBM-343 Beverage and Bar Management 53 .

54. Coffee
Growing conditions, soil types
and weather patterns during the
growing season all contribute to
the flavor of the bean, creating
the differences in flavor from
points of origin, such as Kenya
or Brazil.. However, roasting
Brazil
adds its own flavor, sometimes
to the point that it is difficult to
tell where the beans originated
from, even by experienced
cuppers.
cuppers.
FBM-343 Beverage and Bar Management 54 .

55. Coffee
The lighter the roast the more the
remains.
natural flavor of the bean remains.
This is why beans from regions
such as Kenya or Java are
normally roasted lightly, retaining
their regional characteristics and
flavors.
dominate flavors.
There is a method of roasting in
Malaysia which adds butter during
the roasting producing a variety
Coffee.
called Ipoh White Coffee.
FBM-343 Beverage and Bar Management 55 .

56. Coffee
Beans roasted to darker browns begin to taste more like
flavors.
the method of roasting than the original flavors.
Dark roasts such as French or Vienna Roasts tend to
flavor.
completely eclipse the original flavor.
Roasting to whatever degree, while adding stronger
flavor does not effect the amount of caffeine of the
bean.
bean.
Coffee: The Roast
light Dark
FBM-343 Beverage and Bar Management 56 .

57. Coffee: The Roast
FBM-343 Beverage and Bar Management 57 .

58. FBM-343 Beverage and Bar Management 58 .

59. Coffee processing
Processors purchase various coffeetypes and then
blend to provide a given taste and flavour suiting
a particular market
FBM-343 Beverage and Bar Management 59 .

60. Coffee Operation
1. Roasting
Colour and flavours are
developed by roasting
green beans at 260 C
Oxidation flavour defects
are reduced by using
nitrogen atmosphere
FBM-343 Beverage and Bar Management 60 .

61. Coffee Operation
2. Grinding after cooling
Particle size depends on the intended use eg
whether
• Home use in a drip or vacuum brewer
Restaurant-
• Restaurant- large urn
• Vending machine
• Instant coffee
Particle size influences
time,
• Brewing time, turbidity etc
FBM-343 Beverage and Bar Management 61 .

62. Coffee Operation
3. Brewing
Objective: achieve correct
strength, flavour
Extraction of solids using water
Factors affecting strength and
flavour
Temp
Coffee:water ratio
Time
Rate and extent of mixing
Particle size and coffee related
variables
FBM-343 Beverage and Bar Management 62 .

63. Brewing Methods
1. French Press
2. Vietnamese Coffee
3. Auto Drip
FBM-343 Beverage and Bar Management 63 .

64. (
)
(black)
( White)
FBM-343 Beverage and Bar Management 64 .

65. Styles of Coffee
Short Black or Espresso (
/ )–
/
double espresso
Long Black or Lungo (
/ )–
FBM-343 Beverage and Bar Management 65 .

66. Styles of Coffee
Cappuccino ( )–
/
Cinnamon ( )
Cafe Latte ( )–
2 3( 1
)
FBM-343 Beverage and Bar Management 66 .

67. Styles of Coffee
Flat White ( )–
Macchiato ( )–
( )
FBM-343 Beverage and Bar Management 67 .

68. Styles of Coffee
Mocha Coffee ( )–
1
Iced Coffee ( )–
whipped cream
FBM-343 Beverage and Bar Management 68 .

69. Styles of Coffee
Vienna Coffee ( )–
/
Decaffeinated Coffee (
)–
FBM-343 Beverage and Bar Management 69 .

70. Latte Cappuccino
Espresso Coffee Flat White Mocha
Macchiato
Latte
Vienna Coffee
Long Black or Lungo
FBM-343 Beverage and Bar Management 70 .

71. Espresso
6-8 grams of grinded roast coffee bean
20 – 30 ml. of water
+ =
Perfect shot !!!
FBM-343 Beverage and Bar Management 71 .

72. FBM-343 Beverage and Bar Management 72 .

73. The Espresso Machine
FBM-343 Beverage and Bar Management 73 .

74. Coffee beans
Premium espresso coffee should
be used, whereby good coffee
beans are:
Uniform in appearance, not
spotted and discolored
Free of impurities ( )
Light and dry
Free of any stale or rancid smell
( )
Not black
Not damp ( ) or oily ( )
FBM-343 Beverage and Bar Management 74 .

75. Making Coffee
FBM-343 Beverage and Bar Management 75 .

76. Making Coffee
FBM-343 Beverage and Bar Management 76 .

77. Foam Milk
FBM-343 Beverage and Bar Management 77 .

78. Foam Milk
FBM-343 Beverage and Bar Management 78 .

79. foam milk
FBM-343 Beverage and Bar Management 79 .

80. foam milk
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81. FBM-343 Beverage and Bar Management 81 .

82. FBM-343 Beverage and Bar Management 82 .

83. FBM-343 Beverage and Bar Management 83 .

84. FBM-343 Beverage and Bar Management 84 .

85. FBM-343 Beverage and Bar Management 85 .

86. FBM-343 Beverage and Bar Management 86 .

87. Question and Answer
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