This document provides an overview and history of coffee production and consumption around the world. It discusses how coffee was discovered, the major coffee growing regions like Brazil, and popular styles of coffee in countries such as Turkey, Italy, France, and the United States. It also outlines the two main types of coffee beans, arabica and robusta, and notes some details about growing conditions for coffee plants.
The document discusses the meaning and organization of a kitchen brigade. It explains that a kitchen brigade is a group of professional kitchen staff that work together under a clear organizational structure and chain of command. The document then goes on to describe the different roles and responsibilities within a kitchen brigade, including the executive chef, sous chefs, chef de partie, and commis. It also provides a brief history of cooking and discusses the evolution of cookery from ancient Egyptian and Greek times.
The document discusses the importance and components of a kitchen uniform for chefs. It states that a uniform gives chefs an identity and promotes teamwork. The key parts of a kitchen uniform are identified as a chef coat or jacket to protect from heat, checkered pants, a cap to prevent hair fall, a scarf, an apron, non-slip shoes, and kitchen dusters. Each item serves purposes like absorbing sweat or hiding dirt to keep the chef safe and sanitary while cooking.
A chef's uniform provides safety, hygiene, and professionalism in the kitchen. The traditional uniform includes a tall white hat to keep hair clean, a double-breasted white coat with sleeves to protect the body from heat, a necktie to absorb sweat, and a white apron and shoes that can be easily cleaned. The uniform identifies the wearer as a trained professional and evolved from monks' habits over the past hundred years.
1. Menus should be clean and facing the right way with enough for everyone at the table. Wine/beverage lists should be presented first.
2. Servers should introduce themselves and present menus half open from the right side, stating it is the food/beverage menu.
3. Daily specials and promotions should be mentioned upon menu presentation.
The document discusses personal hygiene and safety in the kitchen. It emphasizes that kitchens can be dangerous places if safety rules are not followed. The three main causes of accidents are distraction, haste, and failure to observe rules. Proper uniforms and protective clothing are important to prevent injury from heat, burns, and spills. Personal hygiene is paramount to prevent food contamination, as hands can spread bacteria. Food handlers must wash hands frequently and properly, especially after touching their face or going to the bathroom, to avoid spreading germs.
HPC106 FUNDAMENTALS IN FOOD SERVICE OPERATIONS.docxRoyCabarles3
The document provides information on a course syllabus for Kitchen Essentials and Basic Food Preparation at Western Philippines University. It includes the university's vision and mission, goals and objectives of the program, intended learning outcomes, topics to be covered in each class, teaching methods and assessments. The course covers topics such as food safety, kitchen tools and equipment, mise en place, cooking principles, menus and recipes, food presentation, stocks and sauces, salads, and egg cookery. Students will learn fundamental cooking techniques and food preparation through lectures, discussions, laboratory exercises and assessments.
The document discusses types of kitchen order tickets (KOTs) used in restaurants. It describes the standard KOT process where orders are taken on triplicate slips and one copy goes to the kitchen, one to the cashier, and one is kept by the waiter. It then outlines several types of special KOTs used for things like additional orders, returns/replacements, complimentary items, and administrative meals. It concludes with descriptions of different order and payment systems like duplicate checking, single order sheets, and how bills are settled with cash, credit, or room charges.
This document discusses the goals, organizational structure, and job descriptions of a food and beverage operation. It aims to increase food sales by 10% and average cover rate to $20. The typical structure includes top management, middle management, and operational staff like managers, supervisors, and servers. Job descriptions provide responsibilities and reporting structure for various roles like restaurant manager, captain, server, and bartender. Environmental factors like political, economic, social and technological that influence operations are also summarized.
The document discusses the meaning and organization of a kitchen brigade. It explains that a kitchen brigade is a group of professional kitchen staff that work together under a clear organizational structure and chain of command. The document then goes on to describe the different roles and responsibilities within a kitchen brigade, including the executive chef, sous chefs, chef de partie, and commis. It also provides a brief history of cooking and discusses the evolution of cookery from ancient Egyptian and Greek times.
The document discusses the importance and components of a kitchen uniform for chefs. It states that a uniform gives chefs an identity and promotes teamwork. The key parts of a kitchen uniform are identified as a chef coat or jacket to protect from heat, checkered pants, a cap to prevent hair fall, a scarf, an apron, non-slip shoes, and kitchen dusters. Each item serves purposes like absorbing sweat or hiding dirt to keep the chef safe and sanitary while cooking.
A chef's uniform provides safety, hygiene, and professionalism in the kitchen. The traditional uniform includes a tall white hat to keep hair clean, a double-breasted white coat with sleeves to protect the body from heat, a necktie to absorb sweat, and a white apron and shoes that can be easily cleaned. The uniform identifies the wearer as a trained professional and evolved from monks' habits over the past hundred years.
1. Menus should be clean and facing the right way with enough for everyone at the table. Wine/beverage lists should be presented first.
2. Servers should introduce themselves and present menus half open from the right side, stating it is the food/beverage menu.
3. Daily specials and promotions should be mentioned upon menu presentation.
The document discusses personal hygiene and safety in the kitchen. It emphasizes that kitchens can be dangerous places if safety rules are not followed. The three main causes of accidents are distraction, haste, and failure to observe rules. Proper uniforms and protective clothing are important to prevent injury from heat, burns, and spills. Personal hygiene is paramount to prevent food contamination, as hands can spread bacteria. Food handlers must wash hands frequently and properly, especially after touching their face or going to the bathroom, to avoid spreading germs.
HPC106 FUNDAMENTALS IN FOOD SERVICE OPERATIONS.docxRoyCabarles3
The document provides information on a course syllabus for Kitchen Essentials and Basic Food Preparation at Western Philippines University. It includes the university's vision and mission, goals and objectives of the program, intended learning outcomes, topics to be covered in each class, teaching methods and assessments. The course covers topics such as food safety, kitchen tools and equipment, mise en place, cooking principles, menus and recipes, food presentation, stocks and sauces, salads, and egg cookery. Students will learn fundamental cooking techniques and food preparation through lectures, discussions, laboratory exercises and assessments.
The document discusses types of kitchen order tickets (KOTs) used in restaurants. It describes the standard KOT process where orders are taken on triplicate slips and one copy goes to the kitchen, one to the cashier, and one is kept by the waiter. It then outlines several types of special KOTs used for things like additional orders, returns/replacements, complimentary items, and administrative meals. It concludes with descriptions of different order and payment systems like duplicate checking, single order sheets, and how bills are settled with cash, credit, or room charges.
This document discusses the goals, organizational structure, and job descriptions of a food and beverage operation. It aims to increase food sales by 10% and average cover rate to $20. The typical structure includes top management, middle management, and operational staff like managers, supervisors, and servers. Job descriptions provide responsibilities and reporting structure for various roles like restaurant manager, captain, server, and bartender. Environmental factors like political, economic, social and technological that influence operations are also summarized.
This document discusses hotel room layouts and types. It defines layout as the arrangement or plan of parts or areas. Strategic benefits of good layout include higher space utilization, improved flow, better employee and customer experiences, and flexibility. The document then lists and provides brief descriptions of 24 common room types found in hotels, including single rooms, twin rooms, doubles, suites, interconnecting rooms, and more. Diagrams are provided to illustrate the layout of each room type.
The document discusses key concepts in food costing and cost control for chefs. It explains how to perform basic food costing calculations to determine costs at various stages from purchase to finished dish. This includes determining the usable yield percentage, edible portion cost, and total recipe cost. The total recipe cost is used to estimate the minimum selling price required to meet the target food cost percentage. Standardizing recipes, tracking costs, and understanding yields and markups is important for financial management in the food business.
La gastronomía mexicana tiene sus raíces en la cocina prehispánica de los pueblos indígenas y en los ingredientes y técnicas introducidos por los españoles. Algunos platillos típicos son el pozole, el mole y los tamales. En 2010, la gastronomía mexicana fue reconocida como Patrimonio Cultural Inmaterial de la Humanidad por la UNESCO. Ingredientes importantes incluyen el maíz, el chile y el cacao, cuyo procesamiento y uso culinario se remontan a las
The document describes the duties and responsibilities of a sommelier. A sommelier is responsible for overseeing all aspects of a wine program including ordering, inventory, sales, and staff training. Key duties include developing the wine list, recommending pairings, managing the wine locker program, and promoting wine events. The sommelier must have a passion for wine and excellent customer service skills to engage with guests.
Food and beverage servers work in restaurants, bars, and catering companies. Their main responsibilities include serving food and drinks to customers, cleaning tables, and processing payments. They provide excellent customer service and resolve any issues. The career is expected to see slower than average growth over the next decade. Tips provide a good portion of servers' income in the United States.
This document discusses the importance of mise-en-place, which is a French culinary term that means "everything in its place." It explains that mise-en-place involves organizing and planning work, gathering and preparing the work area, and assembling necessary tools and equipment. It also notes that checklists are used to guide mise-en-place preparation and that the amount of preparation needs may vary depending on factors like occupancy, season, and day of the week. Maintaining hygienic practices with food storage and following expiration times is also emphasized.
This World Food Day, we celebrate the innovations around the world that are transforming the way we dine, and contemplate how this will shape the future of the F&B industry
This document outlines the duties and responsibilities of various roles in a restaurant. It describes the job of a restaurant manager which includes overseeing staff, budgets, menu planning, and more. It also outlines the roles of a senior captain/head waiter who assists the manager and focuses on service, and a hostess who seats guests and handles bookings. It provides details on the expected physical appearance, attributes, and qualities of restaurant staff like being neat, knowledgeable, attentive, efficient, polite, and having good communication and salesmanship skills.
The document discusses the history of modern food service. It notes that quantity cookery began thousands of years ago to feed armies, while modern food service emerged in the 18th century. During this time, guilds in France controlled licenses for food production. The boulanger unwittingly changed the course of food service history in 1765. Stoves were an important invention that changed kitchen organization. Celebrity chefs like Careme and Escoffier refined culinary techniques, with Escoffier simplifying classical cuisine and reorganizing kitchens.
Napkin folding is an art form where decorative folds are made in napkins, often displayed as table decorations in restaurants. The practice began in the 1400s among European royalty and grew in the 1800s as part of bourgeois culture. Various folding styles are described including the Bishop Hat, Fan, Lotus, Bunny, Bow Tie, Candle, Heart, Shirt, and Fork Tie folds. Instructions are provided for making 6 or fewer folds for each style napkin.
This document outlines food service management policies and procedures for military catering. It discusses topics such as staff management, batch cooking, weekend catering, duty meals, servery organization, waste management, food service styles, and function catering. The key responsibilities are ensuring food is ordered, produced, and served according to standard procedures and that staff are properly supervised at all times.
F&b service final examination question paperVenkat Ramana
This document outlines the details of a final examination for a Food and Beverage Service theory course. The exam consists of 100 total marks and will take place over 3 hours. It includes several multiple choice, fill in the blank, and matching questions testing various concepts in food and beverage service. Example topics covered are types of menus, room service, wine service procedures, hotel types, and the organization of an F&B service department. The exam also requires students to answer 4 out of 6 short answer questions providing explanations on topics such as coordination between departments, types of table services, and French classical menus.
Setting the table properly involves arranging plates, flatware, and glassware according to established rules. There should be 20-24 inches between place settings with the plate in the center, flatware arranged from the outside in, and glassware placed to the right of the water goblet. Table manners are also important to make meals pleasant and show consideration for others by sitting properly, using flatware correctly, and avoiding distractions while eating. Overall, setting the table well and observing good etiquette can enhance relationships and create a pleasant atmosphere for meals.
Presentation during the Bureau of Agricultural Research (BAR) 15th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on August 15, 2019 at BAR Grounds, cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
The document discusses different types of table settings based on the occasion and number of guests. Formal occasions have very organized settings according to rules, while informal settings are more casual. Table settings also depend on whether the meal consists of multiple courses or a buffet. Different types of napkin folds are used depending on the establishment. Settings should include the proper cutlery for the type of cuisine and be arranged perfectly to give guests a good impression.
This topic introduces the cultural diversity in tourism and hospitality industry. it also discusses the types of culture and the advantages of cultural diversity in the hospitality industry.
This document provides information on preparing and serving espresso coffee, including objectives, knowledge requirements, personal hygiene standards, health and safety, the history of coffee, how coffee is grown and produced, different coffee varieties and roasts. Key details include requirements to organize work areas, provide customer service, select and grind coffee beans, extract espresso, serve customers, and clean equipment. Hygiene laws, safe work practices and presenting a clean appearance are emphasized. The growth and processing of coffee beans, common coffee species, terminology, major growing regions, and roast types are defined.
Different Bar Tools and Equipment // Alexandra AlcuetasAlexaAlcuetas
This document lists and describes various tools and equipment used in bars. It includes items such as bar spoons, blenders, bottle openers, can openers, champagne stoppers, citrus zesters, cocktail muddlers, shakers of different types (Boston, cobbler, French), strainers, corkscrews, ice buckets and tongs, jiggers, measuring cups and spoons, speed pourers, knives and cutting boards, wine measuring glasses, cocktail accessories like straws and stirrers, bar towels, liqueur speed rails, work table rubbers, bar caddies, juice containers, margarita trays, and ice shot glass molds.
The document discusses the history and facts about coffee. It notes that coffee was first discovered by 9th century goat herders who noticed the stimulating effects it had on their goats. It then traces the spread of coffee from the Middle East to Europe in the 16th century. The document also discusses different coffee brewing methods over time and popular types of coffee drinks today like lattes, cappuccinos and frappuccinos. It provides some interesting facts about coffee, such as that espresso means "pressed out" in Italian and that coffee beans are actually seeds from a coffee berry fruit.
Why coffee is an Italian matter?
History of Coffee
information about coffee plantation
full information about brewing coffee
types of brewing
differences Between Robusta & Arabica Coffee
More information please visit www.bevexperts.com
This document discusses hotel room layouts and types. It defines layout as the arrangement or plan of parts or areas. Strategic benefits of good layout include higher space utilization, improved flow, better employee and customer experiences, and flexibility. The document then lists and provides brief descriptions of 24 common room types found in hotels, including single rooms, twin rooms, doubles, suites, interconnecting rooms, and more. Diagrams are provided to illustrate the layout of each room type.
The document discusses key concepts in food costing and cost control for chefs. It explains how to perform basic food costing calculations to determine costs at various stages from purchase to finished dish. This includes determining the usable yield percentage, edible portion cost, and total recipe cost. The total recipe cost is used to estimate the minimum selling price required to meet the target food cost percentage. Standardizing recipes, tracking costs, and understanding yields and markups is important for financial management in the food business.
La gastronomía mexicana tiene sus raíces en la cocina prehispánica de los pueblos indígenas y en los ingredientes y técnicas introducidos por los españoles. Algunos platillos típicos son el pozole, el mole y los tamales. En 2010, la gastronomía mexicana fue reconocida como Patrimonio Cultural Inmaterial de la Humanidad por la UNESCO. Ingredientes importantes incluyen el maíz, el chile y el cacao, cuyo procesamiento y uso culinario se remontan a las
The document describes the duties and responsibilities of a sommelier. A sommelier is responsible for overseeing all aspects of a wine program including ordering, inventory, sales, and staff training. Key duties include developing the wine list, recommending pairings, managing the wine locker program, and promoting wine events. The sommelier must have a passion for wine and excellent customer service skills to engage with guests.
Food and beverage servers work in restaurants, bars, and catering companies. Their main responsibilities include serving food and drinks to customers, cleaning tables, and processing payments. They provide excellent customer service and resolve any issues. The career is expected to see slower than average growth over the next decade. Tips provide a good portion of servers' income in the United States.
This document discusses the importance of mise-en-place, which is a French culinary term that means "everything in its place." It explains that mise-en-place involves organizing and planning work, gathering and preparing the work area, and assembling necessary tools and equipment. It also notes that checklists are used to guide mise-en-place preparation and that the amount of preparation needs may vary depending on factors like occupancy, season, and day of the week. Maintaining hygienic practices with food storage and following expiration times is also emphasized.
This World Food Day, we celebrate the innovations around the world that are transforming the way we dine, and contemplate how this will shape the future of the F&B industry
This document outlines the duties and responsibilities of various roles in a restaurant. It describes the job of a restaurant manager which includes overseeing staff, budgets, menu planning, and more. It also outlines the roles of a senior captain/head waiter who assists the manager and focuses on service, and a hostess who seats guests and handles bookings. It provides details on the expected physical appearance, attributes, and qualities of restaurant staff like being neat, knowledgeable, attentive, efficient, polite, and having good communication and salesmanship skills.
The document discusses the history of modern food service. It notes that quantity cookery began thousands of years ago to feed armies, while modern food service emerged in the 18th century. During this time, guilds in France controlled licenses for food production. The boulanger unwittingly changed the course of food service history in 1765. Stoves were an important invention that changed kitchen organization. Celebrity chefs like Careme and Escoffier refined culinary techniques, with Escoffier simplifying classical cuisine and reorganizing kitchens.
Napkin folding is an art form where decorative folds are made in napkins, often displayed as table decorations in restaurants. The practice began in the 1400s among European royalty and grew in the 1800s as part of bourgeois culture. Various folding styles are described including the Bishop Hat, Fan, Lotus, Bunny, Bow Tie, Candle, Heart, Shirt, and Fork Tie folds. Instructions are provided for making 6 or fewer folds for each style napkin.
This document outlines food service management policies and procedures for military catering. It discusses topics such as staff management, batch cooking, weekend catering, duty meals, servery organization, waste management, food service styles, and function catering. The key responsibilities are ensuring food is ordered, produced, and served according to standard procedures and that staff are properly supervised at all times.
F&b service final examination question paperVenkat Ramana
This document outlines the details of a final examination for a Food and Beverage Service theory course. The exam consists of 100 total marks and will take place over 3 hours. It includes several multiple choice, fill in the blank, and matching questions testing various concepts in food and beverage service. Example topics covered are types of menus, room service, wine service procedures, hotel types, and the organization of an F&B service department. The exam also requires students to answer 4 out of 6 short answer questions providing explanations on topics such as coordination between departments, types of table services, and French classical menus.
Setting the table properly involves arranging plates, flatware, and glassware according to established rules. There should be 20-24 inches between place settings with the plate in the center, flatware arranged from the outside in, and glassware placed to the right of the water goblet. Table manners are also important to make meals pleasant and show consideration for others by sitting properly, using flatware correctly, and avoiding distractions while eating. Overall, setting the table well and observing good etiquette can enhance relationships and create a pleasant atmosphere for meals.
Presentation during the Bureau of Agricultural Research (BAR) 15th Agriculture and Fisheries Technology Forum and Product Exhibition Seminar Series on August 15, 2019 at BAR Grounds, cor. Visayas Ave., Elliptical Rd., Diliman, Quezon City
The document discusses different types of table settings based on the occasion and number of guests. Formal occasions have very organized settings according to rules, while informal settings are more casual. Table settings also depend on whether the meal consists of multiple courses or a buffet. Different types of napkin folds are used depending on the establishment. Settings should include the proper cutlery for the type of cuisine and be arranged perfectly to give guests a good impression.
This topic introduces the cultural diversity in tourism and hospitality industry. it also discusses the types of culture and the advantages of cultural diversity in the hospitality industry.
This document provides information on preparing and serving espresso coffee, including objectives, knowledge requirements, personal hygiene standards, health and safety, the history of coffee, how coffee is grown and produced, different coffee varieties and roasts. Key details include requirements to organize work areas, provide customer service, select and grind coffee beans, extract espresso, serve customers, and clean equipment. Hygiene laws, safe work practices and presenting a clean appearance are emphasized. The growth and processing of coffee beans, common coffee species, terminology, major growing regions, and roast types are defined.
Different Bar Tools and Equipment // Alexandra AlcuetasAlexaAlcuetas
This document lists and describes various tools and equipment used in bars. It includes items such as bar spoons, blenders, bottle openers, can openers, champagne stoppers, citrus zesters, cocktail muddlers, shakers of different types (Boston, cobbler, French), strainers, corkscrews, ice buckets and tongs, jiggers, measuring cups and spoons, speed pourers, knives and cutting boards, wine measuring glasses, cocktail accessories like straws and stirrers, bar towels, liqueur speed rails, work table rubbers, bar caddies, juice containers, margarita trays, and ice shot glass molds.
The document discusses the history and facts about coffee. It notes that coffee was first discovered by 9th century goat herders who noticed the stimulating effects it had on their goats. It then traces the spread of coffee from the Middle East to Europe in the 16th century. The document also discusses different coffee brewing methods over time and popular types of coffee drinks today like lattes, cappuccinos and frappuccinos. It provides some interesting facts about coffee, such as that espresso means "pressed out" in Italian and that coffee beans are actually seeds from a coffee berry fruit.
Why coffee is an Italian matter?
History of Coffee
information about coffee plantation
full information about brewing coffee
types of brewing
differences Between Robusta & Arabica Coffee
More information please visit www.bevexperts.com
The document provides a history of coffee from its origins in Ethiopia in the 9th century AD to its global spread and popularity. It notes how coffee was discovered by a goat herder in Ethiopia, spread to Arabia where it was first brewed around 1000 AD, and then exported through trade routes. It discusses how coffee made its way to Europe in the early 1600s and the efforts to cultivate coffee plants in colonies starting in the 1700s, which led to large-scale production in Brazil that made coffee widely available.
A coffee survey found that most people drink coffee in the morning or afternoon, with 47% drinking it with some milk. Douwe Egberts sub-brands like Original and Rood Aroma were very popular. Most respondents said they would likely drink Starbucks coffee again. Some interesting coffee facts included that coffee is the second most traded commodity globally after oil, coffee was discovered by a goat herder in Ethiopia who noticed his goats became energetic after eating coffee cherries, and the most expensive coffee is made from coffee beans that have been eaten and digested by the Asian Palm Civet, also known as "cat poop coffee".
Coffee - A Training Manual by Hemant SharmaHEMANT SHARMA
God & Information lies in detail...! So is your "Coffee". Have you ever wondered? what is the journey of this awesome potent drink around the globe - Nay! no worries check this out. Enjoy your cuppa coffee!
Coffee, the good ol’ coffee! Isn’t it one of the most delectable and for what it’s worth rejuvenating reasons that helps us leave behind our cosy comforters on a pleasant morning? While most of us enjoy at least a couple of cups of this heavenly beverage, have we ever thought about, where it came from or how did it get that refreshingly soothing name
This document provides information about coffee, including its history, production, processing, varieties, and popular beverages. It discusses how coffee was discovered in Ethiopia and spread through the Arab world before being introduced to Europe. The top coffee producing countries are listed, and the differences between Arabica and Robusta varieties are explained. The document outlines the harvesting, processing, roasting, grinding, brewing and storage of coffee beans. Popular coffee drinks like espresso, cappuccino and cold brew coffee are also defined.
The coffee is a kind of mood, a kind of emotional appeal. It is not enough to eat on the cold enough to arrive, but it can help your spirit, to comfort you taste buds, and your spirit is satisfied...
Coffee is the most widely consumed beverage worldwide, with around 2 billion cups consumed daily. In the UK specifically, around 70 million cups are consumed per day. Coffee is grown in over 50 countries worldwide, with Brazil, Colombia, and Vietnam being the largest producers. There are two main types of coffee beans - Robusta and Arabica. It takes around 42 coffee beans to make an espresso. Proper brewing requires using fresh roasted beans, the correct grind size and ratio to water, and maintaining optimal water temperature and brewing time to extract flavors while avoiding bitterness. Enjoying coffee immediately after brewing in a warmed cup allows the flavors to be fully appreciated.
This document discusses trends in the coffee industry, specifically focusing on the transition from the second to third wave of coffee. It describes the three waves as: 1) mass market coffee popularized consumption, 2) Starbucks homogenized the market, and 3) small roasters directly source specific beans and emphasize quality over branding. The document then summarizes new trends in flavors like cold brew and nitro coffee, styles like flat whites, and cultural influences. It also discusses packaging trends like declining pods and cartoned cold brew, as well as the rise of micro-roasters directly sourcing specific origins.
This document provides information about coffee, including:
- Coffee is grown within 1,000 miles of the equator and the main suppliers are Brazil, Colombia, and Vietnam.
- There are two main types of coffee beans - Robusta and Arabica. It takes 42 coffee beans to make an espresso.
- Proper brewing methods and guidelines are outlined to produce the best quality cup of coffee, including using fresh roasted beans, the correct grind size and water temperature, and optimal brewing time.
- Enjoying coffee immediately after brewing and maintaining the proper temperature is also discussed.
Coffee has a long history dating back to Ethiopia in the 9th century. It is processed from coffee cherries that are harvested, with the beans then undergoing drying and roasting. There are two main species of coffee, Arabica and Robusta, which differ in taste, caffeine content, and growing conditions. To make coffee, beans are roasted, ground, brewed with water using various methods like drip, French press or espresso, and served as beverages such as lattes, cappuccinos and americanos. Drinking coffee can provide health benefits when consumed in moderation.
In a world where coffee is more than just a beverage; it's a culture, a passion, and a way of life, finding the perfect coffee podcast can be a game-changer for enthusiasts. If you're on the hunt for the ultimate coffee-centric audio experience, look no further than "Coffee with Genny B."
"Coffee with Genny B" is a caffeine-infused journey that takes you deep into the world of coffee, one podcast episode at a time. Hosted by the charismatic Genny B, this show offers a rich blend of coffee stories, brewing techniques, industry insights, and delightful conversations with coffee aficionados from around the globe.
Embark on an aromatic journey like no other with 'Coffee with Genny B' Indulge your senses in the rich, soul-warming flavors of our carefully crafted brews. Get ready to sip, savor, and awaken your inner coffee connoisseur! Join us for a cup of perfection.
This document discusses various facts about coffee, including its origins in Ethiopia, caffeine content, popular coffee drinks, and the decaffeination process. Some key facts are that New Yorkers drink 7 times more coffee than other US cities, the lethal caffeine dose is around 100 cups, espresso has more fat than filtered coffee, and the best decaffeinated coffee tastes similar to untreated coffee when carefully prepared. The document also notes that decaffeination is an expensive process that can impact flavor.
339 Part III Restaurants, Managed Services, and BeveragesChapt.docxgilbertkpeters11344
339 Part III Restaurants, Managed Services, and Beverages
Chapter 9 Beverages 19
A good bartender should understand the effect and the "timing" of a cocktail. It is not a coincidence that many cocktails are categorized by when they are best served. There are aperitifs, digestifs, corpse-revivers, pick-me-ups, and so on. Cocktails can stimulate an appetite or provide the perfect conclusion to a fine meal.
>■ Check Your Knowledge
1. Describe the different types of beer.
2. Describe the various spirits.
Nonalcoholic Beverages
Nonalcoholic beverages are increasing in popularity. In the 1990s and 2000s, a radical shift has occurred from the free love 1960s and the singles bars of the 1970s and early 1980s. People are, in general, more cautious about the consumption of alcohol. Lifestyles have become healthier, and organizations such as Mothers Against Drunk Driving (MADD) have raised the social conscience about responsible alcohol consumption. Overall consumption of alcohol has decreased in recent years, with spirits declining the most.
In recent years, several new beverages have been added to the nonalcoholic beverage list. From Goji juice to passion fruit green tea, the nonalcoholic beverage world has been innovative in creating flavored teas and coffees and an ever-increasing variety of juices to satisfy all our tastes.
Nonalcoholic Beer
Guinness, Anheuser-Busch, and Miller, along with many other brewers, have developed beer products that have the same appearance as regular beer but have a lower calorie content and approximately 95 to 99 percent of the alcohol removed, either after processing or after fermentation. The taste, therefore, is somewhat different from regular beer.
Coffee
Coffee is the drink of the present. People who used to frequent bars are now patronizing coffeehouses. Sales of specialty coffees exceed $4 billion a year. The Specialty Coffee Association of America estimates that there are more than 17,400 coffee cafes nationwide.9
Coffee first came from Ethiopia and Mocha, which is in the Yemen Republic. Legends say that Kaldi, a young Abyssinian goatherd, accustomed to his sleepy goats, noticed that after chewing certain berries, the goats began to prance about excitedly. He tried the berries himself, forgot his troubles, lost his heavy heart, and became the happiest person in "happy Arabia." A monk from a nearby monastery
Chapter 9 Beverages 325
326 Part III Restaurants, Managed Services, and Beverages
326 Part III Restaurants, Managed Services, and Beverages
surprised Kaldi in this state, decided to try the berries too, and invited the brothers to join him. They all felt more alert that night during prayers!10
In the Middle Ages, coffee found its way to Europe via Turkey but not without some objections. In Italy, priests appealed to Pope Clement VIII to have the use of coffee forbidden among Christians. Satan, they said, had forbidden his followers, the infidel Moslems, the use of wine because it was used .
Coffee originated in Ethiopia in the 11th century. It spread through the Arabian Peninsula in the 14th century and was cultivated in Yemen. Europeans were first introduced to coffee in the early 17th century through Venetian merchants. Coffeehouses soon opened across Europe and became popular social spots. Today, coffee can be served and prepared in various ways, from drip brewed to espresso-based drinks like lattes and cappuccinos.
Coffee originated in Ethiopia in the 11th century. The coffee plant was discovered to have medicinal properties and its cultivation spread through the Arabian Peninsula. By the 14th century, coffee was being drunk widely in Yemen. Europeans were first introduced to coffee in 1615 when Venetian merchants brought it back from Istanbul. The first coffeehouse opened in Italy in 1645 and soon spread across Europe. Today, coffee can be served and prepared in many ways, from drip brewed to espresso-based drinks with variations made by adding milk or cream.
Coffee was first discovered after a goat herder noticed his goats became energetic after eating red berries from a certain tree. A monk made a drink from the berries that kept him alert during evening prayers, and knowledge of the energizing berries began to spread. As word moved east, coffee reached the Arabian Peninsula and began a global journey. Today, coffee is grown in over 50 countries and there are two main varieties of coffee beans - Arabica and Robusta. The roasting process transforms green coffee beans and is a key factor in determining the taste of brewed coffee.
This document provides information about poultry, including different types of domestic fowl commercially sold for meat. It discusses various breeds of chickens, ducks, geese, and turkeys available in markets. The document also covers topics like choosing quality poultry, butchering techniques, cuts of meat, cooking methods, and various poultry terminology.
This document provides information about different types of cultivated mushrooms, including their growth cycles and methods of production. It discusses various mushroom varieties like white button, oyster, shiitake, morel and maitake. It explains that mushrooms grow from spores in a compost medium and details the pinning and harvesting process. Common cooking methods for mushrooms like sautéing, microwaving, roasting and grilling are also outlined. Finally, the document notes that mushrooms are low in calories and contain important nutrients.
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2. INTRODUCTION TO
COFFEE
“COFFEE SHOULD BE BLACK AS HELL, STRONG AS
DEATH, AND SWEET AS LOVE”- Turkish proverb.
For coffee is the world’s favourite beverage and is enjoyed
the world over in many different forms. There is nothing
more homely and reassuring than the sound of coffee
brewing on the hearth as the delectable aroma fills the parlor.
The offer of a cup of coffee today is more than an offer of a
drink; it is a gesture of friendship.
The worldwide demand for coffee is such that it is one of the
most valuable commodities in world trade. Surprising though
it seem, the amount of coffee traded over several years in
international commerce in terms of US$ has been second
only to petroleum.so enormous is this worldwide demand for
coffee.
3. Industry has grown, employing some 20 million people.
Coffee is America’s favourite drink--- one-third of all the coffee
that is exported goes to the States - and has been since the
days of the pioneers.
Nowadays many a romance has begun after an invitation “to
come in for coffee” at the end of an enjoyable evening.
As one of the world’s largest growers of coffee, Brazil’s
economy relies heavily on Coffee . Needless to say, Brazilians
love coffee for its taste too. The bustling streets of Rio are filled
with coffee carriers delivering the brew to thirsty office workers
and it is not exceptional for upto 20 cups per day to be drunk
per person.
The Italian’s have their little porcelain cups with handles for
their famous Espresso brew and larger, fuller cups for the
frothy delight known as Cappuccino .
4. HISTORY OF COFFEE
Many tales, legends and stories surround the enigma of
the discovery of coffee. One favoured by historians, and
perhaps the most romantic, is the tale of Kaldi, an
Abyssinian goatherd. One day, sitting on a rock on the
mountain slopes, kaldi noticed that his normally docile
goats had suddenly become exceptionally lively for no
apparent reason. On closer inspection he discovered that
they had been nibbling the bright red berries of a nearby
plant. Bravely, he tasted the berries himself and after
some moments found to his amazement that he felt
extraordinarily uplifted and invigorated. Convinced of a
miracle, he rushed to the local monastery and excitedly
told his tale to the Abbot, showing him the berries that he
had crammed into his pouch. The Abbot, instantly fearing
the devil’s work, flung the berries onto the fire, whereupon
a wonderful and exotic aroma filled the air. Now convinced
that it was God’s work, the Abbot gave
5. orders for the beans to be swiftly raked from the fire and
immediately several monks rescued the beans. They were
then mixed with water so that all the monks of the
monastery could partake in this miracle!
The crushing of beans came at a later date and not until
AD 1000,when the Arabs discovered how to boil water, did
coffee become a hot drink. The popularity of coffee spread
rapidly and, not suprisingly , the Arabs were extremely
proud and jealous of their newly discovered beverage.
Until the late 17th Century almost all coffee came from
Arabia. After countless abortive attempts Dutch spies
finally succeeded in stealing plants from Arabia and began
to cultivate them in great success.
Later it was the occasion of a boundary dispute between
the rival coffee producing countries of Dutch and French
Guyana which enabled Brazil to acquire a few of the highly
prized coffee seedlings. Thus began the greatest coffee
growing empire.
6.
7. COFFEE AROUND THE
WORLD
Wherever you go people believe that
their way of making and serving coffee is
the definitive method. In the countries
that follow, you can compare the national
characteristics and habits.
8. HOLLAND/KOFFIE
Being astute traders, the Dutch realized early on the
commercial potential of the coffee bean, and in the
17th century found them cultivating coffee and selling
the beans in Europe.
The bean favoured by the Dutch is carefully roasted to
a full medium strength and customarily gently brewed
by the drip Method. When ordering coffee you are
certain to receive a tray on which is placed an
individual pot of coffee, a small jug of cream, some
sugar and a glass of water- everything you could
require, whatever your taste, and a charming touch
which never fails to impress the weary tourist.
9. GREECE/KAFES
TURKEY/KAVE
Their thick syrupy coffee is made by ibrik”
method and is steeped in ancient customs. As
per rituals the coffee must be boiled three
times before serving and be served first to the
oldest and the most respected member of the
gathering. As a full cup shows dislike of the
person to whom it is offered, the small cups
are only half filled.
A note of warning: allow the coffee to settle
before drinking if you wish to avoid a mouthful
of grounds.
10. FRANCE/CAFE
Drinking a bowl of cafe au lait into
which warm freshly baked croissants
are dipped is an early morning ritual for
the French. Later in the morning they
may be seen drinking demitasse cups of
strong black coffee.
Most of the coffee served in France is
pure and the distinctive bitter taste is
due to a very high roast preferred by
the French.
11. ITALY/CAFFE
It is a land of dedicated coffee drinkers. In
the mornings you can find them sipping caffe
latte from large cups. Caffe latte is a high
roast espresso coffee produced by brewing
and mixing a 1/4 coffee and 3/4 hot milk.
In between times there is yet another choice!
Of course, this is the cappuccino, so called
because of its similarity in colour to the robes
of the Capuchin monks. Cappuccino is
espresso coffee blended with hot frothy milk
which has been forced from a siphon under
pressure, and
12. Sometimes whipped cream is added.
Whichever way the drink is served, it is
topped with sprinkled cinnamon or
cocoa.
Try espresso served with iced water in
one of the innumerable bars of Italy’s
picturesque towns and cities. Viva
Italia!
13. MOROCCO/QAHWA
Qahwa is made in the Turkish style; thick,
strong and sweet. Moroccan coffee
drinkers often add fiery peppercorns and
salt to increase the flavour of the coffee.
14.
15. INDIA/COFFEE
Although we tend to think of India as a tea
drinking nation it is, in fact, a country divided in
its drinking habits; generally, the north drinks
tea and the south drinks coffee. The coffee
brewed in the south is made by roasting the
beans which are then finely ground, mixed with
raw palm sugar and water, and then heated
until cooked. Finally, milk is added and the
coffee is ready.
Coffee is served throughout the day, either on
its own, or to complement the wide variety of
hot vegetarian dishes in the south.
16. SOVIET UNION/KOFE
The Russians are relatively recent
converts to coffee and in their country the
samovar still rules. They drink their coffee
in the same way as their tea - that is, with
a slice of lemon.
17. FINLAND/KAHVI
The Finnish have the reputation of being
the largest consumers of coffee in the
world. Five cups of coffee per person per
day are consumed. An old - fashioned finn
recipe for the perfect brew has an intriguing
method as follows:
prepare the coffee by the jug method and
after brewing add an old piece of fish skin.
This will settle and clear the coffee. Before
serving, discard the skin, transfer the coffee
into a pot and serve with cream, milk and
18. JAPAN/KOOHII
Japan is the largest importer of
Jamaican blue mountain which
according to some experts is the best
coffee in the world.
A Japanese peculiarity is the ‘cure’ in
which they sit immersed in coffee and
pineapple. This combination is
supposed to create a sauna effect and
is regarded as becoming extremely
invigorating!
19. USA/COFFEE
It is to the Americans that we are eternally grateful
for inventing the coffee break without which modern
life would be unimaginable. Coffee in America began
its life as a patriotic symbol and quickly became the
nations favourite drink. Coffee pots were an integral
part of the gold rush and many a cowboy found his
coffee tin as indispensable as his horse!
Coffee is drunk across this vast continent in all
manners and forms but the favourite method seems
to be that of a percolator which produces a hot and
slightly bitter brew. Served in warm cups, drunk
black, with milk or cream, sometimes with sugar or
sweetener, the brew is truly an all-time winner!
20. UK/COFFEE
Notorious for drinking pale watery brews, the
British are once again becoming more aware
of coffee and are improving their coffee
brewing techniques. More people now drink
real coffee, possibly owing to the increase of
foreign travel, specialist shops throughout the
country and, perhaps, to the arrival of coffee
bags which allow even lazy souls to brew
good coffee as easily as making tea!
Whatever the reason, the British are once
again on the way to becoming the
connoisseur coffee drinkers that they once
were.
21. GERMANY/KAFFEE
The history of coffee in Germany has been
quite eventful, since the times of Frederick
the great who prohibited commoners from
enjoying it, to the time of the affluent
bourgeois ladies who met daily for
kaffeeklatsch ( afternoon tea) to exchange
the latest gossip Needless to say, this is the
tradition which continues today although
coffee afternoons are thankfully not restricted
to the idle rich.
22. TYPES OF COFFEE
ARABICA COFFEE:
The most widely cultivated beans and constitutes 75% of
all the coffee sold.
The bean is harder than other types but it has superior
flavour which is richer, tastier and more aromatic.
ROBUSTA COFFEE
It is an extremely hardy plant.
It’s flavour is less and is not comparable to that of arabica.
Much cheaper than arabica.
23.
24. GROWING OF COFFEE
The coffee plant is something of a botanical oddity
mainly because the best coffee is cultivated in areas
where it does not grow wild. They also thrive in a
rather odd salt type consisting of composed and
decomposed mould, organic matter and disintegrated
volcanic rock.
The coffee tree or shrub is capable of growing upto
30 feet in height but it is usually pruned and
maintained at a height of 4 to 6 feet, which ic best
suited for harvesting and is also conducive to good
flavoured beans.
Trees that grow from seedlings take four to six years
before producing fruits. However once mature the
trees produce blossoms which soon withers and
within two months clusters of berries appear in their
25. Each berry is covered with a sweet pulp which normally
contains two beans or seeds. Inside this pulp the beans
are coated with a tough husk called parchment and
underneath that is the inner protection or silver skin as it
is called. If there is only one bean or seed in the cherry
then it is known as a Peaberry and has a
characteristically rounded shape.
The average plantation tree has a life expectancy of
approximately 40 years. A tree is considered to be in the
prime of life between ten to fifteen years.
A good coffee tree can yeild upto 12 pounds of berries
that is about 4 to 5 pounds of coffee beans.
26.
27. COFFEE PRODUCING COUNTRIES
ANGOLA: Mostly Robusta coffee. Strong flavour with little
character.
BRAZIL: Best bean is Bourbon Santos; smooth and sweet with
medium body producing a solidly acceptable brew.
CAMEROON: 70% Robusta, 30 % Arabica the rounded
Peaberries and giant ‘ELEPHANT’ beans are sorted and
marketed separately.
COLOMBIA: All coffee produced is arabica. The finest is
Medellin; less acidity than most Colombian coffees and rich in
flavour.
COSTA RICA: All coffee is Arabica. Very mild with nutty
background. Full bodied and rich.
DOMINICAN REPUBLIC: Coffee known as Santos
28. ECUADOR: Perhaps the highest Arabica plantations in the
world.Coffee is usually blended.
EL SALVADOR: All coffees are arabica. Top two grades have
good acidity and body.
ETHOPIA: Hawar is the best known; smooth strong flavour.
Has a winy pungence.
GUATEMALA: All coffees are arabica. A dry aroma.
HAITI:Mellow with mild sweetness. Full bodied and pungent.
HAWAII:Best known is KONA. Stong flavoured, full bodied and
mellow.
INDIA:Best known in Mysore. Rich and strong. Good body.
INDONESIA: Home of JAVA. Thick mellow character and
heavy bodied.
JAMAICA: Renowned for blue mountain. Exceptionally sweet
taste, mellow and wonderfully aromatic.
29. KENYA: Mild Arabica coffee.Smooth taste and fin aroma.
MEXICO:Wonderful ,sharp Arabica coffee.Best varieties are
Coatapec,Jalapa,and Pluma.
NICARAGUA:Good body but biting acidity.
PERU:Famous for Chanchamayo.Mild flavour,good body but
slightly sweet.
PUERTO RICO:Not exported.Sweet taste and full rich body.
TANZANIA:Producers of two-thirds of all Arabica
coffee.Exporter of Peaberry grade.
VENEZUELA:Marketed as Maracaibo. Flavourful, rich, Winnie
taste.
YEMEN:Oldest and most famous is Mocha.A rich almost
chocolate flavoured coffee.Its name has been given to the
flavour of coffee and chocolate in combination.
30. PURE COFFEES
Arabica beans are known to be the ‘aristocrat’ coffee.It usually
referred to as pure or original.These classifications usually
mean that the coffee beans have come from a particular region
or a particular plantation.However they can also mean beans
from different parts of the same country.
The following are a list of some well known pure coffees:
BRAZILIAN SANTOS A high quality bean grown in Sao
Paulo region. It is smooth, full bodied with only a slight
bitterness and acidity.
COLOMBIAN MEDELLIN EXCELSO Has less acidity than
most Colombian coffees. Full of aroma, a light flavourful coffee.
COSTA RICAN A very mild coffee, full bodied with a nutty
background. Very smooth and satisfying.
ETHOPIAN MOCHA This coffee comes from the name of the
original coffee plant. Its flavor is reminiscent of high pheasant,
hence the term “ gamey”.
31. JAMAICAN BLUE MOUNTAIN The worlds most
expensive coffee. 98% of its harvest is exported to Japan.
JAVA Well matured before roasting. Unique smoky flavor.
KENYAN Strong flavor with sharp acidity. Good for people who
like coffee with a bite.
MYSORE Full bodied and very rich in flavor. Often described as
winy.
NICARAGUA An ideal breakfast coffee being mild.
TANZANIAN KILIMANJARO A coffee witha distinctive well
balanced flavor.
SUMATRA This coffee is often dark roasted and has a heavy
mellow flavor.
32. BLENDED COFFEES
Blending is usually a marriage between Arabica and Robusta
beans.
The main aim of blending is to produce a desired taste, flavour
and aroma.Blending is an art.
Each type of bean possesses its own strengths and weaknesses
and when they are blended the either neutralize or combine
different coffee characteristics.
When the beans are blended, the characteristics which are
required, such as aroma, body, colour or acidity, can be
emphasized upon.
Some blends contain 4 types of coffee whereas another may
contain upto 12 types.
33.
34. CURING
There are two main methods of curing : the WET method
and the DRY method. The wet method is used for quality
beans while the dry one is utilised for less aromatic beans.
WET CURE:
The berries are soaked in water to loosen the sticky inner
protective coat which surrounds the parchment. After it is
removed the berries in the sun on mats. Finally a machine
called a Huller removes the parchment.
DRY CURE
This is the oldest and the most natural way of curing
coffee.
The berries are washed and then dried in the sunshine for
two to three weeks. During this time fermentation occurs.
Finally the beans are tumbled in a milling machine which
35.
36. ROASTING
Aromatic and gustatory qualities of coffee are developed by the
high temperatures to which they are subjected during roasting
or broiling.
Temperatures are raised progressively to about 220-230 C
(430-440).
This releases steam, carbon dioxide, carbon monoxide, and
other volatiles from the beans, of gas expands the resulting in
a loss of weight between 14 and 23 percent. The beans
become a deep, rich, brown and their texture becomes porous
and crumbly under pressure.
But the most important phenomenon of roasting is the
appearance of the characteristic aroma of coffee, which arises
from very complex chemical transformations within the bean.
37. Roasting too long can destroy volatile flavour and aroma
compounds.For this reason Robusta beans are often over
roasted, to rid the coffee of its natural harshness.
In the oldest method of roasting, a metal cylinder or sphere,
containing the coffee is rotated above a source of heat such a
charcoal, gas, or electricity.
In modern roasters, hot air is propelled by a blower into a
rotating metal cylinder containing the coffee.The tumbling
action of rotation ensures that all beans are roasted evenly.
Regardless of the method used, the coffee, after leaving the
industrial roasters is rapidly cooled in a vat, where it is stirred
and subjected to cold air propelled by a blower.Good quality
coffees are then sorted by electronic sorters to eliminate those
seeds, either to light or too dark, that roasted badly and whose
presence depreciates the quality.
38. GRINDING
Some coffees are left as whole beans to be ground at the time
of purchase or by the consumer at home.But a large part of the
coffee is ground or milled by the manufacturer immediately
after roasting.
In most modern roasting plants, grinding is accomplished by
feeding the coffee through a series of serrated or scored rollers,
set at progressively smaller gaps, that first crack the beans and
then cut them to the desired particle size.
The degree of fineness is important.If a coffee is too coarse ,
water filters through to fast to pick up flavour.
If it is too fine, water filters through too slowly and retains
particles that deposit at the bottom of the cup.
39. PACKAGING
Effective packaging prevents air and moisture from reaching
the coffee.Ground coffee alters rapidly and loses it’s aromatic
qualities within a few days if it is not put into hermetically
sealed containers immediately.
The air, especially in humid atmosphere, causes rancidity
through the oxidation of fatty components.Modern packaging
materials, plastic films like polyethylene and complexes of
aluminum and cellulose, are capable of conserving the quality
of coffee for a time.The most satisfactory solution to the
problem, however, is packing under vacum or in an inert gas,
in impervious containers.
40. BREWING
There are several methods of extracting flavour and
aroma from the ground coffee.:
JUG METHOD:Spoon the required amount of coffee in a jug,
add hot water and stir thoroughly .Leave to infuse for 3-5
minutes. Pour the coffee through a strainer being careful not
to disturb the grounds which have settled at the bottom of the
pot.
CAFETIERE OR PLUNGER:A modification of the jug
method.The pot consists of a heat proof glass jar in a stand
and with a plunger attached to a lid.Some coffee is added and
topped with hot water and infused for four minutes and then
depress then depress the plunger very carefully.
THE FILTER METHOD: place a cone shaped filter paper into
the filter and place on the top of your pot. Put some ground
coffee in and slowly pour some water.
41. AUTOMATIC FILTER MACHINE: Fill the water reservoir
with some water and measure out the finely ground coffee in
the filter. Switch on and the machine will do the coffee for
you.
VACUUM OR GLASS BALLOON METHOD: Take the
apparatus consisting of two glass bowls on top of each other.
Put some coffee in the top bowl and some cold water in the
lower bowl. Twist together to create a vacuum. When you boil
it the water will rise through a funnel into the top bowl stir
and infuse for 4 minutes. When the pot is removed from the
heat a vacuum forms in the lower top, thus the blue coffee
filters down.
THE NEAPOLITAN FLIP: This consists of a container and
another serving container, complete with spout screwed on
top upside down with a coffee basket in the middle. When the
water in the lower container is boiled the steam goes through
the coffee basket into the serving container. The apparatus is
then flipped over and the condensed steam is poured out.
42. TURKISH COFFEE/ IBRIK: Coffee is made in ibrik which is a
long handle small pot which is narrower on the top than on the
bottom and is made out of brass. Put some sugar and water
and bring to a boil over a low heat . Stir in the coffee and boil
again. Remove and reheat at least a couple of times before
finally serving it.
PERCOLATOR: Water is brought to a boil in an urn and fed
up a tube to a basket having the coffee. After filtering through
it the water drips back to the urn where it is forced back up the
tube and recirculated until the brew reaches the desired
strength.
ESPRESSO: The espresso machine forces steam under
pressure through finely ground coffee.
43.
44.
45.
46.
47. DECAFFEINATION
Caffeine can be removed from the green coffee by a variety of
methods.In the most common, solvent extraction, the beans
are steamed to raise the moisture content and bring the
dissolved caffeine to the surface of the beans.They are then
washed by an organic solvent such as methylene chloride, the
solution is removed by steam, and the beans are dried.
INSTANT COFFEE
It is made by two methods:Freeze drying or Spray drying.Both
processes begin with percolation. To produce Instant coffee
powder, the percolated liquid is dispersed into small droplets
through a atomizing spray and allowed to fall in a stream of
heated air.This causes the water to evaporate, leaving a powder
of coffee extract.
48. Do’s
Do keep your coffee
brewing equipment clean
and wash thoroughly
after each use as
grounds and oil soon
become rancid.
Do use sufficient
coffee(as a rough
guideline,2tbs per cup).
Do use fresh clean water.
Do warm the pot before
brewing (this does not
apply to methods of
brewing where the pot
itself is heated in the
process)
Do use the correct grind
suitable for your
method of brewing
Do drink the coffee as
soon as it is made
49. Don'ts
Do not re-use coffee grounds
DO not make coffee with boiling water because the best
brewing temperature of coffee is 2o below boiling
point.
Do not boil coffee.