This document provides information about coffee and mocktails. It discusses what coffee is, where it originated from, how it is processed and prepared in different styles. It also discusses the major coffee producing countries and types of coffee drinks from different regions. The second half of the document defines what a mocktail is and lists popular mocktail recipes including ingredients and instructions for Cinderella, Virgin Mary, Shirley Temple, Virgin Mojito and Blue Lagoon mocktail.

1. COFFEE AND MOCKTAILS
Prepared By:
Mr. Harry George
Assistant Professor
Department of Hotel
Management & Hospitality
U.T.D, A.B.V.V, Bilaspur, C.G

2. WHAT IS COFFEE?
• It is a widely consumed stimulant beverage prepared from roasted seed’s called
coffee beans.
• Coffee comes from Genus Coffea plant’s, coffee berries which contains coffee beans.
• Most commonly grown coffea are Coffee Robusta and Coffee Arabica.
• Brazil is number one coffee producing country in the world.

3. COFFEE’S TRUE ORIGIN
• Coffee is not a native plant
to Arabia
• It is a native plant of
Abyssinia (Ethiopia) and can
be found growing wild and
cultivated
• From Ethiopia it was brought
to Arabia and a variety of
legends exist to how coffee
was discovered

4. COFFEE LEGENDS
• Around 800 A.D. coffee was said to be discovered by an Ethiopian goatherd whose
name was Kaldi
• Kaldi noticed his goats had more energy and were dancing from shrub to shrub
eating the cherry-red berries that contained the coffee bean
• He tried the beans himself and soon found himself frolicking with his flock

5. COFFEE PLANT

6. COFFEE PLANT
• It takes almost 3-4 years for the coffee plant to grow and bear fruit.

7. COFFEE BERRIES

8. COFFEE BEANS

9. MAJOR COFFEE
PRODUCING COUNTRIES
• South America:- Brazil, Columbia, Venezuela
• Africa:- Kenya, Ethiopia etc
• Central America:- Costa Rica, Jamaica, Mexico etc.
• Asia:- India, Indonesia.

10. COFFEE PROCESSING
• Processing of coffee beans can be done by using any of these two methods:
• Wet Processing
• Dry Processing

11. WET PROCESSING OF COFFEE
• Coffee berries are dipped in water to soften the skin.
• Skin is removed with machine and fermented in order to remove any slimy
layer present.
• After fermentation seeds are washed thoroughly and dried in open or in
heated rotating drum.
• At this stage coffee is called as green coffee.

12. DRY PROCESSING OF COFFEE
• Roasting
• Grinding

13. COFFEE PROCESSING
• Roasting
• Coffee beans expands to double its size .
• Colour changes- Green/red-Yellow- light cinnamon brown- dark brown.
• Oil appears on the surface of the beans.
• Roasting can be done using kitchen equipments or by specialized appliances.
• Light colour: coffee beans roasted at 193˚C.
• Medium colour: Coffee beans roasted at 205˚C.
• Dark colour: Coffee beans roasted at 218˚C.

14. COFFEE PROCESSING
• Grinding
• whole roasted coffee beans are grounded to powder.
• Fineness in grinding facilitates in brewing process.
• Coffee must be stored in airtight container as within a week time open coffee looses
its flavor.

15. COFFEE PREPARATION
Brewing
Drip brew
Percolator
Method
Vacuum
Pot
Filter
Method

16. BREWING
• Drink made by steeping and boiling to extract flavour and colour.
• Water : coffee
• 150 ml water: 8-10 gms if dark roasted
• 150 ml water:10-12 gms if light roasted.
• Water temperature- 93C.

17. DRIP BREW METHOD
• Hot water is poured over roasted & ground coffee beans containing in a filter.
• Water seeps through the ground coffee, absorbing its oils and essences.
• Then it passes through the bottom of the filter.
• The used coffee grounds are retained in the filter and liquid drip into a carafe
or pot.

18. DRIP BREW

19. PERCOLATOR METHOD
• A coffee percolator is a type of pot used to brew coffee by continually cycling
the boiling or nearly boiling brew through the grounds using gravity until the
required strength is reached.

20. PERCOLATOR METHOD

21. VACUUM POT METHOD
• Coffee is brewed by expansion and contraction of steam through applied heat.
• Two chambers are used: bottom with water and top with coffee.
• Water is heated and steam moves upward and comes down when heat is put
off.

22. VACUUM POT METHOD

23. FILTER METHOD
• Coffee is prepared using filters in steel, china, glass or brass containers.
• Add 3 level teaspoon coffee powder to 250 ml hot water.
• Strong decoction is prepared and mixed with milk and sugar as required.

24. FILTER COFFEE

25. ESPRESSO COFFEE
• It is produced by forcing a small amount of nearly boiling water to finely
ground coffee beans under high pressure.

26. ESPRESSO COFFEE

27. TYPES OF COFFEE
• Caffè Americano(America)
• Prepared by adding hot water to espresso.
• Consists of a single or double-shot of espresso
combined with between 30 - 470ml of hot
water.
• Café au lait
• Traditionally the French way of preparing
'coffee with milk' both at home and in Cafés in
Europe.

28. •Caffè latte(Italy)
• A portion of espresso and steamed milk.
• With a little foam on top.
•Café mocha
• A variant of a caffè latte.
• Typically one third espresso and two thirds
steamed milk.
• A portion of chocolate is added, typically in the
form of a chocolate syrup.

29. •Cappuccino(Italy)
• Prepared with espresso, hot milk, and steamed
milk foam.
• Traditionally served in a porcelain cup.
•Espresso(Italy)
• A concentrated beverage brewed by forcing a
small amount of nearly boiling water.
• Acts as the base for other drinks.
• Has more caffeine per unit volume than most
beverages.

30. •Ristretto
• A very "short" shot of espresso coffee.
•Instant coffee
• The coffee is dehydrated into the form of powder or granules.
• Can be rehydrated with hot water to provide a drink similar.
• Brand of instant coffee
• Nescafe
• Moccona
• Folgers

31. DECAFFEINATED COFFEE
• Unroasted green beans are steamed and rinsed several times with a solvent.
• This process is repeated 8-12 times until caffeine content reaches 3% or less

32. STORAGE
• Store in air tight container or vacuum packs.
• Ground coffee must be used within 2-3 days.
• Roasted coffee can be stored for sometime and can be re-roasted before use.

34. MOCKTAIL
A BEVERAGE
WITHOUT
ALCOHOL

35. WHAT IS MOCKTAIL?
It is a mixture of non-alcoholic
beverages, made by using standard
recipe.

36. INGREDIENTS OF MOCKTAIL
• Juices- orange, mango, pineapple, litchi, cranberry, lemon juice etc.
• Aerated beverages- sprite, coke,fanta, ginger ale, bitter lemon etc.
• Dairy products- milk, cream, yoghurt etc.
• Syrups and crushes- strawberry, kiwi, grenadine, mint, blue Curacao, melon,
chocolate, sugar syrup, etc.
• Garnish- fresh fruit and vegetables, biscuits and chocolates, spices, dry fruits,
canned fruits etc.
• Other ingredients- tea, coffee, water, eggs etc.

37. TOOLS FOR MOCKTAIL
• Blender
• Bottle opener
• Cocktail shaker.
• Muddler
• Strainer.
• Bar spoon.
• Ice bucket and tong.
• There are many more tools which are used for mocktails.

38. POPULAR MOCKTAILS
• Cindrella
• Virgin Mary
• Shirly Temple
• Virgin Mojito
• Blue Lagoon Mocktail

39. CINDRELLA
Ingredients Quantity
• Orange Juice 45 ml
• Pineapple Juice 45 ml
• Lemon Juice 15ml
• Sparkling water 1 can
Method
• Shake orange juice, pineapple juice, and lemon juice with ice in a cocktail
shaker.
• Pour in a chilled glass, top with soda.
• Garnish with orange peel.

40. VIRGIN MARY
• Ingredients Quantity
• Tomato Juice 200 ml
• Tabasco Sauce 1 dash
• Worcestershire sauce 2 dash
• Lemon juice 5-10 ml
• Celery Salt as per taste
• Pepper as per taste
• Salt for rimming the glass
Method
• Shake all the ingredients with ice in a cocktail shaker and serve in a salt rimmed
champagne Saucer or goblet.

41. SHIRLEY TEMPLE
Ingredients Quantity
• Lemon soda (sprite) 90 ml
• Ginger Ale 90 ml
• Grenadine syrup 15 ml
Method
• Build all Ingredients in a high ball glass.
• Garnish with cherry.

42. VIRGIN MOJITO
Ingredients Quantity
• Lemon soda (sprite) To top
• Lemon Juice 10 ml
• Lemon chunks(seedless) half Lemon
• Mint Leaves 8-10 numbers
• Demarara Sugar 2 tbsp
• Method
• Muddle lemon chunks, sugar and mint leaves in an old fashion glass.
• Fill it up with crushed ice, pour sprite till top, serve with lemon wedge and
cherry.

43. BLUE LAGOON MOCKTAIL
Ingredients Quantity
• Sprite 1 can
• Lemon Juice 15 ml
• Sugar Syrup 15 ml
• Blue curacao syrup 15 ml
• Mint 8-10 leaves
• Method
• Add sugar syrup, lemon juice, blue curacao syrup in a tall glass.
• Fill glass with ice and top up with soda.
• Garnish with mint leaves, cherry and lemon wheel.

44. THANK YOU