This document summarizes several non-alcoholic plant-based beverages that are consumed worldwide for their stimulating and refreshing qualities. It discusses the origins, production processes, chemical compositions, and cultural histories of tea, coffee, cocoa, kola, mate, and guarana. The key plants discussed are Camellia sinensis (tea), Coffea arabica (coffee), Theobroma cacao (cocoa), Cola nitida (kola), Ilex paraguariensis (mate), and Paullinia cupana (guarana).
Coffee processing involves harvesting ripe coffee cherries, removing the fruit pulp and mucilage, and drying the beans. There are two main processing methods - wet processing and dry processing. Wet processing involves pulping the cherries to remove the fruit, fermenting the beans to remove mucilage, and sun drying the beans. Dry processing involves sun drying the entire cherry after harvest and later hulling the dried beans to remove the outer layers. Proper processing is important to develop the flavor of the coffee beans before roasting and brewing.
Coffee : Different Kinds of Coffee & Styles of CoffeeMudit Grover
• Coffee :
Different Kinds of Coffee & Styles of Coffee
• Made By:
• Mudit Grover (18)
• Coffee
• Coffee is a brewed beverage.
• Prepared from the roasted seeds of an evergreen shrub of the genus Coffea.
• Mainly cultivated in India, Latin America & South America.
• Methods of Coffee Preparation
• Brewing
Process of infusing the coffee beans or coffee powder with hot water for a specific period of time.
Brewed coffee, if kept hot, will deteriorate rapidly in flavour.
Reheating such coffee tends to give it a "muddy" flavour.
• Vacuum Pot
Also known as vac pot, siphon or syphon coffee maker.
Excessively complex for everyday use.
• French Press
• Also known as a press pot, coffee press ,coffee plunger.
• The best and convenient method for brewing the coffee.
Percolator Method
• Continually cycling the boiling water for the process of brewing.
• May recirculate already brewed coffee through the beans.
• 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.
• 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.
• Video
• 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.
• 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
• Major Coffee Producing Countries
• South America:- brazil, Columbia, Venezuela
• Africa:- Kenya, Ethiopia etc
• Central America:- costa rica, Jamaica, mexico etc.
• Asia:- India, Indonesia.
• Learning Outcome
• We learnt about the different methods of preparing coffee.
• Different styles of coffee.
• Coffee producing countries.
• Bibliography
• Video made from Nibs.
• Food & Beverage Service – Bibekananda Kanjilal
• www.google.com
• www.wikipedia.com
• www.britannica.com
Coffee originated in Ethiopia and was discovered by a goatherd named Kaldi. It spread through the Middle East and Europe via travelers and traders and was introduced to America by Dutch colonists. There are three main types of coffee plants grown for commercial purposes, and coffee is now cultivated in Latin America, Africa, Asia, and the Arabian Peninsula. The process of turning coffee beans into a beverage involves harvesting, curing, roasting, grinding, brewing and various methods at each stage can impact the flavor of the final coffee.
The document discusses green tea and its health benefits. It provides details on the origin, production regions, types of tea including green tea, and the processing and components of green tea. Green tea contains catechins that can decrease blood cholesterol, reduce body fat, prevent cancer and tooth decay, and inhibit high blood pressure due to their antioxidant and antibacterial effects.
This document provides an overview of tea and the tea production process. It defines tea as coming from the Camellia sinensis plant and being prepared by pouring hot water over cured leaves. Herbal infusions made the same way from other plants are called tisanes. The document describes the different varieties of tea plants used, the grading of tea leaves, common tea brands, and the orthodox manufacturing process for black tea which involves plucking, withering, rolling, fermentation, and firing of the leaves. It also briefly outlines the green tea production method in China.
Coffee berries contain coffee beans that are processed through two main methods - the dry method and wet method. In the dry method, berries are sun dried and de-hulled, while the wet method uses pulping and fermentation to remove the fruit matter around the beans. Roasting is then required to develop the beans' flavor and aroma, during which various physical and chemical changes occur like swelling, color change, and development of volatile compounds. The manner and level of roasting impacts the specific flavor characteristics produced.
Recent advances in quality and processing of plantation crops in India, Role ...AmanDohre
Recent advances in quality and processing of plantation crops in India, Role of Commodity Boards in Development of Plantation Crops.
Recent advancements in the quality and processing of plantation crops in India have revolutionized the sector, enhancing both productivity and market competitiveness. Innovations in cultivation practices, irrigation techniques, and pest management have improved crop quality and yield. Additionally, advancements in post-harvest handling, processing technologies, and value-added product development have increased the value of plantation crops in domestic and international markets.
Commodity Boards, such as the Tea Board, Coffee Board, and Rubber Board, play a crucial role in the development of plantation crops in India. These boards provide support to growers through research, extension services, training programs, and quality certification. They also facilitate market promotion, export promotion, and price stabilization measures, ensuring the sustainability and profitability of plantation crop cultivation. Through collaboration with industry stakeholders and government agencies, commodity boards drive innovation, investment, and growth in the plantation sector, contributing to India's position as a global leader in plantation crop production and trade.
This document discusses tea, including its morphology, processing, uses, and health benefits. It describes how there are two main types of tea plants - Camellia sinensis var. sinensis (China type) and C. sinensis var. assamica (Assam type). It outlines the production and processing of black tea and green tea. Black tea processing involves withering, rolling, fermentation through oxidation, and drying. Green tea processing prevents fermentation. The document also notes some top tea varietals and the potential health benefits of tea, such as reducing heart disease risk and fighting free radicals.
Here are the answers to the quiz:
1. Fermentum (Latin word for rest)
2. Beer
3. Liquors/spirits
4. Coffee
5. Non-alcoholic beverages
6. Water
7. Tea
8. Beverages
9. Coffee/tea
10. Stout
This document provides information about beverage service, including classifications of non-alcoholic beverages into stimulating, refreshing, and nourishing drinks. It discusses different types of tea and coffee, how they are prepared, and appropriate serving vessels. Proper service standards for tea and coffee are outlined, including preparation and serving procedures. Glassware used for different alcoholic beverages in bars is also listed.
This document provides an overview of coffee, including its history, types of coffee beans, roasting process, most expensive coffees, top 10 coffees in the world, facts about coffee, International Coffee Day, and movies about coffee. The history of coffee dates back to the 10th century in Ethiopia. There are two main types of coffee beans - Arabica and Robusta, which differ in taste, growing conditions, and price. Kopi Luwak from Indonesia is considered the most expensive coffee due to its uncommon production process involving the Indonesian palm civet.
Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the Coffea genus. From the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. The seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. Let's get overlook to this coffee from this presentation.
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.
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.
This document provides information on different types of beverages, including their definitions, sources, and classifications. It discusses non-alcoholic beverages such as milk, fruit and vegetable juices, coffee, tea, chocolate, and synthetic drinks. It also covers alcoholic beverages including beer made from fermented cereals, wine fermented from fruit juices, and distilled liquors like brandy, gin, rum, and whiskey produced from fruits, grains, or potatoes. The document concludes with details on some traditional Philippine alcoholic drinks.
CHEMISTRY OF TASTE AND AROMA COMPOUNDS IN TEA AND COFFEEKUSH VERMA
- Tea and coffee contain many chemical compounds that influence their taste and aroma. Tea is derived from the Camellia sinensis plant, while coffee comes from coffee beans of the Coffea plant.
- Both contain antioxidants and caffeine. Their complex flavors come from hundreds of volatile compounds produced during processing as the leaves/beans are dried, fermented, and roasted.
- The main tastes detected on the tongue are sweetness, bitterness, sourness, saltiness, and savory umami. Different compounds influence each taste, like sugars for sweetness and caffeine for bitterness.
Introduction
History
Coffee plant
Coffee beans processing
Chemical constituents
Brewing of coffee
World production and exportation
Question/answers session
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The document discusses event project management and outlines several key aspects of planning a conference. It describes how project management techniques can be applied to event planning and management. It also discusses developing the project scope, including determining goals, tasks, deadlines and budgets. Finally, it provides details on designing the conference program, such as defining goals, incorporating activities, and creating space for interaction, as well as finalizing program details and establishing a planning timeline.
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2. Drink for Caffeine
• Beverages that contain caffeine or purine derivatives,
are used world wide for their stimulating and refreshing
qualities.
• Caffeine is an alkaloid that is a diuretic and nerve
stimulant (<2%)
• Tea originated in southeastern Asia
• Coffee originated in southwestern Asia
• Cocoa from tropical America
• Lesser known ones
– Cola – south Africa
– Khat – Arabs
– Guarana – South America
3. Purines
• Small molecules that contain nitrogen
possessing purine skeleton.
• 15 compounds are reported
• Adenine and Guanine are nucleotides
5. Tea time
• Tea auctions are held in the city of London
every week.
• Only place where tea from every tea
producing country will be on sale.
• Tea tasting is a vital part of setting prices
and buying and selling
– Autumnal, pungent or brisk
– Weedy or chesty
6. Countries involved
• Originated in around Tibet and is also
indigenous to Assam, China and Southern
Cambodia
• Production:
– Asia – 70%
• India 30% but consumes more than 50%
• Sri Lanka – 10%
– East Africa –Kenya
– Indonesia, Thailand, China, Turkey, USSR
• British are world’s biggest tea drinkers
7. Plant
• Camellia sinensis
– Two main varieties
• C.sinensis var. sinensis
• C. sinensis var. assaminca
• Family: Theaceae
• Mainly grown in subtropics and
mountainous regions of tropics
• It can be grown from above sea level and
just over 2100 meters
9. Morphology
• Small evergreen trees
• From rooting of cuttings to maintain uniformity of
particular variety
• They are allowed to grow knee high for easy
picking
• Mature when 4 yrs
• Only first two young leaves and the terminal
buds called as “flush” are picked (high
concentration of caffeine)
• Can be picked every 10 -14 days
10. Process
• Chinese tea – Green tea, flowery flavor and light
• Assam tea – Black tea, “heavy” stronger
• Black tea: Process involves
– Withering by blowing air through the leaves that are in troughs to
reduce water content and enzymatic release of aroma
– Fermentation – by rolling leaves and leaving them in a warm
damp condition to rupture cells, allow oxidation of phenolics and
turn cooper color
– Finally dry or fire the tea leaves with hot air to remove excess
water, gives black color
• Green tea: Freshly picked leaves are steamed and dried
without the withering stage and thus retain a faint but
distinctive ‘grassy’ taste, and their green color.
11. Chemistry of tea
• Caffeine the stimulant 3-4%, theobromine
(.017%) and theophylline (.013%
• Tannins
• Polyphenols – flavonoids, catechins
– Anittumor and antimutagenic
– Prevent tumor cell growth and division
– Green tea is 6 times better than black tea
12. Stories of Tea
• The Chinese believe that tea was first drunk
during the reign of Shen Nung (The Divine
healer) during 2737 BC
• Japanese Tea Ceremony: During Sung Dynasty
(960 -1120) ritualized the preparation and
drinking of tea as contemplation. This was taken
to Japan
– The tea ceremony according to Zen Buddhism is a
means of achieving the ideal state of perfect harmony
and tranquility
– Still very important; Japanese girls attend special
classes; families spend large amounts of money to
built tea huts and buy tea utensils.
13. Stories of Tea
• A harsh tea tax was placed on tea by King
George III and in 1773 a serious upset occurred
for British East India Company
– “Boston Tea Party” : By way of protest, a group of
American colonists, disguised as Indians, threw a
cargo of tea waiting to be unloaded into the harbor at
Boston.
– Smuggling became common
– 19th century tea was only for rich
– By Victorian times taking afternoon tea became
common
14. Coffee
• Second only to petroleum, as a revenue earner,
coffee is an immensely valuable commodity.
• This drink revives 1/3 of world’s population.
• Finns drinks on average 5 cups each day
• Japanese bath in coffee grounds for the health
giving properties
• Turks scan the dregs of their coffee cups for
omens of future
16. Discovery
• Native of Abyssinia
• By Ethiopians goatherds
– Noticed that their goats were unusually frisky after
eating the ripe red berries of wild coffee bushes
• 2nd AD, local tribe men
– made small cakes from the pulverized fruits mixed
with fat and grains to sustain them on long journeys
and to relieve fatigue
– Made stimulant drink by fermenting berries and
mixing with water.
• Arabs were the first to brew coffee
17. The spread
• 13th century – coffee houses were established
and the drink became very popular
• Quickly spread to turkey and the surrounding
areas.
– Gesture of hospitality by offering a cup of strong black
brew to visitors.
• Reached Europe around 1616
• By 1675 it became a rage in London
– “penny universities”
– English stock exchange, the merchant banks and first
insurance companies all had beginnings in coffee
houses
18. The plant
• Coffea arabica (arabica coffee) – 75%, C.
canephora (robusta coffee) 24% and C.
liberica are grown commercially
• Family - Rubiaceae
• Three varieties are known
– Arabica
– Robusta
– Liberica
19. Morphology
• Source of coffee is the seed that is part of a fleshy berry (sometimes
called as cherry)
• Grows well at higher elevation. Plants are grown directly from seed.
Harvesting after 3 -5 yrs and will produce coffee for 30 yrs.
• Small tree with glossy, evergreen leaves and white, sweet smelling
flowers
• After fertilization, mature berries turning dark green to yellow then
red.
• Inside the sweet pulpy outer layers are two coffee-seed surrounded
by a delicate silvery seed coat.
• Cannot tolerate frost they are grown in tropical and sub-tropical
countries with an average rainfall of at least 1.9 meters per annum
20. Processing
• After picking berries, mostly by hand, the sweet pulp
which surrounds the coffee beans (really seeds) which
develop inside each cherry – like fruit is removed in one
of two ways.
– Dry process – produces beans sometimes known as ‘hard’,
‘native’, or ‘natural’ in trade
• Dry whole fruit in the sun
• Remove dried pulp and fine endocarp and the silver lining around
the seed
– Wet processing produ ces mild but superior flavor coffee
• Depulped machine
• The parchment is washed and left for fermenting for 12 -24 hrs –
leading to chemical change takes place to give characteristic aroma
and taste
• Beans then dried and the fine endocarp is removed
21. Processing
• Instant coffee making
– Coarsely ground coffee is placed in sealed stainless percolators and
brewed under pressure for several hrs.
– Coffee aroma is added
– The concentrate is either
• sprayed under high pressure through fine nozzles into a very high towers. As
the liquid falls back it dries into powder which is tumbled with steam to form
granules OR
• Freeze dried - Coffee brew is dried into thin sheets which is often cut into
granules. Temperature is then raised under vacuum. This will water is “boiled
–off” without the coffee getting wet. There is no heat damage or loss of
aroma
• Roasting – reduces the moisture and bring out aromatic oils
• Very sophisticated-computer control mechanism is involved
• Varieties: variety of coffee, region it is grown, preparation method
and roasting time
23. Substitutes
• Chicory: Cichorium intybus
– Bittter fleshy taproot are ground and roasted
for use either alone or miced with coffee
• Fig: Ficus carica
– Roasted and ground, Austrian and Bavarian
coffees are well known for this addition
• Dandelion: Taraxacum officinale
– Roots have stimulant and tonic but o caffeine
25. Cocoa
• Cocoa and chocolate are prepared from the
seeds of the cocoa tree
• A native of Mexico and found in South American
rainforest
• It was chief drink of the Aztecs and other native
Americans
• It was part of the diet of the plumed serpent God
Quetzalcoatl.
• Cocoa beans were used as currency by Aztecs
• The use of cocoa by other than natives is of
recent origin
26. Cocoa
• Theobroma cacao (meaning food of the
Gods)
• Family - Sterculeaceae
• It is a small tree 15 – 25 ft, with numerous
branches. The flowers and fruits re borne
directly on the tree trunk.
• Mature at 4 – 5yrs. It flowers throughout
the year, so one gets several crops
annually
27. Cocoa
• Source of cocoa is the seeds
• The fruit is a large pod with mucilage pulp and 40 – 60 seeds
• The pulp and seeds are scooped out of the fruit, cured and usually
fermented
– The seeds are piled in heaps in sweating boxes (houses or vats) for
several days.
– The beans become brownish, lose their bitter taste and develop aroma
– They are then wasted and dried and polished to remove any dry pulp
– The seeds are roasted in iron drums to develop flavor and increase the
fat and protein content and lower tannins
– The beans are passed under roller to remove the shells
– The seeds are finally ground to an oily paste – the bitter chocolate
• Sweet chocolate – by adding sugar and various spices
• Milk chocolate – milk, sugar and other spices
• Cocoa – 2/3rd fat is removed and the residue is powdered
• The oil is cocoa butter
28. Chemistry
• Contains caffeine alkaloid called theobromine (1 -3%) –
the stimulant
• Caffeine (.2 – 3%)
• It also has fat (35-40%) and starch (15%)
• It also contain phenyl ethylamine, a natural
amphetamine found in human brain, which induces
feeling of euphoria
• The level of this is claimed, decrease when one is in
love-sick – explaining the craving of chocolate as a
solace at such times
• Also has reputation as an aphrodisiac and Casanova is
said to prefer this as an inducement to romance
30. Kola
• Cola nitida (Sterculiaceae)
• Native of west Africa
• Seeds contain caffeine and kolanin – a
cardiac stimulant
• Coco-cola – has kola and cocoa; now
cocoa leaf extract and caffeine is used
32. Mate and guarana
• Mate – Ilex paraguariensis
– Leaves are used after drying over fire and crushed
into coarse pieces
– Traditionally drunk from a gourd. Has hot water and
mate mixed, a straw is used.
• Guarana – Paullinia cupana
– Caffeine rich seeds are used.
– Seeds are roasted and crushed with cassava flour
into a paste that is formed into rods
– A glass of guarana is made by scrapping the cylinder
and mixing it with water