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 discusses various coffee brewing methods and their key parameters. It describes the steps involved in popular brewing techniques like drip coffee, French press, Aeropress and espresso. Grind size and extraction time are important factors that affect the taste of brewed coffee. The document also explains how different brewing methods like pour over, vacuum and Moka pot work by filtering hot water through ground coffee at varying pressure levels to extract flavors.
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 has been consumed for centuries and originated in Ethiopia. It is a popular beverage worldwide due to its flavor and the stimulating effects of caffeine. There are different varieties of coffee plants with Arabica and Robusta being the most common. The production process involves harvesting coffee cherries, processing them, drying, roasting, grinding, extracting caffeine and flavors, drying the extract, packaging, and distribution. Each step impacts the final quality and taste of the coffee beverage.
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.
Introduction
History
Coffee plant
Coffee beans processing
Chemical constituents
Brewing of coffee
World production and exportation
Question/answers session
The document discusses rebranding generic instant coffee to add value. It provides research on consumer preferences for instant coffee and competitive products. A solution proposed is pre-portioned compressed coffee tablets packaged in a recyclable cardboard tube. The brand name "Cubo Caffè" is chosen to signify quality and evoke Italian coffee culture. A sleek logo and minimalistic packaging design aim to position the product as a premium instant coffee option.
Coffee production involves planting coffee seeds which grow into trees bearing coffee cherries. Ripe cherries are harvested and processed to remove the bean which is then dried. Common coffee drinks are prepared by brewing or extracting coffee beans using various methods like espresso, drip, or Turkish style. Popular coffee drinks around the world include lattes, cappuccinos, mochas, frappes and others that combine coffee with milk and flavors.
This document discusses the art of coffee making. It begins by describing how most people get their energy from coffee in the mornings due to its aromatic and energizing properties. It then discusses the different types of coffee beans used - Arabica and Robusta beans - and how baristas blend them for flavor. The document also outlines the careful steps baristas take to make the perfect cup of coffee, such as properly grinding beans and extracting espresso. It concludes by describing some of the health benefits of drinking coffee regularly, such as containing antioxidants and possibly reducing stress.
Colombian Coffee production and Coffe Cultural Landscapes of Colombia-CCLCLuis Vergara
The importance of coffee in the world's economy ,the reason of the high quality of Colombian Coffee and the lovely landscapes in the Colombian coffee region.
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.
Brazil has been the world's largest coffee producer for 150 years, producing about a third of the world's coffee. Coffee production in Brazil is centered in the southeastern states of Minas Gerais, São Paulo, and Paraná, with Minas Gerais producing about half the country's coffee. There are several key steps to producing coffee: planting, harvesting, processing the beans which includes separating, drying, hulling, sorting, and packaging into 60kg bags for export. The beans are then exported, roasted, ground, and brewed to produce the final coffee beverage. Brazil exports much of its high quality coffee around the world.
Do you know how many types of coffee in the world? Well we have a collection of worldwide coffee and tried to gather all information as much as possible for you. Let us check out the famous coffee types.
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.
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
Café At Home Coffee Machine Shop is dedicated to help making your coffee life a little bit easier and more affordable. Good information about coffee makers and coffee.
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The document discusses different types of coffee, styles of coffee preparation, and coffee species. It describes various brewing methods like drip brew, French press, and percolator. It also outlines different coffee drinks including espresso, cappuccino, latte, Americano, and mocha. The document serves as a guide to the varieties of coffee and how it is made around the world.
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 beverage service in the food and beverage department. It discusses alcoholic beverages like cocktails and spirits. It explains that cocktails are usually served during cocktail hour, a period of time between the workday and dinner. It also discusses non-alcoholic beverages like fruit juices, squashes, bottled water, coffee, tea, and iced tea. For each beverage, it provides details on preparation methods, common varieties, and flavor profiles. The document is intended to introduce the different elements of beverage service.
Non-alcoholic beverages are commonly served with meals or on their own in hospitality settings. They can be used to dilute cocktails or stimulate the palate. Some common non-alcoholic options include coffee, tea, carbonated drinks, fruit juices, milk drinks, and mineral water. These beverages are classified based on whether they are stimulating, refreshing, or nourishing.
Coffee is prepared from roasted coffee beans and is one of the most widely consumed beverages in the world. It originated in Ethiopia in the 15th century and spread through the Arab world before being introduced to Europe. There are several varieties of coffee plants, with Arabica and Robusta being the most prominent. Coffee is harvested, processed, roasted, ground, brewed and consumed in many styles worldwide. Proper storage and preparation is important to produce quality coffee beverages.
Coffee is a brewed drink made from roasted coffee beans. It originated in Ethiopia in the 11th century and spread through the Arabian peninsula. There are two main ways of processing coffee beans - dry processing which is older, and wet processing which is more modern. Coffee beans are roasted in four categories - light, medium, medium dark, and dark - which impacts the flavor. The most common types of coffee beans are Arabica and Robusta, which differ in size, caffeine content, and taste. Popular coffee drinks include espresso, cappuccino, latte, americano, macchiato, mocha, and affogato.
This document discusses the process of manufacturing instant coffee powder. It begins with an introduction to instant coffee and comparison to freshly brewed coffee. It then covers the history and advent of instant coffee. The main body details the manufacturing process which includes: roasting green coffee beans, grinding them, extracting soluble solids through hot water under pressure, concentrating the extract, drying it through spray drying or freeze drying, and final packaging. Popular brands and the global market overview are also mentioned. Byproducts and references are listed at the end.
Coffee production involves several steps from planting coffee trees to harvesting coffee cherries to processing and drying the beans. There are two main processing methods - the dry method where cherries are sun dried and the wet method where cherries are pulped and fermented before drying. The beans are then milled, sorted, roasted, ground, and brewed to produce various coffee drinks. Common coffee drinks include espresso, Americano, latte, mocha, cappuccino, Turkish coffee, and filter coffee.
This document provides information about various coffee drinks including espresso, cappuccino, americano, cafe latte, caf au lait, cafe mocha, and caramel macchiato. For each drink, it describes the ingredients and ratios used in preparation as well as suggestions for how to drink them, such as adding sugar or enjoying with a cookie. It also includes a brief glossary defining terms like barista, crema, mocha, and others related to enjoying espresso drinks.
The document summarizes a coffee brewing workshop that took place on April 19th, 2013 at Caravan coffee. It introduces the equipment used for brewing coffee with a Chemex, provides a recipe for brewing coffee with a Chemex using 35g of ground coffee and 520g of water, and discusses coffee cherries, world coffee production, cherry processing methods, and coffee roasting.
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
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.
F& B (Alcoholic and Non Alcoholic Beverage)Divya Khanduri
Alcoholic and Non Alcoholic Beverage Whisky and Cocktails made from it and Cold Drinks and Mocktails made from it.Accompaniment goes with Both Beverage.
The document discusses the different types of coffee based on how they are prepared and their composition. Some of the main types covered include drip or filtered coffee, espresso, cappuccino, latte, macchiato, Americano and Turkish coffee. Espresso serves as the base for many other coffee drinks and can be prepared alone or combined with hot water, milk or cream in various proportions depending on the specific type of coffee. Vacuum brewing and Turkish style boiling are also mentioned as alternative preparation methods that produce distinctive coffee flavors.
Crafting the perfect cup of tea or coffee is both an art and a science, a delicate balance of temperature, timing, and technique that can elevate your daily beverage from ordinary to extraordinary. Whether you’re a seasoned barista or a home enthusiast looking to refine your skills, this comprehensive guide will provide you with the essential tips and tricks to brew the perfect cup every time.
Coffee is made from roasted coffee beans that come from the Coffea genus of plants. There are two main varieties used: Coffea arabica and Coffea robusta. The quality of coffee depends on factors like where the beans were grown. Coffee is processed using either a wet or dry method to remove the outer layers from the beans. Processing includes steps like fermentation, washing, drying, and sorting. Coffee has both positive and negative health effects depending on how much is consumed. It can boost metabolism but too much can cause issues like increased heart rate and insomnia.
This document provides an overview of coffee knowledge covering botanical aspects, post-harvest processing, roasting, blending, brewing, and coffee beverages. It discusses the attributes of arabica and robusta coffee varieties and their growing requirements. It also summarizes common post-harvest processing methods, describes the roasting process and different roast levels, discusses blending to enhance flavors, and outlines various brewing techniques including espresso, drip, French press, and Turkish coffee methods.
This document discusses various beverages including coffee, tea, juice, soda, and fruit punch. It provides details on the categories of beverages and how they are made. Coffee is made from beans found in red fruits and is grown in tropical regions. It can be served regular, decaffeinated, or instant. Tea is made from leaves of the tea plant and can be black, green, or oolong. Juice must be 100% fruit juice while drinks contain lower percentages of juice and added sugars or sweeteners. Fruit punch is a combination of various fruit juices.
The document provides an overview of tea production in India. It discusses:
1) The history of tea in India, including its introduction by the British in the 19th century, when India became a leading producer.
2) The states in India that produce tea, including Assam, West Bengal, Kerala, and others.
3) The tea production process, which involves plucking, withering, oxidation, fixing, rolling, drying, and aging of the tea leaves.
This document provides an overview of operations at a hotel coffee shop. It describes the coffee shop's 24-hour operational hours, multi-cuisine buffet offerings for breakfast, lunch and dinner, and ala carte menu. Guests on meal plans can eat from the buffet at no extra charge. The document outlines the coffee shop's management structure, seating layout, buffet items for each meal, and shift timings for staff. It emphasizes that coffee shop workers must provide fast yet attentive service to the high volume of guests.
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.
The document discusses different types of breakfast including English, American, Continental, and Indian breakfast. It provides details on the typical food items included in each type of breakfast such as eggs, meats, fruits, cereals, breads, and beverages. It also describes the plating and covers used to serve English breakfast formally in a dining room as well as buffet and room service breakfast options.
This document discusses food cost control in the food and beverage industry. It defines food cost control and explains that the objective is to analyze income and expenditure while preventing inefficiencies. Some key ways to control costs include reducing shrinkage, spoilage, and wastage through better security, storage, kitchen design, and stock management. Cost of food cooked can be controlled through planning quantities and ensuring quality. Financial planning, marketing, catering, purchasing, and operations are phases of the control procedure.
Jesus said "I thirst" while on the cross to fulfill scripture. By saying this, Jesus revealed three truths: that he was fully human with a physical body that experienced thirst, that he became a substitute for sinners by enduring thirst for our sins, and that his thirst spares us from the torment of thirst in hell. Though Jesus had a human body, he was also God in spirit, as demonstrated through his miracles. In uttering "I thirst," Jesus experienced the thirst of separation from God the Father while providing salvation for humanity.
This presentation introduces students with the basic unchanging rules of the hospitality industry which they have to carry throughout their career to be a successful hospitality professional.
Malatya Apricot | Turkish Dried Apricots Producer and Exporter is one of the Biggest Dried Apricot Manufacturing companies, is situated on 2500 square meters of land which includes 1500 square meters of enclosed work areas that have been constructed according to European and AFI specification with White marbles, anti-bacterial tile walls,and equipped with a microbiological laboratory to ensure a total quality.
We are as Malatya Apricot | Turkish Dried Apricots Producer and Exporter , produce and export Dried Apricots, Sun Dried Apricots, Diced Dried Apricots, Industrial Dried Apricots.
TECHNO-GUIDE FOR SEA CUCUMBER (Holothuroidea) POWDER AND AMPALAYA SEEDS-10-22...AmapolaCurayag1
A Thesis
Presented to
The Graduate School
CEBU TECHNOLOGICAL UNIVERSITY
Main Campus, M.J. Cuenco Ave., Cebu City
In Partial Fulfillment
Of the Requirements for the Degree
MASTER OF ARTS IN VOCATIONAL EDUCATION
AMAPOLA M. CURAYAG
December 2021
This thesis entitled, “TECHNO-GUIDE FOR SEA CUCUMBER (Holothuroidea)
POWDER AND Ampalaya (Momordica charantia) SEEDS POWDER PRETZELS”,
prepared and submitted by AMAPOLA M. CURAYAG in partial fulfillment of the
requirements for the degree MASTER OF ARTS IN VOCATIONAL EDUCATION
(MAVEd) has been examined and recommended for acceptance and approval for Oral
Examination.
ACCEPTED AND APPROVED in partial fulfillment of the requirement for the degree of
MASTER OF ARTS IN VOCATIONAL EDUCATION (MAVEd).
Comprehensive Examination: PASSED
Date of Oral Examination: December 2021
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Coffee & 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
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.
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.
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- 93C.
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.
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.
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.
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.
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.
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.
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.