These are drinks which are taken to make up for the fluid loss (due to perspiration) of our body. Ex. Nimbupani, water, syrups, soft drinks, tonic water etc.
Aerated
water
•These
beverages are aerated with carbon dioxide, hence the fizzy or bubbly nature of
these drinks. Mostly these waters are flavoured with artificial/natural
ingredients and essences.
Some examples:
•Soda water - colourless
& tasteless. Example- Schweppes, Lehar everness
•Dry ginger- golden
straw coloured with a ginger flavour
•Bitter lemon- pale
cloudy with sharp lemon flavour
•Orangeades- orange coloured with orange flavour, eg Mirinda, Fanta, etc
•Lemonades- 2 varieties- clear n whitish opaque, eg Limca, 7
up
•Colas- dark, rich, garnet red coloured when held
up to the light. Flavoured with the essence or extract of cola nuts.
Natural spring water or mineral
waters-
These waters are broadly classified as
bottle drinking waters. However, these are not to be confused with packaged
drinking water, which is essentially hygienically filtered and purified water
packaged in disposable bottles/ packs/ pouches.
•Appollinaris
•Vittel
•Vichy
celestins
•Spa
•Perrier
Nourishing Beverages
Milk
and Dairy-based Beverages
•Whole
milk
•Skimmed
milk
•Flavored
milk
•Lactose
– free
•Condensed
milk
•Butter
milk
Soy-based Beverages
•Soy-based
beverages contain an array of nutrients
•Protein,
carbohydrates, potassium, B vitamins, iron, phosphorus
Juice
•Fruit
and vegetable juices
•Natural
source of potassium, folate and
antioxidants, including vitamin C and beta-carotene
any beverage that contains high levels of a stimulant ingredient, usually caffeine, as well as sugar and often supplements, such as vitamins or carnitine, and that is promoted as a product capable of enhancing mental alertness and physical performance.
The cocoa tree (Theobroma cacao) is a native of the dense tropical forests of the Amazon. The term “Theobroma” means “food of the Gods”. The word cocoa has originated from the Aztec word “Cacahuati”. Cocoa describes the bulk commercially dried, fermented beans, as well as powder from cocoa beans. The main procedures and exporters of the cocoa bean are West Africa (74% of the world production), North, Central and South Africa (21%) and Asia and Australia (3%). However the processing of the bean into chocolate is done in several other countries and some of the best chocolate is produced in Belgium, Switzerland and France.
The Cocoa Plant
The cocoa plant is a small tropical tree, originally grown in South and Central America; but now commercially grown in West Africa. The cocoa tree requires good soil, a huge rainfall and a low altitude. The part of the plant that is processed and used for the making of cocoa and chocolate is the fruit that grows on the main trunk of the tree, as well as on the branches. The fruit is a large pod 4“ to 12“ in length and about 4“in diameter and has a hard leathery rind containing 25-75 seeds in distinct rows, embedded in a soft pulp.
Classification
Cocoa may be classified under the following headings:
1. By the country of origin (Zambia/Mozambique).
2. By the species of the bean (Criollo/Forastero).
3. By the method of manufacture (For drinking chocolate/for milk chocolate).
4. By their particular use (Vending machines/Icings/Chocolate moulding).
Processing of Cocoa
The processing of cocoa bean into cocoa powder is done in seven stages, as mentioned under:
1. Fermentation of the Beans The ripe cocoa pods are collected and split open and the beans and the pulp surrounding them are scooped out and put into a fermentation chamber, also called the sweat boxes, where the temperature is allowed to rise to 40 to 50°C (104 to 122°F). Fermentation will kill the germs and prevent germination and decomposition of the bean. It will also encourage enzyme reaction reducing the bitterness and developing flavour. The beans absorb the liquid from the fermenting sugary pulp which will then turn into alcohol and finally into acetic acid. As soon as the mass turns into the acid state, the fermentation is stopped. Otherwise unpleasant flavours and odours will develop.
2.Drying of the Beans This is done by laying the beans thinly out in the Sun to dry and occasionally turning them over, or by passing them through a mechanical drying chamber. When completely dried, there will not be more than 4% moisture in the bean. At this stage, beans are exported, unless they are to be processed into cocoa chocolate.
Roasting Madagascar Cocoa beans ( video)
3.Roasting the Beans This stage is essential to develop the flavour and the aroma of the bean and to give colour. Moisture is lost at the stage, which assists in the removal of the shell from the beans.
4.Removing the Shell This stage is also called “Winnowing”. The shell is removed from the bean by passing them through a series of rollers and sieves. The de-shelled beans, now mostly broken bits and pieces, are referred to as “Nibs”. 5.Alkalization of the Nibs (Dutch Processing)
This stage, that further develops the flavour and colour, is usually done by tumbling the nibs in an alkali solution. After drying, the nibs may be roasted to correct the moisture content.
[Note: Mixing of nibs (6–7% moisture and at least 52% fat) and alkaline solution (sodium bicarbonate and water) Heating. Heating of mixture for sufficient time for colour changes to take place.]
Grinding Cocoa beans ( Video)
6.Grinding the nibs The nibs are now ground into very small particles, a process which releases a large amount of fat and results in the mass becoming a thick syrup. This fat is known as “Cocoa Butter”, usually 50% of the nibs.
Cocoa Butter
7.Extraction of the Cocoa Butter The cocoa fluid/mass is then fed into large felt-lined steel pans fitted with a movable perforated lid. When subjected to hydraulic pressure, some of the fat is forced through the filter cloths, leaving behind a solid residue, known as the “Press Cake”. This is removed from the pan, allowed to cool, then pulverized and sieved. To this fine powder, a small amount of salt and vanilla is usually added before it is marketed as the popular cocoa powder.
Plain Chocolate
The processing of chocolate involves the first six stages as for the processing of cocoa and then a further three stages:
1. Mixing the Cocoa mass with sugar The cocoa mass is thoroughly mixed with powdered sugar in large blending kettles. The fat content is strictly controlled to obtain a standard product. Additional cocoa butter may be added to adjust the consistency.
2. Refining the mixture This is done by passing the mixture through a series of five heavy rollers to reduce the size of the non-fat particles so that the chocolate will be smooth to the palate. This stage exposes the particles to the air, reducing the moisture content, partially evaporating volatile substances, and lightening the colour of the mixture.
3. Conching The final stage is concerned with producing a standard quality of chocolate. Conching is the mechanical agitation of the chocolate mass with additional cocoa butter at a temperature of 60-70°C (140-158°F). This will further evaporate volatile substances and also develop the flavour. Additional flavourings may also be added at this stage and the mixture is standardized. The chocolate is then set in moulds such as bars, slabs and is also known as couverture.
Chocolate in the block has a tendency to collect moisture from the air and this can be seen in the form of beads of perspiration. This could be wiped carefully and well scraped before being used for dipping.
Milk Chocolate
The processing of milk chocolate is the same as Plain Chocolate(couverture), except that milk crumb is added at the refining stage and the conching is done at a lower temperature, but for a longer time. Milk crumb is a mixture of condensed milk and chocolate mass, reduced to a powder form.
Cocoa Powder
It is a product obtained by grinding roasted cocoa beans to an oily liquid, pressing this in a cocoa-butter press, to remove about half cocoa butter and then grinding the residual press cake to a powder. Chocolate powder is a blend of true cocoa powder, sugar and starch.
Drinking Chocolate
It is a modern beverage drink, prepared from the chocolate powder or chocolate flakes and made in a similar manner to the cocoa drink, by adding hot water or milk.
White Chocolate
It is a product composed of pure cocoa butter, full of cream milk powder and sugar, milled together and passed through refining rolls. As pure cocoa butter has a strong taste and odour of chocolate, the product is similar in flavour to chocolate. It can be tempered and moulded. Provided fat-soluble edible colours are used, white chocolate can be coloured pink, orange, yellow or green.
Chocolate Spread
It is permanently soft, pasty or semi-liquid product, which can be used in the bakery as flavouring and colouring material for fillings, buttercreams and fondants. To make it, add warmed golden syrup to melted chocolate couverture in the proportion of two parts of syrup to one part of couverture, mixing them thoroughly and adding the warm syrup into a glass or glazed earthenware jars and kept for use as needed.
Panache
It is the name given to a blend of chocolate and cream. Boiling fresh cream is mixed with grated or melted couverture and stirred occasionally till cooled.
Composition of Cocoa and Chocolate
Theobromine is the stimulant in cocoa and chocolate, along with some caffeine. The other major constituents of cocoa and chocolate include colour and flavour compounds, lipids and carbohydrate. The purple colour is due to the presence of anthocyanins. The chocolate flavour is contributed by the phenolic compounds.
Starch is the chief carbohydrate in cocoa and chocolate and functions as a thickening agent. Cocoa contains 11% starch while chocolate contains 8%. Cocoa has more thickening power than chocolate because of its high starch content. For this very reason, cocoa is not substituted on a direct weight basis for chocolate. Usually, 3-3.5 tablespoon of cocoa powder plus ½ tablespoon of fat is considered equivalent to 30 Gms of chocolate.
The fat constituent of cocoa and chocolate is cocoa butter. Cocoa varies in fat content from 10-22%. Chocolate contains 50% fat. The low melting temperature of chocolate (near 32°C) imparts a smooth texture and readily releases flavour components.
Uses of Chocolate
Cocoa powder and chocolate powder are used:
1. As a hot beverage.
2. AS a flavouring agent.
3. As a colouring agent.
4. For hot and cold sauces.
Couverture is used:
1. As a coating.
2. As a decoration (Piping).
3. For moulding into Easter eggs etc.
4. For sauces.
5. For ice-creams.
Storage
Cocoa and chocolate deteriorate quickly in the presence of moisture and heat. Cocoa becomes greyish in colour and lumpy when stored at a temperature above 16-21°C and in high humidity.
A mottled or grey surface known as bloom may develop on the chocolate when it is exposed to high heat and moisture. The melting fat and re-crystallizing in a different pattern on the surface contribute to the formation of bloom.
Appropriate tempering procedures during processing and the use of stabilizers retards the development of bloom. Sugar bloom, a rough greyish layer, may develop on sweet chocolate due to moisture; the dissolved sugar re-crystallizes on the surface.
The chocolate flavour appears not to be altered by the development of bloom or lumping of cocoa products, but the texture may be grainy. Milk chocolates also absorb flavours and odours when stored improperly. The quality of cocoa and chocolate is best when high temperature and humidity is avoided. The best protection is tightly sealed containers kept in a cool, dry place.
Nutritional Aspect
Cocoa powder and milk chocolate are rich in fats and carbohydrates. Being a highly palatable and energy concentrated food, it was used extensively in emergency situations such as wars and during rescue and evacuation situations.
Chocolate Tempering
Chocolate tempering is a process used to prepare pure chocolate liquor for cooking purposes. During tempering, it is essential that not one drop of water should come into contact with the chocolate
Procedure
Break the chocolate into small pieces and place it in a bowl over hot water. Stir occasionally until it is melted and the temperature is 46-48°C If this temperature is exceeded, the chocolate is ruined.
Remove the bowl from the saucepan and set in iced water, stirring carefully until the chocolate begins to set on the bottom. Then warm the chocolate carefully over hot water until the temperature is dark chocolate to 31°C, in milk chocolate to 29°C and in white chocolate to 29°C. If the temperatures are exceeded, the tempering process should begin again.
It is only necessary to temper chocolate when using it for moulding or dipping. For any fillings, pure chocolate or cooking chocolate can be used without tempering. Diagrammatic representation of the whole process:
Some leading chocolate brands of the world:
Lindt and Sprungli is the most famous brand originated in Zurich and Switzerland.
Coffee is a brewed drink prepared from roasted seeds, commonly called coffee beans, of the coffee plant. They are seeds of coffee cherries that grow on trees in over 70 countries. Green (unroasted) coffee is one of the most traded agricultural commodities in the world. Due to its caffeine content, coffee can have a stimulating effect in humans. Today, coffee is one of the most popular beverages worldwide.
It is thought that the energizing effect of the coffee bean plant was first recognized in Yemen in Arabia and the north east of Ethiopia, and the cultivation of coffee first expanded in the Arab world. The earliest credible evidence of coffee drinking appears in the middle of the fifteenth century, in the Sufi monasteries of the Yemen in southern Arabia. From the Muslim world, coffee spread to Italy, then to the rest of Europe, to Indonesia, and to the Americas. Coffee has played an important role in many societies throughout history. In Africa and Yemen, it was used in religious ceremonies. As a result, the Ethiopian Church banned its secular consumption until the reign of Emperor Menelik II of Ethiopia. It was banned in Ottoman Turkey during the 17th century for political reasons, and was associated with rebellious political activities in Europe. Commercially, there are three varieties of berries that are grown: 1. Coffee Arabica Supplies the largest and the best quality of coffee. It has a bold regular sized bean and a fine flavour. It is very prone to disease and requires careful cultivation. It grows in Brazil, Colombia, Kenya, Jamaica and India. 2. Coffee Robusta Produces the second most popular coffee. The beans are generally smaller and of lower quality. It is a more hardy plant, has higher yield, is disease resistant and is grown in East and West Africa. 3. Coffee Liberica Produces the third main type of coffee. It is a hardy and robust plant and sometimes grows wild. The beans are large in size, but of an inferior quality. The main exporting countries of the coffee beans are Brazil, Uganda, Columbia, Kenya, the Ivory Coast and the Congo. Classification of Coffee Coffee may be classified under the following headings: 1. By their country of origin (Kenya, Brazil). 2. By their type (Robusta, Arabica, Liberica). 3. By the grade of the beans (Inferior or Superior). 4. By the method of processing (Wet or Dry). 5. By the blend (Coffee mixtures with chicory or figs). 6. By the catering use (For espresso machines, vending machines, for bakery and confectionery).
Coffee Manufacturing Process:
Harvesting
Mechanical Coffee Harvesting (video)
• Each year coffee is harvested during the dry season when the coffee cherries are bright red, glossy, and firm. • Ripe cherries are either harvested by hand, stripped from the tree with both unripe and overripe beans, or all the coffee beans are collected using a harvesting machine. These processes are called selective picking, stripping, and mechanical harvesting, respectively. To maximize the amount of ripe coffee harvested, it is necessary to selectively pick the ripe coffee beans from the tree by hand and leave behind unripe, green beans to be harvested at a later time.
Drying and husking the cherries:
The cherries are dried and husked using one of two methods.
The dry method is an older, primitive, and labor-intensive process of distributing the cherries in the sun, raking them several times a day, and allowing them to dry. When they have dried to the point at which they contain only 12 percent water, the beans' husks become shriveled. At this stage they are hulled, either by hand or by a machine.
In the wet method, the hulls are removed before the beans have dried. Although the fruit is initially processed in a pulping machine that removes most of the material surrounding the beans, some of this glutinous covering remains after pulping. This residue is removed by letting the beans ferment in tanks, where their natural enzymes digest the gluey substance over a period of 18 to 36 hours. Upon removal from the fermenting tank, the beans are washed, dried by exposure to hot air, and put into large mechanical stirrers called hullers. There, the beans' last parchment covering, the pergamino, crumbles and falls away easily. The huller then polishes the bean to a clean, glossy finish.
Cleaning and grading the beans
The beans are then placed on a conveyor belt that carries them past workers who remove sticks and other debris. Next, they are graded o according to size, o the location and altitude of the plantation where they were grown, o drying and husking methods and o Taste. All these factors contribute to certain flavors that consumers will be able to select thanks in part to the grade. • Once these processes are completed, workers select and pack particular types and grades of beans to fill orders from the various roasting companies that will finish preparing the beans. When beans (usually robusta) are harvested under the undesirable conditions of hot, humid countries or coastal regions, they must be shipped as quickly as possible, because such climates encourage insects and fungi that can severely damage a shipment. • When the coffee beans arrive at a roasting plant, they are again cleaned and sorted by mechanical screening devices to remove leaves, bark, and other remaining debris. If the beans are not to be decaffeinated, they are ready for roasting.
Decaffeinating • If the coffee is to be decaffeinated, it is now processed using either a solvent or a water method. o In the first process, the coffee beans are treated with a solvent (usually methylene chloride) that leaches out the caffeine. If this decaffeination method is used, the beans must be thoroughly washed to remove traces of the solvent prior to roasting. o The other method entails steaming the beans to bring the caffeine to the surface and then scraping off this caffeine-rich layer.
Roasting
Coffee beans roasting (Video)
The beans are roasted in huge commercial roasters according to procedures and specifications which vary among manufacturers (specialty shops usually purchase beans directly from the growers and roast them on-site). The most common process entails placing the beans in a large metal cylinder and blowing hot air into it. An older method, called singeing, calls for placing the beans in a metal cylinder that is then rotated over an electric, gas, or charcoal heater. • Regardless of the particular method used, roasting gradually raises the temperature of the beans to between 431 and 449 degrees Fahrenheit (220-230 degrees Celsius). This triggers the release of steam, carbon monoxide, carbon dioxide, and other volatiles, reducing the weight of the beans by 14 to 23 percent. The pressure of these escaping internal gases causes the beans to swell, and they increase their volume by 30 to 100 percent. Roasting also darkens the color of the beans, gives them a crumbly texture, and triggers the chemical reactions that imbue the coffee with its familiar aroma (which it has not heretofore possessed). • After leaving the roaster, the beans are placed in a cooling vat, wherein they are stirred while cold air is blown over them. If the coffee being prepared is high-quality, the cooled beans will now be sent through an electronic sorter equipped to detect and eliminate beans that emerged from the roasting process too light or too dark.
Coffee Grinding
The roasted coffee bean is next ground to enable the flavour, aroma and colour to be easily extracted. The degree to which the coffee beans are ground is related to the type of coffee making-equipment that is being used. Finer the grains are, stronger/bitter is the flavour. Prolonged infusion doesn’t add anything of advantage except possibly bitterness. Ground coffee deteriorates even faster than the roasted beans. This is because the flavouring oils are highly volatile. Ground coffee will lose 20% of its freshness in one day and upto 50% in three weeks, if not stored in an air-tight container. Moreover, it will develop certain staleness as a result of volatile oils being easily oxidized.
Coffee Blending
Many coffee blends are available from coffee merchants (breakfast, mid-morning or after-dinner use). The blending is carefully done by experts in a manner similar to tea tasting and blending, to produce a standard product of high quality, flavour, aroma and colour, and available throughout the year at a standard price.
Types of Coffee available:
Instant Coffee This is the convenient form of coffee most widely used today. No special equipment is required and the product is of an acceptable standard. Instant coffee is pure coffee concentrate, which is atomized to a fine mist in a drying chamber containing hot air. Accelerated freeze dry method has produced an instant coffee that resembles the freshly ground coffee and which dissolves completely quickly. Caffeine Free Coffee ( Decaf) Caffeine is an alkaloid substance, which produces the stimulating effect in a cup of coffee. It is also responsible for the bitterness of coffee. 87% of the caffeine can be removed by processing the green beans under steam in a vacuum. It is ideal for persons with heart ailments and those who have been advised not to drink regular coffee. Decaffeinated coffee, by law, must not contain more than 0.1% of caffeine. Coffee Concentrates These are concentrated extracts of coffee, mainly used as a flavouring agent in commercial bakery and confectionery production.
Coffee Bags These are similar to tea-bags and contain freshly ground coffee and some instant coffee.
Catering Packs These are similar to catering packs for tea and will produce a specific quantity of coffee. The variety of blends, degree of roasting and grinding gives the caterer a very wide choice. Coffee Pods ( Capsules)
A coffee pod is the coffee making equivalent of the teabag: a pre-portioned serving of coffee wrapped in paper filter, ready to be infused with water. ESE (Easy Serving Espresso) is the worldwide industry standard for coffee pods, and has a size of 44mm.
Any pod that meets the ESE standard can be used in any espresso machine that is ESE compatible. An ESE pod contains between 6.7-7.5 grams of coffee, with the normal weight being about 7 grams, but this all depends on the flavour profile of the coffee beans used.
Preparation of Coffee Beverage
Good coffee can be made by several methods. The chief factor is the control of the method in order to avoid the loss of flavour and the extraction of indigestible amount of bitter substance. Filtration
The drip pot consists of an upper compartment, which is perforated and lower compartment, which is a receiver for the filtered beverage. The perforations of the upper compartment are covered with thin filter paper or with cheesecloth to prevent the passage of coffee into the beverage. By this method, the water filters through the coffee into the lower compartment.
Another type of pot commonly used for filtration is the Vacuum Coffee Maker (also known as CONA coffee). The upper compartment, which holds the coffee, has an open tube that extends to the bottom of the lower compartment by the help of a cloth covered disc, held over the tube opening. Water is heated in the lower compartment for a particular period of time, until most of the water rises into the upper compartment. The pot is kept aside until all the water filters through the coffee and passes back into the lower compartment. Coffee beverage is heated and served. Percolation
Use of Coffee Percolator (Video)
The percolator includes a pot, a coffee basket and a hollow stem to support the basket. Measured coffee is placed in the basket, which is placed on the steam, and then both are inserted into the pot. When heat is applied, the water is forced up by steam and spreads over the coffee basket onto the coffee, and down into the pot. Only a small portion of the water at any one time reaches the basket. When percolation begins, the heat is adjusted so that water reaches the top of the basket about every two seconds. This gentle percolation is continued for six to eight minutes, until the desired strength is achieved.
Saucepan or Jug Method This method can be adopted for the preparation of small and large quantity of coffee. A measured quantity of coarsely ground coffee in placed in a saucepan or a jug , and freshly boiled water is poured over it and covered with a lid. I t is allowed to infuse for few minutes and is the strained. It is served with hot or cold milk. Sugar is offered separately. Le Cafetiere ( plunger)/ French Press
Simple and most suitable for making coffee in small quantity. The cafetiere equipment has a glass container with a lip and a lid with a plunger unit. The lid holds the plunger in a position. The measured quantity of medium coffee grind is placed and freshly boiled water is added to the coffee. It is then stirred and covered with the lid and plunger unit and allowed to infuse. At the same time, the coffee grains will rise to the top of the liquid. After this, if the plunger is moved slightly, the coffee grains will fall to the bottom of the container. The plunger unit is pushed down the glass container before serving. The infusion time normally takes 3 to 5 minutes and depends on the temperature of water. It is served with or without milk. Sugar is offered separately. Espresso Method
Hot steam is passed through very fine ground coffee and is allowed to infuse under pressure. It makes excellent coffee quickly in individual cups. This method is quicker to any other method. Some machines have capacity to make 300-400 cups per hour. This method has its origin in Italy. If coffee is served black its called Espresso. It is served in a small cup. If piping hot milk is added to the black coffee, the Espresso become Cappuccino. Cappuccino comprises of equal parts of espresso and hot milk topped with cinnamon and nutmeg and usually whipped cream. Turkish or Egyptian Method
How to make Turkish coffee (Video)
In this method, water is boiled with sugar in a special copper pot (called the Cezve) with a long handle. The finely ground coffee is added and stirred and the grounds are allowed to settle before serving.
The copper pot is placed on a stove with required quantity of water and allowed to boil with sugar. The finely ground heavily roasted Mocha beans are stirred in ( one heaped teaspoon coffee powder per person) and taken off from the stove allowing the grounds to settle. It is again brought to a boil and allowed to settle and sprinkled with a little cold water to settle the grounds completely and then covered with a lid. It is served in small cups. It may be flavoured with vanilla pod or cardamom during preparation.
Various Coffee Preparations:
Affogato An affogato (Italian for "drowned") is a coffee-based beverage or dessert. "Affogato style", which refers to the act of topping a drink or dessert with espresso, may also incorporate caramel sauce or chocolate sauce. Cafe Americano Café Américano or simply Americano (the name is also spelled with varying capitalization and use of diacritics: e.g. Café Americano, Cafe Americano, etc.) is a style of coffee prepared by adding espresso to hot water, giving a similar strength but different flavor from regular drip coffee. The strength of an Americano varies with the number of shots of espresso added. • Long black • Lungo • Red eye Café au lait A café au lait is a French coffee drink. In Europe, "café au lait" stems from the same continental tradition as "caffè Latte" in Italy, "café con leche" in Spain, "kawa biała" ("white coffee") in Poland, "Milchkaffee" in Germany, "Grosser Brauner" in Austria, "koffie verkeerd" in Netherlands, and "café com leite" in Portugal, simply "coffee with milk". In northern Europe, café au lait is the name most often used in coffee shops. It's is a coffee beverage consisting strong or bold coffee (sometimes espresso) mixed with scalded milk in approximately a 1:1 ratio. Café Bonbon Popular in Valencia, Spain, and spreading gradually to the rest of the country, a café bonbón is an espresso served with sweetened condensed milk in a 1:1 ratio. The condensed milk is added to the espresso. For visual effect, a glass is used, and the condensed milk is added slowly to sink underneath the coffee and create two separate bands of contrasting colour - though these layers are customarily stirred together before consumption. Some establishments merely serve an espresso with a sachet of condensed milk for patrons to make themselves. Caffè latte A caffè Latte is the Italian name for coffee ("caffè") with milk ("latte"). In Europe, "caffè Latte"" stems from the same continental tradition as "café au lait" in France, "café con leche" in Spain, "kawa biała" ("white coffee") in Poland, "Milchkaffee" in Germany, "Kaffee verkehrt" in Austria, "koffie verkeerd" in Netherlands, and "café com leite" in Portugal, simply "coffee with milk". It's is a coffee beverage consisting strong or bold coffee (sometimes espresso) mixed with scalded milk in approximately a 1:1 ratio. Café mélange A café mélange is a black coffe mixed (french "mélange") or covered with whipped cream, popular in Austria, Switzerland and the Netherlands. Cafe mocha A café mocha is a variant of a caffè latte. Like a latte, it is typically one third espresso and two thirds steamed milk, but a portion of chocolate is added, typically in the form of a chocolate syrup, although other vending systems use instant chocolate powder. Mochas can contain dark or milk chocolate. The term mochaccino is used in some regions of Europe and the Middle East to describe Café Latte with cocoa or chocolate. In the U.S. it usually refers to a cappuccino made with chocolate. Ca phe sua da Cà phê sữa đá or cafe sua da (Vietnamese: Cà phê sữa đá) is a unique Vietnamese coffee recipe. Literally, ca phe sua da means "iced milk coffee". Ca phe sua da can be made simply by mixing black coffee with about a quarter to a half as much sweetened condensed milk and then pouring it over ice. A substitute made by many Vietnamese immigrants in the Southern U.S., particularly in Louisiana is a dark French roast, often with chicory; otherwise an imported Vietnamese-grown and roasted coffee is used when it is available. The coffee is traditionally brewed with a small metal Vietnamese drip filter into a cup containing the condensed milk. The condensed milk and coffee are stirred together and then poured over the ice. Ca phe sua nong (Vietnamese: 'cà phê sữa nóng') — literally, "hot milk coffee" — is made by excluding the ice.
Cappuccino Cappuccino is a coffee-based drink prepared with espresso, hot milk, and steamed milk foam. A cappuccino differs from a caffè latte in that it is prepared with much less steamed or textured milk than the caffè latte with the total of espresso and milk/foam making up between approximately 150 ml and 180 ml (5 and 6 fluid ounces). A cappuccino is traditionally served in a porcelain cup, which has far better heat retention characteristics than glass or paper. The foam on top of the cappuccino acts as an insulator and helps retain the heat of the liquid, allowing it to stay hotter longer. Indian filter coffee South Indian Coffee, also known as Madras Filter Coffee or Kaapi (Tamil phonetic rendering of "coffee') is a sweet milky coffee made from dark roasted coffee beans (70%-80%) and chicory (20%-30%), especially popular in the southern states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu. The most commonly used coffee beans are Peaberry (preferred), Arabica, Malabar and Robusta grown in the hills of Kerala (Malabar region), Karnataka (Kodagu, Chikkamagaluru) and Tamil Nadu (Nilgiris District,Yercaud and Kodaikanal). Instant coffee Instant coffee is a beverage derived from brewed coffee beans. Through various manufacturing processes the coffee is dehydrated into the form of powder or granules. These can be re-hydrated with hot water to provide a drink similar (though not identical) to conventional coffee. At least one brand of instant coffee is also available in concentrated liquid form. Kopi susu Kopi susu is found in (at least) Malaysian Borneo and Indonesia and very similar to the following entry for Ca phe sua nong. Literally, kopi susu means "coffee milk ". Served in a glass kopi susu can be made simply by mixing black coffee (arabica) with about a quarter to a half a glass of sweetened condensed milk then let stand to cool and allow the grounds to sink on the bottom. You should not drink this to the end unless you want to "eat" the ground coffee. Kopi Turbruk is as above but uses sugar intead of sweetened condensed milk. Liqueur coffee A liqueur coffee, as its name suggests, is a coffee brew with a 25 ml shot of liqueur. This brew is usually served in a clear, clean, pre-heated, liqueur coffee glass with the coffee and cream separated for good visual and taste effect. The liqueur of choice is added first with a teaspoon of raw cane sugar mixed in. The glass in then filled to within an inch of the top with good, strong, fresh filter coffee. Fresh, chilled, additive free, slightly whipped cream is then poured carefully over the back of a cold teaspoon, so that it floats on top of the coffee and liqueur mixture. The sugar is required in the coffee mixture to help the cream float. • Irish Coffee (Whisky) • Brandy Coffee (Brandy) • English Coffee (Gin) • Calypso Coffee (Tia Maria or Kahlúa and Rum) • Jamaican Coffee (Tia Maria & Rum) • Shin Shin Coffee (Rum) • Baileys Irish Cream Coffee • Monk's Coffee (Bénédictine) • Seville Coffee (Cointreau) • Witch's Coffee (Strega) • Russian Coffee (Vodka) • Australian Coffee (Cask Wine/Goon) ( 'Goon' is the cheap wine that you get in a cask in Australia) • Corfu Coffee (Kumquat liquor) • Kaffee Fertig (coffee with Swiss prune schnapps) • Caffè corretto (that is an Italian beverage, consists of a shot of espresso "corrected" with a shot of liquor, usually grappa, brandy or sambuca.) Macchiato [mock-e-AH-toe] Macchiato, meaning something like “spotted”, is an Espresso with a dash of foamed milk. At first sight it resembles a small Cappuccino but even if the ingredients are the same as those used for Cappuccino a Macchiato has a much stronger and aromatic taste. The milk is foamed directly into the espresso cup, which is then put under the coffee outlet. The espresso is then drawn into the cup. Cocoa is then sprinkled over the drink. Vienna coffee
A "Vienna coffee" is the name of a popular traditional cream based coffee beverage. It is made by preparing two shots of strong black espresso in a standard sized coffee cup and infusing the coffee with whipped cream(as a replacement for milk and sugar) until the cup is full. Then the cream is twirled and optionally topped off with chocolate sprinklings. The coffee is drunk through the cream top.
EXOTIC COFFEES:
KOPI LUWAK
Kopi Luwak coffee comes from the Indonesian island of Sumatra, an area well-known for its excellent coffee. Also native to the area is a small civet-like animal called a Paradoxurus. That's the scientific name, the locals call them Luwaks. These little mammals live in the trees and one of their favorite foods is the red, ripe coffee cherry. They eat the cherries, bean and all. While the bean is in the little guy's stomach, it undergoes chemical treatments and fermentations. The bean finishes its journey through the digestive system, and exits. The still-intact beans are collected from the forest floor, and are cleaned, then roasted and ground just like any other coffee. The resulting coffee is said to be like no other. It has a rich, heavy flavour with hints of caramel or chocolate. Other terms used to describe it are earthy, musty and exotic. The body is almost syrupy and it's very smooth. Kona coffee
It is the market name for coffee (Coffea arabica) cultivated on the slopes of Hualalai and Mauna Loa in the North and South Kona Districts of the Big Island of Hawaii. This coffee has developed a reputation that has made it one of the most expensive and sought-after coffees in the world. Only coffee from the Kona Districts can be legally described as "Kona". The unique Kona weather pattern of sunny mornings, cloud cover or rain in the afternoons, little wind and mild nights combined with porous, mineral rich volcanic soil, creates favorable coffee growing conditions. The Hawaiian translation for the word "Coffee" is Kope, pronounced "co-Pay" Jamaican Blue Mountain Coffee or Jamaica Blue Mountain Coffee
is a classification of coffee grown in the Blue Mountains of Jamaica. The best lots of Blue Mountain coffee are noted for their mild flavour and lack of bitterness. Over the last several decades, this coffee has developed a reputation that has made it one of the most expensive and sought-after coffees in the world. In addition to its use for brewed coffee, the beans are the flavor base of Tia Maria coffee liqueur. Steps in Coffee Making Coffee is made by extracting flavours from ground coffee by dissolving it in hot water. The essence of making good coffee is to extract enough of these solids to make flavourful beverage, but not to brew so long as to make the coffee bitter. Points to be observed are as listed:
Use fresh coffee.
Use the right grind and the right brewing grind. A coarse grind requires more time for extraction than a fine grind.
Grind Extraction Time Fine or Vacuum 2-4 minutes Drip or Urn 4-6 minutes Percolator 6-8 minutes
Use the right proportions.
Use fresh water.
Use water at the right brewing temperature [90°C to 93°C (195°F to 200°F)].
[As per certain authors, the best serving temperatures are 82°C (180°F) for coffee and 68°C (155°F) for milk]
Use a good brewing procedure.
Use clean equipment.
Use good filters.
Use proper holding procedures.
Don’t hold coffee for more than an hour.
Faults in Coffee
During the preparation of coffee, it may result in Bitter, Weak, and Flat coffee for the reasons mentioned below:
Bitter Coffee- Coffee tastes bitter if:
The quantity of coffee grind used is more than required
The infusion temperature is too high and preparation time too long
It is roasted dark
There are sediments in the coffee-making equipment
Weak Coffee- Coffee is weak and lacks taste if the following conditions persist:
Insufficient quantity of coffee grind is used
Incorrect coffee grind is used
Water has not reached the right temperature
Infusion temperature is low and the preparation time is very short
Poorly stored or old coffee is used
Flat Coffee- Coffee becomes flat if the following conditions exist:
All points mentioned for weak coffee are present
It is prepared beforehand and is left in the container for a long time
