BEVERAGES

DEFINITION
Beverage- any liquid that is ingested to quench thirst for nourishment or
enjoyment
*Alcoholic
*Non-alcoholic
*Sparkling
*Still
*Hot
*Cold

IMPORTANCE
Water
- an essential beverage
-main ingredient in other beverages
*One can live for a several days without food and still survive but not
without water.

NON-ALCOHOLIC BEVERAGES

NON-ALCOHOLIC BEVERAGES
THE SEVEN CLASSIFICATION OF NON-ALCOHOLIC BEVERAGES
*Water
*Milk
*Coffee
*Tea
*Cocoa/chocolate drinks
*Soda/soft drinks
*Juices

WATER

WATER
*Drink six to eight glasses or two liters of water daily.
Aerated water- charged with carbonic gas
Artesian water- drawn from a confined aquifier
Bottled water- placed in a sealed container or packaged and is offered for sale for
human consumption as drinking water.
Mineral water- obtained from springs
Purified water- distilled, deionized, reversed osmosis
Distilled water- purified by distillation
Sparkling water- carbonation added during bottling process
Flavored water- added with fruit flavor from natural fruit oils

WATER
Carbonated water- contains carbon dioxide gas
*Soft drinks
*Sodas
*Seltzers
Fortified water- bottled water with some vitamins or minerals
Hard water- has high amounts of calcium, magnsesium salts, sulfates, and
bicarbonates
Soft water- has minimal calcium and magnesium salts and more of sodium salts
Tonic water- a.k.a. Indian water, carbonated water with some quinine dissolved

MILK

MILK
Milk- from the lacteal secretion of the mammary glands of all mammals
-the only natural source of nourishment of mammals in early life stage
-contains important nutrients needed for growth and development

COFFEE

COFFEE
Coffee- world’s most popular beverage after water with over 400 billion cups
consumed annually.
Coffee bean- from an evergreen tree in a narrow subtropical belt around the
world

COFFEE
COFFEE GROWING AREAS
Latin America and the Caribbean Islands
Africa and the Arabian Peninsula
Indonesia and Other Countries in SEA
MAIN COFFEE GROWING COUNTRIES
*Guatemala *Mexico *Ivory Coast *Ethiopia *India
*Vietnam *Brazil *Uganda *Indonesia
Brazil- world’s largest coffee producer

COFFEE
THE ORIGIN OF COFFEE
Ethiopia- the origin of coffee
-coffee trees were cultivated in monastery gardens 1,000 years
ago
Mecca, SA- where first coffee houses were opened
Philippines- coffee industry began in 1740
-coffee planting was introduced by in Lipa, Batangas, during
Spanish regime
Kapihan- established institution in the Philippines where discussions on
any subject can be made over cups of coffee

COFFEE
COFFE VARIETIES
Arabica vs. Robusta

COFFEE
COFFEE VARIETIES
Arabica vs. Robusta
ARABICA
-was and still grown in Ethiopia
-distinguished quality coffee
-grown at altitudes of 1200 to 1500 meters
above sea level
ROBUSTA
-less flavor than Arabica
-greater productivity
-sturdier plant
-main variety grown in the Philippines
-grown at altitudes of 600 to 1200
meters above sea level

COFFEE
COFFEE VARIETIES
Arabica vs. Robusta
ARABICA
-grows only in some specific conditions
-caffeine content is 0.9% to 2%
-large in size and elongated in shape
-more sugar and lipids
ROBUSTA
-more tolerant of various temperature
-yields more beans per acre
-caffeine content is 1.7% to 4.0% percent
-small in size and round in shape
-less sugar and lipids
-grainy, harsh and musty in flavor
-lacks body

COFFEE
COFFEE VARITIES
Liberica- a.k.a. barako
- the coffee variety that is being promoted as Philippine Coffee
-characterized by a very strong pharmacopical taste and flavor
-grown at altitudes of 600 meters above sea level
COFFEE DESIGNATION
Single-origin coffee- coffee beans originate from one country only
Blend coffee- coffee beans combined from different geographical areas

COFFEE
PREPARATION OF COFFEE BEANS
The two processing stages
1st stage- separation of beans from the berries that enclose them through
natural fermentation

COFFEE
PREPARATION OF COFFEE BEANS
2nd stage- roasting of beans
-responsible for bringing out various coffee flavor
-beans lose a lot of water, becomes porous and brittle

ROASTING STYLE

COFFEE
ROASTING STYLE
French and Italian roasts- dark, heavy-roasted, almost black in color,
strongly flavored coffee
American roasts- medium-roasted, neither light not heavy
European roasts- 2/3 heavy roasted beans combined with 1/3 medium roasted
beans
Viennese roasts- 1/3 heavy-roasted beans combined with 2/3 medium-
roasted beans

MARKET FORMS OF COFFEE

COFFEE
MARKET FORMS OF COFFEE
Roasted whole coffee- outlined above, either vacuum packed or gas-packed in
nitrogen
Ground coffee- ground into coarse, medium, or fine then packed the same as
roaster whole coffee
Soluble or Instant coffee- very popular due to convenience offered
Two types:
Spray dried- powder form
Freeze dries- granule form

COFFEE
MARKET FORMS OF COFFEE
Three-in-One coffee- soluble coffee with sugar and cream in a packet
Decaffeinated coffee- caffeine is extracted from coffee beans by using a
solvent, Swiss water method, or the carbon dioxide method
Canned coffee- ready-to-drink coffee sold in an aluminum can

BREWING
COFFEE

COFFEE
BREWING COFFEE
Brewing coffee may be done by the drip, steep, or percolator method.
General pointers to keep in mind:
1. Be sure the coffee container has no sediments of old brewed coffee.
2. Start with fresh, cold water to make coffee. It is preferrable to use purified water.
3. If using the manual drip method, let the water come to a full boil; then take
the kettle off the heat and pause for a moment before pouring the water into the
coffee. The flavor compounds in coffee that taste best are released by water
at less-than-boiling temperatures; 91 to 96 °C is optimal.

COFFEE
BREWING COFFEE
4. If using an automatic drip coffeemaker, do not leave coffee on the warming
plate-it will develop a bitter, burnt taste. Transfer the coffee to an airtight
thermal carafe to keep it warm.
5. Regarding filters, for sediment-free coffee, paper filters are best, but some
people prefer using fine-mesh gold-plated filters. These last a long time and,
also allow some sediment and flavorful oils to seep into the coffee, adding a
character that some people enjoy.

SPECIALTY
COFFEES

COFFEE
SPECIALTY COFFEES
Espresso- Italian origin
-hearty and intense flavor
-served in demitasse cups
Caffe latte- one part brewed espresso to three parts steamed milk
with foam on top
-served in a latte bowl or a tall glass mug

COFFEE
SPECIALTY COFFEES
Cappuccino- equal parts brewed espresso, steamed milk, and froth
- more intense flavor than latte
- usually served with sugar
Iced coffee- strong brewed coffee with ice
Flavored coffee- coffee combined with various flavors such as fruits,
liqueur, cinnamon or vanilla beans
Turkish coffee- strong brewed coffee from finely ground beans and
sweetened

COFFEE
SELECTING COFFEE
*Select recently roasted coffee beans that is stored in an air-tight container for
powerful flavor.
GRINDING COFFEE
*Grind the coffee only for immediate brewing.
Drip brewing- ground consistency should be similar to granulated sugar
French press- extremely coarse ground
Espresso- extremely fine ground

COFFEE
STORING COFFEE
*Store coffee in a clean, dry, airtight container in a cool, dark place. Buy in
small batches, but if in quantity or bulk buying it is best to store in several
airtight containers

TEA

TEA
THE ORIGIN OF TEA
Ancient China- Shen Nung in 3000BC (5000 years ago)
The first definitive book of tea- written by Lu Yu in 800AD entitled “Ch’a
Ching”
Japan- Buddhist priest Yeisei brought first tea seeds to Japan
-Yeisei is the “Father of Tea” in Japan
Europe- tea was introduced to Europe in the 17th century
England- where the first tea house was opened in 1640

TEA
TEA GROWING AREAS
Tea bush- where tea is derived from grows well in the tropical and sub-
tropical regions
THE PRINCIPAL PRODUCERS OF TEA
*China *Sri Lanka
*India *Kenya *Japan
*Planting tea bush in high altitudes and partly shaded by trees yield
fewer leaves but are finer in quality.

KINDS
OF
TEA

TEA
KINDS OF TEA
Camellia sinesis- the evergreen tea plant native of China
-gives rise to 3,000 varieties of tea worldwide
The camellia sinesis can be classified into six basig categories:
*White *Green *Oolong
*Black *Pu-erh *Flavored

TEA
KINDS OF TEA
White tea- rarest tea type
-liquor is colorless
-delicate flavor with a subtle, slightly sweet flavor and a mellow
creamy or nutty quality
Green tea- greenish to yellow in color
-grassy, astringent quality reminiscent of the fresh leaves

TEA
KINDS OF TEA
Oolong tea- “the champagne of teas”
-finest tea, therefore most expensive
-liquor is pale yellow
-floral, fruity quality, reminiscent of peaches, hint of smoke
Black tea- a.k.a red tea
-the most common tea type
-reddish-brown color
-hearty and assertive flavor

TEA
KINDS OF TEA
Pu-erh tea- a type of Chinese black tea
-soil-like earthy flavor
-for medicinal purpose; a powerful digestive aid
Flavored tea- tea with added flavor (oils, herbs, spices fruit, flower)
Blends- combination of various tea types from various sources
-English breakfast, Earl Grey
Herbal teas/Tisanes- teas infused with herb by steeping herb in hot water
-Chamomile, peppermint, banaba, sambong, ampalaya

TEA
KINDS OF TEA
Iced tea- teas with flavors such as lemon, raspberry, etc. added with ice
Instant tea- made by brewing tea and evaporating the water just as instant
coffee is made
Canned and bottled tea- ready to drink, varieties of flavor

BREWING TEA

TEA
BREWING TEA
1. Start with a preheated pot or cup (simply fill your teapot or cup with very
hot water and let it stand for a moment).
2. Use fresh cold water. In areas with poor tap water, use bottled or filtered
water. Let the tap water run for a few seconds until it is quite cold.
3. Bring water to a rolling boil. Pour boiling water on tea leaves or tea bag.
4. Brew 3 to 5 minutes. For green teas, water should be a bit cold, and
steep for 1 to 3 minutes only.

CHOCOLATE DRINK

CHOCOLATE DRINK
CACAO TREE
Cacahuaquchtl- cacao tree from which chocolate is derived
CACAO TREE GROWING AREAS
*South and Central America *West Africa *Asia

CHOCOLATE
VARIOUS
FORMS

CHOCOLATE DRINK
CHOCOLATE VARIOUS FORMS
Cocoa-powdered chocolate- 50% fat or cocoa butter extracted
Bitter chocolate- solid/plastic mass from grinding cocoa nibs
-50% cocoa butter
Breakfast cocoa- contains not less than 22% cocoa fat
Sweet milk cocoa- breakfast cocoa mixed with sugar
-40% cocoa, 60% sugar

CHOCOLATE DRINK
CHOCOLATE VARIOUS FORMS
Sweet milk cocoa- breakfast cocoa ground with sugar to which 12% whole
milk solids is added
Instant cocoa- combination of cocoa, chocolate, powdered skim milk, and
sugar
Dutch cocoa- powder solubility improved because it is alkali treated
-preferred by some bakers

PREPARATION OF
CHOCOLATE/COCOA

CHOCOLATE DRINK
PREPARATION OF CHOCOLATE/COCOA
1. Cocoa will lump if put directly into a hot liquid because of its high starch
content, however, chocolate may easily blend in hot liquid because of its fat
content.
2. The starch in cocoa must be thoroughly cooked to insure a smooth product.
Boil the mixture gently for five minutes.
3. When using chocolate instead of cocoa, the chocolate should be melted
first before cooking.

CHOCOLATE DRINK
PREPARATION OF CHOCOLATE/COCOA
4. Minimize scum formation by covering the pan or beating the cocoa-milk
mixture to a light foam.
5. High temperature, which may scorch the milk and chocolate, should be
avoided. Marshmallow or whipped cream may be added to the cocoa for
variety and added taste.

SOFT DRINKS

SOFT DRINKS
Soft drinks- carbonated synthetic drink
-made with pure carbonated water, sugars, acids, natural or
synthetic flavoring and coloring
-contain carbonic acid formed from the added carbon dioxide that
gives the “sparkling” mouthfeel, flavor, and bite

SOFT DRINKS
SOFT DRINK INGEDIENTS
Soft drink Flavors Color Sugar (%) Edible Acid CO2
(Volume of
gas)
Cola Kola nut
extract, lime
oil, spice
oils,
caffeine
Caramel 11-13 Phosphoric 3.5
Orange Oil of
orange and
orange juice
Sunset
yellow FCF
with some
Tartrazine
12-14 Citric 1.5-2.5

ENERGY,
SPORTS
AND
HEALTH
DRINKS

ENERGY, SPORTS AND HEALTH
DRINK
*This type of drinks contains electrolytes – the substances that control osmosis
in the body and help maintain the acid-base balance required for normal cellular
activities.
Isotonic- quickly replaces fluids lost by sweating
-supplies a boost of carbohydrates
Hypotonic- quickly replaces fluids lost
-best for low-perspiration athletes
Hypertonic- supplements daily carbohydrate intake normally after
exercise to top glycogen stores
-for long distance runners

FRUIT
JUICE,
NECTAR
AND FRUIT
DRINKS

FRUIT JUICE, NECTAR AND FRUIT
DRINKS
Fruit juice- legally defined as juicy extract from fruits
-filtered or unfiltered, sweetened or unsweetened
Fruit drink- fruit juice added with water
Nectar- fruit juice with water and added sugar
Concentrate- water is removed from fruit juice
Philippine fruit juice drink
*Kalamansi *Dalandan *Guyabano

FRUIT JUICE, NECTAR AND FRUIT
DRINKS
Standards of quality for fruit juices either processed or fresh are the
following:
Appearance- attractive color characteristic of the fruit; for juice, it must be
smooth with no pulp particles; for nectar, it must have pulp particles
Flavor- fruity flavor
Aroma- full aroma of the fruit
Nutrition- sufficient in vitamins and minerals
Temperature- ice cold

PREPARATION OF FRUIT JUICES

FRUIT JUICE, NECTAR AND FRUIT
DRINKS
PREPARATION OF FRUIT JUICES
*Fruit juices are best served when they are ice cold.
*A fruit may be served alone or in combination with other fruit juices.
Combine with careful consideration in regard to color and flavor.
*Choose fruit juices that complement and not conflict with each other.

VEGETABLE
JUICE AND
DRINKS

VEGETABLE JUICE AND DRINKS
Carrot juice- extracted from grated or blended carrots

ALCOHOLIC BEVERAGES

ALCOHOLIC BEVERAGES
FOUR CATEGORIES OF ALCOHOLIC BEVERAGES:
Fermented beverages
Distilled beverages
Compounds spirits
Other alcoholic beverages

ALCOHOLIC BEVERAGES
FERMENTED BEVERAGES
Brews
-beer
-cider
-perry
Wines
-natural/still
-sparkling
-fortified
-aromatic

ALCOHOLIC BEVERAGES
DISTILLED BEVERAGES
Brandy
Rum
Tequila and Mezcal
Voldka
Whisky/Whiskey

ALCOHOLIC BEVERAGES
COMPOUNDED SPIRITS
Gin
Liqueur/Cordial
OTHER ALCOHOLIC BEVERAGES
Acquavit
Bitters
Cachaca
Tuba, basi, lambanog, and tapuy

WINES
AND FRUIT
WINES

ALCOHOLIC BEVERAGES
WINE AND FRUIT WINES
Wine- alcoholic drinks from any fruit, contains sufficient fermentable
carbohydrate
-can be made from strawberry, gooseberry, peach, mango, santol
-alcohol contain ranges from 10-18%

ALCOHOLIC BEVERAGES
CLASSIFICATION OF WINES FROM CHEMICAL COMPOSITION
Dry wine- small amount of sugar
-served during meal; neither sweet nor heavy
Sweet wine- with discernible amount of unfermented sugar
Sparkling wine- effervesces when bottle is opened
-Champagne
Fortified wine- added with more alcohol
-alcohol content is 15%-18%
-Sherry, Madeira, Marsala and Port

ALCOHOLIC BEVERAGES
Malt liquor- produced by fermentation of cereal like barley malt or a mixture
of malt and rye
CLASSIFICATION OF MALT BEVERAGES
Beer- light colored brew
-fermented from cereals and malt and flavored with hops

ALCOHOLIC BEVERAGES
Types of beer:
Pale/Pilsen/Pilsner- pale gold colored beer with slight
bitter taste
Lager- has lower alcohol content than ale
Cervesa Negra- dark colored beer
Draft- contained in sterilized stainless-steel barrel

ALCOHOLIC BEVERAGES
Ale- made with top yeast instead of bottom yeast employed for beer
Porter or stout- full-bodied, dark sweet rich brew
Distilled liquors or spirits- distillates from fruits or wine, or from grains or
starch solutions, or from a mixture of fruits and grains or from other
aromatic substances

DISTILLED LIQOURS OR
SPIRITS

ALCOHOLIC BEVERAGES
DISTILLED LIQOURS
Brandy- spirit distilled from the fermented grape juice, or apples, peaches,
plums
-30 to 50% alcohol
Cognac- brandy distilled from wine
Armagnac- brandy produced from continuous operations of the original and
redistillation systems
Gin- colorless, contains 40 to 50% alcohol
-flavors come from added essential oils

ALCOHOLIC BEVERAGES
DISTILLED LIQOURS
Rum- distillate from fermented sugarcane juice, syrup or molasses
Vodka- a Russian liquor distilled from fermented wheat rye or potatoes
Whiskey- distilled product from grain mash sccaharified and fermented by
special distiller’s yeast
Bourbon- made from corn, sometimes rye and malt
Rye- made from a mixture of rye or barley malt
Scotch- made from barley

PHILIPPINE BEVERAGES

NON-ALCOHOLIC
COCONUT BEVERAGES
Coconut water- formed during the 3rd month of coconut to its maximum at
the 8th month
-dranked directly or processed to carbonated, non-carbonated,
concentrates
-primarily composed of sugars and minerals
Buko juice- made from 7th month old coconuts

ALCOHOLIC BEVERAGES
Toddy (tuba)- sweet fermented coconut sap
-obtained from tapping the young flowering spathe of coconut
palm
-short shelf life unless added with bark to increase alcohol content
Lambanog- from distillation of tuba fermented in an earthen jar or plastic
container
-alcohol content higher than tuba

ALCOHOLIC BEVERAGES
Coconut champagne- prepared by transferring wine, formed from fermenting
coconut water, to a clean container adding champagne yeast, and stand for at
least six months
Wine (bahalina)- made from continuous transfer of freshly collected tuba
until it becomes clear
-buried in the ground for 7 weeks to a year