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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
- 5. COFFEE PLANT
- 6. COFFEE PLANT • It takes almost 3-4 years for the coffee plant to grow and bear fruit.
- 8. COFFEE BEANS
- 9. MAJOR COFFEE PRODUCING COUNTRIES • South America:- Brazil, Columbia, Venezuela • Africa:- Kenya, Ethiopia etc • Central America:- Costa Rica, Jamaica, Mexico etc. • Asia:- India, Indonesia.
- 10. COFFEE PROCESSING • Processing of coffee beans can be done by using any of these two methods: • Wet Processing • Dry Processing
- 11. WET PROCESSING OF COFFEE • Coffee berries are dipped in water to soften the skin. • Skin is removed with machine and fermented in order to remove any slimy layer present. • After fermentation seeds are washed thoroughly and dried in open or in heated rotating drum. • At this stage coffee is called as green coffee.
- 12. DRY PROCESSING OF COFFEE • Roasting • Grinding
- 13. COFFEE PROCESSING • Roasting • Coffee beans expands to double its size . • Colour changes- Green/red-Yellow- light cinnamon brown- dark brown. • Oil appears on the surface of the beans. • Roasting can be done using kitchen equipments or by specialized appliances. • Light colour: coffee beans roasted at 193˚C. • Medium colour: Coffee beans roasted at 205˚C. • Dark colour: Coffee beans roasted at 218˚C.
- 14. COFFEE PROCESSING • Grinding • whole roasted coffee beans are grounded to powder. • Fineness in grinding facilitates in brewing process. • Coffee must be stored in airtight container as within a week time open coffee looses its flavor.
- 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.
- 18. DRIP BREW
- 19. PERCOLATOR METHOD • A coffee percolator is a type of pot used to brew coffee by continually cycling the boiling or nearly boiling brew through the grounds using gravity until the required strength is reached.
- 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.
- 24. FILTER COFFEE
- 25. ESPRESSO COFFEE • It is produced by forcing a small amount of nearly boiling water to finely ground coffee beans under high pressure.
- 26. ESPRESSO COFFEE
- 27. TYPES OF COFFEE • Caffè Americano(America) • Prepared by adding hot water to espresso. • Consists of a single or double-shot of espresso combined with between 30 - 470ml of hot water. • Café au lait • Traditionally the French way of preparing 'coffee with milk' both at home and in Cafés in Europe.
- 28. •Caffè latte(Italy) • A portion of espresso and steamed milk. • With a little foam on top. •Café mocha • A variant of a caffè latte. • Typically one third espresso and two thirds steamed milk. • A portion of chocolate is added, typically in the form of a chocolate syrup.
- 29. •Cappuccino(Italy) • Prepared with espresso, hot milk, and steamed milk foam. • Traditionally served in a porcelain cup. •Espresso(Italy) • A concentrated beverage brewed by forcing a small amount of nearly boiling water. • Acts as the base for other drinks. • Has more caffeine per unit volume than most beverages.
- 30. •Ristretto • A very "short" shot of espresso coffee. •Instant coffee • The coffee is dehydrated into the form of powder or granules. • Can be rehydrated with hot water to provide a drink similar. • Brand of instant coffee • Nescafe • Moccona • Folgers
- 31. DECAFFEINATED COFFEE • Unroasted green beans are steamed and rinsed several times with a solvent. • This process is repeated 8-12 times until caffeine content reaches 3% or less
- 32. STORAGE • Store in air tight container or vacuum packs. • Ground coffee must be used within 2-3 days. • Roasted coffee can be stored for sometime and can be re-roasted before use.
- 35. WHAT IS MOCKTAIL? It is a mixture of non-alcoholic beverages, made by using standard recipe.
- 36. INGREDIENTS OF MOCKTAIL • Juices- orange, mango, pineapple, litchi, cranberry, lemon juice etc. • Aerated beverages- sprite, coke,fanta, ginger ale, bitter lemon etc. • Dairy products- milk, cream, yoghurt etc. • Syrups and crushes- strawberry, kiwi, grenadine, mint, blue Curacao, melon, chocolate, sugar syrup, etc. • Garnish- fresh fruit and vegetables, biscuits and chocolates, spices, dry fruits, canned fruits etc. • Other ingredients- tea, coffee, water, eggs etc.
- 37. TOOLS FOR MOCKTAIL • Blender • Bottle opener • Cocktail shaker. • Muddler • Strainer. • Bar spoon. • Ice bucket and tong. • There are many more tools which are used for mocktails.
- 38. POPULAR MOCKTAILS • Cindrella • Virgin Mary • Shirly Temple • Virgin Mojito • Blue Lagoon Mocktail
- 39. CINDRELLA Ingredients Quantity • Orange Juice 45 ml • Pineapple Juice 45 ml • Lemon Juice 15ml • Sparkling water 1 can Method • Shake orange juice, pineapple juice, and lemon juice with ice in a cocktail shaker. • Pour in a chilled glass, top with soda. • Garnish with orange peel.
- 40. VIRGIN MARY • Ingredients Quantity • Tomato Juice 200 ml • Tabasco Sauce 1 dash • Worcestershire sauce 2 dash • Lemon juice 5-10 ml • Celery Salt as per taste • Pepper as per taste • Salt for rimming the glass Method • Shake all the ingredients with ice in a cocktail shaker and serve in a salt rimmed champagne Saucer or goblet.
- 41. SHIRLEY TEMPLE Ingredients Quantity • Lemon soda (sprite) 90 ml • Ginger Ale 90 ml • Grenadine syrup 15 ml Method • Build all Ingredients in a high ball glass. • Garnish with cherry.
- 42. VIRGIN MOJITO Ingredients Quantity • Lemon soda (sprite) To top • Lemon Juice 10 ml • Lemon chunks(seedless) half Lemon • Mint Leaves 8-10 numbers • Demarara Sugar 2 tbsp • Method • Muddle lemon chunks, sugar and mint leaves in an old fashion glass. • Fill it up with crushed ice, pour sprite till top, serve with lemon wedge and cherry.
- 43. BLUE LAGOON MOCKTAIL Ingredients Quantity • Sprite 1 can • Lemon Juice 15 ml • Sugar Syrup 15 ml • Blue curacao syrup 15 ml • Mint 8-10 leaves • Method • Add sugar syrup, lemon juice, blue curacao syrup in a tall glass. • Fill glass with ice and top up with soda. • Garnish with mint leaves, cherry and lemon wheel.
- 44. THANK YOU