BEVERAGES – NON-ALCOHOLIC BEVERAGES

TEA
Tea was discovered by accident over 5000 years ago, when leaves from a tea bush accidentally
dropped into some boiling water and delicately flavored the liquid. Tea was originally drunk
for its medicinal benefits and it was not until the 1700s that it began to be consumed as the
delicious beverage that we know today.

Tea is prepared from the leaf bud and top leaves of a tropical evergreen bush called camellia
sinensis. It produces what is regarded as a healthy beverage, containing approximately only half
the caffeine of coffee and at the same time it aids muscle relaxation and stimulates the central
nervous system.
The tea leaf itself contains a number of chemicals including amino acids, vitamins, caffeine and
catechins. The latter is a type of antioxidant which in green tea is thought to be more effective
in preventing certain cancers such as liver cancer. Green and black teas may also protect against
cardiovascular disease.
The leaf particle size is referred to as grades. The main ones are:
- Pekoe (pecko): the delicate top leaves
- Orange pekoe: a rolled leaf with a slim appearance
-Pekoe dust: the smallest particle of leaf size.
In between these grades there are a set of grades known as fannings. In tea terminology, ‘flush’
refers to a picking, which can take place at different times of the year.

Tea producing countries

Tea is grown in more than 25 countries around the world. The crop benefits from acidic soil,
a warm climate and where there is at least 130 cm of rain a year. It is an annual crop and its
flavour, quality and character is affected by its location, altitude, type of soil and climate. The
main tea producing countries are:

1.China
This is the oldest tea growing country and is known for speciality blends such as Keemun,
Lapsang Souchong, Oolongs and green tea.
2.East Africa (Kenya, Malawi, Tanzania and Zimbabwe)
This area produces good quality teas, which are bright and colourful and used extensively for
blending purposes. Kenya produces teas which are easily discernible and have a reddish or
coppery tint and a brisk flavour.
3.India
India is the largest producer of tea, producing about 30 per cent of the world’s tea. Best known
are the teas from Assam (strong and full bodied), Darjeeling tea (delicate and mellow) and also
Nilgiri, which is second only to Assam and produces teas similar to those of Sri Lanka.
4.Indonesia
Teas produced here are light and fragrant with bright colouring when made and are used mainly
for blending purposes.
5.Sri Lanka (formerly Ceylon)
Teas here are inclined to have a delicate, light lemon flavour. They are generally regarded as
excellent afternoon teas and also lend themselves to being iced.
All teas are fermented (oxidised) during the process of manufacture, which gives them their
black colour. The one exception is China green tea
Tea products available
Most teas used are blended teas sold under proprietary brands or names. Other teas, sometimes
called speciality or premium teas, are sold by the name of the specific .
The word ‘blend’ indicates that a named tea may be composed of a variety of different teas to produce one
marketable tea, which is acceptable to the average consumer taste.
For instance, what is sometimes termed a standard tea may contain somewhere in the region of
15 different teas, some of which would almost certainly include Indian tea for strength, African
tea for colour and China tea for flavour and delicacy.
Tea may be purchased in a variety of forms depending on requirements such as:
-volume of production
-type of establishment
-clientele
- the occasion
- method of service
- storage facilities available
- cost.
The different means of purchasing are:
1.Bulk: this is leaf tea (also called loose tea), which allows the traditional method of serving.
2. Tea bags: these are heat-sealed and contain either standard or speciality teas. They come in
one-cup, two-cup, pot-for-one or bulk brew sizes up to several litres.
3. String and tag: this comes as a one-cup teabag with string attached and a tag that remains
outside the cup or teapot for easy and quick identification of the tea by the customer

4. Envelopes: this is again a string and tag teabag but in an envelope for hygienic handling. It
is used for trays for in-room tea and coffee-making facilities.
5. Instant: instant tea granules.
6. Pods: these are specially designed individual portions of tea that are used in proprietary tea
and coffee makers. Each pod makes one portion of tea and the pod is then disposed of

Storage
Tea should be kept:
-in a dry, clean and covered container
- in a well-ventilated area
- away from excess moisture
- away from any strong smelling foods as it very quickly absorbs strong odours.
Making tea
The type of tea used will, of course, depend on the customer’s choice, but most establishments
carry a varied stock of Indian, Ceylon, China and speciality teas, together with a variety of
tisanes (fruit flavoured teas and herbal infusions) available upon request.
The quantities of dry tea used per pot or per gallon may vary slightly with the type of tea used,
but as an approximate guide the following may be used:
- 42.5–56.7 g dry tea per 4.546 litres (1 gallon)
- ½ litre (1 pint) of milk will be sufficient for 20–24 cups
- ½ kilogram (1 lb) sugar for approximately 80 cups.
When brewing smaller amounts in the stillroom, such as a pot for one or two, it is often
advisable to install a measure for the loose tea. This ensures standardisation of the brew and
control on the amount of loose tea being used. Alternative methods of pre-portioning tea may
also be used, such as tea bags.
When making tea in bulk and calculating quantities of tea required for a party, allow
approximately 1⁄6 litre (1⁄3 pint) per cup or 24 cups per 4.546 litres (1 gallon). If breakfast cups are
used, capacity approximately ¼ litre (½ pint), then allow only 16 cups to 4.546 litres (1 gallon).
Because tea is an infusion the flavour is obtained by allowing the tea to brew. To achieve good
results, a few simple rules can be applied:
- Heat the pot before putting in the dry tea so that the maximum heat can be obtained from
the boiling water.*
-Measure the dry tea exactly.
- Use freshly boiled water*.
-Make sure the water is boiling on entering the pot.
- Allow the tea to brew for 3–6 minutes (depending on the tea) to obtain maximum strength
from the brew.
-Remove the tealeaves at the end of the brewing period if required, but especially if making
the tea in multi-pot insulated urns.
- Ensure all the equipment used is scrupulously clean.
* Recommended time and water temperatures for brewing different teas can vary. Based on
3g of tea per 250ml of water, examples are: 180 seconds at 95 ºC for black tees, 180 seconds at
75 ºC, for green teas and 300 seconds at 65 ºC for white teas. For oolong teas it is 6g to 250ml
for 60 seconds at 85 ºC

lists the ways of serving various teas.

Usually a blend of delicate Darjeeling tea and high-grown Ceylon tea to produce a
refreshing and light tea. As the name of the blend suggests, this tea is suitable for
Afternoon tea
afternoon tea but may also be taken at any time. Served with milk or lemon and
sugar offered separately
Rich, full and malty flavoured tea, suitable for service at breakfast, usually with
Assam
milk. Sugar would be offered separately
Tea made from a special blend of tea that is more delicate in flavour and more
perfumed than any other tea. Less dry tea is required than for making Indian or
Ceylon tea. Traditionally China tea is rarely served with milk. It is made in the
China normal way and is best made in a china pot. China tea is normally drunk on its
own, but may be improved, according to taste, by the addition of a slice of lemon.
Slices of lemon would be offered on a side plate with a sweet fork. Sugar may be
offered separately
Delicate tea with a light grape flavour and known as the ‘Champagne of teas’.
Darjeeling Usually served as an afternoon or evening tea with either lemon or a little milk if
preferred. Sugar may be offered separately
Blend of Darjeeling and China tea, flavoured with oil of Bergamot. Usually served
Earl Grey
with lemon or milk. Sugar would be offered separately
Often a blend of Assam and Kenya teas to make a bright, flavoursome and
English refreshing tea. Usually served as a breakfast tea but may be offered at any time.
Breakfast Usually served with milk but can also be taken with lemon. Sugar is offered
separately
This is strong tea that is made, strained and well chilled. The tea is then stored
chilled until required. It is traditionally served in a glass, such as a tumbler. A slice
Iced tea
of lemon may be placed in the glass and some additional lemon slices served
separately as for Russian tea. Sugar may be offered
Indian or Indian or Ceylon Blend tea may be made in either china or metal teapots. These
Ceylon Blend teas are usually offered with milk. Sugar is offered separately
Green (unoxidised) tea that is dried with Jasmine Blossom and produces a tea
Jasmine
with a fragrant and scented flavour
Consistent and refreshing tea usually served with milk. Sugar would be offered
Kenya
separately
Lapsang Smoky, pungent and perfumed tea, delicate to the palate and may be said to be an
Souchong acquired taste. Usually served with lemon. Sugar would be offered separately
There are many occasions when tea has to be produced in bulk. Such occasions
Multi-pot might be a reception tea, tea breaks in an industrial catering concern or at
functions catering for large
 numbers. In these instances, tea may be made in multi-pots/urns, which may be
described as teapots or urns, varying in capacity from 1 to 25 litres. These
containers have infusers which hold the required quantity of tea leaves for the
size of pot/urn being used. The infuser would be placed in the pot/urn and
freshly boiled water added. The mix would then be allowed to brew for a number
of minutes – a maximum of 10 minutes for a 25-litre urn – and the infuser is then
removed to ensure a good quality product is served.
The quantity of tea made should always relate to the number to be served – this
will ensure minimum delay in the service and minimum wastage

Chapter 5 Beverages – non-alcoholic and alcoholic

132
Tea that is brewed from a special blend similar to China
tea, but is also often made from either Indian or Ceylon
tea. It is made in the normal way and is usually served
Russian or with a slice of lemon. The tea is served in quarter litre
lemon tea (half pint) glasses, which stand in a silver holder with
a handle and on a side plate with a teaspoon. A slice of
lemon may be placed in the glass and a few slices of lemon
served separately. Sugar would be served separately.
Makes a pale golden tea with a good flavour. Ceylon Blend
is still used as a trade name.
Sri Lanka
Served with lemon or milk. Sugar would be offered
separately
These are fruit flavoured teas and herbal infusions which
are often used for medicinal purposes and are gaining in
Tisanes popularity with trends towards healthier eating and
drinking.
Often these do not contain caffeine. Examples are:
Herbal teas Fruit teas
--chamomile -cherry
-peppermint -lemon
- rosehip - blackcurrant
- mint -mandarin orange
These teas are usually made in china pots or can be made
by the cup or glass. Sometimes served with sugar

Characteristics of good tea

Tea should have:
1. good flavour
2. good aroma
3. good colour when milk or cream are added – not grey
4.good body.
Reasons for bad quality tea
1. Water not fresh
2. Water has not reached boiling point
3. Infusion time too long or too short
4. Stale or old tea has been used
5. Too much or too little tea used
6 Dirty equipment
7.Tea re-heated
8.Brewed tea being kept too long before use or kept at wrong temperature
Coffee
Coffee trees were cultivated about 1000 years ago in the Yemen. The first commercial cultivation
of coffee is thought to have been in the Yemen district of Arabia in the fifteenth century. By the
middle of the sixteenth century coffee drinking had spread to Sudan, Egypt, Syria and Turkey.
Venetian traders first brought coffee to Europe in 1615 and the first coffee house in England
was opened in Oxford in 1650. The drinking of coffee spread from Britain to America, and
after the Boston Tea Party in 1773, the North American palate changed from drinking tea as a
beverage to coffee.

The trees that produce coffee are of the genus Coffea, which belongs to the Rubiaceae family

The coffee bean goes through various stages while it is being processed. These are:
1. harvesting
2. wet processing (washing, fermenting and drying)
3 dry processing (laid out on mats in the sun)
4 sorting
5grading
6grinding
7. Packaging

Coffee producing countries

Coffee is a natural product grown in many countries of the tropical and sub-tropical belt in
South and Central America, Africa and Asia. It is grown at different altitudes in different basic
climates and in different soils and is viewed as an international drink consumed throughout
the world. Brazil is the world’s largest grower of coffee, Columbia is second, the Ivory Coast
third and Indonesia fourth.

Coffee products available

The different means of purchasing coffee are:
1. Bulk: (either as beans or in vacuum packs of pre-ground beans) allowing for the traditional
methods of making and serving.
2. Coffee bags: these are heat-sealed and come in one-cup, two-cup, pot-for-one or bulk brew
sizes up to several litres.
3. Instant: instant coffee granules, available in sizes from one cup to pot size.
4. Individual filters: vacuum packed and containing one portion.
5. Pods: these are specially designed individual portions of pre-ground coffee that are used
in proprietary coffee and tea makers. Each pod makes one portion of coffee and the pod is
then disposed of

The blend
Companies who sell coffee have their own blending experts whose task it is to ensure that the
quality and taste of their particular coffee brand is consistent, despite the fact that the imported
beans will vary from shipment to shipment.
Samples of green coffee beans are taken from bags in the producing countries and the port of
arrival. The samples are sent to prospective buyers whose experts roast, brew and taste samples
to test their quality before deciding on the type of blend for which the particular coffee is
suitable.
The roasting
Most brands of coffee sold in shops are, in fact, a blend of two or more batches of beans.
Because they have no smell or taste, green beans have to be roasted in order to release the
coffee aroma and flavour. The roasting process should give a uniform colour. The outputs from
different roastings are used to form different blends.
The common degrees of roasting are:
1. light or pale roastings: suitable for mild beans to preserve their delicate aroma.
2. medium roastings: give a stronger flavour and are often favoured for coffees with welldefined character.
3. full roastings: popular in many Latin countries, they have a bitter flavour.
4. high roasted coffee: accentuates the strong bitter aspects of coffee, although much of the original flavour is
lost.

Certain coffees also have flavourings added, either in the blend or during the process of making.
Examples of these include:
1. Turkish coffee: vanilla
2. French coffee: chicory
3.Viennese coffee: fig

The grind
Roasted coffee must be ground before it can be used to make the brew. Coffee is ground to
different grades of fineness to suit the many different methods of brewing. The most suitable
grinds for some common methods of brewing coffee are:
Method Grinding grade
Cafetière Medium
Espresso Very fine
Filter/Drip Fine to medium
Jug Coarse
Percolator Medium
Turkish Pulverised
Vacuum infusion Medium fine to fine

Storage
Some tips for storing coffee:
1. Store in a well-ventilated storeroom.
2. Use an airtight container for ground coffee to ensure that the oils do not evaporate, causing
loss of flavor and strength.
3. Keep coffee away from excess moisture.
4. Do not store near any strong-smelling foods or other substances, as coffee will absorb their
odours.

Making coffee
Methods of brewing can vary, ranging from instant coffee brewed by the cup, through to 1½–3
litre (3–6 pints) units and up to machines that may produce large quantities for functions.
Coffee beans may be purchased and then ground according to requirements. The beans should
not be ground until immediately before they are required as this will ensure the maximum
flavour and strength from the oils within the coffee bean. If ground coffee is purchased it
normally comes in vacuum-packed packets in order to maintain its qualities until use. These
packets contain set quantities to make 4.5 litres (1 gallon) and 9 litres (2 gallons) and so on.
When making coffee in bulk 283.5–340 g (10–12 oz) of ground coffee is sufficient to make 4.5
litres (1 gallon) of black coffee. Assuming that cups with a capacity of 1⁄3 pint will be used then
283.5–340 g (10–12 oz) of ground coffee is sufficient to provide 24 cups of black coffee or 48
cups if serving half coffee and half milk. When breakfast cups are used then 16 cups of black
coffee or 32 cups of half coffee and half milk will be available. At a dinner where demi-tasse
cups are used, capacity is 48 cups of black coffee or 96 cups half black coffee and half milk.
The rules to be observed when making coffee in bulk are as follows:
1. Use freshly roasted and ground coffee.
2. Buy the correct grind for the type of machine in use.
3. Ensure all equipment is clean before use.
4. Use a set measure of coffee to water: 283.5–340 g per 4.5 litres (10–12 oz per gallon).
5. Add boiling water to the coffee and allow to infuse

6. The infusion time must be controlled according to the type of coffee being used and the
method of making.
7. Control the temperature since to boil coffee is to spoil coffee (it will develop a bitter taste).
8. Strain and serve.
9. Offer milk (hot or cold) or cream separately and sugar and alternatives.
10. The best serving temperatures are 82 °C (180 °F) for coffee and 68 °C (155 °F) for milk.
Characteristics of good coffee
Coffee should have:
1. good flavour
2.good aroma
3. good colour when milk or cream are added – not grey
4 good body.
Reasons for bad quality coffee
1.Water not fresh.
2. Water has not reached boiling point.
3. Insufficient or too much coffee used.
4. Infusion time too short or too long or at wrong temperature.
5. Coffee not roasted correctly.
6. Stale or old coffee used.
7 Incorrect grind of coffee used for equipment in operation.
8. Coffee kept too long before use or kept at wrong temperature.
9. Dirty equipment.
10. Sediment remaining in storage or serving compartment

Coffee making methods

Coffee may be made in many ways and the service depends on the method used.
1.Instant
This may be made in individual coffee or teacups, or in large quantities. It involves mixing
soluble coffee solids with boiling water. When making instant coffee in bulk, approximately
71 g (2½ oz) to each 4.5 litres (1 gallon) of water should be allowed. This form of coffee may
be made very quickly, immediately before it is required, by pouring freshly boiled water onto a
measured quantity of coffee powder. Stir well.
2. Saucepan or jug method
This is an American method of making coffee, more often used in the home than in a catering
establishment. A set measure of ground coffee is placed in a saucepan or jug and the required
quantity of freshly boiled water is poured onto the coffee grounds. This should then be allowed
to stand for a few minutes to extract the full flavour and strength from the ground coffee. It is
then strained and served.
3.La cafetière (coffee or tea maker)
La cafetière, or jug and plunger method, makes coffee simply and quickly by the infusion
method and to order. This ensures that the flavour and aroma of the coffee are preserved.
La cafetière comes in the form of a glass container with a lip held in a black, gold or chrome
finished holder and sealed with a lid which also holds the plunger unit in position.
This method involves simply adding boiling water to the ground coffee, stirring and then
placing the plunger unit and lid in position. A guideline to the quantity of coffee to be used
might be:
- 2 level sweet spoonfuls for the 3-cup size
-6 level sweet spoonfuls for the 8-cup size
- 9 level sweet spoonfuls for the 12-cup size.
Infusion time is from 3 to 5 minutes. During this 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 glass container. When the grains have fallen it is easier to push the plunger down.
4. Percolator method
This method is used more in the home than commercially. A set quantity of coffee grounds
is placed in the percolator, which is then filled with freshly drawn water. The water, upon
reaching boiling point, rises up through a tube and percolates the coffee grounds, extracting
the full flavour, colour and strength. Hot or cold milk, cream and sugar may be added to taste.
This method of making coffee is in decline.
5. Vacuum infusion (‘Cona’)
This traditional method of making coffee has considerable visual appeal in the restaurant and
has the advantage that the coffee served is always fresh as only limited quantities are made at
one time.
Banks of these machines may be used for varying requirements, housing two, three, four or five
containers at one time. They are compact and portable and very easy to keep clean. The method
of making the coffee is fairly simple but is best supervised for safety reasons and to ensure the
best results and a consistent standard.
The filters in this vacuum-type equipment are usually made of metal or plastic, but sometimes
glass. The bowls are either glass or metal.
In this method of making coffee the lower bowl is filled with cold water or, to speed up the
operation, freshly heated but not boiled water, up to the water level. The upper bowl is then
set in the lower bowl, making sure it is securely in place. The filter is placed in the upper bowl,
ensuring it is securely fitted, and the required quantity of ground coffee is added according to
the amount of water being used. The water is then heated.
As the water reaches boiling point it rises up the tube into the upper bowl, mixing with the
ground coffee. As it rises in the upper bowl, it is often best to stir the mixture gently to ensure
that all coffee grounds infuse with the liquid, as sometimes the grounds are inclined to form a
cap on top of the liquid and therefore do not fully infuse. At the same time, care must be taken
that the filter is not knocked as this may cause grains to pass into the lower bowl.

On reducing the heat, the coffee liquid passes back into the lower bowl leaving the grounds in
the upper bowl. The upper bowl and filter are then removed and washed ready for re-use. The
coffee in the lower bowl is ready for use and should be served at a temperature of approximately
82 °C (180 °F).
6. Filter (café filtre)
This is a method originating from and traditionally used in France and may be made individually
in the cup or in bulk. The filter method produces excellent coffee. Fresh boiled water is poured
into a container with a very finely meshed bottom, which stands on a cup or pot. Within the
container is the required amount of ground coffee. The infusion takes place and the coffee
liquid falls into the cup/pot below. Filter papers may be used to avoid the grounds passing
into the lower cup, but this will depend on how fine or coarse is the ground coffee being used.
There are now many electronic units available of differing capacities. Cold water is poured into
a reservoir and is brought to boiling point and then dripped onto the ground coffee.
7. Pour through filter method
This is an excellent method of making filter coffee, which has increased in popularity over the
past few years. Many of these pour through filter machines are available for purchase or to hire
from a number of the main coffee suppliers.
The principle behind this method is that when the measured quantity of freshly drawn water
is poured into the top of the pour through filter machine this water displaces the hot water
already in the machine. This hot water infuses with the ground coffee and runs into the serving
container as a coffee liquid ready for immediate use. It takes approximately 3–4 minutes to
make one brew.
When coffee is made by this method, ensure that:
- the machine is plugged in and switched on at the mains
-the brew indicator light is on. This tells the operator that the water already held in the
machine is at the correct temperature for use
- the correct quantity of fresh ground coffee, which will usually come in the form of a
vacuum-sealed pack, is used. A fresh pack should be used for each new brew of filter coffee
being made
- a new clean filter paper is used for each fresh brew.
8. Individual filter
This is an alternative way of making bulk filter coffee. It is a plastic, disposable, individual
filter, bought with the required amount of coffee already sealed in the base of the filter. Each
individual filter is sufficient for one cup and after use the whole filter is thrown away. The
advantage of this method is that every cup may be made to order. It appeals to customers as
they are able to see that they are receiving entirely fresh coffee and it also has a certain novelty
value.
When making a cup of coffee by this method, the individual filter is placed onto a cup.
Freshly boiled water is then poured into the individual filter to the required level. The liquid
then infuses with the ground coffee within the individual filter and drips into the cup. A lid
should be placed over the water in the filter to help retain the temperature. Time of making is
approximately 3–4 minutes.

9.Espresso
This method is Italian in origin. The machines used in making this form of coffee can provide
cups of coffee individually in a matter of seconds, some machines being capable of making
300–400 cups of coffee per hour.

The method involves passing steam through the finely ground coffee and infusing under
pressure. The advantage is that each cup is made freshly for the customer. Served black, the
coffee is known as espresso and is served in a small cup. If milk is required, it is heated for each
cup by a high-pressure steam injector and transforms a cup of black coffee into a Cappuccino.
As an approximate guide, from 12 kg (of coffee used, 80 cups of good strength coffee may
be produced. The general rules for making coffee apply here, but with this special and delicate
type of equipment extra care should be taken in following any instructions.
10.Still-set
This method normally consists of a small central container into which the correct sized filter
paper is placed. A second, fine-meshed metal filter with a handle is then placed on the filter
paper and the ground coffee placed on top of this. There is an urn on either side of varying
capacities according to requirements.
These still-sets are easy to operate, but must be kept very clean at all times and regularly
serviced. The urns should be rinsed before and after each brew until the water runs clear. This
removes the thin layer of cold coffee that clings to the side of the urn that, if left, will spoil the
flavour and aroma of the next brew.
Boiling water is passed through the grounds and the coffee passes into the urn at the side.
Infusion should be complete in 6–8 minutes for 4½ litres (1 gallon) of coffee, using medium
ground coffee. The milk is heated in a steam jacket container. It should be held at a constant
temperature of 68 °C because if held at too high a temperature or boiled or heated too soon, on
coming into contact with the coffee it will destroy its flavour and taste. At the same time, the
milk itself becomes discoloured. The coffee and milk should be held separately, at their correct
temperatures ready for serving.

11.Decaffeinated
Coffee contains caffeine, which is a stimulant. Decaffeinated coffee is made from beans after
the caffeine has been extracted. The coffee is made in the normal way.
12.Iced coffee
Strong black coffee should be made in the normal way. It is then strained and chilled well until
required. It may be served mixed with an equal quantity of cold milk for a smooth beverage, or
with cream. It is served in a tall glass, with ice cubes added and with straws. Cream or milk is
often served separately and sugar offered.
13.Turkish or Egyptian coffees
These are made from darkly roasted mocha beans, which are ground to a fine powder. The
coffee is made in special copper pots, which are placed on top of a stove or lamp, and the water
is then allowed to boil. The sugar should be put in at this stage to sweeten the coffee, as it is
never stirred once poured out. The finely ground coffee may be stirred in or the boiling water
poured onto the grounds. The amount of coffee used is approximately one heaped teaspoonful
per person. Once the coffee has been stirred in, the copper pot is taken off the direct heat and
the cooling causes the grounds to settle. It is brought to the boil and allowed to settle twice
more and is then sprinkled with a little cold water to settle any remaining grains. The coffee is
served in small cups. While making the coffee it may be further flavoured with vanilla pods
but this is optional
Examples of modern coffee service styles
Traditional method of making coffee. Often served with hot or cold milk or
Filter (filtre)
cream
Popular method of making and serving fresh coffee in individual or multi-
Cafetière
portion jugs. Often served with hot or cold milk or cream
Espresso Traditional short strong black coffee
Espresso doppio Double espresso served in larger cup
Regular coffee prepared from fresh beans, ground fresh for each cup,
Café crème
resulting in a thick cream coloured, moussy head
Intense form of espresso, often served with a glass of cold water in
Espresso ristretto
continental Europe
Espresso with added hot water to create regular black coffee. May also be
Americano
regular black coffee made using filter method
Espresso macchiato Espresso spotted with a spoonful of hot or cold milk or hot milk foam
Espresso con panna Espresso with a spoonful of whipped cream on top
Espresso coffee topped with steamed frothed milk, often finished with a
Cappuccino
sprinkling of chocolate (powdered or grated)
Caffè (or café) latté Shot of espresso plus hot milk, with or without foam
Double shot of espresso topped with frothed milk which has been stirred
Flat white
together with
 the flat milk from the bottom of the jug, to create a creamy rather than
frothy texture
Latte macchiato Steamed milk spotted with a drop of espresso
Chocolate compound (syrup or powder) followed by a shot of espresso. The
Caffè mocha (or
cup or glass is then filled with freshly steamed milk topped with whipped
mochaccino)
cream and cocoa powder
Chilled regular coffee, sometimes served with milk or simply single
Iced coffee
espresso topped up with ice cold milk
Turkish/Egyptian Intense form of coffee made in special jugs with finely ground coffee
Coffee with caffeine removed. Can be used as alternative to prepare the
Decaffeinated
service styles listed above
Coffee made from processed powder (often freeze dried). Regular and
Instant coffee
decaffeinated styles are available

Irish and other specialty coffees

Speciality coffees are often completed and served at the table using the following equipment:
- service salver
- tray cloth or napkin
-20 cl (7 fl oz) stemmed glass on a side plate
- teaspoon
- jug of double cream
-25 ml measure
-coffee pot
-sugar basin of coffee sugar with a
teaspoon
-bottle of the spirit or liqueur being used.
The procedure for making Irish coffee is as follows:
- A Paris goblet or other suitable stemmed glass of about 20 cl (7 fl oz) capacity is used.
- Brown sugar is added first (a certain amount of sugar is always required when serving this
form of coffee, as it is an aid to floating the double cream on the surface of the hot coffee).
- One measure of Irish whiskey added.
- The teaspoon is then placed in the goblet before the coffee is poured into the glass. This is so
the spoon will help to conduct the heat and avoid cracking the bowl of the glass as the hot,
strong black coffee is poured in.
-The coffee should then be stirred well to dissolve the sugar and to ensure the ingredients are
blended. The liquid should now be within 2½ cm (1 in) of the top of the glass. The liquid
may still be swirling but not too much, as this will tend to draw the cream down into the
coffee as it is poured.
-The double cream should be poured slowly over the back of a teaspoon onto the surface of
the coffee until it is approximately 1.9 cm (¾ in) thick. The coffee must not be stirred: the
best flavour is obtained by drinking the whiskey-flavoured coffee through the cream.
-When the Irish coffee has been prepared, the glass should be put on a doily on a side plate
and placed in front of the customer

Other forms of speciality, or liqueur, coffees include:

1.Café Royale or Café Parisienne: Brandy
2.Jamaican coffee or Caribbean coffee: Rum
3.Monk’s coffee: Benedictine
4.Calypso coffee: Tia Maria
5.Russian coffee: Vodka
6.Highland coffee: Scotch Whisky
7.Seville coffee: Cointreau
8.Swiss coffee: Kirsch

Chocolate
Chocolate and cocoa come from the fruit of the plant Theobroma cacao, in the form of beans
containing up to 25–30 white seeds. This cocoa plant is grown in countries as far afield as
Mexico, Central and South America, West Africa and Asia.

Production process
The seeds are fermented, dried and shipped abroad where they are then roasted and blended
before being pressed, ground and sieved for use as powdered or solid products. They then
become cocoa powder, drinking chocolate, eating chocolate and couverture chocolate used for
decorating purposes.

Beverage preparation
This beverage is very popular and may come sweetened or non-sweetened and as a powder or
soluble granules. It may be mixed with hot water or hot milk. Whipped cream from a whipped
cream dispenser, marshmallows or a sprinkling of powdered chocolate may be added upon
request. There are also flavoured chocolates available such as ginger, hazelnut and chilli. The
Continental style chocolate is of a thicker consistency while the American chocolate is lighter.
Usually offered as large, medium or small and served in a tall glass or mug.
Product characteristics
The characteristics of these beverages vary according to the exact ingredients used and in what
proportions. This has an impact on:
1. flavour
2. consistency
3.sweetness/bitterness
4.milkiness/smoothness
5. overall presentation.
Some products on the market only have to be mixed with hot water as dried skimmed milk and
milk proteins are among the ingredients making up the product.
Storage of chocolate products
Drinking chocolate products come in individual vacuum sealed packs or pods for use with
electronic beverage making machines or in containers of varying sizes to suit demand and
turnover. When not in use the containers should be kept air tight, in cool, dry and well ventilated conditions
and away from excess moisture and sunlight.
Incorrect beverage making procedures
Problems arising with the quality of the beverage produced may be due to:
- incorrect amount of drinking chocolate (powder or granules) to liquid (water or milk),
affecting consistency and strength
- the temperature of the liquid used is not sufficient to dissolve the powder or granules

- poor storage has affected the commodity being used

-dirty equipment and no regular cleaning or maintenance

Other stillroom beverages

Other beverages may be offered for service and are often made in the stillroom. These include
drinks such as cocoa, Horlicks, Ovaltine and Bovril. They should be prepared and served
according to the maker’s instructions
If milk shakes are requested, then the following basic ingredients are required:
- chilled milk
- syrups (flavourings) (for example flavourings
- ice cream.
Milk shakes are often served with a straw in a tall glass after making in a mixer or blender

Checking and cleaning beverage making equipment

All equipment used to make and serve hot beverages must be kept spotlessly clean and sterilised
at regular intervals. Standards of health, safety and hygiene must be maintained as well as
ensuring that the product meets the customer’s expectations. Checklists are essential to ensure
continuity of the cleaning process as staff will change due to shift work and they all need to
work to the same level of competence.
Common faults in hot beverage making equipment might be:
- lack of power – fuses
-lack of pressure – no steam
- leaks
-filter basket scaled up
-blocked pipes due to build-up of coffee grounds
-dirty small equipment due to faulty dishwasher
-limescale build up.
Large equipment such as dishwashers, glass washing machines, still-sets, espresso machines
and pour through machines should all be maintained on a regular monthly/three-monthly
schedule and according to the maker’s instructions. Where applicable, equipment should be
sterilised on a daily basis. Cleaning may require the equipment to be stripped down, soaked,
seals checked, new washers fitted, stains and excess limescale build up removed and temperature
gauges checked to ensure they are functioning correctly. If these checks are not carried out
regularly then this in turn can affect all small equipment and the product you wish to produce.
Daily checks on espresso machines at the start of service include:
1 steam valves opened
2 steam wand/s clean
3 seals on group handles clean and undamaged
4 steam pressure
5 exterior of machine clean and polished.
On a daily basis all small equipment needs to be checked for cracks, chips, lids not fitting
correctly, no broken hinges, teapot spouts not chipped. Anything not in order should be put on
one side to be mended as soon as possible.
Small equipment covers the following items:
- teacups
- tea saucers
- coffee cups
- coffee saucers
- hot milk jugs
-cold milk jugs
- hot water pots
- coffee pots
-l teapots
- sugar bowls
- sugar tongs
- slop basins
- tea strainers
- side plates
-service salvers
- trays
-teaspoons.

Non-alcoholic bar beverages (soft drinks)

These drinks are also often referred to as ‘soft drinks’ with alcoholic drinks sometimes being referred to as
‘hard’ drinks.
Non-alcoholic dispense bar beverages may be classified into five main groups:
1 aerated waters
2 natural spring/mineral waters
3 squashes
4 juices
5 syrups.
1.Aerated waters
These beverages are charged (or aerated) with carbonic gas. Artificial aerated waters are by far
the most common. The flavourings found in different aerated waters are obtained from various
essences.
Examples of these aerated waters are:
- Soda water: colorless and tasteless
-Tonic water: colorless and quinine flavored
- Dry ginger: golden straw-colored with a ginger flavor
- Bitter lemon: pale, cloudy yellow-coloured with a sharp lemon flavor.
Other flavored waters are:
-‘Fizzy’ lemonades
-Orange

- Ginger beer
- Cola, etc.
Aerated waters are available in bottles and cans and many are also available as post-mix. The
term post-mix indicates that the drink mix of syrup and the carbonated (filtered) water is mixed
after (post) leaving the syrup container, rather than being pre-mixed (or ready mixed) as in
canned or bottled soft drinks. The post-mix drinks are served from hand-held dispensing guns at
the bar. These have buttons on the dispensing gun to select the specific drink. The key advantage
of the post-mix system is the saving on storage space, especially for a high turnover operation.
Dispensing systems need regular cleaning and maintenance to ensure that they are hygienic and
working properly. Also, the proportions of the mix need to be checked regularly: too little syrup
and the drinks will lack taste; too much syrup and the flavours become too strong.

2.Natural spring waters/mineral waters

The European Union has divided bottled water into two main types: mineral water and spring
water.
-Mineral water has a mineral content (which is strictly controlled).
-Spring water has fewer regulations, apart from those concerning hygiene.
Waters can be still, naturally sparkling or carbonated during bottling.
Bottle sizes for mineral and spring waters vary considerably from, for example, 1.5 l to 200 ml.
Some brand names sell in both plastic and glass bottles, while other brands prefer either plastic
or glass bottles depending on the market and the size of container preferred by that market.
Examples of varieties of mineral water
Name Type Country
Appollinaris Naturally sparkling Germany
Badoit Slightly sparkling France
Buxton Still or carbonated England
Contrex Still France
Evian Still France
Perrier Sparkling and also fruit flavoured France
San Pellegrino Carbonated Italy
Spa Still, naturally sparkling and also fruit flavoured Belgium
Vichy Naturally sparkling France
Vittel Naturally sparkling France
Volvic Still France

Examples of varieties of spring water

Name Type Country
Ashbourne Still or carbonated England
Ballygowen Still or sparkling Ireland
Highland Spring Still or carbonated Scotland
Llanllry Still or sparkling Wales
Malvern Still or carbonated England
Strathmore Still or sparkling Scotland

Natural spring waters are obtained from natural springs in the ground, the waters themselves
being impregnated with the natural minerals found in the soil and sometimes naturally
charged with an aerating gas. The potential medicinal value of these mineral waters, as they
are sometimes termed, has long been recognised by the medical profession. Where natural
spring waters are found, there is usually what is termed a spa, where the waters may be drunk or
bathed in according to the cures they are supposed to effect. Many of the best-known mineral
waters are bottled at the springs (bottled at source).
Recently there has been a shift in consumer demand for bottled waters. The reasons for this
include:
1. environmental and sustainability concerns. In some cases demand has reduced considerably.
Regular utility tap water, from safe commercial supplies, has become more popular in food
service operations and customers increasingly expect this to be available, chilled or served
with ice
2. the emergence of commercial filter systems being used by food service operations. Utility
supplied tap water is filtered at the establishment and then offered either as chilled still or
sparking water in branded carafes or bottles, for which the establishment makes a charge.
3. Squashes
A squash may be served diluted with water, soda water or lemonade. Squashes are also used as
mixers for spirits and in cocktails, or used as the base for such drinks as fruit cups. Examples
are:
- orange squash
- lemon squash
-grapefruit squash
- lime juice.
4. Juices
The main types of juices held in stock in the dispense bar are:
1. bottled, canned or in cartons:

- orange juice -l pineapple juice

-l grapefruit juice -l tomato juice

2. fresh: - orange juice -l grapefruit juice -l lemon juice.

Apart from being served chilled on their own, these fresh juices may also be used in cocktails
and for mixing with spirits.
5.Syrups
The main uses of these concentrated, sweet, fruit flavourings are as a base for cocktails, fruit
cups or mixed with soda water as a long drink. The main ones used are:
1.cassis (blackcurrant)
2.cerise (cherry)
3.citronelle (lemon)
4.framboise (raspberry)
5.gomme (white sugar syrup)
6.grenadine (pomegranate)
7.orgeat (almond).
Syrups are also available as ‘flavouring agents’ for cold milk drinks such as milk shakes.

Other non-alcoholic beverages

Milkshakes
These are made from:
-chilled milk
-syrups (concentrated flavourings)
- ice cream.
Smoothies
Smoothies are made in a blender and have become increasingly popular. The ingredients
required might include fresh fruit or vegetables, the latter being sweetened if necessary. Also
frozen fruit, frozen yogurt, fruit juices, milk and honey may be used in a recipe. Crushed ice is
often used to ensure the product is well chilled on serving. Pre-made bottled or carton versions
are also available.
Natural vegetable juices
Often known as ‘health drinks’, these include carrot juice and beetroot juice