COFFEE
Coffee is a natural products grown in many country of tropical and sub-tropical belt in South and Central America, Africa and Asia. It is grown at different altitudes in different basic climates and different soils. And is looked upon as an international drink. Consumed throughout the world. Brazil is the worlds largest producer of coffee, Columbia is the second, the Ivory Coast third and Indonesia fourth. Coffee was introduced in India by Arabian merchants.
HISTORY:
The coffee tree was cultivated about thousand years ago in Yemen. The first commercially cultivated coffee was in Yemen district of Arabia in the 15th century by the middle of 16th century, coffee drinking was spread in India, Egypt, Turkey. The first coffee house was opened in 1650. Coffee spread from Britain to America but not until 1773 and the restaurant was the American palat changed from drinking tea as a beverage to coffee.
COFFEE BEANS:
The tree which produces coffee are the Genus Coffea which belongs to Rubiaceae family. They are grown in the regions of fifty different species, although only two of these are commercially significant they are known as Coffea Arabica and Coffee Camephora which is usually refer to as Robusta. Arabica accounts for some 75% of world production.
THE BLEND:
Most brands of coffee sold in the market are infact a blend of two or more balches 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 correct roasting should give a uniform colour. The output of different roastings are use to form a different blend. The common degrees of roastings are:
Light or Pale Roasting:
Suitable for mild beans to preserve the delicate aroma.
Medium Roasting:
Give a stronger flavour and are often flavour from coffees with well defined character.
Full Roasting:
It is popular in many Latin countries and have a bitterish flavour.
High Roasting:
High roasting accentuates is strong bitter aspects of coffee although much of the flavour is last.
CHARACTERISTICS OF GOOD COFFEE:
Good taste, good flavour, good body and good colour.
RULES OF MAKING COFFEE:
- Use freshly roasted coffee.
- Use the grind coffee. Correctly according to type of machine.
- Ensure all the equipments are cleaned before use.
- Use the correct measure of water (i.e.) 285 gms – 340 gms per 4.5 litres of water.
- Add boiling water to the coffee and allow to infuse.
- The infusion time must be control according to the type of coffee being use and the method of making.
- Control the temperature since the boil coffee is to spoil coffee, the coffee develops the bitter taste.
- Strain and serve.
- Add milk or cream separately.
- The best serving temperature 82°C (i.e.) 180°F for coffee and 68°C or 150°F for milk.
TURKISH OR EGYPTIAN COFFEE:
This is 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 the stove or lamp and the water is then allowed to boil. The sugar as to be added at this stage to sweeten the coffee as it is never stirred in the pot. Once the coffee is ready, the cooling causes the ground to settle. It is brought to boil and allowed to settle twice more and is then sprinkled with a little cold water to settle any remaining grass. The coffee may be flavoured with vanilla pots. The coffee is being served small cups.
SPECIALITY COFFEE:
This is the coffee made by mixing alcohol to the coffee (e.g.) Russian coffee – Vodka, Irish coffee – Whisky, Jamalian coffee – Rum, Calypso coffee – Tia maria, Highland coffee – Scotch whisky.
IRISH COFFEE:
Heat the parris goblet (200 ml) with sugar added to the requirement of the guest. Tea spoon is placed in the goblet to contact and avoid the lacking of goblet. Pour string black coffee in it, stir it well until sugar dissolves add 1 measure of Irish Whisky. Mix it well pour double cream slowly over the back of the spoon on to the surface of the coffee until it is 1.9 cm in height. Instead of cream milk can also be used. If brandy is used instead of whisky it is called as Café Royal.
TEA
Tea is prepared from leaf bud and top leaves of a tropical ever green bush called “Camellia Sinesis”. Tea contains of the caffeine of the coffee and at the same time stimulates the central nervous system.
HISTORY:
Over 5 thousand years above leaves from a tree bush fell into the boiling water accidentally and delicately flavoured liquid called tea came into existence. Tea was done originally for its medicinal benefits and not until 1700’s it became a delicious beverage consumed all over the world.
TEA PRODUCING COUNTRIES:
China: It is the oldest tea producing country well known for fragrant and delicately perfumed tea such as Lapsang Souchong.
Ceylon – Srilanka: The tea produced here have a delicate lemon flavour. They are regarded as best afternoon tea. It can be served with ice.
India: This is the largest tea producing country. The best tea producing places are Assam, Darjeeling and the Nilgiris.
Kenya: They produced medium flavour tea which are good as all rounders.
SPECIALITY TEA:
These tea’s are rich full and malty flavoured tea suitable for breakfast. It is accompanied with milk.
Ceylon: It is a pale gold colour accompanied with milk or lemon.
Darjeeling: A delicate tea with light grape flavour accompanied with lemon.
Jasmin: It has a fragrant and cented flavour accompanied with lemon.
Earl Greg Tea: It is a blend of Darjeeling and China flavoured with Bergomot accompanied with milk and lemon.
Lapsong Souchong: A smooky pungent and perfumed tea it has a acquired taste. It is accompanied with lemon.
Ornage Pekoe: Similar to Lapson Souchong but with a slightly fruity aroma teas.
Tisanes: These are fruit flavoured teas and herbal infusion.
Herbal: Camomile, Pepper mint, Rosehip mint.
Fruit Teas: Cherry, Lemon, Black Currant, Madarin Orange.
