Beer ok

DESINGED BY

Sunil KumarResearch Scholar/ Food Production FacultyInstitute of Hotel and Tourism Management,MAHARSHI DAYANAND UNIVERSITY, ROHTAKHaryana- 124001 INDIA Ph. No. 09996000499email:  [email protected] , [email protected]  linkedin:- in.linkedin.com/in/ihmsunilkumarfacebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com 

Pop Quiz

What is fermentation?What is fermentation? What is distillation?What is distillation? What is an alcoholic beverage?What is an alcoholic beverage? What is “proof”.What is “proof”. What are congeners?What are congeners? What are neutral spirits? (190 proof +)What are neutral spirits? (190 proof +) What is aging? (Casks, added congeners)What is aging? (Casks, added congeners) What is blending? (Whiskies e.g.)What is blending? (Whiskies e.g.)

MODULE 3108 THEORY

Beer Defined:Beer Defined:

   Beer is a generic term used for all Beer is a generic term used for all

fermented beverages made from malted fermented beverages made from malted grain (usually barley), hops and water.grain (usually barley), hops and water.

Basic Characteristics

              Low alcohol percentage.Low alcohol percentage.               Highest Food value.Highest Food value. Short life span.Short life span.               Especially Draft beer.Especially Draft beer.

Brief History

Been drunk for centuries in various forms.Been drunk for centuries in various forms. Was consumed for nutrition and energy by Was consumed for nutrition and energy by

many primitive people.many primitive people. Columbus found Indians making beer from Columbus found Indians making beer from

Corn and Sap from a birch tree.Corn and Sap from a birch tree. Huge brewing Industry was started by 19Huge brewing Industry was started by 19 thth

century German immigrants who bought the century German immigrants who bought the Know how to America.Know how to America.

History Continued

Louis Pasteur’s research was useful in Louis Pasteur’s research was useful in understanding Fermentation and understanding Fermentation and sterilization and was applied to Beer sterilization and was applied to Beer much before milk.much before milk.

From the old perception of a drink for From the old perception of a drink for the blue collared workers, it is now a the blue collared workers, it is now a universal drink..universal drink..

Alcohol content

Alcohol content varies but is expressed Alcohol content varies but is expressed in % by weight or by volume; this can in % by weight or by volume; this can mean different things since Alcohol is mean different things since Alcohol is lighter than water, usually around 4-5% lighter than water, usually around 4-5% v/v.v/v.

Two types of beers

LagersLagers AlesAles

Difference lies in the manufacturing Difference lies in the manufacturing process.process.

Continued--

Lager beer is fermented in the bottom of a Lager beer is fermented in the bottom of a cold tank ( 3-9 degrees Celsius), thus called cold tank ( 3-9 degrees Celsius), thus called bottom fermentation. It is then stored for bottom fermentation. It is then stored for several weeks (lagered) for mellowing after several weeks (lagered) for mellowing after which it is packaged.which it is packaged.

   An ale is fermented at a warmer temperature An ale is fermented at a warmer temperature

( 10 –21 degrees Celsius) by a yeast that ( 10 –21 degrees Celsius) by a yeast that rises to the top of the liquid, thus it is called rises to the top of the liquid, thus it is called top fermentation. Storage is only a few days.top fermentation. Storage is only a few days.

Essential ingredients in Beer

Malt or sprouted grain. (almost always Malt or sprouted grain. (almost always barley, dried to or roasted). barley, dried to or roasted).

    Water.Water. Hops.(blossoms of the female hop Hops.(blossoms of the female hop

vine)vine)   Yeast. (Usually unique to the brewer) Yeast. (Usually unique to the brewer)

Basic process

Water is 90% of the mix and is the vehicle for Water is 90% of the mix and is the vehicle for the process.the process.

The malt and adjuncts provide the sugars to The malt and adjuncts provide the sugars to be fermented yielding alcohol and co2. They be fermented yielding alcohol and co2. They also provide the flavor, body and color.also provide the flavor, body and color.

The hops provide the bitter flavor and also The hops provide the bitter flavor and also add aroma, also sterilizes the brew.add aroma, also sterilizes the brew.

Yeast is what acts on the sugars to break Yeast is what acts on the sugars to break them down, it also affects taste and after them down, it also affects taste and after effects.effects.

Four steps

Mashing.Mashing. Brewing.Brewing. Fermenting.Fermenting.

LageringLagering

Mashing.

TThe Barley is ground into grist, which is put he Barley is ground into grist, which is put into a container called a “Tun” along with hot into a container called a “Tun” along with hot water.water.

Any adjuncts are added after pre roasting.Any adjuncts are added after pre roasting.The mixture is cooked at about 76 celsius for The mixture is cooked at about 76 celsius for 1-6 hours.1-6 hours.

Malt enzymes (diastase) are activated and Malt enzymes (diastase) are activated and turn starch to sugars.turn starch to sugars.

The mixture is strained and the liquid called The mixture is strained and the liquid called ““WortWort” is put into a “brew kettle.” is put into a “brew kettle.

Brewing

The wort is boiled in large copper or stainless The wort is boiled in large copper or stainless steel kettle for 1-2.5 hours with the hops.steel kettle for 1-2.5 hours with the hops.

The bitterness and flavor come in at this The bitterness and flavor come in at this point.point.

The hop extract sterilize the mix.The hop extract sterilize the mix. After brewing the hops are strained out and After brewing the hops are strained out and

the “wort” is cooled. This is the point when the “wort” is cooled. This is the point when the difference between ales and lagers the difference between ales and lagers comes about.comes about.

Fermenting

Yeast is added depending on whether it Yeast is added depending on whether it is an ale or a lager. Top or bottom is an ale or a lager. Top or bottom fermentation.fermentation.

Fermentation is about a week, little Fermentation is about a week, little more for lagers and little less for ale.more for lagers and little less for ale.

Co2 is a by product of fermentation, this Co2 is a by product of fermentation, this can be collected and stored for later can be collected and stored for later addition.addition.

Lagering

Lagern (storage in German), this period Lagern (storage in German), this period allows beers to mature and ripen.allows beers to mature and ripen.

Some additional fermentation takes Some additional fermentation takes place, impurities settle down.place, impurities settle down.

Lagering takes place at near freezing Lagering takes place at near freezing temperatures from weeks to months.temperatures from weeks to months.

Ales are ripened as well for a much Ales are ripened as well for a much shorter time at warmer temperatures.shorter time at warmer temperatures.

Lagering Continued

The process takes place in stainless steel or The process takes place in stainless steel or glass lined tanks.glass lined tanks.

Sometimes additional newly fermented wort is Sometimes additional newly fermented wort is added here to add a bit of zest to the beer added here to add a bit of zest to the beer “krausening” (German word for froth). This “krausening” (German word for froth). This adds natural CO2 as well, the alternative adds natural CO2 as well, the alternative being to add the CO2 later from the stored being to add the CO2 later from the stored tanks.tanks.

After this the beer is filtered and stored in After this the beer is filtered and stored in kegs or bottles for service.kegs or bottles for service.

Pasteurizing

Canned and bottled beers are stabilized by this Canned and bottled beers are stabilized by this process where the beer is heated to 65 Celsius for process where the beer is heated to 65 Celsius for a short time to kill bacteria. This however “bruises a short time to kill bacteria. This however “bruises “ the beer causing a slight drop in quality.“ the beer causing a slight drop in quality.

Draft beers are usually not subject to this process Draft beers are usually not subject to this process and are kept refrigerated throughout till served, and are kept refrigerated throughout till served, that is why draft beer is better..that is why draft beer is better..

Some bottled beers are also not subjected to this Some bottled beers are also not subjected to this and are passed through ultra fine filters to achieve and are passed through ultra fine filters to achieve the same purpose, thus retaining draft quality.the same purpose, thus retaining draft quality.

Examples of Beer types

Lagers:Lagers: Pilsner: Light, medium body, dry (typical American)Pilsner: Light, medium body, dry (typical American) Light beers: low alcohol, low calories.Light beers: low alcohol, low calories. Malt liquers: Heavy bodied high alcohol, added Malt liquers: Heavy bodied high alcohol, added

enzymes.enzymes. Bock beers: Strong heavy, dark, high alcohol, rich Bock beers: Strong heavy, dark, high alcohol, rich

in Malt in Malt Steam beers: Combination of a lager and ale Steam beers: Combination of a lager and ale

process (bottom ferm. High temp.).process (bottom ferm. High temp.). Dry beer: dry, clean, and refreshing.Dry beer: dry, clean, and refreshing.

Continued

Ales:Ales: Typically more fruity, rich , more body. Usually Typically more fruity, rich , more body. Usually

higher alcohol.higher alcohol.

Cream ale.Cream ale. Pale ale.Pale ale. India pale.India pale. Bitter.(low alcohol)Bitter.(low alcohol) Stouts.Stouts. Wheat beer.. Wheat beer.. 

Non alcoholic beers:

Fermentation is stopped before alcohol Fermentation is stopped before alcohol forms or alcohol is removed from the forms or alcohol is removed from the “Wort”.“Wort”.

Gaining Popularity in many countries. Gaining Popularity in many countries. For health reasons.For health reasons.

Anything below 0.5 % alcohol v/v.Anything below 0.5 % alcohol v/v.

Beer Storage

Pull date(expiry date).Pull date(expiry date). Date of brewing based.Date of brewing based. Practice FIFO.Practice FIFO. Always keep cold (cans/ bottles Always keep cold (cans/ bottles

between 4 and 21degrees)between 4 and 21degrees)

Beer storage

Temperatures above 21 celsius will Temperatures above 21 celsius will destroy flavor.destroy flavor.

Light will also spoil beer.Light will also spoil beer. Draft must always be chilled. (shelf life Draft must always be chilled. (shelf life

is 30-45 days)is 30-45 days) Keep upright to avoid contact will cap. Keep upright to avoid contact will cap. 

Beer Service

From bottle: From bottle:

Do not tilt glass.Do not tilt glass. Pour into the center of glass.Pour into the center of glass. Reduce pouring speed to contain frothReduce pouring speed to contain froth

Beer Service

For Draft beer:For Draft beer:

Tilt the glass at 45 degrees.Tilt the glass at 45 degrees. Straighten the glass after half full.Straighten the glass after half full. When head is slightly above the rim, When head is slightly above the rim,

stop.stop.

Beer Service

Accurate serving depends on three Accurate serving depends on three things:things:

Cleanliness of the glass.Cleanliness of the glass. Temperature of the beer.Temperature of the beer. Correct pouring of beerCorrect pouring of beer

Brandies

Began as a French version of Aqua vitae.Began as a French version of Aqua vitae. Derived from the essence of wine.Derived from the essence of wine. First done to reduce storage space for wine First done to reduce storage space for wine

through distilling.through distilling. Brandy derived from a Dutch word Brandy derived from a Dutch word

meaning “Burnt wine” (Brande wine)meaning “Burnt wine” (Brande wine) Basically a distilled product of any fruit.Basically a distilled product of any fruit. Usually bottled above 80 proof.Usually bottled above 80 proof.

French Brandies

Most famous one is Cognac.Most famous one is Cognac. Made in the region of Cognac.Made in the region of Cognac. Needs chalky soil and humid climate.Needs chalky soil and humid climate. Very strictly controlled specific process.Very strictly controlled specific process. Special copper pots (alembic)at special Special copper pots (alembic)at special

temperatures and set quantities used..temperatures and set quantities used.. Aged for 1 and half years in special oak casks.Aged for 1 and half years in special oak casks. Caramel is added in the process for uniform color.Caramel is added in the process for uniform color.

Cognac continued

A lot of evaporation occurs during A lot of evaporation occurs during maturing.maturing.

Age is not put on the label since they are Age is not put on the label since they are often a blend of brandies of different ages.often a blend of brandies of different ages.

A three star brandy must be at least 1 and A three star brandy must be at least 1 and half years old.half years old.

Cognacs continued

V = very.V = very. S = superior.S = superior. O = Old.O = Old. P = Pale.P = Pale. E = Extra.E = Extra. F = Fine.F = Fine. X = extra. X = extra.

Cognacs continued

Grand champagne refers to the grape from a Grand champagne refers to the grape from a region within cognac (Field) 50% or more.region within cognac (Field) 50% or more.

Also Petit champagne.Also Petit champagne. Remy Martin, Hennesy, Martell, Courvoisier.Remy Martin, Hennesy, Martell, Courvoisier. Served in Brandy Baloon.Served in Brandy Baloon. Armagnac (Gascony), white grapes, matured in Armagnac (Gascony), white grapes, matured in

Burnt oak barrels. Usually cheaper.Burnt oak barrels. Usually cheaper.

Fruit Brandies

Made from a variety of fruits, peaches, cherries, Made from a variety of fruits, peaches, cherries, black currants, apples.black currants, apples.

Distilled up to a 100 proof.Distilled up to a 100 proof. Fermentation and distillation can include various Fermentation and distillation can include various

components of the fruit for differing flavors.components of the fruit for differing flavors. Traditional after dinner drink, served in a snifter Traditional after dinner drink, served in a snifter

or a balloon. Can be mixed with coffee or or a balloon. Can be mixed with coffee or cocktails.cocktails.

Liqueurs

Also known as cordials.Also known as cordials. Distilled spirit , redistilled with fruits, Distilled spirit , redistilled with fruits,

flowers or extracts with added sugar.flowers or extracts with added sugar. Usually after dinner drinks.Usually after dinner drinks. Most have secret formulas and there are Most have secret formulas and there are

new ones out all the time.new ones out all the time.

Liqueurs

Usually made from a base of a distilled spirit like Usually made from a base of a distilled spirit like whisky, Rum etc.whisky, Rum etc.

Next step can be:Next step can be: Steeping or soaking (maceration)Steeping or soaking (maceration) Percolating over a mix of flavors.Percolating over a mix of flavors. Or redistilling with flavor mix.Or redistilling with flavor mix. Sugar is added (Honey, maple syrup, corn syrup) 2.5 Sugar is added (Honey, maple syrup, corn syrup) 2.5

% - 35% by weight.% - 35% by weight. Colors may be added.Colors may be added. If unsweetened they are called bitters (bark, root)If unsweetened they are called bitters (bark, root)

Whiskey

History:History:

Early spirit maker used whatever grew Early spirit maker used whatever grew for fermentation of spirits. In the colder for fermentation of spirits. In the colder climates of the North i.e. Scotland, climates of the North i.e. Scotland, Ireland, grain was the mainstay hence Ireland, grain was the mainstay hence whisky was created through grain whisky was created through grain fermentation.fermentation.

History Continued

Early days the process started of similar Early days the process started of similar to making beer, where grain was to making beer, where grain was mashed and fermented and distilled mashed and fermented and distilled thus leading to a strong biting drink thus leading to a strong biting drink called UISGEBEATHA OR called UISGEBEATHA OR UISGEBAUGH in Ireland. This is a UISGEBAUGH in Ireland. This is a Celtic translation of Aqua vitae or “water Celtic translation of Aqua vitae or “water of life”. Later years the word evolved of life”. Later years the word evolved into Uisgea and now “whisky”.into Uisgea and now “whisky”.

The Process

Process starts by converting the starch of the Process starts by converting the starch of the grain into sugar. This is done by adding malt grain into sugar. This is done by adding malt (sprouted barley). (sprouted barley).

This contains an enzyme that converts the This contains an enzyme that converts the starch into sugar. Hot water is the vehicle and starch into sugar. Hot water is the vehicle and mix is called a “mash”.mix is called a “mash”.

   Adding yeast ferments this mix.Adding yeast ferments this mix.

The Process

After fermentation it undergoes a distillation After fermentation it undergoes a distillation process thus creating raw whisky.process thus creating raw whisky.

Hereafter this raw whisky is stored in Oak Hereafter this raw whisky is stored in Oak barrels for at least 2 years where it takes on barrels for at least 2 years where it takes on various characters and flavors.various characters and flavors.

This basically leads to a straight whisky i.e. a This basically leads to a straight whisky i.e. a whisky that has more than 51% of a single whisky that has more than 51% of a single grain (rye, corn, barley).grain (rye, corn, barley).

The process

Many whiskies are blended i.e. they Many whiskies are blended i.e. they contain a mix of several types of contain a mix of several types of straight whiskies or even neutral spirits straight whiskies or even neutral spirits to create the distinctive flavor unique to to create the distinctive flavor unique to the manufacturer. This mix is usually a the manufacturer. This mix is usually a house secret.house secret.

Types of Whiskeys - Scotch

Scotch whiskeys generally have 2 component Scotch whiskeys generally have 2 component blends:blends:

Barley malt whiskeys blended with high proof Barley malt whiskeys blended with high proof grain whiskies (usually corn).grain whiskies (usually corn).

The distinctive flavor comes from the water in The distinctive flavor comes from the water in the mash and the peat fires used to roast the the mash and the peat fires used to roast the sprouted barley. The grain whiskeys are sprouted barley. The grain whiskeys are distilled to a high proof and have a very light distilled to a high proof and have a very light flavor but are high in alcohol (just below flavor but are high in alcohol (just below neutral spirits).neutral spirits).

Scotch whiskeys

They are aged separately and then They are aged separately and then blended. Some brands can have as blended. Some brands can have as many as 30-40 separate whiskeys in many as 30-40 separate whiskeys in them.them.

Scotch became popular for 2 reasons:Scotch became popular for 2 reasons: The prohibition in America.The prohibition in America. Bad wine years in France due to Bad wine years in France due to

disease.disease.

Scotch

A single malt is whiskey that is not A single malt is whiskey that is not blended but is just one of the straight blended but is just one of the straight whiskeys used in blending (Glenlivet, whiskeys used in blending (Glenlivet, GlenfiddichGlenfiddich

Irish whiskey

Origins till the 12Origins till the 12thth century. century. Similar to scotch whiskey.Similar to scotch whiskey. Malted barley is not exposed to peat smoke.Malted barley is not exposed to peat smoke. There are several grains in addition to the malted There are several grains in addition to the malted

barley.barley. Triple distillation process.Triple distillation process. Results in a smooth, mellow, medium body Results in a smooth, mellow, medium body

whisky.whisky. Many are blended with high proof grain whiskey Many are blended with high proof grain whiskey

as well to make a lighter bodied drink.as well to make a lighter bodied drink.

Bourbons (Kentucky)

   This is a well know straight unblended This is a well know straight unblended

American whiskey. It is distilled at 160 American whiskey. It is distilled at 160 proof from a fermented mash of at least proof from a fermented mash of at least 51% corn and aged at least for 2 years 51% corn and aged at least for 2 years in charred oak containers.  in charred oak containers.  

Most Bourbons are aged for about 6 Most Bourbons are aged for about 6 years.years.

Bourbons

They are strong flavored, full-bodied, They are strong flavored, full-bodied, charred flavor.charred flavor.

Sour mash yeasting process. Old yeast Sour mash yeasting process. Old yeast from previous distillation is added to the from previous distillation is added to the fresh yeast for continuity.fresh yeast for continuity.

Jim beam, old turkey etc.Jim beam, old turkey etc.

Rye Whiskey

This is a whisky that is distilled at 150 This is a whisky that is distilled at 150 proof from a mash that consists of at proof from a mash that consists of at least 51% rye and aged in a charred least 51% rye and aged in a charred oak container for at least 2 years oak container for at least 2 years

There are many other variation that There are many other variation that exist with various combinations of corn, exist with various combinations of corn, rye and barley.rye and barley.

Blended American Whiskeys

These are combinations of straight These are combinations of straight whiskeys or whiskeys and neutral whiskeys or whiskeys and neutral spirits. A blend must contain at least spirits. A blend must contain at least 20% straight whiskey. Some may even 20% straight whiskey. Some may even have sherry, prune liqueur or even fruit have sherry, prune liqueur or even fruit extracts added. There are no aging extracts added. There are no aging requirements for these whiskeys and requirements for these whiskeys and most are labeled as American most are labeled as American Whiskeys.Whiskeys.

Canadian Whiskeys

These are mostly blended whiskeys These are mostly blended whiskeys (140-180 proof) light in body, delicate, (140-180 proof) light in body, delicate, mellow. Law requires that they must be mellow. Law requires that they must be made from cereal grains and aged at made from cereal grains and aged at least three years. The rest is up to the least three years. The rest is up to the distiller. distiller. 

Canadian club, crown royal, Seagram’s.Canadian club, crown royal, Seagram’s.

Service of Whiskey

Neat.(shot glass with a side of cold Neat.(shot glass with a side of cold water)water)

On the rocks. ( 5-7 ounce glass, first ice On the rocks. ( 5-7 ounce glass, first ice and then whiskey)and then whiskey)

Or with Soda, water, soft drink (high ball Or with Soda, water, soft drink (high ball glass and swirled)glass and swirled)

Tea.

Been drunk for about 5000 years.Been drunk for about 5000 years. Originally drunk for medicinal purposes.Originally drunk for medicinal purposes. 1700’s onwards it was drunk commonly.1700’s onwards it was drunk commonly. Comes from the leaf buds and top leaves of Comes from the leaf buds and top leaves of

the plant “ Camellia sinenses”.the plant “ Camellia sinenses”. Contains caffeine, relaxes muscles, Contains caffeine, relaxes muscles,

stimulates CNS.stimulates CNS. 10 billion cups a year.10 billion cups a year.

Countries

25 countries, acidic soils, warm climate, at 25 countries, acidic soils, warm climate, at least 130 cm. Of rain. It is an annual crop.least 130 cm. Of rain. It is an annual crop.

China: oldest producer, keemun, lapsang, China: oldest producer, keemun, lapsang, green tea, Souchong, Oolong.green tea, Souchong, Oolong.

East Africa (Kenya ,Malawi, Tanzania, East Africa (Kenya ,Malawi, Tanzania, Zimbabwe), bright coppery and brisk.Zimbabwe), bright coppery and brisk.

India: largest producer of tea about 30% of India: largest producer of tea about 30% of the world tea.(Assam, Darjeeling and the world tea.(Assam, Darjeeling and Nilgiri)Nilgiri)

Countries

Indonesia: Light fragrant with bright colors, Indonesia: Light fragrant with bright colors, used mainly for blending.used mainly for blending.

Sri Lanka: Delicate light lemony flavor. Sri Lanka: Delicate light lemony flavor. Excellent afternoon teas, good for ice tea.Excellent afternoon teas, good for ice tea.

Purchase forms

Bulk leaf.Bulk leaf. Tea bags.Tea bags. String and tie.String and tie. Envelope.Envelope. Instant granules.Instant granules.

Leaf particle size refers to the grade Leaf particle size refers to the grade (Pekoe), Top leaf – tea dust. (Pekoe), Top leaf – tea dust. Fannings Fannings refers to grades in between. refers to grades in between. Flush refers to Flush refers to picking time.picking time.

Blends

Blend indicates that tea has many different Blend indicates that tea has many different types of tea.types of tea.

Usually marketed under a brand name.Usually marketed under a brand name. Indian for strength, Chinese for delicacy, Indian for strength, Chinese for delicacy,

African for color etc.African for color etc. All teas except Chinese are oxidized to give All teas except Chinese are oxidized to give

black color.black color.

Storage

Dry clean covered container.Dry clean covered container. Well ventilated area.Well ventilated area. Away from excess moisture.Away from excess moisture. Away from strong odors.Away from strong odors.

Making Tea

42.5 -56.7 grams dry tea per 4.5 litres.42.5 -56.7 grams dry tea per 4.5 litres. 1.5 litres for 20 24 cups.1.5 litres for 20 24 cups. 1.5 kg sugar for 80 cups.1.5 kg sugar for 80 cups. 1 tea bag per cup.1 tea bag per cup. Heat pot before putting in the leaf.Heat pot before putting in the leaf. Measure your portions.Measure your portions. Use freshly boiled water.Use freshly boiled water.

Continued

Should be boiling while entering the pot.Should be boiling while entering the pot. Brew for 3- 4 minutes.Brew for 3- 4 minutes. Remove tea leaves at the end.Remove tea leaves at the end. Ensure all equipment is thoroughly clean.Ensure all equipment is thoroughly clean. Use china or metal pots.Use china or metal pots.

Continued Chinese tea is more delicate and flavor ful Chinese tea is more delicate and flavor ful

and one should use less.and one should use less. Normally drunk without additives (lime)Normally drunk without additives (lime) Sugar may be offered. Always in china pot.Sugar may be offered. Always in china pot. Russian style involves serving in a glass Russian style involves serving in a glass

with lime.with lime. For ice tea, make strong and chill well, For ice tea, make strong and chill well,

strain and store, add lemon. (mint leaves)strain and store, add lemon. (mint leaves) Bulk making use infusion pot, brew and Bulk making use infusion pot, brew and

remove infuser.remove infuser.

Specialty Teas / some examples

Assam: rich, malty-breakfast/milk.Assam: rich, malty-breakfast/milk. Darjeeling: Light grape flavor, afternoon, Darjeeling: Light grape flavor, afternoon,

little milk.little milk. Jasmine: green unoxidized, jasmine Jasmine: green unoxidized, jasmine

blossom.blossom. Earl Grey: Blend of Darjeeling and China/ Earl Grey: Blend of Darjeeling and China/

lemon or milk.lemon or milk.

Tisanes

Fruit flavored teas for medicinal purposes.Fruit flavored teas for medicinal purposes.

Herbal: Camomile, Peppermint, Rosehip, Herbal: Camomile, Peppermint, Rosehip, Mint.Mint.

Fruit: Cherry, lemon, Black currant, Fruit: Cherry, lemon, Black currant, mandarin orange.mandarin orange.

Coffee

Originated in Yemen (1000 years)Originated in Yemen (1000 years) Commercial cultivation in 15Commercial cultivation in 15thth century, Arabia. century, Arabia. Spread around the world by mid 16Spread around the world by mid 16 thth century. century. Grows naturally in many countries, Brazil is Grows naturally in many countries, Brazil is

largest producer.largest producer. The tree is Coffea Rubiaceae (50 different The tree is Coffea Rubiaceae (50 different

species).species). Only two are commercially significant (Arabica Only two are commercially significant (Arabica

and robusta)and robusta)

Coffee

It is an evergreen shrub, reaches 2-3 meters It is an evergreen shrub, reaches 2-3 meters when cultivated. The fruit of the plant is when cultivated. The fruit of the plant is called a “cherry” about 1.5 cm. In length.called a “cherry” about 1.5 cm. In length.

This contains 2 seeds which are roasted and This contains 2 seeds which are roasted and brewed for coffee.brewed for coffee.

Tree takes about 3-5 years to produde and Tree takes about 3-5 years to produde and will last for about 15 years.will last for about 15 years.

Blend

Experts have to keep the blend consistent Experts have to keep the blend consistent despite varying quality of beans.despite varying quality of beans.

Most coffees are a blend of 2 or more Most coffees are a blend of 2 or more coffees.coffees.

Roasting releases the aroma, correct Roasting releases the aroma, correct roasting gives uniform color. The output of roasting gives uniform color. The output of the roasting provides different blends.the roasting provides different blends.

Coffee

Light roasting: good for mild beans to Light roasting: good for mild beans to preserve delicate aroma.preserve delicate aroma.

Medium roast: stronger flavor, define Medium roast: stronger flavor, define character.character.

Full roasted: Bitterish flavor.Full roasted: Bitterish flavor. High roast: very bitter, flavor lost.High roast: very bitter, flavor lost. Higher roast = less acidity more bitterHigher roast = less acidity more bitter

Storage

Well ventilated storeroom.Well ventilated storeroom. Air tight containers, oils evaporate.Air tight containers, oils evaporate. No excess moisture.No excess moisture. No strong odors nearby.No strong odors nearby.

Making coffee Use freshly roasted and ground coffee.Use freshly roasted and ground coffee. Buy the correct grind for the type of method.Buy the correct grind for the type of method. Ensure clean equipment.Ensure clean equipment. Use a set measure283 – 340 gm. Per 4.5 liters of Use a set measure283 – 340 gm. Per 4.5 liters of

coffee.coffee. Add boiling water and allow to infuse.Add boiling water and allow to infuse. Do not boil the coffee continuously Do not boil the coffee continuously Strain and serve.Strain and serve. Add cream and milk separately.Add cream and milk separately. 82 degrees for coffee and 68 degrees for milk.82 degrees for coffee and 68 degrees for milk.

Bean grades for coffee making

Filter drip.Filter drip. JugJug TurkishTurkish EspressoEspresso PercolatorPercolator

Fine to medium gradeFine to medium grade Coarse.Coarse. PulverizedPulverized Very fine.Very fine. MediumMedium

What is good coffee

Flavor Flavor AromaAroma Color with milk.Color with milk. BodyBody

Bad coffee

WeakWeak: water not boiled, Insufficient coffee, : water not boiled, Insufficient coffee, infusion time too short, stale coffee used, infusion time too short, stale coffee used, incorrect grind of coffee.incorrect grind of coffee.

Flat: Flat: Left in urn too long, wrong Left in urn too long, wrong temperature, dirty equipment, water not temperature, dirty equipment, water not fresh, reheated coffee.fresh, reheated coffee.

Bitter: Bitter: Too much coffee, infusion too long, Too much coffee, infusion too long, incorrect roasting, sediments remaining in incorrect roasting, sediments remaining in service compartment, Infusion temp. too service compartment, Infusion temp. too high, coffee in urn too long before service.high, coffee in urn too long before service.

Liquor coffees

Method: Sugar, black coffee, Spirit, Double Method: Sugar, black coffee, Spirit, Double cream.cream.

Irish Coffee: Irish Coffee: Bush mills.Bush mills.

Highland coffee: Highland coffee: Scotch.Scotch.

Russian coffee: Russian coffee: Vodka.Vodka.

Jamaican Coffee: Jamaican Coffee: Rum.Rum.

Calypso coffee: Calypso coffee: Tia Maria.Tia Maria.

French coffee: French coffee: Cointreau.Cointreau.

Café Royal: Café Royal: BrandyBrandy

DESINGED BY

Sunil KumarResearch Scholar/ Food Production FacultyInstitute of Hotel and Tourism Management,MAHARSHI DAYANAND UNIVERSITY, ROHTAKHaryana- 124001 INDIA Ph. No. 09996000499email:  [email protected] , [email protected]  linkedin:- in.linkedin.com/in/ihmsunilkumarfacebook: www.facebook.com/ihmsunilkumar webpage: chefsunilkumar.tripod.com