chapter 5 - Non-alcoholic Beverages

1

NonNonNonNon----alcoholic Beveragesalcoholic Beveragesalcoholic Beveragesalcoholic BeveragesNonNonNonNonNonNonNonNon--------alcoholic Beveragesalcoholic Beveragesalcoholic Beveragesalcoholic Beveragesalcoholic Beveragesalcoholic Beveragesalcoholic Beveragesalcoholic Beverages

โดย อาจารยปวธิ ตันสกุลสาขาวิชาการจัดการการทองเที่ยวและการบริการสํานักวิชาการจัดการ มหาวิทยาลัยวลัยลักษณโทร. 2248 email: [email protected]

Chapter 5

เครื่องดื่มประเภทไมมแีอลกอฮอล

FBM-343 Beverage and Bar Management อ.ปวธิ ตันสกุล2222

ContentsContentsContentsContents

IntroductionIntroductionIntroductionIntroduction1

Carbonated (Soft drinks)Carbonated (Soft drinks)Carbonated (Soft drinks)Carbonated (Soft drinks)2

NonNonNonNon----carbonatedcarbonatedcarbonatedcarbonated3


Classification of BeverageClassification of BeverageClassification of BeverageClassification of Beverage

AlcoholicAlcoholicAlcoholicAlcoholic NonNonNonNon----AlcoholicAlcoholicAlcoholicAlcoholic

GrainGrainGrainGrainBarleyBarleyBarleyBarleyRiceRiceRiceRice

FruitFruitFruitFruitAppleAppleAppleAppleGrapeGrapeGrapeGrape

UnflavoredUnflavoredUnflavoredUnflavoredRumRumRumRumVodkaVodkaVodkaVodkaWhiskyWhiskyWhiskyWhiskyBrandyBrandyBrandyBrandy

FlavoredFlavoredFlavoredFlavoredRumRumRumRumGinGinGinGinLiqueursLiqueursLiqueursLiqueurs

FermentedFermentedFermentedFermented DistilledDistilledDistilledDistilled NonNonNonNon----carbonatedcarbonatedcarbonatedcarbonated

CarbonatedCarbonatedCarbonatedCarbonated(Soft Drinks)

Tea, CoffeeFruits & Veggies J.Mineral WaterMilk beveragesNutrition beveragesMocktails

Flavored Fizzy drinks(High carbonation)Sports or isotonic beverages(low carbonation)


introductionintroductionintroductionintroduction

� A nonA nonA nonA non----alcoholic alcoholic alcoholic alcoholic beverage is a beverage is a beverage is a beverage is a beveragebeveragebeveragebeveragethat contains no that contains no that contains no that contains no alcoholalcoholalcoholalcohol. Such drinks . Such drinks . Such drinks . Such drinks are generally drunk for are generally drunk for are generally drunk for are generally drunk for refreshment, or to refreshment, or to refreshment, or to refreshment, or to quench people's quench people's quench people's quench people's thirstthirstthirstthirst....



� NonNonNonNon----alcoholic mixed drinksalcoholic mixed drinksalcoholic mixed drinksalcoholic mixed drinks(including punches, "virgin (including punches, "virgin (including punches, "virgin (including punches, "virgin cocktails", or "mocktails") are cocktails", or "mocktails") are cocktails", or "mocktails") are cocktails", or "mocktails") are often consumed by children, often consumed by children, often consumed by children, often consumed by children, people whose religion restricts people whose religion restricts people whose religion restricts people whose religion restricts alcohol consumption, alcohol consumption, alcohol consumption, alcohol consumption, recovering alcoholicsrecovering alcoholicsrecovering alcoholicsrecovering alcoholics, and , and , and , and anyone wishing to enjoy anyone wishing to enjoy anyone wishing to enjoy anyone wishing to enjoy flavorful drinks without alcohol. flavorful drinks without alcohol. flavorful drinks without alcohol. flavorful drinks without alcohol.

� Examples include Examples include Examples include Examples include Shirley Shirley Shirley Shirley TemplesTemplesTemplesTemples, , , , Virgin MarysVirgin MarysVirgin MarysVirgin Marys, and , and , and , and virginvirginvirginvirgin----style style style style Pina ColadasPina ColadasPina ColadasPina Coladas....



� These drinks are generally chosen for refreshment purposes, to quench people's thirsts.

� Non-alcoholic drinks include carbonated drinks, dairy and yogurt-based beverages, juices, energy drinks, teas, coffees, and enhanced waters.

� With the increased market focus on health and wellness, it is likely that the non-alcoholic beverage market will be a source of growth and development in the coming years.

� Growing markets in both coffee and tea beverages are currently leading the non-alcoholic market.

7

Carbonated Carbonated Carbonated Carbonated NonNonNonNon----alcoholic alcoholic alcoholic alcoholic BeveragesBeveragesBeveragesBeverages

Carbonated Carbonated Carbonated Carbonated NonNonNonNon----alcoholic alcoholic alcoholic alcoholic BeveragesBeveragesBeveragesBeverages


Carbonated NonCarbonated NonCarbonated NonCarbonated Non----alcoholic Beveragesalcoholic Beveragesalcoholic Beveragesalcoholic Beverages

� A A A A softsoftsoftsoft drinkdrinkdrinkdrink is a drink that does not contain is a drink that does not contain is a drink that does not contain is a drink that does not contain alcoholalcoholalcoholalcohol .... Soft drinks are often Soft drinks are often Soft drinks are often Soft drinks are often carbonatedcarbonatedcarbonatedcarbonated and and and and commonly consumed while commonly consumed while commonly consumed while commonly consumed while coldcoldcoldcold.... The most The most The most The most common soft drinks are common soft drinks are common soft drinks are common soft drinks are colascolascolascolas,,,, flavoredflavoredflavoredflavored waterwaterwaterwater,,,,sparklingsparklingsparklingsparkling waterwaterwaterwater,,,, icedicedicediced teateateatea,,,, sweetsweetsweetsweet teateateatea,,,, lemonadelemonadelemonadelemonade,,,,squashsquashsquashsquash and and and and fruitfruitfruitfruit punchpunchpunchpunch


Regional names for soft drinksRegional names for soft drinksRegional names for soft drinksRegional names for soft drinks

soft drinks, pop, fizzy drinksUK

soda, pop, cola, tonic, soft drink, cokeUnited States

ciderSouth Korea

cooldrink, colddrink, fizzy drink, soft drinkSouth Africa

soft drink, fizzy drinkNew Zealand

fizzy bubblyIsrael

Minerals, soft drinks, fizzy drinksIreland

cold drinkIndia

pop, cola, soft drinkCanada

refrigerante, guaraná(When refering to guarana flavored softdrinks)

Brazil

mineralsAfrica

soft drinks, fizzy drinks, lemonadeAustralia

TermsCountry


HistoryHistoryHistoryHistory

� Carbonated nonalcoholic beverages are generally Carbonated nonalcoholic beverages are generally Carbonated nonalcoholic beverages are generally Carbonated nonalcoholic beverages are generally sweetened, flavors, acidified, colored, artificially sweetened, flavors, acidified, colored, artificially sweetened, flavors, acidified, colored, artificially sweetened, flavors, acidified, colored, artificially carbonated, and sometimes chemically preserved.carbonated, and sometimes chemically preserved.carbonated, and sometimes chemically preserved.carbonated, and sometimes chemically preserved.

� The origin goes back to Greek and Roman times The origin goes back to Greek and Roman times The origin goes back to Greek and Roman times The origin goes back to Greek and Roman times when naturally occurring mineral water were when naturally occurring mineral water were when naturally occurring mineral water were when naturally occurring mineral water were prized for prized for prized for prized for ““““MedicinalMedicinalMedicinalMedicinal”””” and refreshing qualities.and refreshing qualities.and refreshing qualities.and refreshing qualities.

� 1767176717671767 EnglishmanEnglishmanEnglishmanEnglishman JosephJosephJosephJoseph PriestleyPriestleyPriestleyPriestley first discovered first discovered first discovered first discovered a method of infusing water with a method of infusing water with a method of infusing water with a method of infusing water with carboncarboncarboncarbon dioxidedioxidedioxidedioxide to to to to make make make make CarbonatedCarbonatedCarbonatedCarbonated waterwaterwaterwater


HistoryHistoryHistoryHistory

� An early method of obtaining the An early method of obtaining the An early method of obtaining the An early method of obtaining the carbon dioxide was by carbon dioxide was by carbon dioxide was by carbon dioxide was by acidification of sodium acidification of sodium acidification of sodium acidification of sodium bicarbonate or sodium carbonate, bicarbonate or sodium carbonate, bicarbonate or sodium carbonate, bicarbonate or sodium carbonate, and from the use of these sodium and from the use of these sodium and from the use of these sodium and from the use of these sodium slats the name slats the name slats the name slats the name ““““SodaSodaSodaSoda””””

� Gradually, fruit juices and extracts Gradually, fruit juices and extracts Gradually, fruit juices and extracts Gradually, fruit juices and extracts were added to carbonated water were added to carbonated water were added to carbonated water were added to carbonated water for improved flavor.for improved flavor.for improved flavor.for improved flavor.


IngredientsIngredientsIngredientsIngredients

� The major ingredients of carbonated soft drink The major ingredients of carbonated soft drink The major ingredients of carbonated soft drink The major ingredients of carbonated soft drink beverages in addition to water and carbon dioxide beverages in addition to water and carbon dioxide beverages in addition to water and carbon dioxide beverages in addition to water and carbon dioxide are Sugar, flavorings, colors and acidsare Sugar, flavorings, colors and acidsare Sugar, flavorings, colors and acidsare Sugar, flavorings, colors and acids


Example of Carbonated DrinksExample of Carbonated DrinksExample of Carbonated DrinksExample of Carbonated Drinks

1.1.1.1. ColaColaColaCola2.2.2.2. RootbeerRootbeerRootbeerRootbeer3.3.3.3. Ginger aleGinger aleGinger aleGinger ale4.4.4.4. TonicTonicTonicTonic5.5.5.5. LemonadeLemonadeLemonadeLemonade6.6.6.6. Soda waterSoda waterSoda waterSoda water7.7.7.7. CiderCiderCiderCider


Club Soda Club Soda Club Soda Club Soda vsvsvsvs Tonic WaterTonic WaterTonic WaterTonic Water

� Club SodaClub SodaClub SodaClub Soda is basically carbonated water which is basically carbonated water which is basically carbonated water which is basically carbonated water which may also contain a slight quantity of saltmay also contain a slight quantity of saltmay also contain a slight quantity of saltmay also contain a slight quantity of salt. . . .

� Tonic WaterTonic WaterTonic WaterTonic Water on the other hand is Carbonated on the other hand is Carbonated on the other hand is Carbonated on the other hand is Carbonated drink flavored quininedrink flavored quininedrink flavored quininedrink flavored quinine. . . . Club Soda was first Club Soda was first Club Soda was first Club Soda was first produced in the late eighteenth century as a produced in the late eighteenth century as a produced in the late eighteenth century as a produced in the late eighteenth century as a soft drink.soft drink.soft drink.soft drink.

http://www.differencebetween.net/object/difference-between-club-soda-and-tonic-water/#ixzz12IzIv1RR


Club Soda Club Soda Club Soda Club Soda vsvsvsvs Tonic WaterTonic WaterTonic WaterTonic Water

SummarySummarySummarySummary1.1.1.1. Club Soda is carbonated water whereas Tonic Water contains Club Soda is carbonated water whereas Tonic Water contains Club Soda is carbonated water whereas Tonic Water contains Club Soda is carbonated water whereas Tonic Water contains

quinine.quinine.quinine.quinine.2.2.2.2. Origins lie in Europe with first commercial production in BudapeOrigins lie in Europe with first commercial production in BudapeOrigins lie in Europe with first commercial production in BudapeOrigins lie in Europe with first commercial production in Budapest st st st

whereas Tonic Water was first used in Colonial India.whereas Tonic Water was first used in Colonial India.whereas Tonic Water was first used in Colonial India.whereas Tonic Water was first used in Colonial India.3.3.3.3. Club Soda is slightly salted, however, Tonic Water is sweetened.Club Soda is slightly salted, however, Tonic Water is sweetened.Club Soda is slightly salted, however, Tonic Water is sweetened.Club Soda is slightly salted, however, Tonic Water is sweetened.4.4.4.4. Effects of Club Soda on the human body are negligible whereas Effects of Club Soda on the human body are negligible whereas Effects of Club Soda on the human body are negligible whereas Effects of Club Soda on the human body are negligible whereas

Tonic Water may have the same effects as any other sugary Tonic Water may have the same effects as any other sugary Tonic Water may have the same effects as any other sugary Tonic Water may have the same effects as any other sugary beverage.beverage.beverage.beverage.

5.5.5.5. The consumption of Club Soda is being promoted whereas that of The consumption of Club Soda is being promoted whereas that of The consumption of Club Soda is being promoted whereas that of The consumption of Club Soda is being promoted whereas that of Tonic Water is monitored due to the quinine ill effects.Tonic Water is monitored due to the quinine ill effects.Tonic Water is monitored due to the quinine ill effects.Tonic Water is monitored due to the quinine ill effects.

6.6.6.6. Tonic Water glows under ultra violet light whereas Club Soda hasTonic Water glows under ultra violet light whereas Club Soda hasTonic Water glows under ultra violet light whereas Club Soda hasTonic Water glows under ultra violet light whereas Club Soda hasno such effect.no such effect.no such effect.no such effect.

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NonNonNonNon----Carbonated Carbonated Carbonated Carbonated NonNonNonNon----alcoholic alcoholic alcoholic alcoholic BeveragesBeveragesBeveragesBeverages

NonNonNonNon----Carbonated Carbonated Carbonated Carbonated NonNonNonNon----alcoholic alcoholic alcoholic alcoholic BeveragesBeveragesBeveragesBeverages


Drinking Water and Mineral WaterDrinking Water and Mineral WaterDrinking Water and Mineral WaterDrinking Water and Mineral Water


JuicesJuicesJuicesJuices

� Juice is a Juice is a Juice is a Juice is a liquidliquidliquidliquid naturally naturally naturally naturally contained in contained in contained in contained in fruitfruitfruitfruit or or or or vegetablevegetablevegetablevegetabletissue. Juice is prepared by tissue. Juice is prepared by tissue. Juice is prepared by tissue. Juice is prepared by mechanically squeezing or mechanically squeezing or mechanically squeezing or mechanically squeezing or macerating fresh fruits or macerating fresh fruits or macerating fresh fruits or macerating fresh fruits or vegetables without the application vegetables without the application vegetables without the application vegetables without the application of heat or solvents. For example, of heat or solvents. For example, of heat or solvents. For example, of heat or solvents. For example, orange juiceorange juiceorange juiceorange juice is the liquid extract of is the liquid extract of is the liquid extract of is the liquid extract of the the the the fruitfruitfruitfruit of the of the of the of the orangeorangeorangeorange tree. Juice tree. Juice tree. Juice tree. Juice may be prepared in the home may be prepared in the home may be prepared in the home may be prepared in the home from fresh fruits and vegetables from fresh fruits and vegetables from fresh fruits and vegetables from fresh fruits and vegetables using variety of hand or electric using variety of hand or electric using variety of hand or electric using variety of hand or electric juicersjuicersjuicersjuicers. . . .


JuicesJuicesJuicesJuices

� Juice may be marketed in Juice may be marketed in Juice may be marketed in Juice may be marketed in concentrateconcentrateconcentrateconcentrate form, sometimes form, sometimes form, sometimes form, sometimes frozen, requiring the user to frozen, requiring the user to frozen, requiring the user to frozen, requiring the user to add add add add waterwaterwaterwater to reconstitute the to reconstitute the to reconstitute the to reconstitute the liquid back to its "original liquid back to its "original liquid back to its "original liquid back to its "original state". (Generally, concentrates state". (Generally, concentrates state". (Generally, concentrates state". (Generally, concentrates have a noticeably different have a noticeably different have a noticeably different have a noticeably different taste than their comparable taste than their comparable taste than their comparable taste than their comparable "fresh"fresh"fresh"fresh----squeezed" versions). squeezed" versions). squeezed" versions). squeezed" versions). Other juices are reconstituted Other juices are reconstituted Other juices are reconstituted Other juices are reconstituted before packaging for retail before packaging for retail before packaging for retail before packaging for retail sale.sale.sale.sale.


Fruit JuiceFruit JuiceFruit JuiceFruit Juice

Fresh Fruit J.Fresh Fruit J.Fresh Fruit J.Fresh Fruit J.Canned Fruit J.Canned Fruit J.Canned Fruit J.Canned Fruit J.Blended or ShakeBlended or ShakeBlended or ShakeBlended or Shake


CHOOSE THE RIGHT FRUIT JUICECHOOSE THE RIGHT FRUIT JUICECHOOSE THE RIGHT FRUIT JUICECHOOSE THE RIGHT FRUIT JUICE

� Be label savvy.Be label savvy.Be label savvy.Be label savvy. Buy juice labeled Buy juice labeled Buy juice labeled Buy juice labeled ““““100 percent fruit juice." 100 percent fruit juice." 100 percent fruit juice." 100 percent fruit juice." � Beware of words like “drink,” “punch,” “cocktail,” “beverage”.These

are not 100 percent juice – they’re junk fruit beverages. � Many “junk fruit beverages” are nutrient-void beverages, commonly

masked as fruit “juice,” “drinks” or “cocktails.”� Most contain 10 percent or less of pure fruit juice, and lots of water,

sugar and additives. Junk fruit beverages have little or no nutritional value.

� Avoid junk fruit beverages that are disguised as juice “blends” that contain small amounts of various fruits like grape, apple and pear.

� Ounce for ounce, these juices don’t have the natural levels of vital nutrients that 100 percent pure juices like orange juice provide. Plus, they usually contain added sugars.


FAVORITE 100% PURE FRUIT JUICE FACTSFAVORITE 100% PURE FRUIT JUICE FACTSFAVORITE 100% PURE FRUIT JUICE FACTSFAVORITE 100% PURE FRUIT JUICE FACTS

� OrangeOrangeOrangeOrange – The juice with the highest amount of vitamin C and potassium and a good source of folate and thiamin. It also contains cancer-fighting phytochemicals.

� GrapefruitGrapefruitGrapefruitGrapefruit – The juice with the second highest amount of vitamin C.

� Apricot NectarApricot NectarApricot NectarApricot Nectar – This juice is high in vitamin A and contains a small amount of iron and zinc.

� PrunePrunePrunePrune – The juice highest in iron, zinc, fiber and niacin. � White GrapeWhite GrapeWhite GrapeWhite Grape – A juice high in vitamin C, and the best

juice for healing the intestines. � AppleAppleAppleApple – This juice has no nutritional advantage over

other juices, but is good for flavoring water because it dilutes well.


MilkMilkMilkMilk

� A whitish liquid containing proteins, fats, lactose, and various vitamins and minerals that is produced by the mammary glands of all mature female mammals after they have given birth and serves as nourishment for their young.

� The milk of cows, goats, or other animals, used as food by humans.

� A liquid, such as coconut milk, milkweed sap, plant latex, or various medical emulsions, that is similar to milk in appearance.


TeasTeasTeasTeas

Tea is the agricultural productof the leaves, leaf buds, andinternodes of the Camellia sinensis plant, prepared andcured by various methods."Tea" also refers to thearomatic beverage preparedfrom the cured leaves bycombination with hot or boilingwater, and is the commonname for the Camellia sinensisplant itself.


TeasTeasTeasTeas

� The term The term The term The term """"herbal teaherbal teaherbal teaherbal tea"""" usually refers to an usually refers to an usually refers to an usually refers to an infusioninfusioninfusioninfusionor or or or tisanetisanetisanetisane of leaves, of leaves, of leaves, of leaves, flowersflowersflowersflowers,,,, fruitfruitfruitfruit,,,, herbsherbsherbsherbs or other or other or other or other plant material that contains no plant material that contains no plant material that contains no plant material that contains no CamelliaCamelliaCamelliaCamellia sinensissinensissinensissinensis....The term The term The term The term """"red teared teared teared tea" " " " either refers to an infusion either refers to an infusion either refers to an infusion either refers to an infusion made from the made from the made from the made from the SouthSouthSouthSouth AfricanAfricanAfricanAfrican rooibosrooibosrooibosrooibos plant, also plant, also plant, also plant, also containing no containing no containing no containing no CamelliaCamelliaCamelliaCamellia sinensissinensissinensissinensis,,,, or, in Chinese, or, in Chinese, or, in Chinese, or, in Chinese, Korean, Japanese and other East Asian languages, Korean, Japanese and other East Asian languages, Korean, Japanese and other East Asian languages, Korean, Japanese and other East Asian languages, refers to black tearefers to black tearefers to black tearefers to black tea....


The four types of teaThe four types of teaThe four types of teaThe four types of tea

TEATEATEA

Unwilted and unoxidized

Wilted and unoxidized

Wilted and unoxidized

Wilted, sometimes crushed,

and fully oxidized

BlackBlackBlackBlackTeaTeaTeaTea

OolongOolongOolongOolongTeaTeaTeaTea

GreenGreenGreenGreenTeaTeaTeaTea

WhiteWhiteWhiteWhiteTeaTeaTeaTea


The four types of teaThe four types of teaThe four types of teaThe four types of tea

http://webspace.webring.com/people/sl/leogol/HistoryTea.htm


Black TeaBlack TeaBlack TeaBlack Tea

� All teas are ‘plucked’ and the tea pluckers select the new shoots, typically the first two leaves and a bud. Tea pluckersrecognise the exact moment the tea should be removed from the bush to ensure only the tender leaves are used to produce the finest tea.


Oolong tea

� Oolong tea is semi-oxidisedand therefore falls between black and green tea. There are many types of Oolong tea, ranging from very light, fragrant teas to dark coppery teas with the taste of burnt caramel.

� The leaves are wilted and are then shaken in baskets to lightly bruise the edges and left only until oxidization has set in along the leaves’ outer edges


Green tea

� Green tea goes though a slightly different process to black tea. Depending on the type of green tea, the leaves may or may not be withered. The tea is then either steamed or pan-fired to stop the oxidation process. The leaves are then rolled and fired.

� The colour of green tea is retained as the heating process stops any chemical reaction with oxygen (oxidation) preserving its greenness


White teasWhite teasWhite teasWhite teas

� White teas are rarer than other White teas are rarer than other White teas are rarer than other White teas are rarer than other teas and can only be plucked teas and can only be plucked teas and can only be plucked teas and can only be plucked once a yearonce a yearonce a yearonce a year. . . . These teas are These teas are These teas are These teas are produced using only the first produced using only the first produced using only the first produced using only the first bud and top leaf from the new bud and top leaf from the new bud and top leaf from the new bud and top leaf from the new seasonseasonseasonseason’’’’s tea bushs tea bushs tea bushs tea bush. . . . The tea is The tea is The tea is The tea is withered and then driedwithered and then driedwithered and then driedwithered and then dried. . . . White White White White tea got its name due to the fine tea got its name due to the fine tea got its name due to the fine tea got its name due to the fine white downy hairs that covers white downy hairs that covers white downy hairs that covers white downy hairs that covers the first budthe first budthe first budthe first bud. . . . These teas are These teas are These teas are These teas are very pale in very pale in very pale in very pale in colourcolourcolourcolour, light and , light and , light and , light and delicate in tastedelicate in tastedelicate in tastedelicate in taste


InfusionsInfusionsInfusionsInfusions

� There are also other types of non traditional teas known as Herbal and Fruit Flavoured Infusions.

� Herbal infusions are produced from plants, fruits and spices which do not originate from the tea plant Camelliasinensis but are infused using boiling water.

� There is a huge selection of plants such as Camomile, Peppermint, Linden, Hibiscus and Rooibos to choose from that can be blended together to give a delicious alternative to other beverages.

� Twinings sources over 100 different ingredients from around the world.


Tea Leaf ProcessingTea Leaf ProcessingTea Leaf ProcessingTea Leaf Processing

� These four types can be made from the same tea leaves, depending on how the leaf is processed.

� The differences result largely from enzymatic oxidations of the tannin compounds in the leaf.

� This process, enzymatic oxidation, is called fermentationin the tea industry, although it is not a truefermentation: it is not caused by micro-organisms, andis not an anaerobic process. The next step in processing is to stop the oxidation process at a predeterminedstage by heating, which deactivates the enzymesresponsible. With black tea this is done simultaneouslywith drying.


The manufacturing processThe manufacturing processThe manufacturing processThe manufacturing process

1.1.1.1. WitheringWitheringWitheringWithering2.2.2.2. RollingRollingRollingRolling3.3.3.3. Oxidation or Oxidation or Oxidation or Oxidation or

FermentationFermentationFermentationFermentation4.4.4.4. DryingDryingDryingDrying



http://www.britannica.com/EBchecked/topic/585115/tea








Specialty TeasSpecialty TeasSpecialty TeasSpecialty Teas

1. Ceylon 1. Ceylon 1. Ceylon 1. Ceylon 2. Darjeeling2. Darjeeling2. Darjeeling2. Darjeeling 3. Jasmine3. Jasmine3. Jasmine3. Jasmine4. Chinese4. Chinese4. Chinese4. Chinese 5. Green5. Green5. Green5. Green 6. Infusions 6. Infusions 6. Infusions 6. Infusions 7. Earl Grey 7. Earl Grey 7. Earl Grey 7. Earl Grey 8. Herbal8. Herbal8. Herbal8. Herbal 9. Fruits9. Fruits9. Fruits9. Fruits

http://www.twiningsmoment.com/thailand/leaf-to-cup/tea-production.html



� CeylonCeylonCeylonCeylon –––– (Sri (Sri (Sri (Sri lankalankalankalanka) This bright, amber tea is ) This bright, amber tea is ) This bright, amber tea is ) This bright, amber tea is very thirst quenching and has a delicate flavor.very thirst quenching and has a delicate flavor.very thirst quenching and has a delicate flavor.very thirst quenching and has a delicate flavor.


Specialty Teas Specialty Teas Specialty Teas Specialty Teas

� AssamAssamAssamAssam –––– A rich full A rich full A rich full A rich full maltymaltymaltymaltyflavored tea, suitable for service flavored tea, suitable for service flavored tea, suitable for service flavored tea, suitable for service at breakfast, usually with milk.at breakfast, usually with milk.at breakfast, usually with milk.at breakfast, usually with milk.

� DarjeelingDarjeelingDarjeelingDarjeeling –––– A delicate tea A delicate tea A delicate tea A delicate tea with a light grape flavor and with a light grape flavor and with a light grape flavor and with a light grape flavor and known as the known as the known as the known as the ““““Champaign of Champaign of Champaign of Champaign of TeasTeasTeasTeas”””” Usually Served as an Usually Served as an Usually Served as an Usually Served as an afternoon or evening tea with afternoon or evening tea with afternoon or evening tea with afternoon or evening tea with either lemon or little milk if either lemon or little milk if either lemon or little milk if either lemon or little milk if preferred. preferred. preferred. preferred.



� Earl GreyEarl GreyEarl GreyEarl Grey –––– A blend of A blend of A blend of A blend of Darjeeling and China Tea, Darjeeling and China Tea, Darjeeling and China Tea, Darjeeling and China Tea, flavored with oil of flavored with oil of flavored with oil of flavored with oil of Bergamot. Usually served Bergamot. Usually served Bergamot. Usually served Bergamot. Usually served with lemon or Milk.with lemon or Milk.with lemon or Milk.with lemon or Milk.

� JasmineJasmineJasmineJasmine –––– A green tea with A green tea with A green tea with A green tea with is dried with Jasmine is dried with Jasmine is dried with Jasmine is dried with Jasmine Blossom and Produces a tea Blossom and Produces a tea Blossom and Produces a tea Blossom and Produces a tea with fragrant and scented with fragrant and scented with fragrant and scented with fragrant and scented flavor. flavor. flavor. flavor.



� Kenya Kenya Kenya Kenya –––– A consistent A consistent A consistent A consistent and refreshing tea and refreshing tea and refreshing tea and refreshing tea usually served with milkusually served with milkusually served with milkusually served with milk

� LapsangLapsangLapsangLapsang SouchongSouchongSouchongSouchong ––––A Smoky, pungent and A Smoky, pungent and A Smoky, pungent and A Smoky, pungent and perfumed tea, delicate perfumed tea, delicate perfumed tea, delicate perfumed tea, delicate to to palate which may to to palate which may to to palate which may to to palate which may be said to be an be said to be an be said to be an be said to be an acquired taste.acquired taste.acquired taste.acquired taste.



Tea Map showing the Tea growing areas of the WorldTea Map showing the Tea growing areas of the WorldTea Map showing the Tea growing areas of the WorldTea Map showing the Tea growing areas of the World


Producing CountriesProducing CountriesProducing CountriesProducing Countries

�China China China China –––– KeemunKeemunKeemunKeemun, , , , LapsangLapsangLapsangLapsang SouchongSouchongSouchongSouchong, Oolongs , Oolongs , Oolongs , Oolongs and Green Teaand Green Teaand Green Teaand Green Tea



�East AfricaEast AfricaEast AfricaEast Africa (Kenya, Malawi, Tanzania, Zimbabwe) (Kenya, Malawi, Tanzania, Zimbabwe) (Kenya, Malawi, Tanzania, Zimbabwe) (Kenya, Malawi, Tanzania, Zimbabwe)

� This area produces good quality teas which are bright and This area produces good quality teas which are bright and This area produces good quality teas which are bright and This area produces good quality teas which are bright and colorful. colorful. colorful. colorful.

� ชาที่มาจากแถบนี้จะมีสีเขม เนื่องจากแรธาตุตางๆ ของดินในแหลงปลูกนี้


East AfricaEast AfricaEast AfricaEast Africa



� India India India India –––– the largest producer the largest producer the largest producer the largest producer of tea representing about 30% of tea representing about 30% of tea representing about 30% of tea representing about 30% of the worldof the worldof the worldof the world’’’’s tea. Best known s tea. Best known s tea. Best known s tea. Best known are tea from Assam, Strong are tea from Assam, Strong are tea from Assam, Strong are tea from Assam, Strong and full bodies, Darjeeling, and full bodies, Darjeeling, and full bodies, Darjeeling, and full bodies, Darjeeling, delicate and mellow tea.delicate and mellow tea.delicate and mellow tea.delicate and mellow tea.



� IndonesiaIndonesiaIndonesiaIndonesia –––– Tea produced Tea produced Tea produced Tea produced here are light and fragrant here are light and fragrant here are light and fragrant here are light and fragrant with bright coloring when with bright coloring when with bright coloring when with bright coloring when made .made .made .made .

� Sri LankaSri LankaSri LankaSri Lanka (Formerly (Formerly (Formerly (Formerly Ceylon) Ceylon) Ceylon) Ceylon) –––– Tea here are Tea here are Tea here are Tea here are inclined to have delicate, inclined to have delicate, inclined to have delicate, inclined to have delicate, light lemon flavors. They light lemon flavors. They light lemon flavors. They light lemon flavors. They are generally regarded as are generally regarded as are generally regarded as are generally regarded as excellent afternoon teas and excellent afternoon teas and excellent afternoon teas and excellent afternoon teas and also lend themselves to also lend themselves to also lend themselves to also lend themselves to being iced.being iced.being iced.being iced.

51

CoffeeCoffeeCoffeeCoffeeCoffeeCoffeeCoffeeCoffeeIntroduction, Styles of Coffees, the Introduction, Styles of Coffees, the Introduction, Styles of Coffees, the Introduction, Styles of Coffees, the Espresso Machine, Coffee Beans, Making Espresso Machine, Coffee Beans, Making Espresso Machine, Coffee Beans, Making Espresso Machine, Coffee Beans, Making Coffee, Irish CoffeesCoffee, Irish CoffeesCoffee, Irish CoffeesCoffee, Irish Coffees


CoffeeCoffeeCoffeeCoffee

� CoffeeCoffeeCoffeeCoffee isisisis a a a a brewedbrewedbrewedbrewed beveragebeveragebeveragebeveragepreparedpreparedpreparedprepared fromfromfromfrom roastedroastedroastedroasted seedsseedsseedsseeds, , , , commonlycommonlycommonlycommonly calledcalledcalledcalled coffee beanscoffee beanscoffee beanscoffee beans, , , , ofofofof thethethethe coffee plantcoffee plantcoffee plantcoffee plant. . . . TheyTheyTheyThey areareareareseedsseedsseedsseeds ofofofof """"coffeecoffeecoffeecoffee cherriescherriescherriescherries"""" thatthatthatthatgrowgrowgrowgrow onononon treestreestreestrees inininin overoveroverover 70707070countriescountriescountriescountries....

� Due to its Due to its Due to its Due to its caffeinecaffeinecaffeinecaffeine content, content, content, content, coffee can have a stimulating coffee can have a stimulating coffee can have a stimulating coffee can have a stimulating effect in humanseffect in humanseffect in humanseffect in humans. . . . Today, coffee Today, coffee Today, coffee Today, coffee is one of the most popular is one of the most popular is one of the most popular is one of the most popular beverages worldwidebeverages worldwidebeverages worldwidebeverages worldwide....



� The coffee plant has two main species. � There is the Coffea Arabica, which is the

more traditional coffee and considered to be superior in flavor, and the

� Coffea Canephora known more commonly as Robusta.

� Robusta tends to be higher in caffeine and can be grown in climates and environments were Arabica would not be profitable. Robusta is also typically more bitter and acidic in flavor.

� Because of this Robusta tends to be less expensive. High quality Robusta is also used to blend espresso for more bite, and to lower costs.



� Growing conditions, soil types Growing conditions, soil types Growing conditions, soil types Growing conditions, soil types and weather patterns during the and weather patterns during the and weather patterns during the and weather patterns during the growing season all contribute to growing season all contribute to growing season all contribute to growing season all contribute to the flavor of the bean, creating the flavor of the bean, creating the flavor of the bean, creating the flavor of the bean, creating the differences in flavor from the differences in flavor from the differences in flavor from the differences in flavor from points of origin, such as Kenya points of origin, such as Kenya points of origin, such as Kenya points of origin, such as Kenya or Brazilor Brazilor Brazilor Brazil. . . . However, roasting However, roasting However, roasting However, roasting adds its own flavor, sometimes adds its own flavor, sometimes adds its own flavor, sometimes adds its own flavor, sometimes to the point that it is difficult to to the point that it is difficult to to the point that it is difficult to to the point that it is difficult to tell where the beans originated tell where the beans originated tell where the beans originated tell where the beans originated from, even by experienced from, even by experienced from, even by experienced from, even by experienced cupperscupperscupperscuppers....



� The The The The lighterlighterlighterlighter the roast the more the the roast the more the the roast the more the the roast the more the natural flavor of the bean remainsnatural flavor of the bean remainsnatural flavor of the bean remainsnatural flavor of the bean remains. . . . This is why beans from regions This is why beans from regions This is why beans from regions This is why beans from regions such as Kenya or Java are such as Kenya or Java are such as Kenya or Java are such as Kenya or Java are normally roasted lightly, retaining normally roasted lightly, retaining normally roasted lightly, retaining normally roasted lightly, retaining their regional characteristics and their regional characteristics and their regional characteristics and their regional characteristics and dominate flavorsdominate flavorsdominate flavorsdominate flavors. . . .

� There is a method of roasting in There is a method of roasting in There is a method of roasting in There is a method of roasting in Malaysia which adds butter during Malaysia which adds butter during Malaysia which adds butter during Malaysia which adds butter during the roasting producing a variety the roasting producing a variety the roasting producing a variety the roasting producing a variety called Ipoh White Coffeecalled Ipoh White Coffeecalled Ipoh White Coffeecalled Ipoh White Coffee....



� Beans roasted to darker browns begin to taste more like Beans roasted to darker browns begin to taste more like Beans roasted to darker browns begin to taste more like Beans roasted to darker browns begin to taste more like the method of roasting than the original flavorsthe method of roasting than the original flavorsthe method of roasting than the original flavorsthe method of roasting than the original flavors. . . .

� Dark roasts such as French or Vienna Roasts tend to Dark roasts such as French or Vienna Roasts tend to Dark roasts such as French or Vienna Roasts tend to Dark roasts such as French or Vienna Roasts tend to completely eclipse the original flavorcompletely eclipse the original flavorcompletely eclipse the original flavorcompletely eclipse the original flavor. . . .

� Roasting to whatever degree, while adding stronger Roasting to whatever degree, while adding stronger Roasting to whatever degree, while adding stronger Roasting to whatever degree, while adding stronger flavor does not effect the amount of caffeine of the flavor does not effect the amount of caffeine of the flavor does not effect the amount of caffeine of the flavor does not effect the amount of caffeine of the beanbeanbeanbean. . . .

Coffee: The Roast

light Dark


Coffee: The RoastCoffee: The RoastCoffee: The RoastCoffee: The Roast


แหลงผลิตกาแฟทีม่ีชือ่เสยีงแหลงผลิตกาแฟทีม่ีชือ่เสยีงแหลงผลิตกาแฟทีม่ีชือ่เสยีงแหลงผลิตกาแฟทีม่ีชือ่เสยีง


Coffee processing

� Processors purchase various coffeetypes and thenblend to provide a given taste and flavour suitinga particular market


Coffee Coffee Coffee Coffee OperationOperationOperationOperation

1. Roasting� ColourColourColourColour andandandand flavoursflavoursflavoursflavours arearearearedevelopeddevelopeddevelopeddeveloped bybybyby roastingroastingroastingroastinggreengreengreengreen beansbeansbeansbeans atatatat 260260260260 CCCC

� OxidationOxidationOxidationOxidation flavourflavourflavourflavour defectsdefectsdefectsdefectsareareareare reducedreducedreducedreduced bybybyby usingusingusingusingnitrogennitrogennitrogennitrogen atmosphereatmosphereatmosphereatmosphere



2.2.2.2. GrindingGrindingGrindingGrinding afterafterafterafter coolingcoolingcoolingcooling� ParticleParticleParticleParticle sizesizesizesize dependsdependsdependsdepends onononon thethethethe intendedintendedintendedintended useuseuseuse egegegegwhetherwhetherwhetherwhether•••• HomeHomeHomeHome useuseuseuse inininin a a a a dripdripdripdrip orororor vacuumvacuumvacuumvacuum brewerbrewerbrewerbrewer•••• RestaurantRestaurantRestaurantRestaurant---- largelargelargelarge urnurnurnurn•••• VendingVendingVendingVending machinemachinemachinemachine•••• InstantInstantInstantInstant coffeecoffeecoffeecoffee

� ParticleParticleParticleParticle sizesizesizesize influencesinfluencesinfluencesinfluences•••• BrewingBrewingBrewingBrewing timetimetimetime,,,, turbidityturbidityturbidityturbidity etcetcetcetc



3.3.3.3. BrewingBrewingBrewingBrewing� Objective: achieve correct

strength, flavour� Extraction of solids using water� Factors affecting strength and

flavour� Temp� Coffee:water ratio� Time� Rate and extent of mixing� Particle size and coffee related

variables


Brewing MethodsBrewing MethodsBrewing MethodsBrewing Methods

1.1.1.1. French PressFrench PressFrench PressFrench Press2.2.2.2. Vietnamese CoffeeVietnamese CoffeeVietnamese CoffeeVietnamese Coffee3.3.3.3. Auto DripAuto DripAuto DripAuto Drip


กาแฟ

� กาแฟเปนรายการเครื่องดื่มหลักในเมนูของบารและรานอาหารโดยทั่วไป

� กาแฟที่เสริฟในบารและรานอาหารโดยทั่วไปเปนกาแฟสด ซึ่งทํามาจากเม็ดกาแฟที่ผานการคั่ว บดอยางละเอียด (และอาจจะมีการผสม) ละลายกับน้ํารอน และกรองเพื่อเอากากออก กอนที่จะเสริฟในถวยกาแฟ

� การเสริฟการแฟ มีหลายแบบดวยกัน มีทั้งเสริฟแบบกาแฟดํา (black) และกาแฟใสนมหรือครีม (ซึ่งเรียกวา White)


Styles of CoffeeStyles of CoffeeStyles of CoffeeStyles of Coffee

� Short Black or Espresso (ชอทแบล็ค / เอสเปรสโซ) – กาแฟสดรสชาดเขมขนเสริฟในถวย/แกวกาแฟขนาดเล็ก บารบางแหงเพิ่มปริมาตรอีกเทาตัว เรียกวา double espresso

� Long Black or Lungo (ลองแบล็ค / ลังโก) – กาแฟสดรสชาติไมเขมขนเทาเอสเปรสโซ และเสริฟเต็มถวยกาแฟ



� Cappuccino (คาปูชิโน) – กาแฟสดรสชาดเขมขนเติมดวยนมรอนโดยการเปาใหเกิดฟองละเอียด แลวโรยหนา/ตกแตงดวยผงชอคโกเลต หรือ Cinnamon (ซินนามอล)

� Cafe Latte (กาแฟลาเต) – กาแฟรสชาติเขมขนเติมดวยนมรอนในอัตราสวนที่มากกวา 2 ใน 3 (กาแฟ 1 สวน หรือนอยกวา) ปกติแลวมักจะเสริฟในแกวมากกวาถวยกาแฟ



� Flat White (แฟล็ทไวท) – กาแฟเติมนม

รอน คลายกับกาแฟลาเต แตใสนมรอนใน

ปริมาตรที่นอยกวา และนมรอนไมไดเปาให

เกิดฟอง

� Macchiato (มอคชิอาโต) – กาแฟรสชาติ

เขมขนกรองพรอมกับนมรอน (หรอืเย็นก็ได)

ในปริมาตรเล็กนอย และเสริฟดวยถวยกาแฟ



� Mocha Coffee (มอคคา) – กาแฟผสมชอคโกเลต ปกติแลวจะใสผงชอคโกเล็ตประมาณ 1 ชอนชา ในถวยกาแฟ และตอดวยขั้นตอนการทําคาปูชิโน เสริฟในถวยกาแฟ

� Iced Coffee (กาแฟเย็น) – กาแฟเย็นปกติแลวจะเสริฟกับแกวทรงสูง ซึ่งประกอบดวยกาแฟดํา และเติมดวยนม อาจจะมีไอศรีมเพิ่มลงไป แลวตามดวย whipped cream



� Vienna Coffee (กาแฟเวียนนา) –

กาแฟสดรสชาติเขมขน เติมดวยครีม

หนาๆ และโรย/แตงหนาดวยผงชอ็คโก

เลต นิยมเสริฟในแกวกาแฟ

� Decaffeinated Coffee (กาแฟไร

กาเฟอีน) – ปกติแลวมักจะเปนกาแฟ

สําเร็จรปูที่มีการสกัดเอากาเฟอีนออก


Espresso Coffee

Vienna Coffee

Latte

Latte

Long Black or Lungo

Cappuccino

Flat White

Macchiato

Mocha


EspressoEspressoEspressoEspresso

� 6666----8 grams of grinded roast coffee bean8 grams of grinded roast coffee bean8 grams of grinded roast coffee bean8 grams of grinded roast coffee bean� 20 20 20 20 –––– 30 ml. of water30 ml. of water30 ml. of water30 ml. of water

+ =

Perfect shot !!!


กาแฟที่ใชเอสเปรสโซเปนสวนประกอบหลัก


The Espresso Machine


Coffee beansCoffee beansCoffee beansCoffee beans

� Premium espresso coffee should Premium espresso coffee should Premium espresso coffee should Premium espresso coffee should be used, whereby good coffee be used, whereby good coffee be used, whereby good coffee be used, whereby good coffee beans are:beans are:beans are:beans are:� Uniform in appearance, not spotted and discolored

� Free of impurities (ไมมีสิ่งเจอปน)� Light and dry� Free of any stale or rancid smell (ไมมีกลิ่นเหม็นอับ)

� Not black� Not damp (ชื้น) or oily (มัน)


Making Coffee Making Coffee Making Coffee Making Coffee


Making Coffee Making Coffee Making Coffee Making Coffee


Foam MilkFoam MilkFoam MilkFoam Milk


Foam MilkFoam MilkFoam MilkFoam Milk


การเทการเทการเทการเท foam milkfoam milkfoam milkfoam milk


การเทการเทการเทการเท foam milkfoam milkfoam milkfoam milk







87

Question and AnswerQuestion and AnswerQuestion and AnswerQuestion and Answer

chapter 5 - Non-alcoholic Beverages

Education

soda water

carbonated soft drinks

flavored water

non noncarbonated fbm

sparkling water

oftonic water

budapestwhereas tonic

tonic water glows