Transcript stimulating-bev

Hot Stimulating
Beverages.
By -:
Anita Sharma
IHM, Pusa
TEA
• Tea : It is a non – alcoholic stimulating
beverage obtained from tropical plant
of Camellia family.
• There are two varieties of shrubs.
A. Camellia Assimica – native of India
B. Camellia Sinensis – a native of china
Contd.
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Climate – Tropical or sub tropical.
Soil – Acid type
Rainfall – 70inches per year.
Uppermost tender leaves are called
Flushes.
• Flushes determine the quality and strength
of tea infusion.
Manual Plucking
Mechanical Plucking
Contents of tea
• Caffeine
• Polyphenols
• Essential Oils
Types of Tea
• 1. Black tea - Fermented
• 2. Oolong Tea - Semi – fermented
• 3. Green tea - Un-Fermented
BlackTea
• Black Tea- Any variety
of Camellia sinensis
that undergoes a multistep process after
harvest of withering,
rolling, oxidation and
firing. Black tea requires
a longer or fully
oxidized enzyme
process to create the
character, color, flavor
and aroma .
• Ex. Keemun,
Darjeeling, Ceylon,
Assam.
Oolong Tea
• Oolong Tea - Any
variety of Camellia
sinensis that undergoes
a multi-step process
after harvest of
withering, rolling,
oxidation and firing.
Oolong tea’s enzymes
are partially oxidized to
create a liquor that
ranges from reddish
brown to green to pale
yellow .
• Ex. Formosa oolong
Green Tea
• Green Tea – Any variety of
Camellia sinensis that
undergoes a process of firing
or steaming immediately
after plucking. This stops any
enzyme action or oxidation of
the leaves. The taste or
character of green tea is
heavily determined by the
choice of clonal plant used,
time of plucking, shoot
maturity, geographic and
weather conditions and
cultivation method.
• Ex. Gun powder, imperial,
Hyson, Chanmees.
Green tea contd:
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Popular Japanese
Green teas are
Gyokuro
Sencha
Bancha
Matcha – used for
japanese tea
ceremony.
Other popular Teas
Herbal Teas
They are gaining popularity because of
caffeine free nature. They do not contain
any true tea leaves.
They are made from flowers , berries, seeds
and roots of many plants.
Examples of herbal teas
#Jasmine Blossom
jasmine flavour
#Hunan Green
Chinese: sweetly fragrant smooth on palate
#Jasmine Lotus
Tea leaves encase a vibrant pink amaranth flower.
On infusion the beautiful flower is revealed.
Cont:
#Fujian Oolong
China’s famous oolong tea.
#Roobos strawberry and honey (origin
South.Afr)
It’s a Dutch word for red bush,it produces caffeine
free bright russet liquor.
#Oriental Sancha (China, Jap)
Used for ritual ceremonial and spiritual
significance, has medicinal properties.
• #Mango and strawberry
A delicious infusion with succulent fruit
flavour.
#Ginger and Lemon
Blend of ginger, lemon grass, lemon peel,
liquorice root- caffeine free infusion.
#Tulsi mint
Herbal infusion
Instant Teas
• It is made by spray or freeze drying an
infusion of tea. It is then packed in air tight
containers. It is used in automatic vending
machine.
Yerba De Mate
• This is made from the leaves and small
stems of a species of a tree which grows
in Paraguay and Brazil and is processed
like black tea.
• It is taken without milk and has medicinal
properties.
Scented Teas
• These are made by adding flavouring like
Jasmine flowers, rose petals, orange zest
or mint leaves to tea during firing stage
after which they are sieved out, for e.g earl
grey, lemon scented ,cinnamon tea.
Production Methods
1. Traditional Orthodox Method
2. CTC Method
Production of Tea
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Plucking
Withering
Rolling
Fermentation
Firing
Sifting & Grading
Sorting & Packaging
Traditional Orthodox Method
Withering (Drying)
• The plucked leaves
are weighed and
then spread out
thinly or evenly on
special racks 24
hours, where it is
allowed to lose 50%
of its moisture by
evaporation
Rolling
• The leaves are put
through rolling
machines that break
up the leaf cells. In
this process the
natural juices are
released to come in
contact with air.
Fermentation
• In this stage oxidation of tea tannin takes
place. The rolled leaves are spread out on
racks in cool humid room for about 3
hours, during this period the leaves
become bright, coppery red because of
oxygen and also develop flavour and
aroma from the enzymes present in the
leaf sap.
Firing
• The leaves are now
fired in a current of
hot,dry air for 20-30
minutes.Firing helps
in stopping of
fermentation and
turns the leaves to
black , dry and
crisp.
FIRING
Sifting and grading
• The dry tea is sifted, graded and packed
into foil lined tea chests and sealed to
protect the tea from moisture and odour.
• Method of producing green tea is similar to
black tea except fermentation stage is
omitted.
• For oolong tea partial fermentation is
allowed.
Sifting & Grading
C.T.C (Cut, Tear and Curl) Method
• The CTC leaves have pellet like
appearance and always broken in size and
have browner leaf than orthodox method.It
produces strong liquor with less flavour.
• Leaves are processed through a special
machine which cuts, tears and curls the
withered leaves.
Grading of Black Tea
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Leaf tea
Broken and small leaf teas
Fannings
Dust
Leaf teas grading are:4
• SFTGFOP(super fine tippy golden flowery
orange pekoe)
• TGFOP(tippy golden flower orange pekoe)
• FOP(flowery orange pekoe)
• OP(orange pekoe)
• P(pekoe)
• PS(pekoe souchong)
• Pekoe – Chinese word - leaf from tip.
Broken and small leaf teas Grading
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Produced by CTC method.
BOP (broken orange pekoe)
FBOP(flowery broken orange pekoe)
BP (Broken Pekoe)
BPS (Broken Pekoe Souchong)
• Fannings are small pieces of leaf.This
grade includes BOP fannings,Pekoe
fannings and fannings.
• Dust This is the trade name for
Smaller leaf particle size.This grade yields
stronger and darker brew with a shorter
infusion time.
Tea bags
• Tea bags are nothing but blended tea in
right proportion by experts having exact
measured quantity.Tea bags exterior
material doesn’t spoil the flavour of the
tea.
• Tea bags are more expensive but they are
more convenient and hygienic.
Making of Tea
• Tea is a unique beverage having aromatic
and has highly volatile substances.
• Therefore it is important not to lose these
in the process of making tea.
• For infusion the water should be at quite
high temperature so that essential oils are
released slowly.
• Therefore tea should not be boiled,besides
aromatic substances,tannin gets rapidly
dissolved,i.e.if you boil tea;tannin being an
alkaloid gives bitter taste,obstinate bitter
flavour and black colour.
• Stored water is better to make tea as fresh
water has more chlorine in comparison.
• It is important to choose the right kind of
teapot that retains the temperature for
longer period.
• The porcelain or china with shiny milky
surface is considered to be good as there
is less heat loss due to outer shiny silver
surface,the chances of dropping
temperature becomes less.
Indian Tea Brands
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Godrej
Darjeeling tea Express
Tata Tea Ltd.
Hindustan Unilever – Taj Mahal, yellow
label,green label, brooke bond, taaza.
• Organic India.
International Tea Brands
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Harney & Sons – U.S.A
Kalahari tea – South Africa
Lipton – Scotland, U.K, U.S.A,India
Republic of tea – U.S.A
Celestial Seasonings – U.S.A
Tetley – Australia, Canada, France, India
Nestea – U.S.A
Service of tea
• One of the greatest social and cultural
unity of mankind is perhaps drinking tea
together and each country has contributed
and enriched this culture of guest
entertainment in their own way.
• Chinese and Japanese are more inclined
to towards it as they even celebrate tea
festivals and rituals.
Benefits of Tea
1.
The calorific value of tea is almost zero,
making it an ideal drink for the modern day
calorie conscious consumer.
2. brew contains a small level of vitamins such as
thiamin (B1), riboflavin (B2), niacin, biotin and
inositol. Vitamin E is also present in tea.
Although rich in potassium, the sodium content
in tea is very low. This makes tea an ideal
beverage for hypertensive individuals.
Benefits
3. In addition to the nutrients, tea provides
about 70% of our daily fluoride intake.
Fluoride is needed to support bone
mineralization and protect teeth against
dental caries.
4. Caffeine and polyphenols, the major nonnutrient components in tea has
pharmacological effects.
Benefits
5. Scientific investigations have found the
polyphenols could act as anti-oxidants
after consumption, thus decreasing the
risk of many diseases. Tea contains high
amounts of polyphenols.
Benefits
6. Caffeine, the well-known stimulant, acts on the
central nerve system, increases alertness and
reduces feelings of drowsiness and fatigue.
The caffeine in a cup of tea is less than half the
amount found in a cup of coffee. Up to 300mg:
of caffeine (8- 10 cups of tea) is considered
moderate, with no evidence of harmful effects in
the vast majority of the adult population.
COFFEE
Coffee
• It is the most popular after dinner beverage.
• It has a strong characteristic flavor.
• The combination of cigar, coffee and cognac is
known as short cut to heaven.
• It is a cure to drowsiness, headache and catalyst
to great thoughts.
• It contains caffeine, a stimulant of alkaloid
family, that has accumulating ill effects and not
recommended for hypertension, cardiac and
insomnia patients.
Coffee Plant
Coffee Plant
• Coffee plant is an evergreen tree or bush which
grows in subtropical and tropical climate.
• It is grown at 1850 m above the sea level.
• To grow coffee plant one requires rich soil,high
rainfall along with hot climate.
• The part of plant is processed and used for
making into coffee is the ripened berries which
grow along the stem.
• The flesh of coffee fruits is removed and coffee
beans are dried.
Varieties of Coffee
• Coffea arabica (Arabica coffee):
It is one of the best quality coffees.
Its beans are uniform, bold regular sized and
have good flavour.
It is grown in India,Brazil,Colombia,Costa
Rica,Kenya and Jamaica.
Coffea canephora (Coffea
Robusta)
• It is the second main type of coffee.
• The beans from the plant are usually
smaller and of a lower quality with neutral
flavour.
• It is grown is east and west Africa.
• Gives higher yield.
Coffea liberica
• It is third main type of coffee.
• The beans are large in size but lack in
quality.
• It is grown in Malaysia and Guyana.
Processing of Coffee
• The Dry Method
It is used in countries which do not have
sufficient water.
The coffee berries are spread out thinly in
the sun and left till pulp shrivels tight on to
the parchment.
Sun Drying
• The berries are then put through hulling
machine which removes pulp and
parchment in one stage.
• Beans processed in this way have traces
of silver skin and lack attractiveness of
washed Beans.
Coffee Bean
The wet method
• It is used in countries where there is
sufficient water.
• The berries are processed through
depulping machine, which removes fleshy
part leaving the two seeds in their
parchment jacket.
• They are then placed in large vats allowed
to ferment for 24-40 hours.
Fermentation
• During fermentation
the coffee beans
develop aroma any
adhering pulp gets
removed .
• The beans are then
washed and dried in
the sun.
• They are then put in
machine for removal
of parchment and
sent for grading.
Sorting
Grading of coffee (varies from
country origin)
# Bold or A
Second size or B
beans
Small or C
beans
# Peaberry 1
Peaberry 2
Large,heavy,flat beans
Med. sized,heavy,flat
Small size,heavy,flat
Large,peaberry
Small,peaberry
#Elephant – Berries of above average
size,often deformed in shape.
#Triage or T – Broken beans,usually of low
quality.
#TTLarge broken beans.
#CTTMixed small flat and large
broken beans.
Roasting of Coffee
• The green coffee bean has little or no
flavour.
• The flavour,aroma and colour is imparted
by roasting of coffee bean.
• Roasting can vary from light to dark and is
graded by colour .
• Light roast gives mild taste and dark roast
gives bitter charateristics.
Grades of Roasting
Coffee grinding
• The roasted coffee bean is ground to allow
the flavor, aroma and colour to be easily
extracted by hot water.
• The ground coffee deteriorates more
rapidly than the roasted coffee bean
because of the high volatility of the
flavoring oils.
Coffee Mixture
• Chicory a perennial herb is added to
coffee.
• Chicory when mixed with coffee produces
a very strong and heavy coffee.
• At times figs are added to coffee.
• For ex. Bru & Sunrise.
Instant Coffee
• Instant coffee is pure coffee in soluble form and
is made by brewing freshly blended roasted and
ground coffee in large extractors where a very
strong coffee concentrate is produced.
• The liquid is then atomised to a fine mist into a
drying chamber containing hot air where the
water evaporates from each tiny droplets leaving
a pure coffee powder.
Caffeine-free coffee
• Caffeine is the alkaloid substance found in
coffee due to which it has stimulating
property.
• It can be removed upto 87% by putting
green beans under vacuum.
• Caffeine free is suitable for heart patients.
• Ex. Nescafe Gold, Davidoff (Germany)
Popular Coffee
Preparations
Espresso
• espresso is a
concentrated coffee
beverage brewed by
forcing hot water under
pressure through finely
ground coffee.
• espresso often has a
thicker consistency, a
higher concentration of
dissolved solids, and
crema (foam) . As a
result of the pressurized
brewing process, all of
the flavours and
chemicals in a typical
cup of coffee are very
concentrate
Cappuccino
• Usually equal parts
espresso, steamed
milk, and frothed milk,
often with cinnamon or
flaked chocolate
sprinkled on top. Some
coffee shops will add
more milk than that so
that the customer will
get a bigger drink out of
the deal, but that makes
the coffee itself far
weaker
Filter Coffee
• Made in double
copper vessel. In
top vessel freshly
ground coffee is put
with boiling water.
• Coffee gets infused
with reverse
osmosis process
later on liquor is
reheated mixed with
milk.
Turkish Coffee
• Made in small
special handle pot
called IBRIK or
KANAKA made from
powder coffee,
water, sugar,
cardamom, clove,
cinnamon &
nutmeg.
• Allowed to froth
twice by heating
served in Porcelain
cup called FINNGAN
encased in silver
egg shape cup
called ‘Zarf’.
Coffee Beans used in Hotels
 Fresh and Honest
 Illy Beans
 Tata Café French Press
 Single Estates
 Lavazza
 Devan’s Oriental Espresso
Indian coffee Brands
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Coorg Pure
Mysore Gold
Mr. Bean
Tata Café
Tata Kaapi
International Brands
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Kopi Luwak - Indonesian
Kapal Api -Indonesian
Mr. Brown coffee – Taiwan
Vincafe - vietnam
Starbucks – U.S
Seattle’s Best coffee
Service of Coffee
Would you like to have tea or coffee ?
Coffee please!
Would you like your coffee with milk or
without milk?
With Milk
Pour milk after serving coffee. Pour a little &
stop
Place coffee set in an appropriate &
convenient place for guest to help himself
for a second cup
While leaving the room , wish the guest
Enjoy your coffee Mr. Shivapuri and have a
pleasant day”.
Thank you.
Cocoa
• It is a small tropical tree originally grown in
South America and now commercially
grown in West Africa.
• It needs a good soil, low altitude and high
rainfall to grow.
• The fruit of the tree which grows on the
branches as well as main trunk is used for
making cocoa and chocolate.
• The fruit is a large pod 4 inches-12 inches
length, about 4 inches in diameter and has
a hard leathery rind containing 25-70
seeds in 5 distinct rows embedded in soft
pulp.
Various Species of cocoa
• Criollo
• Forastero
The cocoa majorly comes from West Africa.
Processing of Cocoa
• Riped cocoa pods are collected, split open
and the beans and pulp surrounding is
scooped out and fermented under
controlled conditions.
• Sweat boxes are used for fermentation
where temperature is allowed to rise to 4050 degree centigrade.
Reasons for fermentation
• To kill germs,prevent germination of the
seed and decomposition of the bean.
• To encourage the enzyme reaction
reducing bitterness and developing
flavors.
• The beans absorb the liquid from the
fermenting sugary pulp, which is then
converted into alcohol and then into acetic
acid.
• The fermentation is stopped as soon as the
mass of beans passes into the acid stage.
• If fermentation is allowed to continue, it would
develop unpleasant flavors and odors in the
beans.
• Post which the beans are dried and roasted.
• Then the shells are removed (winnowing).
• Then at the final stage cocoa is extracted out.
Thank you.