‘Kitchen and Restaurant Guide for Starters’ Prepare and serve hot beverages, teas and coffees. The Service of Hot Beverages – Tea, Coffee and Speciality Coffees . Key Features for Equipment Preparation.
Hot beverages include the following;
An infusion of leaves from evergreen shrubs
Teas used in the stillroom
Blended teas sold under brand names
Type of tea used depends on:
Stillrooms carry a varied stock of Indian, Ceylon and China tea.
Originating in China, tea is also grown in Indian and Indonesia.
The raw leaves are affected by:
The leaves which make the best tea are newest on the bush, regular pruning encourages new growth.
Tea buds are picked by hand.
Renowned for its perfumed aroma
English Breakfast Tea
Many different fruit and herbal teas available including chamomile tea, mint tea. Lemon verbena tea and nettle tea
Almost any herb can be made into a tea or infusion.
Herbal teas or tisanes should always be made in china pots in order to preserve the delicate flavour, and served without milk or any other additions
The majority of coffee comes from either the Arabica coffee bean or the Robusta coffee bean.
The Arabica bean has many different varieties.
Colombian – Colombian coffee is freshly roasted it has a bright acidity, is heavy in body and intensely aromatic.
Costa Rican Tarrazu– Dark, Strong beans from Costa Rica Ethiopian Harrar– Complex and fruity flavour
Colombian Milds– Coffee from Colombia, Kenya, Tanzania - all are washed Arabica's
Jamaican Blue Mountain – from the blue mountain region of Jamaica
Java - From the Island of Java in Indonesia
Kenyan – known among coffee enthusiasts to have a bright acidic flavour
The different types of coffee service include:
Coffees made by use of espresso machine such as:
Silver service of coffee:
Coffee is served after either lunch or dinner.
Traditionally it was served in a demi-tasse but more commonly now it is served in a breakfast cup.
The coffee setting:
Hazelnut, Vanilla, Raspberry and Cherry flavoured syrup added to the coffee
Irish Coffee Irish whiskey
Russian Coffee Vodka
Calypso Coffee Rum
Coffee Royale Brandy
Baileys Coffee Baileys Irish Cream
English coffee Gin
Jamaican Coffee Tia Maria and Rum
Monk’s Coffee Benedictine
Seville Coffee Cointreau
6. The liquid should now be within 2½ cm of the top of the goblet .
7. Using double cream, pour it slowly over the back of a spoon onto the top of the coffee