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Prepare and serve Espresso Coffee

Prepare and serve Espresso Coffee. SITHFAB012A. Some Coffee facts. The Arabs started to cultivate coffee plants in the 14 th century. Coffee was OK, alcohol was banned. The Venetians first introduced coffee to Europe in 1615 and coffee houses were established all over Europe.

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Prepare and serve Espresso Coffee

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  1. Prepare and serve Espresso Coffee SITHFAB012A

  2. Some Coffee facts • The Arabs started to cultivate coffee plants in the 14th century. Coffee was OK, alcohol was banned. • The Venetians first introduced coffee to Europe in 1615 and coffee houses were established all over Europe. • In 1679, Marseilles wine merchants payed the Marseilles medical faculty to proclaim coffee a noxious drink to stop coffee affecting the wine trade.

  3. Some Coffee facts continued • Brazil started coffee planting in 1727. today almost half the worlds coffee is grown in Brazil. • Britain’s early coffee houses were known as “penny universities”, a penny was payed for admission, you got a coffee and participated in stimulating discussions. • The first coffee break on the moon took place at 7.27pm on 20 July 1969. • Coffee has an annual turnover of close to $10 billion. 50 countries grow coffee.

  4. Coffee beans • Coffea arabica – Most popular of the coffee species, grown in east Africa, South America and Indonesia. • Coffea robusta – Discovered in 1870 in Congo. Mainly grown in Africa, good resistance to diseases. Used for instant coffee and blended with Arabica. • Coffea liberica – a tough bean but lacks taste. Grown in Java, Philippines, Malaysia, Madagascar.

  5. Life of a Coffee bean • Coffee begins as a seedling • Takes five years to bear fruit • When ripe the beans are cherry red • One coffee tree yields app. 2000 to 4000 cherries. • Around 3000 beans can yield 450kg of finished coffee.

  6. Processing the bean • The hull or outside is removed • The beans are green at this point, they are then dried • Beans are sorted for colour and defects either by machine or human eye • They are sorted for size, grade and colour, and are tested for flavour

  7. ROASTING • During roasting, the characteristic flavour of coffee is developed. • Both batch and continuous roasters are used. • Roasters use their knowledge to get the ideal roasted bean • The amount of in the roaster determines the flavour of coffee

  8. GRINDING • The size of the grind depends on the end use, think percolator, vending machine, restaurant, instant coffee. • Ground coffee should be used ASAP after being ground, because oxygen deteriorates coffee. • Stored coffee beans in airtight container • One espresso requires about 8g of ground coffee.

  9. WHAT IS ESPRESSO? • Espresso is the process of extracting the flavour from ground coffee beans by a combination of hot water and pressure. • The word can also refer to the end product, as in “can I have a cup of espresso, please” • Espresso, originated in Italy around 1900’s when Luigi Bezzera filed a patent for a machine that forced boiling water and steam through ground coffee.

  10. WHAT IS ESPRESSO? continued In Italy good espresso is defined by • The blend or mix of coffee beans • The grind or grinding process • The machine • The person making the espresso ( The barista) Coffee tasting is like wine tasting, look, smell and taste.

  11. CREMA • Beans for espresso are roasted longer so that the oils are brought to the surface of the bean • Arabica beans provide the best balance between flavour acidity and bitterness • Crema is the thick creamy coloured liquid that sits on top of the coffee when first brewed

  12. THE BARISTA • An espresso is only as good as its maker. The barista uses the best beans, ground to proper consistency in a good machine • Cleanliness is very important when making coffee • Grinders should be cleaned weekly • Espresso machines should be thoroughly cleaned daily • Wipe the nozzle after each use, rinse the basket after each use

  13. WAYS TO ENJOY ESPRESSO • Espresso: A strong 30ml of coffee served in a small cup. Always offer water with an espresso. • Ristretto: 20ml of coffee, as above • Machiatto: 30ml coffee and a dabble of milk froth You can also serve a slice of lemon with a espresso.

  14. Other popular Coffee drinks • Cappuccino: Espresso, topped with equal parts of foamed and hot milk • Café Americano: American drip coffee – Italian style. Equal parts of espresso and boiling water • Café au lait: Traditional French drink made with equal parts of brewed coffee and steamed milk • Café con panna: Espresso topped with whipped cream

  15. Other popular Coffee drinks continued • Café corretto: Espresso with a shot of grappa, brandy, cognac or liqueur • Café doppio: A double shot of espresso with one shot of hot water • Café freddo: Chilled espresso, often iced, serve in a glass • Café latte:30ml espresso topped with hot milk

  16. Other popular Coffee drinks continued • Café lungo: Long black, • Fill basket, run hot water till cup is ¾ full • 30- 45ml espresso, fill the rest with hot water • Café mocha: espresso, chocolate syrup and steamed milk top with whipped cream or chocolate shavings • Café romano: Espresso with a twist of lemon or lemon peel

  17. MILK MATTERS • Milk frothing is very important considering that most people drink cappuccino’s • Milk should be heated to about 70°C • Basically you are after plenty of froth. So work the steaming wand. • Always wipe the nozzle after each use

  18. WHAT IS CAFFEINE? • Caffeine is a white crystalline powder that tastes very bitter. • Caffeine is useful as a cardiac stimulant and also as a mild diuretic (it increases urine production) • In coffee it provides a boost of energy, it can keep you awake • Caffeine is an addictive drug. It is a stimulant • If you feel that you cannot function without a hit of caffeine every day, you are addicted

  19. DECAFFEINATED COFFEE AND TEA • Caffeine occurs in the coffee, cocoa and tea plants. • Some people do not like caffeine. Luckily there are decaffeinated drinks for these people. • Several processes are used to remove the caffeine from the above plants. • Most restaurants have decaffeinated tea and coffee available.

  20. WAYS TO EXPERIENCE COFFEE • Decoction (boiling), Turkish coffee is made this way • Infusion (filtering) • The percolator • Espresso • Instant • Drip filter • Plunger • Bag Method (similar to tea bags)

  21. COFFEE AROUND THE WORLD • America :Americans invented the coffee break, they like all forms of coffee • Australia: After WWII coffee became a popular product we like all coffee, instant is the favourite • Brazil: Big drinkers of coffee up to 20 cups of coffee can be drunk per day

  22. COFFEE AROUND THE WORLDCONT. • Denmark: Also big drinkers of coffee they drink it with meals, between meals and any other time in between • Italy: Home of coffee they prefer the espresso the most • Japan: Although not big drinkers they prefer top quality coffee and are the largest purchases of Jamaica’s Blue Mountain.

  23. TEA Tea is one of the best known and most widely used hot beverages. Tea was first cultivated in China as early as 350AD. There are tales of tea being used as far back as 200BC The monks of China love tea, because it keeps them awake when they mediate. the Dutch brought tea to Europe in the 17th century

  24. TEA • Tea flourishes in subtropical lands • Tea leaves have oils which give tea the flavour and taste • Tea is a mild stimulant • The tea plant is an evergreen and can yield tea for up to 50 years • There are about 1500 slightly different teas • Tea is blended to satisfy regional and country preferences

  25. TYPES OF TEA Black tea • Leaves are plucked and partially dried • Leaves are rolled to release the enzymes and juices • Leaves are fermented by exposing them to air (27°C ) for about 3 hours • Leaves are then dried in an oven at about 93°C this inactivates the enzymes and decreases leaf moisture

  26. TYPES OF TEA Green and Ooolong tea • Leaves are steamed to inactivate the enzymes • Leaves are rolled to rapture the cell walls, this makes it easier for brewing • The leaves are dried, Oolong tea receives less steaming and a partial fermentation step before being dried

  27. WAYS TO ENJOY TEA Tea is mostly served in either the loose leaf variety or the tea bag It is important that tea is kept in an airtight container, in a cool place There are plenty of herbal tea’s available for your pleasure In India they make a mixture of tea, milk, cardamom and cinnamon as a warm drink

  28. PREPARING LOOSE LEAF TEA • Warm the teapot by pouring hot water in and swirl it around • Allow 1 teaspoon of tea for each person with 180ml of hot water • Infuse the tea for about 3-6 minutes, depending on taste. Some teas require up to 12 minutes infusion eg. Tisane tea • Tea can be flavoured with honey, sugar, lemon. Sometimes milk can be added

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