COFFEECOFFEE

CAFECAFE

WHAT IS COFFEE ?WHAT IS COFFEE ?

COFFEE IS THE COFFEE IS THE NATURAL NATURAL PRODUCT GROWN PRODUCT GROWN IN TROPICAL IN TROPICAL COUNTRIES OF COUNTRIES OF SOUTH AND SOUTH AND CENTRAL CENTRAL AMERICA ,AFRICA AMERICA ,AFRICA AND ASIA.AND ASIA.

IT GROWS UPTO IT GROWS UPTO 1850 MTS.1850 MTS.

HISTORY OF COFFEE?HISTORY OF COFFEE?

FIRST COMMERCIAL CULTIVATION FIRST COMMERCIAL CULTIVATION OF COFFEE IS THOUGHT TO HAVE OF COFFEE IS THOUGHT TO HAVE

BEEN DONE IN YEMEN.BEEN DONE IN YEMEN.BY MID 16BY MID 16THTH

CENTURY COFFEE DRINKING CENTURY COFFEE DRINKING SPREAD TO OTHER MIDDLE EAST SPREAD TO OTHER MIDDLE EAST

COUNTRIES.COUNTRIES.FIRST COFFEE HOUSE WAS OPENED FIRST COFFEE HOUSE WAS OPENED

IN OXFORD IN 1650IN OXFORD IN 1650

VARIOUS COFFEE PLANTVARIOUS COFFEE PLANT COFFEE PLANTCOFFEE PLANT BELONGS BELONGS

TO GENUS TO GENUS COFFEACOFFEA,,WHICH WHICH BELONGS TO THE BELONGS TO THE RUBIACEAERUBIACEAE FAMILY. FAMILY.

THREE VARITIES OF THREE VARITIES OF COFFEE PLANTCOFFEE PLANT

COFFEA ARABICA-COFFEA ARABICA- GROWN IN INDIA, BRAZIL, GROWN IN INDIA, BRAZIL, COSTA RICA, KENYA AND COSTA RICA, KENYA AND JAMAICA.JAMAICA.

COFFEA CAMEPHORACOFFEA CAMEPHORA (COFFEE ROBUSTA) (COFFEE ROBUSTA) GROWN IN EAST AND GROWN IN EAST AND WEST AFRICA. WEST AFRICA.

COFFEA LIBERICACOFFEA LIBERICA – – GROWN IN MALAYSIA AND GROWN IN MALAYSIA AND GUYANAGUYANA

PROCESSING OF COFFEEPROCESSING OF COFFEE

DRY METHODDRY METHOD WET METHODWET METHOD

DRY METHODDRY METHOD

COFFEE BERIES ARE SPREAD IN COFFEE BERIES ARE SPREAD IN SUN.SUN.

THEN PUT IN MACHINE TO THEN PUT IN MACHINE TO REMOVE THE BEANS FROM PULP REMOVE THE BEANS FROM PULP ..

BEANS OBTAINED THROUGH THIS BEANS OBTAINED THROUGH THIS METHOD LACK ATTRACTIVENESS METHOD LACK ATTRACTIVENESS OF WASHED BEANS.OF WASHED BEANS.

WET METHODWET METHOD

DEPULPING MACHINE ARE USED FOR DEPULPING MACHINE ARE USED FOR REMOVING THE BEANS FROM FLESHY REMOVING THE BEANS FROM FLESHY BERRIES.BERRIES.

THEN BEANS ARE ALLOWED TO THEN BEANS ARE ALLOWED TO FERMENT TO GET THE AROMA AND FERMENT TO GET THE AROMA AND REMOVE AND LEFT OVER FLESH.REMOVE AND LEFT OVER FLESH.

BEANS ARE WASHED AND DRIED IN BEANS ARE WASHED AND DRIED IN SUN.SUN.

ROASTING AND GRINDING OF ROASTING AND GRINDING OF COFFEE BEANSCOFFEE BEANS

LIGHT OR PALELIGHT OR PALE – FOR MILD BEANS – FOR MILD BEANS AND DELICATE AROMA.AND DELICATE AROMA.

MEDIUMMEDIUM – STRONGER FLAVOUR – STRONGER FLAVOUR ANDDEFINED CHARACTER.ANDDEFINED CHARACTER.

FULLFULL – POPULAR IN LATIN – POPULAR IN LATIN COUNTRIES WITH BITTER FLAVOUR.COUNTRIES WITH BITTER FLAVOUR.

HIGHHIGH – STRONG BITTER FLAVOUR. – STRONG BITTER FLAVOUR.

Roasted coffee beansRoasted coffee beans

GRINDING GRADE OF GRINDING GRADE OF COFFEE BEANSCOFFEE BEANS

METHODMETHOD FILTER/DRIPFILTER/DRIP JUGJUG TURKISHTURKISH CAFETIERECAFETIERE VACUUM VACUUM

INFUSION(CONA)INFUSION(CONA) EXPRESSOEXPRESSO PERCOLATORPERCOLATOR

GRINDING GRADEGRINDING GRADE FINE AND MEDIUMFINE AND MEDIUM COARSECOARSE PULVERIZEDPULVERIZED MEDIUM MEDIUM MEDIUM TO FINEMEDIUM TO FINE VERY FINE VERY FINE MEDIUM MEDIUM

MAKING COFFEEMAKING COFFEE

USE FRESHLY ROASTED AND GROUND USE FRESHLY ROASTED AND GROUND COFFEE.COFFEE.

USE CORRECT MEASURE OF COFFEE AND USE CORRECT MEASURE OF COFFEE AND WATER : WATER : 285 gm – 340 gm285 gm – 340 gm PER PER 4.5 4.5 LITRESLITRES . .

ADD BOILING WATER TO THE COFFEE AND ADD BOILING WATER TO THE COFFEE AND ALLOW TO INFUSE.ALLOW TO INFUSE.

STRAIN AND SERVE .STRAIN AND SERVE . ADD MILK OR CREAM SEPRATELYADD MILK OR CREAM SEPRATELY SERVE AT SERVE AT 82 C82 C (COFFEE) AND (COFFEE) AND 68 C68 C (MILK). (MILK).

VARIOUS PREPARATION VARIOUS PREPARATION METHODSMETHODS

INSTANTINSTANT JUGJUG CAFETIERECAFETIERE PERCOLATORPERCOLATOR VACUUM INFUSION (CONA)VACUUM INFUSION (CONA) FILTERFILTER ESPRESSOESPRESSO TURKISHTURKISH IRISHIRISH

INSTANTINSTANT

QUICK MEHTOD OF QUICK MEHTOD OF MAKING COFFEE.MAKING COFFEE.

SOLUBLE COFFEE SOLUBLE COFFEE SOLIDS MIXED SOLIDS MIXED WITH BOILING WITH BOILING WATER.WATER.

ALLOWED TO ALLOWED TO INFUSEDINFUSED

SERVED WITH SERVED WITH MILK, CREAM AND MILK, CREAM AND SUGAR.SUGAR.

JUG METHODJUG METHOD

AMERICAN METHOD AMERICAN METHOD OF MAKING COFFEE.OF MAKING COFFEE.

FRESHLY BOILED FRESHLY BOILED WATER POURED OVER WATER POURED OVER GROUNDED COFFEE GROUNDED COFFEE PLACED IN JUG OR PLACED IN JUG OR SAUCE PAN.SAUCE PAN.

ALLOWED TO INFUSED ALLOWED TO INFUSED ..

SERVED WITH MILK , SERVED WITH MILK , CREAM AND SUGAR.CREAM AND SUGAR.

CAFETIERE METHODCAFETIERE METHOD

GLASS CONTAINER GLASS CONTAINER WITH LID IS USED WITH LID IS USED

INFUSION OF GROUND INFUSION OF GROUND COFFEE WITH BOILING COFFEE WITH BOILING WATER IS DONE.WATER IS DONE.

THEN DEPRESSING THEN DEPRESSING THE PLUNGER TO THE PLUNGER TO SEPARATE THE SEPARATE THE COFFEE AT THE COFFEE AT THE BOTTOM OF THE JUG. BOTTOM OF THE JUG.

PERCOLATORPERCOLATOR CONTAINER WITH TWO CONTAINER WITH TWO

COMPARTMENTS IS COMPARTMENTS IS USED.USED.

GROUND COFFEE IS GROUND COFFEE IS PLACED IN UPPER PLACED IN UPPER COMPARTMENT AND COMPARTMENT AND WATER IN LOWER WATER IN LOWER COMPARTMENT.COMPARTMENT.

UPON BOILING WATER UPON BOILING WATER REACHES THE UPPER REACHES THE UPPER COMPARTMENT COMPARTMENT THROUGH CONNECTING THROUGH CONNECTING TUBE.TUBE.

THIS PERCOLATES THE THIS PERCOLATES THE COFFEE AND EXTRACTS COFFEE AND EXTRACTS THE FLAVOUR , COLOUR THE FLAVOUR , COLOUR AND STRENGTH.AND STRENGTH.

VACUUM INFUSION VACUUM INFUSION (CONA)(CONA)

HAS A VISUAL APPEAL HAS A VISUAL APPEAL TO THE GUEST.TO THE GUEST.

GIVES THE FRESH GIVES THE FRESH COFFEE ALWAYS.COFFEE ALWAYS.

VACUUM CONTAINER VACUUM CONTAINER SIMILAR TO THE SIMILAR TO THE PERCOLATER IS PERCOLATER IS USED .USED .

SERVED WITH HOT SERVED WITH HOT MILK, CREAM AND MILK, CREAM AND SUGAR.SUGAR.

FILTER MEHTODFILTER MEHTOD

FRENCH METHOD OF FRENCH METHOD OF MAKING COFFEE.MAKING COFFEE.

CONTAINER WITH THE CONTAINER WITH THE FINE MESH FILTER IS FINE MESH FILTER IS FIXED ON CUP/POT.FIXED ON CUP/POT.

REQUIRED GROUND REQUIRED GROUND COFFEE IS ALONG WITH COFFEE IS ALONG WITH THE BOILING WATER IS THE BOILING WATER IS POURED IN CONTAINER.POURED IN CONTAINER.

INFUSION TAKES PLACE INFUSION TAKES PLACE AND FILTERED COFFEE AND FILTERED COFFEE FALLS INTO CUP/POT.FALLS INTO CUP/POT.

ESPRESSO METHODESPRESSO METHOD

ITALIAN METHOD OF ITALIAN METHOD OF MAKING COFFEE.MAKING COFFEE.

STEAM IS PASSED STEAM IS PASSED THROUGH FINELY THROUGH FINELY GROUND COFFEE.GROUND COFFEE.

INFUSING UNDER INFUSING UNDER PRESSURE.PRESSURE.

ESPRESSO- SERVED ESPRESSO- SERVED BLACKBLACK

CAPPUCCINO – CAPPUCCINO – SERVED WITH MILK.SERVED WITH MILK.

TURKISHTURKISH MADE FROM ROASTED MADE FROM ROASTED

FINELY GROUND COFFEE FINELY GROUND COFFEE BEANS.BEANS.

PREPARED IN SPECIAL PREPARED IN SPECIAL COPPER POTS (COPPER POTS (IBRIKIBRIK).).

FINELY GROUND COFFEE FINELY GROUND COFFEE ADDED TO BOILING ADDED TO BOILING WATER WITH SUGAR.WATER WITH SUGAR.

COPPER POT IS TAKEN COPPER POT IS TAKEN OFF THE FIRE .OFF THE FIRE .

FOR COFFEE TO COOL FOR COFFEE TO COOL AND SETTLE DOWN.AND SETTLE DOWN.

COFFEE IS BOILED AND COFFEE IS BOILED AND ALLOWED TO SETTLE ALLOWED TO SETTLE TWICE.TWICE.

TURKISH COFFEETURKISH COFFEE

THEN SPRINKLED THEN SPRINKLED WITH A LITTLE WITH A LITTLE COLD WATER.COLD WATER.

COFFEE (BLACK) COFFEE (BLACK) SERVED IN SMALL SERVED IN SMALL CUPS (CUPS (FINNGANFINNGAN) ) WITH COVERING WITH COVERING OF ANOTHER CUP OF ANOTHER CUP ((ZARFZARF).).

IRISHIRISH

MADE AND SERVED AT MADE AND SERVED AT TABLE.TABLE.

EQUIPMENTS EQUIPMENTS REQUIREDREQUIRED – PARIS – PARIS GOBLET, SALVER, GOBLET, SALVER, COFFEEPOT,SUGAR COFFEEPOT,SUGAR BASIN,TEASPOON,CREABASIN,TEASPOON,CREAMER, MEASURER, AND MER, MEASURER, AND BOTTLE OF IRISH BOTTLE OF IRISH WHISKY.WHISKY.

ORDER OF ORDER OF INGREDIENTS-INGREDIENTS- SUGAR, SUGAR, SPIRIT,BLACK COFFEE SPIRIT,BLACK COFFEE AND DOUBLE CREAM.AND DOUBLE CREAM.

SPECIALITY COFFEESSPECIALITY COFFEES

MONK’S COFFEEMONK’S COFFEE RUSSIAN COFFEERUSSIAN COFFEE JAMAICAN COFFEEJAMAICAN COFFEE CALYPSO COFFEECALYPSO COFFEE HIGHLAND COFFEEHIGHLAND COFFEE SEVILLE COFFEESEVILLE COFFEE CAFÉ ROYALCAFÉ ROYAL CAFÉ GLORIACAFÉ GLORIA

BENEDICTINEBENEDICTINE VODKAVODKA RUMRUM TIA-MARIATIA-MARIA SCOTCH WHISKYSCOTCH WHISKY COINTREAUCOINTREAU BRANDYBRANDY COGNAC BRANDY COGNAC BRANDY

AND VANILLAAND VANILLA

KOPI LUWAKKOPI LUWAK OR OR CIVET CIVET COFFEECOFFEE

KOPI LUWAKKOPI LUWAK OR OR CIVET COFFEECIVET COFFEE IS IS COFFEE MADE FROM COFFEE BERRIES COFFEE MADE FROM COFFEE BERRIES WHICH HAVE BEEN EATEN BY AND PASSED WHICH HAVE BEEN EATEN BY AND PASSED THROUGH THE DIGESTIVE TRACT OF THE THROUGH THE DIGESTIVE TRACT OF THE ASIAN PALM CIVET.ASIAN PALM CIVET.

THE ANIMALS GORGE ON THE RIPE THE ANIMALS GORGE ON THE RIPE BERRIES, AND EXCRETE THE PARTIALLY-BERRIES, AND EXCRETE THE PARTIALLY-DIGESTED BEANS, WHICH ARE THEN DIGESTED BEANS, WHICH ARE THEN HARVESTED FOR SALE. THIS PROCESS HARVESTED FOR SALE. THIS PROCESS TAKES PLACE ON THE ISLANDS OF TAKES PLACE ON THE ISLANDS OF SUMATRA, JAVA AND SULAWESI IN THE SUMATRA, JAVA AND SULAWESI IN THE INDONESIAN.INDONESIAN.

KOPI LUWAKKOPI LUWAK OR OR CIVET CIVET COFFEECOFFEE

KOPI LUWAK IS ONE THE MOST KOPI LUWAK IS ONE THE MOST EXPENSIVE COFFEE IN THE WORLD, EXPENSIVE COFFEE IN THE WORLD, SELLING FOR BETWEEN $120 AND SELLING FOR BETWEEN $120 AND $600 USD PER POUND.$600 USD PER POUND.

KOPIKOPI IS THE INDONESIAN WORD FOR IS THE INDONESIAN WORD FOR COFFEE, AND COFFEE, AND LUWAKLUWAK IS A LOCAL IS A LOCAL NAME OF THE PALM CIVET NAME OF THE PALM CIVET

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MADE BY MADE BY DILRAJSINGHDILRAJSINGH