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UNIT 13

INFUSIONS AND COFFEES

OBJECTIVES

After completion of this unit the students will be able to:

Ø  To define the infusions beverage

Ø  To mention three points which indicate the importance of sale the infusions in the hotel industry

Ø  To report

Ø  The origin of coffee

Ø  The two main varieties of coffee

Ø  The four series of countries with the largest production of coffee

Ø  To name the coffee processing stages

Ø  To explain what occurs in each phase

Ø  To indicate the three characteristics of a good coffee.

Ø  To mention various preparations of coffee and correct way of serving

 DEFINITION OF INFUSIONS

Ø  Hot beverages that do not contain alcohol such as coffee, tea, etc.

IMPORTANCE OF INFUSIONS IN THE HOTEL INDUSTRY

Ø  Important income

Ø  Selling throughout the day

Ø  Sale to different parts

Ø  Offer good quality manufacture and service

COFFEE

1. Origin

Ø  Comes from the seeds of coffee  that look like cherries

2. Varieties of Coffees

Ø  Coffee Arabica

Ø  Coffee Robusta

3.  Production Countries

Ø  Brazil

Ø  Colombia

Ø  Ivory Coast

Ø  Indonesia

STEPS OF PROCESSING COFFEE

Ø  Mixing

Ø  Roasting

Ø  Milling

Ø  Storage


 

MIXING

Ø  Green seeds do not have taste and smell, therefore must be roasted, once the experts make the mixtures with different varieties of coffee, to give a harmonious aroma.

ROASTING

Ø  Roasting gives to the seeds uniform color. The stronger the roasting is done, the seed has less acidity and more bitterness.

Types of Roasting

Ø  Tan or light. Sensitive varieties, to maintain the aroma

Ø  Medium. Varieties with specified character, strong taste

Ø  Full. Gives bitter taste in coffee

Ø  A high degree which gives very strong bitter taste

GRINDING

Ø  The roasting coffee seeds must be milled before used for baking

Ø  The degree of grinding coffee varies, depending on the method of roasting coffee that will be used

Ø  The most common methods of preparation of coffee with the corresponding degree of grinding coffee look more in the following table.