INFUSIONS AND COFFEES
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
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 Ivory Coast
STEPS OF PROCESSING COFFEE
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.
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
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.