Now what coffee about ???
Brazil is the world’s largest grower of coffee The coffee tree is an evergreen shrub which reaches the height of two to three meters when cultivated.It produces a cherry which contains two coffee seeds each.The tree that produces coffee are Coffea , Arabica and Coffea Robusta .
Roasting of Beans coffee
Light or pale roasting
Medium roasting
Full roasting
High roasted coffee
Coffeee
Roast coffee must ground before it can be used to make a brew
It is ground to different grades of fineness to suit the different method of brewing
Storage of coffee
Should be in a well ventilated storeroom
Use an air –tight container for ground coffee to ensure that the oils do not evaporate ,causing loss of flavour and strength
Keep It away from moisture
It must not be stored near any strong smelling foods, as coffee will absorb their odour
Methods of brewing coffee
Turkish Method
This consist of pouring fine coffee powder into boiling water, together with an equal quantity of sugar . The mixture is heated 3 times until boiling point and served in small glasses
Turkish coffee is mainly drunk in Mediterranean and the middle East.
French Method
This involves of boiling water on to coarsely ground coffee over a filter It must never boiled or reheated . This water should be just below boiling point when it is poured over coffee
Types of coffee
Espresso
Cappuccino
South Indian coffee
Caf`e au lait (French) or caf`e latte (Italian)
Doppio
Ristretto
Rules for making coffee
Use freshly roasted and ground coffee Buy the correct grind for the type of machine in use. Ensure all equipments are clean before use.
Reasons why bad coffee is produced
$ Weak coffee
Water has not reached the boiling point Insufficient coffee Infusion time to short Stale or old coffee used Incorrect grind of coffee is used for equipment in operation
$ Flat coffee
All points for weak coffee Coffee left in the run to long before use or kept at the wrong temperature Dirty urn or equipment Water not fresh, or boiled too long Coffee reheated
$ Bitter coffee
Too much coffee used Infusion time too long Coffee not roasted correctly Sediment remaining in storage or serving compartment Infusion at too high a temperature Coffee may have been left in the urn too long before use
Brands of coffee
Most of our taj hotels using a suisse egro coffee machine use the coffee beans which is combination of Arabica & Robusta Nescafe classic sachets are also provided in restaurants for stronger concoction of instant coffees Helmut sacher kaffee sachet are generally available on request for de-caffinated
coffee Method and Grindling Grade
# Filter - Fine to Medium
#Turkish - Pulverised
#Cafe - Medium
# Vaccum Infusion -Medium to fine
# Espresso-Very fine
Flavouring added to coffee
Turkish coffee –vanilla
French – chicory
Viennese – fig
