This document discusses coffee, including its origins, varieties, production process, and preparation methods. It notes that coffee originated in Ethiopia and was first cultivated in India in 1600 AD. The two main varieties are Arabica and Robusta. Coffee production involves harvesting the coffee cherries, roasting the beans to develop flavor, and grinding them. Common coffee making methods include instant, filter, Turkish, and espresso. The document provides details on coffee composition, harvesting, roasting, grinding, and various coffee drinks.

1. FOOD AND BEVERAGE
SERVICE
Unit 5
VIKASH PRASAD
LECTURER
IHM KOLKATA
November 20 1BHM 112 Non Alcoholic Beverages

2. Coffee
• It is naturally grown in many countries of the
tropical and sub tropical belt in South and
Central America and Asia.
• An international drink consumed throughout
the world.
• Brazil is the largest producer of coffee in the
world, Columbia is second, Ivory Coast third
and Indonesia fourth.
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3. Coffee Origin
• Coffee is said to have been discovered in
Ethiopia by a shepherd, Kaldi who noticed that
his sheep became hyperactive after eating the
beans/red cherries from a plant Kaldi
consumed a few beans himself and was
affected by the caffeine.
• Soon use of coffee spread all over with the
Arabians growing it extensively
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4. Coffee Origin
• The saga of Indian coffee began on a humble
note, with planting of ‘Seven seeds’ of
‘Mocha’ during 1600 AD by the legendary holy
saint Baba Budan, in the courtyard of his
hermitage on ‘Baba Budan Giris’ in Karnataka.
• Mocha is the city at Yemen were origin of
coffee trade is stated.
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5. Coffee Varieties
• Coffee Arabica -Milder, flavoured used in
roasted blends
• Coffee Robusta - Strongly flavoured, used in
instant coffee
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6. Coffee Composition
• Coffee contains caffeine, tannins and caffeol.
• Caffeine gives the coffee its stimulating
quality,
• Caffeol gives the flavours and aroma of coffee
beverage
• Tannis – Gives Bitterness
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7. Coffee Production
Harvested Roasted Grounded
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8. Coffee Harvesting
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9. Coffee Roasting
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10. Coffee Roasting
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11. Coffee Roasting
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• Done either on a charcoal roaster or in a
electric roaster Roasting should be done
evenly.
• It should be done on slow fire and the beans
should be uniformly rotated.
• During roasting the moisture is lost, carbon
dioxide gas is formed and the colour of the
beans changes from green to golden brown.

12. Coffee Roasting
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• The fat content of the beans undergoes a
change developing a group of essential oils,
caffeol which gives the coffee its characteristic
flavour and aroma

13. Coffee Roasting
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• The fat content of the beans undergoes a
change developing a group of essential oils,
caffeol which gives the coffee its characteristic
flavour and aroma

14. Coffee Roasting
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1. Light Roast
2. Medium Roast
3. Dark Roast

15. Coffee Grinding
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16. Coffee Grinding
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1. Fine Grind
2. Medium Grind
3. Regular Grind

17. Coffee Making methods
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• Instant
• Saucepan/Jug
• Plunger
• Filter
• Turkish
• Cold Coffee
• Liqueur Coffee

18. Plunger Coffee
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19. Filter Coffee
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20. Turkish Coffee
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21. Liqueur Coffee
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Name Spirit/Liqueur
Irish Coffee Irish Whisky
Russian Coffee Vodka
Jamaican Coffee Rum
Café Royale Cognac
Café Napolean Cognac
Gaucho’s Coffee Tequila

22. Coffee variations
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Name Description
Espresso Hot steam passed through very fine
grounded coffee
Affogato Vanilla Flavoured espresso
Americano Equal espresso and hot water
Cappuccino Espresso injected with frothy milk
and dusted with cocoa powder
Doppio Double shot od espresso
Late Espresso with milk, with or without
froth
Macchiato Expresso is poured on top of milk

23. Thanks
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