Beverages

Definition and Importance

Beverage is defined as any liquid that is swallowed to quench thirst for nourishment or enjoyment.
Beverage can be alcoholic or not, sparkling or still, hot or cold. Water is a beverage. It is also the main
ingredient in the other beverages. Nutritionally, water is, essential. One can live for a several days without
food and still survive but not without water. Chapter 2 discussed the role of water in food preparation and
cooking.
Non-alcoholic beverages are classified into seven groups: water, soda/soft drinks, juices, coffee and
tea, milk and creams, and cocoa/chocolate drinks.
For most people around the world, water is the beverage that accompanies every meal. A
philosopher, Henry David Thoreau quoted: “water is the only drink for a wise man". In this chapter, various
types of beverages are grouped as nonalcoholic and alcoholic beverages.
Types of Non-Alcoholic Beverages
Water as Beverage
For optimal health, one has to consume 6 to 8 glasses or 2 liters of water daily. This water need of the
body is provided by drinking water and other beverages. Any drinking water is a beverage. Today, we can
get drinking water from the tap or from a bottle.
Aerated water. This effervescent water is charged with carbonic gas. It can also be flavored. It is
served just like natural water.
Artesian water water drawn from a confined aquifer. An aquifer or artesian well holds water
because of its rock formation that holds water above the natural water table underground
Bottled Water. Bottled water has become essential to most Filipinos. This was not so a decade ago.
This had been brought about because of safety concerns. Secondly, there is a perception of bottled water
as spring waters, which is a “healthful” drink compatible with a healthful and sophisticated lifestyle. The
Bureau of Product Standards has defined bottled water as water that is placed in a sealed container or
packaged and is offered for sale for human consumption as drinking water.
Regulations for bottled waters have been established by the Food and Drug Administration. This
stipulates a bacteriological, chemical, physical, and radioactive standards, and sanitation criteria for
containers and the facilities used in processing, storage, and transport of bottled water. Various types of
bottled water are commercially available. These are: mineral water, purified water, distilled water, sparkling
water and flavored water.
Carbonated water contains carbon dioxide gas. Carbonated soft drinks, sodas, and seltzers are
examples.
Distilled Water. Water purified by distillation.
Flavored Water. This is a relatively new innovation. Introducing this variant was just one way of
adding more excitement to the bottled water industry. Fruit flavors are the common flavorants used usually
in the form of natural fruit oils.
Fortified Water. These are bottled water with some vitamins or minerals added. Examples are Vitamin
water and Gatorade.
Hard water has high amounts of calcium, magnesium salts, sulfates and bicarbonates. It is softened
by adding polyphosphates and washing soda to precipitate the calcium and magnesium salts or by ion-
exchange process. Persons who are on restricted sodium should be aware how hard water is softened.
 Mineral Water. Water obtained from one or more springs which originate from underground water,
containing certain mineral salts and trace elements.
Purified Water. Water from any source which is produced by distillation,deionization, reverse osmosis
and/or other suitable processes that may modify its original Deposition. Absence of dissolved solids must be
observed. This is the most common bestled water in this country.
Soft water has minimal calcium and magnesium salts and more of sodium salts. See
Hard water.
Sparkling Water Water with carbonation added during bottling process. Incorporation of carbon
dioxide may come from the same water source or other origin. Water with added carbonation usually at
much higher level than that it had at emergence from the source is called seltzer.
Tonic Water. Also called Indian water, this is carbonated water to which some quinine is dissolved.
Coffee
Coffee Growing Areas. Coffee is the world's most popular beverage after water, with over 400 billion
cups consumed annually. The coffee bean comes from an evergreen tree grown in a narrow subtropical
belt around the world. The three major growing regions are: Latin America and the Caribbean Islands,
Africa and the Arabian Peninsula, and Indonesia. Coffee is also grown in Hawaii, India and other countries
in Southeast Asia like the Philippines. Coffee is grown in the tropical and subtropical regions of the world.
Figure 6-1 indicates this region. The world's largest coffee producer is Brazil. The countries in bold letters in the
figure are the main coffee growing countries.
Origin of Coffee. It is generally acknowledged that coffee originated from Ethiopia. How it was first
discovered that a rich and stimulating brew could be made from the bean (or seed) within the fruit of the
coffee bush is attributed in legend to a goatherd who noticed his goats dancing after chewing coffee
berries, so he tried it himself and found it good and stimulating. Available evidence suggests that coffee
trees were cultivated in monastery gardens 1,000 years ago, and commercial cultivation followed.
The first coffee houses were opened in Mecca, where coffee drinking was initially encouraged, and
quickly spread throughout the Arab world. The coffee houses developed into luxuriously decorated places
where music, dancing, chess and gossip could be enjoyed and business conducted. This was temporarily
suppressed when they became centers of political activity, but were soon re-established and continues to
this day in all parts of the world. Kapihan is an established institution in the Philippines where discussions on
any subject can be made over cups of coffee.
In the Philippines, the coffee industry began in 1740 when coffee planting was introduced in Lipa,
Batangas, during the Spanish regime. Today, it is cultivated in many provinces in the country with Southern
Mindanao producing a third of the country's total production. Coffee is among the top ten agricultural
crops in terms of value. Coffee registered a total production of 123,934 metric tons valued at Php6,818.84
million in 1995. We export coffee to Japan, Singapore, West Germany, Netherlands, Malaysia, Muscat
Oman, United Arab Emirates, Pakistan and U.S.A.
C

Coffee Varieties. While there are 25 or more varieties of coffee, the world trade in coffee is dominated by
two varieties, Arabica and Robusta. Robusta variety is also called Canephora. Arabica is the variety that
was and is still grown in Ethiopia and other high altitude areas. Arabica defines the characteristics desired in
coffee. All of the distinguished quality coffee are arabicas. Robusta on the other hand has less of the flavor
character of Arabica but it has greater productivity and is a sturdier plant. It is the main variety grown in the
Philippines, although we do grow a limited volume of Arabica in the mountainous regions such as in
Bukidnon and the Mountain Province where elevation are 1200 to 1500 meters above sea level. Robusta is
grown at altitudes of 600 to 1200 meters above sea level.
Arabica plants are exacting about their growing conditions, while Robusta is much more tolerant of
variations in temperature. This hardy plant yields more beans per acre than Arabica and produces its first
crop only 2-4 years after planting. Other significant differences between the beans that are important to
coffee drinkers are the following:
1. Caffeine Content: The Caffeine content is much higher in Robusta Beans, at about 1.7 to 4.0%.
Arabica coffee beans on the other hand has only half that amount.
2. Shape: The beans are shaped differently, too. Robusta beans tend to be smaller in size, and
rounder. Arabica beans are larger and more elongated.
 3. Flavors: Robusta beans contain only half the sugar and about 2/3rds of the lipids than their cousin,
the Arabica. This variation may account for the differences in roasting both beans, as well as the
perceptions of acidity. The taste of coffee made from Robusta coffee beans has been described as grainy,
harsh and musty; the lack of body is noticeable compared to Arabica coffee beans.
Two other varieties are grown in the Philippines, Excelsa and Liberica. Excelsa has some of the
character of Arabica. Liberica is what we call barako. It is grown at sea level to 600 meters above. It is
characterized by a very strong pharmacopical taste and flavor. This is the variety that is being promoted as
Philippine Coffee.
Within variety, coffee is further classified according to origin and roasting style. Origin: indicates
where the bean was grown. Thus there is Ethiopian, Colombian, Kenyan, Jamaican, etc. or even named for
specific location such as Yirga Cheffe, considered the best Ethiopian coffee, Kona coffee from Kona in
Hawaii or Blue Mountain Coffee in Jamaica. Sometimes the name of the plantation is included in the
coffee's name as well. Coffees can be designated as “single-origin” coffees-that is, originating from one
country only-or “blends,” a combination of beans from a variety of geographical areas. Generally, blended
coffees produce more complex brews than singleorigin coffees. Many countries and plantations have
developed their own strains of coffee.
Preparation of Coffee Beans. Coffee berries come in clusters. Each berry contains 2 seeds. To
prepare coffee for beverage, there are 2 stages of processing; one is done right in the farm the second
stage at the processing plant.
First, the seeds must be separated from the berries that
enclose them. This is done by allowing the berries to soften by
natural fermentation which are then easily removed. The seeds
are then dried for shipments to processing plants. It is traded
internationally in this form packed in jute bags or in bulk.
At the manufacturer or processor, the beans are roasted.
This treatment is responsible for the various changes that make up the final coffee flavor. During roasting,
the beans lose more water, become porous and brittle. The higher the temperature and the longer the time
roasting the darker and more strongly flavored they get.
Roasting style. Once at their destination, the green coffee beans are roasted in a large roasting
drum to develop a desired flavor and color. Generally, the longer the beans roast, the darker their color-
and the stronger their flavor. The coffee roasting styles are:
• French and Italian roasts: Dark, heavy-roasted beans that are almost black in color and produce a
strongly flavored coffee.
• American roast: A medium-roasted coffee, which produces a coffee that's neither
characteristically light nor heavy.
• European roast: Two-thirds heavy-roasted beans combined with one-third medium-roasted beans.
• Viennese roast: One-third heavy-roasted beans combined with two-thirds medium-roasted beans.

Lighter roast have distinctive flavor, but usually more acidic because of less evaporation or
decomposition of organic acids. Roasted beans contain at least 100 different flavor components which
include proteins, oil, starches, and their breakdown products, sugar phenolic, substances, organic acids,
caffeine, tannins and others.
Market Forms of Coffee
Roasted whole coffee. Various kinds of roasts as outlined above are available but generally, in the
Philippines, the medium roast is more common. The roasted beans are either vacuum packed of gas
packed in nitrogen.
Ground coffee. Roasted coffee is ground into coarse, medium or fine grind then packed as above
for whole coffee.
Soluble or Instant coffee. Soluble or instant coffee is very popular because of the convenience it
offers. There are 2 types available, the spray dried and the freeze dried. The former is in powder form while
the latter is in granules. To make instant coffee, the ground coffee beans are brewed, then the water is
removed by spray drying or freeze drying. Freeze drying maximizes the retention of the flavor constituents in
the brewed coffee, but the process is a bit expensive, so freeze dried coffee is more expensive than
powdered coffee.
Three-in-One coffee. Soluble coffee with sugar and cream in a packet is really pushing convenience
still further. Now all that is needed is just to add water. This is very popular for offices and when on-the-go.
Decaffeinated coffee. Decaffeinated coffee beans do not yet grow on trees, but will soon be. There
is a biotechnology project studying this possibility. As on now though, decaffeination is a chemical process
that uses a solvent to extract the caffeine, or by the newer Swiss water method, wherein the beans are
steamed and the caffeine-rich outer layers removed, or the carbon dioxide method, where the caffeine is
allowed to selectively react with carbon dioxide. Good-quality decaffeinated coffee should still have the
aroma and flavor of brewed coffee without the caffeine. Decaffeinated coffee can be sold ground or as
instant coffee powder or granules.
Canned coffee. Ready-to-drink coffee is sold in an aluminum can similar to canned soft drinks or
beer. It comes in various formulations and flavors.
Brewing coffee . Coffee Brewing coffee may be done by the drip, steep or percolator method. Each
brewing method has advantages and disadvantages but no matter which roast method is selected, it is
best to keep the following pointers in mind:
1. Be sure the coffee container has no sediments of old brewed coffee. Measure ground
coffee for consistent results. For a bold cup of coffee, try 2 tablespoons ground coffee for each 6-ounce
cup. Coffee strength is a matter of personal preference so experiment until you find the perfect measure for
your taste.
2. Start with fresh, cold water to make coffee. Water is an important factor in the flavor of
brewed coffee. Highly chlorinated water, water treated by a softener, and hard water can all affect your
coffee's flavor. A simple solution is to use purified water.
3. If using the manual drip method, let the water come to a full boil; then take the kettle off the
heat and pause for a moment before pouring the water into the coffee. The flavor compounds in coffee
that taste best are released by water at less-than-boiling temperatures; 91 to 96°C is optimal.
4. If using an automatic drip coffeemaker, do not leave coffee on the warming plate it will
develop a bitter, burnt taste. Transfer the coffee to an airtight thermal carafe to keep it warm.
5. Regarding filters, for sediment-free coffee, paper filters are best, but some people prefer
using fine-mesh gold-plated filters. These last a long time and also allow some sediment and flavorful oils to
seep into the coffee, adding a character that some people enjoy.
Specialty Coffees
Simple brewed coffee is the way most coffee lovers take their coffee. However, specialty coffees
have become so popular in the last 10 years or so with the opening of franchised coffee shops such as
Starbucks, Seattle's Best, Coffee Bean and Tea Leaf as well as many home-grown ones like Figaro, Bo's Cafe,
Coffee Dream. The list of both foreign franchises and home grown coffee shops is still growing.
Espresso. Italian in origin, espresso is cherished for its hearty flavor and thin layer of silky froth, the
crema, on top. Because of its intense flavor, espresso is served in demitasse cups, often with sugar. It is
brewed by forcing hot water under pressure through finely ground coffee in an espresso machine.
Caffe latte. This is primarily an American favorite. It combines one part brewed espresso to about
three parts steamed milk, with a little froth (or foam) on top. Caffe latte is served in a latte bowl or a tall
glass mug.
Cappuccino. Equal parts brewed espresso, steamed milk and froth make a cup of cappuccino.
Popular among the younger set, it has a more intense coffee flavor than latte and is usually served with
sugar.
All these coffees depend on an Italian roast that's been specially blended and ground to make
espresso. Because it is made differently from drip coffees, an espresso maker is necessary for making this
special coffee. See Figure 6-3 for these specialty coffees.
Iced coffee. In hot summer months, iced coffee can be served. This is made by preparing a stronger
coffee brew poured over ice.
Flavored coffee. Today, there are many creative coffee preparations combining coffee with various
flavors. Some of the flavorings used are fruits, liqueur, spice like cinnamon or flavorings like vanilla beans.
Turkish coffee is a strong coffee brewed from finely ground beans and sweetened.
The list of specialty coffee preparations grows everyday with more and more imaginative flavor and
texture effects.

Selecting Coffee. When purchasing coffee, always ask when it was roasted. Generally coffee is best
if used a day or two after roasting, and if kept in an air-tight container, flavor should not diminish significantly
until after seven to ten days. Old coffee beans may appear very oily, will have little or no aroma, or will take
on a somewhat unpleasant aroma.
Grinding. Never grind more coffee than you will use for immediate brewing. Once the beans are
ground, the flavorful oils are exposed to oxidation. As these oils dissipate; so will the flavor of your coffee.
Once ground, coffee will begin to lose its flavor almost immediately. Different methods of brewing will
require different grind consistencies. Typically, coffee used for drip brewing should be ground to a
consistency similar to granulated sugar. The complete drip cycle should occur within four to six minutes. If
the drip cycle is completed in less than four minutes, grind your coffee finer. If the cycle takes longer than six
minutes, grind your coffee coarser. When using a French press, the coffee will need to be ground extremely
coarse. Espresso requires an extremely fine grind almost powder-like with a slight grittiness. The key to the
proper espresso grind is the extraction time. After the proper dose and tamp, one ounce of espresso should
be extracted in approximately 25 to 30 seconds. Like drip coffee, if the one ounce extraction occurs in less
than 25 seconds, grind your coffee finer. If the extraction occurs in longer than 30 seconds, grind your
coffee coarser.
Storage. Store coffee in a clean, dry, airtight container in a cool, dark place. Buy is small batches,
but if in quantity or bulk buying, it is best to store in several airtight containers.
Coffee and Health Issues
Coffee has been studied for more than a century. For every report that alleges a potential health risk,
another may discredit or show benefits. It is generally agreed that pregnant women should limit their coffee
consumption because of its caffeine content. In recent years, coffee is being advertised a rich source of
antioxidants which by inference prevents certain diseases such as cancer. This claim has been questioned
and remains controversial to this day for lack of validated scientific studies.
Caffeine or 1,3,7-trimethylxanthine is the most widely consumed pharmacologically active
substance in the world. Its major action is to stimulate the central nervous system. Chemically speaking
caffeine belongs to the alkaloid family and the methylxanthine group. Caffeine is found in over 60 plant
species of which the most well-known are cocoa-beans, tea and coffee. The closely related substances
theophylline or 1,3dimethylxanthine and theobromine or 3,7-dimethylxanthine are also found in a variety of
plants.
Caffeine occurs naturally in tea, coffee, cocoa and chocolate products and is added to soft drinks
and a variety of both prescription and over-the-counter drugs. Standard values for the caffeine content of
these foods and beverages have been set. Thus an average sized cup (150 ml) of ground roasted coffee
contains around 85 mg, instant coffee 60 mg, decaffeinated coffee 3 mg, leaf or bag tea 30 mg, instant
tea 20 mg and cocoa or hot chocolate 4 mg caffeine.
Caffeine absorption from the gastrointestinal tract is rapid and virtually complete about 45 minutes
after ingestion. The peak plasma caffeine concentration is reached 15120 minutes after ingestion. Intakes of
5-8 mg caffeine/kg body weight give plasma caffeine concentrations of 8-10 mg/l. The half-life of caffeine
in the plasma is 2.5-4.5 hours in young and elderly men increasing to 80 hours in newborn infants and over
100 hours in premature infants. The caffeine half-life is reduced by 30-50% in smokers, doubles in women
taking oral contraceptives and rises to 15 hours in the last trimester of pregnancy. The metabolism of
caffeine is species specific. In humans about 80% of caffeine is demethylated to paraxanthine and about
16% converted to theobromine and theophylline in the liver. Further demethylation and oxidation forms
urates and uracil derivatives. About a dozen caffeine metabolites can be recovered in the urine but less
than 3% of ingested caffeine.
A number of mechanisms for the effects of caffeine have been suggested. Caffeine stimulates the
release of intracellular calcium and inhibits the activity of cyclic nucleotide phosphodiesterases at
concentrations between 0.5 and 1 mM. These concentrations are well above those seen in the blood in
response to normal intakes of caffeine suggesting that the effects of caffeine are mediated by other
mechanisms. It is now generally accepted that physiological concentrations of caffeine (about 100 uM) act
by antagonizing the effects of adenosine. Caffeine acts at Al adenosine receptors which are negatively
linked to adenyl cyclase and A2a adenosine receptors which are positively linked to adenyl cyclase. Hence,
competition between caffeine and adenosine at cell surface Al and A2a adenosine receptors leading to
changes in the intracellular concentration of cyclic AMP is the likely mechanism underlying the
physiological effects of caffeine.
Caution: Caffeine, when added to an alcoholic beverage, can mask the consumer's feeling of
intoxication. This creates an effect of feeling more alert and less impaired, when in fact blood alcohol levels
indicate otherwise.
Tea
The story of tea began in ancient China over 5,000 years ago. According to legend, Shen Nung, an
early emperor was a skilled ruler, creative scientist and patron of the arts. His far-sighted edicts required,
among other things, that all drinking water be boiled as a hygienic precaution. One summer day while
visiting a distant region of his realm, he and the court stopped to rest. In accordance with his ruling, the
servants began to boil water for the court to drink. Dried leaves from the nearby bush fell into the boiling
water, and a brown liquid was infused into the water. As a scientist, the Emperor was interested in the new
liquid, drank some, and found it very refreshing. And so, according to legend, tea was created
Tea consumption spread throughout the Chinese culture reaching into every aspect of the society.
In 800 A.D. Lu Yu wrote the first definitive book on tea, the Ch'a Ching. He codified the various methods of
tea cultivation and preparation in ancient China.
The first tea seeds were brought to Japan by the returning Buddhist priest Yeisei, who had seen the
value of tea in China in enhancing religious mediation. As a result, he is known as the “Father of Tea” in
Japan. Because of this early association, tea in Japan has always been associated with Zen Buddhism. Tea
received almost instant imperial sponsorship and spread rapidly from the royal court and monasteries to the
other sections of Japanese society. Tea was elevated to an art form resulting in the creation of the
Japanese Tea Ceremony.
In the tea ceremony, the brewing must involve very precise ceremonial gestures. It is more than just
enjoying a cup of tea; it is an illustration of one of the paths of zen - accomplishing perfectly something
possible in that dimension."
Tea was brought to Europe in the 17th century. The first tea house was opened in England in 1640. It
became a much coveted beverage thanks to the taxation imposed by Cromwell. It became an English
institution as the tea time which is at 5 o'clock in the afternoon.
The tea bush from which tea is derived grows well in the tropical and sub-tropical regions. The
principal producers today are China, Sri Lanka, India, and Kenya. Japan produces for domestic
consumption and is in fact a major importer of tea.
Plantings at high altitudes and those partly shaded by trees yield fewer leaves but are finer in quality.
The best tea is made from young shoots and unopened leaf buds. The choice pick is the terminal bud and 2
adjacent leaves. The bush is pruned regularly to maximize the production of new shoots.
Kinds of Tea
The tea plant (Camellia sinensis) is an evergreen native of China. It takes a variety of forms, growing
15 to 20 meters tall, with leaves ranging from smooth and shiny to fuzzy and white-haired. The plant gives rise
to more than 3,000 varieties of tea worldwide, which can be roughly classified into six basic categories:
white, green, oolong, black (the Chinese call these red teas), pu-erh and flavored. Another category may
be added, blends. There are also countless herbal infusions, informally referred to as “tea” but entirely
unrelated to “real” tea made from Camellia sinensis leaves.
White Tea. White tea is the rarest of all tea types. This is a specialty of Fujian province on China's east
coast, it was until recently, relatively hard to come by outside of China. It is called white tea because the
liquor is almost colorless, and it has silvery hairs found on the buds of the plant. It has a delicate flavor with a
subtle, slightly sweet flavor and a mellow creamy or nutty quality. White tea consists of the whitish buds of
the tea plant. Inclusion of some leaves makes it of lower quality. The buds (and leaves) are naturally dried
using either sun drying or steaming methods. White tea is unfermented.
Green Tea. Green tea makes up approximately ten percent of the world's total tea production. The
production process after picking starts with withering, followed by panfrying or steaming to prevent
fermentation. After steaming and before drying, green tea leaves are rolled to give them the desired shape.
In China, this consists of eyebrowshaped or twisted pieces, tight balls, flat needles, or curled whole leaves.
Japanese green tea leaves are shiny green blades with reddish stalks and stems. Green tea is
greenishyellow in color, with a grassy, astringent quality reminiscent of the fresh leaves. Scientific studies
have shown that both green and black teas prevent cavities and gum disease, and increase the body's
antioxidant activity.
Oolong Tea. Oolong tea is often referred to as "the champagne of teas." Oolongs are considered to
be among the finest – and therefore most expensive - teas in the world. Most oolongs hail from Taiwan; in
China they are also referred to as pouchongs. Oolong tea is “semi-fermented,” meaning that it goes
through a short period of oxidation (fermentation) that turns the leaves from green to red-brown. The liquor
is pale yellow, with a floral, fruity quality - reminiscent of peaches – and a hint of smoke. Due to the delicacy
of the flavor, connoisseurs generally prefer drinking it without adding any milk, sugar or lemon.
Black Tea. Though known to most of the world as “black tea,” the Chinese call it "red tea” due to its
characteristic reddish-brown color. Black tea is the most common type of tea worldwide. It has a broad
range of flavors, but is typically heartier and has a more assertive flavor than green or oolong teas. It is
made by fully fermenting the harvested leaves (for several hours) before the heating or drying. This oxidation
process imparts a dark coloring and triples the caffeine.
Pu-erh Tea. Pu-erh tea is considered a category all its own. It may also be considered as a type of
Chinese black tea. Its distinctive feature is the fact that it is fermented not once, but twice. A period of
maturation follows, which is often used to develop a thin layer of mold on the leaves. The mold imparts a
distinctive soil-like flavor that many people find off-putting. For this reason, pu-erh tea is often consumed for
medicinal purposes rather than for pleasure – aside from being known for its strong earthy quality, it is
recognized as a powerful digestive aid.
Flavored Tea. Flavored tea is tea with added flavor. Tea readily absorbs other aromas. Tea drinkers
the world over have long enhanced their tea with additional flavors, from flowers and oils to herbs and
spices. Flavoring tea is a well-established tradition in China, where, for centuries, people have brewed tea
with onions, orange peel, peach leaves, and berries. The Chinese are also known for their flower teas -
popular varieties include jasmine, orchid, rose, and magnolia.
Blends. As implied by the name, blends are combinations of various types of teas from various
sources. Tea producers make blends by combining different types of teas, often in order to achieve flavor
consistency from one season to the next. Common blends include English Breakfast, Earl Grey, Irish Breakfast,
and Caravan.
Herbal Teas/Tisanes. Tisane is the appropriate term to use for "herbal tea,” that is, a drink made by
steeping various herbs, spices, flowers, etc. apart from the Camellia sinensis plant in boiling water. The term
“herbal infusion” is pretty much the same thing: a drink made by steeping an herb in hot water. These
herbal drinks are commonly associated with physical and mental health, and are consumed for their
soothing or rejuvenating qualities. They also suit the needs of those who wish to avoid caffeine. Common
herbal beverages are chamomile, peppermint, fennel, rose hip, and lemon verbena. Philippine herbal teas
are Banaba, Pito-pito, Sambong, Ampalaya, Charantia and several others.
The growing interest in herbs and botanicals can also be seen in the tea beverages available.
Examples of these are mixed herb beverages with rosehips, hibiscus flowers, Tinden flowers and orange
peels; natural colas with black tea and chicory root; or raspberry iced tea with elderberries, hibiscus flowers,
and black tea with. Ready-to-drink herbal-type teas, such as ginseng tea and green tea are now common
in most markets.
Grading of Black Tea. Black Tea is graded by the size of its pieces. Orange pekoe denotes long, thin
closely moistened leaves, Pekoe have more open leaves and sou chong have large coarse leaves. Orange
pekoe and sou chong produce paler tea brew because it is more difficult to extract solubles from closed or
larger leaves. Broken leaves give darker brews. The finest product called dust is used in tea bags.
Brewing Tea. Good quality water and proper brewing time and temperature are essential for a
flavorful cup of tea.
1. Start with a preheated pot or cup (simply fill your teapot or cup with very hot
water and let it stand for a moment).
2. Use fresh cold water. In areas with poor tap water, use bottled or filtered water.
Never use water from the hot water tap. Let the tap water run for a few seconds until it is quite cold;
this ensures that the water is aerated and contains enough oxygen to release the full flavor of the tea
leaves.
3. Bring water to a rolling boil. Don't let it boil too long, as it will boil away the flavor releasing oxygen
and result in a flat tasting cup of tea. Pour boiling water on tea leaves or tea bag.
4. Brew 3 to 5 minutes (for green teas, water should be a bit cooler and only steep for one to three
minutes).
Iced Tea. The discovery of iced tea is traced back to 1904 during the sweltering days of the St. Louis
Expo. A man who was promoting Indian and Ceylon tea met with spectacular success when he added ice
cubes to his drinks –a delightful story and another instance where "coincidence” was the mother of
invention. However accurate that story is it was many decades before iced tea, primarily flavored with
lemon, was marketed industrially. Today iced tea is very popular with young people. These teas are
produced with flavors such as apple, raspberry, peach, tropical fruits or exotic blends of herbs and spices.
Instant Tea. Instant tea is made by brewing tea and evaporating the water just as instant coffee is
made. Iced tea preparations available in powdered-mix and ready-todrink varieties are also formulated
with various flavor combinations, including lemon, peach, raspberry, and tropical fruits. Tea lends itself to a
variety of flavor additions and combinations.
Canned and Bottled Tea. Ready-to-drink canned and bottled teas are also available. Flavors vary,
but the most popular is still lemon.
Chocolate Drink
Chocolate drink is prominently mentioned in Rizal's Noli Me Tangere as a beverage favored by
Spanish friars. Chocolate E was a thick preparation reserved for the Spaniards while Chocolate A, was a
dilute chocolate preparation for the Indios. Indeed it was the Spanish conquistador Hernando Cortez who
was the first European presented with the chocolate called tchocoatl by the Aztec Emperor Montezuma
when he arrived in what is now Mexico, having been mistaken to be the returning Aztec god of the forest.
The cacao tree called cacahuaquchtl from which chocolate is derived is a tree 4 to 10 meters tall, a
native of the Yucatan and Guatemala. It is now extensively grown commercially in the South and Central
America and West Africa. The Spaniards brought it to the Philippines where it is also grown. Other Asian
countries growing cacao are Indonesia, Malaysia and Sri Lanka.
The tree bears small pink flowers in clusters on the trunks and branches, some of which will produce
seed pods. The pods swell up as they mature. As they ripen, the color changes from green to yellow when
ready for harvest.
Each pod is carefully opened to remove about 40 purple beans set in a white pulp. The beans and
pulp are scooped out and piled into a mound. In the next few days the beans begin to ferment. During the
fermentation the flavor develops. The watery pulp is drained and the beans are dried. It is as dried beans
that cacao beans are traded.
At the factory the beans are cleaned and roasted. The bush is removed from the cocoa nib by
winnowing. The nibs are then ground where it turns into a thick cocoa paste due to a large quantity of
cocoa butter. Some of this cocoa butter is removed by press. The resulting product is hard circular cocoa
which is the starting material for chocolate beverages. Powdered cocoa is made by pulverizing this hard
cocoa.
In the Philippines, chocolate tablets or balls are made in many homes that grow cacao in their
backyards. After roasting and removing the husk, the nibs are ground into paste then formed into tablets or
balls. The cocoa butter is not removed.
Depending on the kind of processing applied and its use, chocolate comes in various forms:
1. Cocoa powdered chocolate from which 50 percent of the fat or "cocoa butter"has been
extracted.
2. Bitter chocolate – solid or plastic mass obtained by grinding cocoa nibs and contain 50 percent
cocoa butter. This comes molded in squares and other forms.
3. Breakfast cocoa - contains not less than 22 percent cocoa fat.
4. Sweet milk cocoa - breakfast cocoa mixed with sugar in the proportion of about 40 percent
cocoa and 60 percent sugar.
5. Sweet milk cocoa- breakfast cocoa ground with sugar to which 12 percent whole milk solids is
added.
6. Instant cocoa - a combination of cocoa, chocolate, powdered skim milk, and sugar.
7. Dutch cocoa is processed by treating the cacao beans with alkali to improve its solubility as a
powder. It is reddish brown and is preferred by some bakers and consumers.
Preparation of Chocolate/Cocoa
In contrast to coffee and tea, chocolate or cocoa are boiled to gelatinize the starch present. A cup
of cocoa is made by mixing one tablespoon of cocoa or one ounce of chocolate, one tablespoon of sugar,
a few grains of salt and two tablespoons of water. This is made to boil in a small saucepan and stirred to
prevent scorching. Cooking the cocoa or chocolate and sugar with a small amount of water reduces the
tendency for the cocoa to settle and prevents a raw flavor that might be the result of uncooked cocoa
tarch. When a thick paste is formed, hot milk is added. Complete cooking improves the flavor and
digestibility and produces a cocoa beverage with body and stability. Vanilla may be added to improve the
flavor. For a good cup of hot chocolate or cocoa, here are some useful hints:
1. Cocoa will lump if put directly into a hot liquid because of its high starch content; however,
chocolate may easily blend in hot liquid because of its fat content.
2. The starch in cocoa must be thoroughly cooked to insure a smooth product. Boil the mixture
gently for five minutes.
3. When using chocolate instead of cocoa, the chocolate should be melted first before cooking.
4. Minimize scum formation by covering the pan or beating the cocoa-milk mixture to a light foam.
5. .High temperature, which may scorch the milk and chocolate, should be avoided.
Marshmallow or whipped cream may be added to the cocoa for variety and added taste.
Soft Drinks
Synthetic Drinks. Synthetic drinks may either be carbonated or non-carbonated. Non-carbonated
synthetic drinks are usually fruit flavored drinks which come as powdered, as concentrates, or syrups, or as
ready to drink juices in flexible laminates like tetra-packs. However, carbonated beverages usually come in
bottles and in aluminum cans. These beverages are made with pure carbonated water, sugars, acids
usually citric acid, natural or synthetic flavoring and coloring.
Carbonated soft drinks differ from non-carbonated in that they contain carbonic acid formed from
the added carbon dioxide. This carbonic acid gives soft drinks a distinguishing “sparkling” mouthfeel, flavor
and bite.
Consumption of soft drinks surpasses milk, beer, or coffee. Soft drinks are usually available anywhere
and the soft drink' companies spend a lot on promotion - all for convincing people to drink “the real thing”
or join a certain “generation.”
 Cola drinks have cola bean extract containing 3-4 milligram caffeine per fluid ounce. For the calorie
conscious individuals, diet-versions of the colas are almost always available. These drinks utilize high intensity
sweeteners such as aspartame and acesulfame-K. Fruit flavored variations of the cola are flavored with
natural or artificial essences of extracts of fruits like cherry, banana, orange, pineapple, etc.
The precise formulation of most soft drinks is the best kept secrets. However, certain aspects of soft
drinks are governed by standards of identity enforced by the Food and Drug Administration (FDA). Table 6-1
shows the usual soft drink ingredients.
Caution about soft drinks: Read the labels for added ingredients, especially preservatives used. An
example is phosphate in cola drinks. For cases of renal diseases where phosphorus is monitored, soft drinks
using phosphate preservative is avoided.

Energy, Sports and Health Drinks

With the current emphasis on health and fitness, energy boosting drinks have become popular. This
type of drinks contains electrolytes - the substances that control osmosis in the body and help maintain the
acid-base balance required for normal cellular activities.
There are three popular types of sports drinks:
1. Isotonic - quickly replaces fluids lost by sweating and supplies a boost of carbohydrates; made for
the average athlete.
2. Hypotonic - quickly replaces fluid lost, and is best for low-perspiration athletes such as jockeys and
gymnasts.
3. Hypertonic – supplements daily carbohydrate intake normally after exercise to top glycogen
stores. This drink is used primarily for athletes such as long distance runners who need the extra
carbohydrates and electrolytes.
The body sweats in order to maintain proper body heat, and in the process, electrolytes are lost. The
body's production of sweat is controlled to ensure that only small amounts of electrolytes are lost in
perspiration. The kidneys also conserve fluid and electrolytes by cutting back on urine production during
dehydration. Experts say it is only ater one hour of strenuous exercise such as running that electrolytes need
to be eplenished.
Fred Juice, Nectar and Fruit Drinks
Fruit juice is legally defined as the juicy extract from fruits. Examples of fruit juices pineapple juice,
orange juice, dalandan and apple juice. When water is added the product becomes a fruit drink. The term
nectar may be used when sugar is added. When mango pulp is made into a drink with addition of water,
sugar and acid it may be calleď a mango drink or a mango nectar. A concentrate is a product made when
water is removed from a fruit juice, thus when water from pineapple is removed the resulting product is a
pineapple concentrate.
Fruit juices and fruit drinks may be made with only one kind of fruit or with combinations. Today the
trend is more for combinations to produce more exciting flavor blends. In some cases a fruit juice can be
combined with flavor extracts.
The beverage industry is by far the largest consumer for fruit juices, concentrates and pulp probably
absorbing about 80 percent of the total raw materials. These products are used as raw materials to
manufacture a wide range of beverages, including juices and nectars.
Fruit juice drinks and fruit drinks both have a much lower juice content than fruit juices and nectars
and may include various ingredients such as citric acid, ascorbic acid, essential oils, aromas and
preservative. Both carbonated and non-carbonated beverages may contain certain amount of fruit juice
or pulp.
Multi-fruit and multi-vitamin drinks are normally based on either orange, pineapple or apricot juices.
Other juices, and usually water, sugar and other ingredients, are added in various quantities.
In the Philippines we have many interesting and nutritious fruit juices and drinks. A partial list includes:
kalamansi, dalandan, duhat, mango, guayabano, kamias, papaya, bignay, passion fruit and buko.
Current research and development efforts are directed at indigenous fruit beverages as functional
food with the addition of nata de coco, a bacterial cellulose made from coconut medium. Mango and
soursop fruit concentrate with nata de coco are nutritious beverages with about 3 mg dietary fiber, and
about 135 mg Vitamin C. Some fruit drinks containing jelly pieces made from aloe vera have also emerged.
Buko water can also be considered as fruit juice. One glass of it is equivalent to one serving of fruit,
sugar-wise. This is unfavorable for diabetics though, as it raises the blood sugar level when not taken as part
of a meal.
Aside from being taken fresh, fruit and vegetable juice blends have also been introduced with
success in the market. Examples are tomato with lemon, carrot with peach, etc.
Fruit nectar is the juice and the pulp of fruits with water and sugar added. Fruit juice is the filtered or
unfiltered juice of the fruit, whether sweetened or unsweetened.
Standards of quality for fruit juices either processed or fresh are the following:
1. Appearance – attractive color characteristic of the fruit; for juice, it must be smooth with no pulp
particles; for nectar it must have pulp particles.
2. Flavor - characteristic of the flavor of the fruit.
3. Aroma - pleasing full aroma characteristic of the fruit.
4. Nutrition – sufficient in vitamins and nutrient characteristic of the food. 5. Temperature - ice cold.
Preparation of Fruit Juices. Fruit juices are best served when they are ice cold. A fruit may be served alone or
in combination with other fruit juices. Fruit punch is a common drink in parties. Care must be taken, however
in combining the right juices with respect to color and flavor. Juices which complement and not conflict
with each other must be chosen. For example, papaya, which is quite bland, is mixed with kalamansi juice
to get just that right amount of acidity; mango juice is usually taken alone because of the strong flavor of
mango. When these juices are prepared, it is always good to remember that they are at their best when
served cold.
 Fruit-flavored drink. These are drinks flavor with natural or artificial essences or extracts of fruits like
cherry, banana, orange, pineapple, etc.
Mouthfeel and body are also important and complex aspects of beverages. Various thickening and
gelling agents are used in beverages.
Textural modified beverages are a very recent development. With the use of blends of various
hydrocolloid materials, pulp, gel balls, and other components can be randomly suspended in the beverage
to give striking visual effects (Giese, 1995). Creating special sensations on the palate, these beverages
combine natural flavors with real fruit pieces, pulp, and other natural components.
Designed for physically-active people, fruit-flavored sports beverages (or isotonic drinks) are also
gaining popularity. They are promoted to help the body maintain its electrolyte balance, usually with easily
digestible sugars.
Beverages for children utilize special textures or colors to attract that segment. “Jelly Drinks" are
orange-, cherry-, or grape-flavored beverages with pectin-piece inclusions. Cookie pieces add a crunchy
texture to milk shakes and other dairy drinks. The color bles, according to studies, is very popular with the
children and it may find increasing application in beverages.
Vegetable Juice and Drinks
Just as there are fruit drinks, so are there also vegetable juices and drinks. Tomato juice is a popular
vegetable juice. The benefits derived from it besides vitamins, minerals and fiber is its lycopene content.
Another popular vegetable juice is carrot juice. Carrot juice is extracted from grated ar blended
carrots. Combination vegetable drinks are also now currently available in cans, bottles and in powder form.
Development of the flavoring and coloring industry has made possible a wider range of fruit and
vegetable beverages, like drinks made from the mixing of three flavors. Combinations also include exotic
fruit flavors like mango/peach, kiwi/strawberry, mango passion fruit, and pear/clove.
Fruit drinks mixed with dairy-based ingredients to provide protein and calcium. A high-protein
orange drink supplemented with whey protein is a "new age” beverage camtining milk and juice. The drink
is cholesterol-free, fat-free, and places nutritional ampiasis on calcium, protein, and Vitamin C.
Fish oils and polyunsaturated omega-3 fatty acids are the nutraceutical trends nowadays so teas,
drinks, and dairy mixes displaying this nutraceutical concept have also appeared in the international
market.
New vegetable-based drinks will also be introduced in the market. Natural carrot juice containing
beta-carotene and dietary fiber mixed with apple and pineapple juice and natural strawberry/cucumber-
flavored beverage, with 100 percent RDA of Vitamins E and C are available in the market.
Fruit and vegetable juice blends have also been introduced with success in the market. Examples
are tomato blended with lemon, carrot with peach, celery with honey dew melon, and beet with raspberry.
Overview of Alcoholic Beverages
Alcoholic beverages are divided into four categories:
1. Fermented beverages
a. Brews - Beer, Cider and Perry b. Wines - Natural/Still (Red, Rosé/Blush, White), Sparkling
(Champagne and
Others), Fortified (Sherry, Port, Madeira, Marsala, Malaga), Aromatized
(Vermouth and Others:) 2. Distilled beverages
a. Brandy b. Rum c. Tequila and Mezcal d. Vodka
 e. Whisky/Whiskey 3. Compounded spirits
a. Gin
b. Liqueur/Cordial 4. Other Alcoholic Beverages – Aquavit, Bitters, Cachaça, and local wines/spirits
such as tuba, basi, lambanog, and tapuy.
Wines and Fruit Wines
Wine. Classically, wine is produced only from grapes but today the term wine is extended to
alcoholic drinks from any fruit, which contains sufficient fermentable carbohydrate. It is made on a limited
commercial scale from fruits such as strawberry, gooseberry, and peach. It can also be produced from
mango, santol, tamarind, bignay, and others. In such cases the fruit source has to be identified, e.g.
strawberry wine, santol wine. The word wine is still reserved only for the grape product.
Wine has an alcoholic content of 10-18 percent.
Wine may be classified according to their chemical composition as follows:
1. Dry wine – wine containing a very small amount of sugar. This is usually served during a meal
because it is neither sweet nor heavy.
2. Sweet wine - wine with discernible amount of unfermented sugar.
3. Sparkling wine – wine that effervesces when bottle is opened, releasing bubbles of
carbon dioxide. This gas is introduced by natural fermentation or by injection under pressure. Needless to
say, expensive sparkling wines such as Champagne go through a more elaborated process of double
fermentation, the second being conducted in individual bottles.
4.Fortified wine – additional alcohol derived from distillation of wine is added to increase alcohol
content to 15 to 18%. Examples of fortified wines are Sherry, Madeira, Marsala and Port.
Malt Liquor. This is a beverage produced by fermentation of cereal like barley malt or from a mixture
of malt and rye. Malt beverages can be classified into the following:
Beer is a light colored brew that is fermented from cereals and malt and flavored with hops. Heavily
roasted malt will give a burnt malt taste and hops which was Historically added as an anti-bacterial agent,
gives a spicy, grassy or hay like aroma. Some common types of beer are:
1. Pale/Pilsen/Pilsner – pale gold colored beer which has a slightly bitter taste.
2. Lager - beer made by bottom yeast fermentations of the above strain of Saccaharomyces
carlsbergensis. It has a lower alcoholic content than ale.
3. Cervesa negra - dark colored beer.
4. Draft - contained in sterilized stainless steel barrel after undergoing flash pasteurization and
carbonation.
Non-alcoholic beers, low-carb beers and light beers are recent alterations of regular beer for health
reasons. In a 2011 article published by the ADA Times (Winter issue), alterations of ingredients in the brewing
process for nutritional variances include the following:
• the more malt in the brew, the more B-vitamins added.
• the more sugar used, the more alcohol.
 the more hops, the more phytochemicals.
• the darker the beer, the more fiber.
• the less sugar, the less carbohydrates.
Commercially, “light” beers are either lower in alcohol or carbohydrate or both.
 Ale is a beverage made with top yeast instead of bottom yeast employed for beer. This usually
contains more alcohol and hops than lager.
Porter or stout is very full-bodied, dark sweet rich brew made from fermenting partially charred malt.
Distilled liquors or spirits. These are distillates from fruits or wines, or from grains or starch solutions, or
from a mixture of fruits and grains or from other aromatic substances. Among the distilled liquors are:
1. Brandy – spirit distilled from the fermented juice of grapes or sometimes of apples, peaches or
plums. This usually contains 30-50 percent alcohol.
2. Cognac – a brandy distilled from wine. It derived its name from Cognac, a district in France where
it is made.
3. Armagnac – a brandy produced from continuous operations of the original and redistillation
systems in contrast with the separate batch operations of Cognac.
4. Gin - colorless beverage containing 40-50 percent alcohol which derives its flavors from added
essential oils rather than from product of fermentation
5. Rum - distillate from fermented sugarcane juice, syrup or molasses
6. Vodka – a Russian liquor distilled from fermented wheat rye or potatoes
7. Whiskey - distilled product from grain mash saccharified and fermented by special distiller's yeast.
Three kinds of whiskey are:
a. Bourbon – made basically from corn, sometimes with rye and malt
b. Rye - made from a mixture of rye or barley malt
c. Scotch – made primarily from barley
Philippine alcoholic beverages. The raw materials of all local alcoholic beverages would naturally
be those which could be found in abundance here in the Philippines like sugarcane and coconut. Basi, a
fermented drink from sugarcane is an example. This drink is very popular among the Ilokanos. Basing babae
is a sweet wine while basing lalake is a dry wine.
For a more detailed discussion about alcoholic beverages, see “Bar Management” by Ama, Ruiz, Rivera
and Claudio (published by National Bookstore) as cited in the list of references at the end of this chapter.
Coconut Beverages
Coconut beverages are presented as a separate section because the coconut industry in the
Philippines is important in the country's economy. Every part of the coconut plant is utilized in many products
including beverages that are nonalcoholic or alcoholic. These come from the coconut, which is discussed in
Chapter 18 with legumes and nuts.
Non-alcoholic
1. Coconut Water. It is formed during the 3rd month of the coconut to its maximum at the 8th month.
It is either drank directly or processed to carbonated and non-carbonated types of beverages as well as
concentrates. It is primarily composed of sugars and minerals.
2. Buko Juice Drinks made from 7-month old coconuts (buko) value for its therapeutic properties
especially for those with kidney trouble and high blood pressure. It may be drunk chilled with or without
sugar.
Alcoholic
1. Toddy (Tuba) is sweet fermented coconut sap which is milky in appearance obtained by tapping
the young, flowering spathe of the coconut palm. Tuba has a short shelf life unless added with bark to
increase its alcohol content.
 2. Lambanog. It is obtained from distillation of tuba fermented in an earthen jar or plastic container.
Only an average 91 L of 80 proof lambanog is extracted from a 570 L fermented toddy. Its alcohol content
is higher than that of tuba.
3. Coconut champagne. It is prepared by transferring the wine, formed by fermenting coconut
water, to a clean container, inoculated with champagne yeast and stand for at least six months.
4. Wine (Bahalina). Wine made from continuous transfer of freshly collected tuba until it becomes
clear. The wine is buried in the ground for 7 weeks to a year. This aged beverage is known locally as
bahalina.