Non- Alcoholic Beverages

Coffee

Is a dark brown aromatic drink made by brewing in

water the roasted and ground-bean like seeds of tall
tropical evergreen shrub (Coffea).
Is made from roasted ground beans (seed) of the
coffee bush which are mixed with various method of
infusion or decoction in boiling water which is then
strained to removed the sediment.
Species:
1. Coffee Arabica – Kapeng Tagalog
- offers the best quality because of it’s excellent
flavor and aroma.
- the shrub is smaller than Robusta, excelsa and
Liberica.
- berries (oblong) 1.5 cm. long.
- green when immature and yellow red when ripe.
- starts bearing fruit early in 2-3 years after
planting.
- Batangas.
2. Coffee Liberica
- locally known as Kapeng Barako or Kapeng
Amerikano.
- trunk is uprightly and weedy while the leaves are
thicker than Exelsa and arabica.
- it has the largest berries among the four.
- dark red when ripe and the shape is round or oval
and covered with thick oval firm pulp.
- drought tolerant.
- starts bearing 4 to 5 years after planting.
3. Coffee Excelsa or Exelsa
- resemblance of Liberica
4. Coffee Robusta
- use in making instant coffee.
- most disease resistant and high yielding variety.
- starts bearing 3 years after planting.
- marked by a large umbrella shaped growth with a semi
round canopy.
- blood red when ripe
- Ilo-Ilo
Place of Origin

a. South America ( Brazil and Colombia)

b. Central America ( Guatemala, Costa Rica and
Mexico)
c. East Africa ( Ethiopia and Harare )
d. Indonesia
e. Philippines
Styles of Coffee

A. Short Black or Espresso

 Strong black coffee serve in a small vessel
a small coffee cup or demitasse or a small
glass)
 short black coffee made in an espresso
machine is often called simply “an
espresso” or occasionally the Italian word
Ristretto is used (extra strong).
b. Long Black or Lungo

- Freshly percolated black coffee in a full

sized cup. It is not strong as espresso.
(Sometimes customers may request for milk to
be served with the coffee). Lungo is Italian
term for thin.
c. Cappuccino

- Can only made by espresso machine. It has as

equal amount of hot frothed milk added. The
froth of good cappuccino should be fined and
thick and creamy the froth maybe sprinkled
with chocolate powder or cinnamon powder.
d. Caffē Lattē

- Is made in espresso machine ( Latte is an

Italian term for milk). The special
characteristics of coffee Latte is that it has
a higher proportion for milk ( 2/3 milk 1/3
coffee)
e. Flat White

- Cafē Aulait is a french term w/c means coffee

with milk.
- is a long white coffee best made in espresso
machine but with a lower proportion of milk
than the coffee Latte ( Half coffee and hot
milk but not frothed. )
f. Caffe Macchiato

- A Macchiato is an espresso ( short black)

“stained” (marked) w/ an splash of milk
either cold or frothed. Macchiato means
stained in Italian.
g. Mochaccino

- Combination of coffee and chocolate.

h. Caffe Corretto

- Is a coffee usually as espresso made or short

black added with a dash of brandy, grappa or
Sambuca.
i. Vienna Coffee

- Is a strong black coffee topped with thickened

cream. It is sometimes sprinkled with powdered
chocolate.
j. Iced Coffee

 Served in a tall glass(high ball or Pilsner).

 Black coffee topped with milk, scoop of ice
cream and whipped cream. Garnish with powdered
chocolate and served with a long handled
spoon.
k. Turkish or Greek Coffee

- Sweet black coffee made from very finely

ground bean served in very small cups and
leaves a sediment because the coffee is so
fine that all the sediment cannot be filtered.
l. Decaffeinated Coffee

- Is a coffee wherein caffeine is removed.

(commonly serve instant but it is also
available in ground bean so that it can be
used in an espresso machine.)
m. Café Parisienne or Café Royal

- Brandy is added.
n. Calypso Coffee- Tia Maria is added
o. Caribbean Coffee- Rum is added
p. Highland Coffee- Scotch whisky is added
q. Jamaican Coffee- Rum is added
r. Monks Coffee- Benedictine is added
s. Russian Coffee- Vodka is added
t. Seville Coffee- Cointreau is added
u. Americano- Single shot of espresso added to
a cup of hot water.
n. Calypso

o. Caribbean
p. Highland
q. Jamaican
r. Monks

s. Russian
t. Seville

u. Americano
Trivia
KOPI LUWAK- CIVET
 Made from the poop of the Asian palm Civet also
known as toddy cat, a feline sized mammal native
to South East Asia.
 Civet like to eat red coffee berries and beans.
Since they live in a jungle, they find the
sweetest and ripest ones. But they cannot digest
them. Humans discovered that the enzymes in the
civets tummies breakdown bitterness, leaving
behind an extremely delicious pooped bean. The
taste is like caramel and Chocolate.
Kapeng Musang
- Coffee Alamid in Kalinga
- 1500Php per 150 grams.

Parts of the Espresso Machine

1. Group Head – is the part of the machine from
which hot water is expressed onto the ground
coffee held in the filter handle. Espresso machines
may have two, three or four group heads or
“groups”
2. Filter Handle or Group Handle – hold the ground
coffee under the group heads.
3. Steam Wand or Steam Arm
- it is used for frothing milk.
4. Group control Switch
- espresso machines maybe automatic or semi
automatic.
- automatic machines have a press button pad with
options for single or double cup fills, while semi-
automatic machines simply have an on or off switch
for controlling the coffee level.
5. Hot Water-outlet
- hot water is dispensed direct from the boiler
through the hot water outlet.
6. Boiler Pump and Pressure Control
- Preset temperature through the group heads
-boiler pressure and pump pressure maybe separated
or combined.

Elements in Brewing a Coffee

1. Coffee – refers to the quality and freshness of coffee
beans used.
2. Equipment
- types of coffeemakers:
a. Percolator d. Moka g. Espresso
b. Auto Drip e. Vietnamese Coffeemaker
c. French Press f. Turkish Coffeemaker
PERCOLATOR
AUTO DRIP
FRENCH PRESS
MOKA
VIETNAMESE COFFEEMAKER
TURKISH COFFEEMAKER
ESPRESSO MACHINE
3. Water
4. Temperature (195°F to 205°F)
5. Freshness of Coffee Served
● Freshness of Beans
- is determined by the roast date, not when the
beans were harvested. When coffee is roasted, it’s
flavor and aroma will begin to deteriorate very rapidly.
Vacuum and nitrogen injection packaging will slow
down the deterioration process.
 Negative Effects of Caffeine
● restlessness
● nausea
● headache
● tense muscles
● sleep disturbance
● irregular heartbeat
● it can worsen ulcer symptoms (it increases stomach
acid)
● low birth weight
● breast cancer
● osteoporosis
● increases blood pressure
 Positive Effects
● temporary relieves asthma attacks
● promotes urine production
● anti-oxidant
● mild-stimulant of the nervous system (mental
alertness)
● increase body metabolism
● stimulates the action of the lungs
TEA
 Is basically the dried and processed
leaves of the plant species called
“Camellia Sinensis”. (Good quality
leaves will come from places that
get plenty of rainfall. It prefers cool
weather and misty mornings to
shield the sun which causes the
leaves to mature more slowly.)
 Varieties (More than 3,000)
 China- Example is Keemun (named after the
region of China)

 INDIA- Example is Assam (named after the

region in India)

 Hybrid- in between China and India

TYPES OF
TEA
 KEEMUN
 A black tea, the
most famous of
Chinese Varieties.

 It has a rich
chocolate- like
flavor and
sumptuous
aroma.

 Fully fermented.
DARJEELING
Light flavor
and lingering
aroma similar
to Muscatel.

Also known as
“Champagne
of Teas”.
OOLONG
 Originally grown in
the Fukien province
of China, it was first
imported to England
in 1869 by John Dodd.

 The highest grade is

the “Formosa
Oolong” which is
grown in Taiwan. A
cross between green
and black tea.

 Partially fermented.
GREEN TEA
 Unfermented dried tea,
commonly found in
China and Japan.

 Tea leaves are plucked,

steamed or pan fired
(which removes the
fermentation enzymes)
rolled and dried.

 It has a high content of

vitamins and minerals
(Vitamins C, B Vitamins
and Fluoride).
 GINSENG
GREEN TEA
It has curative
benefits which
comes from
ginseng root.

Combination
of green tea
and ginseng.
WHITE TEA
 Expensive Tea

 It’s very rare, mainly

produced in Fukien, China.

 Is not oxidized or rolled,

but simply withered and
dried by steaming.

 Silver Needle Tea- a very

famous variety of white
tea produced in Fuding and
Zhenhe districts of the
Fujian Province.
 ASSAM tea

Rich full
flavored
breakfast
Indian tea,
usually
served with
milk.
CEYLON TEA
Former name
of Sri Lanka.

Pale golden
afternoon tea
accompanied
by lemon.
LAPSANG
SOUCHON
G
Strong
Chinese tea
serve with
lemon.
 ORANGE
PEKOE tea
 Chinese tea
similar to
Lapsang
Souchong but
slightly fruity
flavor and
bouquet.
 ROSE
POUCHONG TEA

 Semi fermented
black leaf tea
with the
additional of
rose petals.
JASMINE TEA
Scented
and
flavored
with
Jasmine
blossoms.
HERBAL TEA
Made from
fruits, flowers
and herbs
leaves and
other plant
materials not
coming from
Camellia
Sinensis.
EARL GREY
TEA
A blend of
Darjeeling
and Chinese
tea flavored
with
Bergamot.
RED TEA
Made from
either black
(Asian) tea
or the South
African
Rooibus
Plant.
 RUSSIAN TEA

Made from
Ceylon or
Indian tea
served
with lemon
slices in
special tea
glasses.
TISANE TEA
Fruit
flavored
(usually
mandarin,
lemon,
orange,
cherry, and
black
currant).
 FACTS ABOUT TEA
Higher quality  EFFECTS:
• Health Benefits
tea may more • Cancer prevention
antioxidants • Reduce Hypertension

than lower
• Immunity Boosting
Benefits
quality tea. • Prevents Leukemia
• Prevents Alzheimer
• AIDS Fighter
 TRIVIA:
PANDA TEA
Most
expensive
warm
beverage ($
200 cup)
P10,000.00
Poop is used
as fertilizer.
 Carbonated Non- Alcoholic
Beverages
 They contain no alcohol and are
generally sweetened and flavored.
• SODA- is the customary
term for carbonated non-
alcoholic beverages in U.S.
(other terms: “Pop” or
“Soda Pop”)
• SOFTDRINKS- it is the
customary term that is
used by Filipino to
“carbonated non-
alcoholic beverages”.
INGREDIENTS:

1. Water  The first soda pop made in U.S

2. Carbon Dioxide was Vernor’s Ginger Ale, produced
in Detroit Michigan in 1866.
3. Flavorings  Approximate caffeine content of
4. Coloring soft drinks (12 Oz cans)
Ingredients • Coca Cola- 45mg.
• Pepsi Cola- 39mg.
5. Caffeine
 Most mixer are carbonated
6. Acidulants drinks, these includes the
7. Preservative various colas, lemonade, bitter
lemon, Dry Ginger Ale, Indian
8. Sweeteners Tonic Water and Soda Water.
 EXAMPLES OF
CARBONATED DRINKS
 BITTER LEMON
Is a popular carbonated mixer originating
from England. It is flavored with quinine
as well as lemon.
 COLA
 Is a generic term for non- alcoholic brown red carbonated drinks.
• Example: Coca- Cola or “Coke” is an American Proprietary brand
of Cola now made under license worldwide. It was invented by
Dr. John Pemberton in 1886.
 INDIAN TONIC WATER
 Known simply as “tonic” is carbonated water containing
a little guinine. It is called “Indian” because it first
became popular in India where the quinine helped
protect the drinker from Malaria. American sometimes
call it “soda tonic”.
 SODA
WATER
Is usually
referred to a
Soda.
It is carbonated
water. It is called
soda because it
was originally
effervescent with
sodium
bicarbonate.
LEMONADE
 This term is usually
used in bars to mean a
commercially produced
clear drink of flavored
carbonated water.(ex. Is
sprite)

 Also means a drink of

real lemon juice, water
and sugar.

 The English also use the

term “Lemonade” to
mean “Lemon Cordial.”
 GINGER ALE
Flavored with ginger and light syrup.
 ROOT BEER
 Flavored with the oil of sassafras and
oil of wintergreen (roots of bark of
sassafras)
 Root beer made from sarsaparilla roots
is generally more “birchy” than the
more popular commercial brands.
SARSAPARILLA – has sarsaparilla
extract flavoring (reddish- brown
roots)
• Is a vine that bears roots with
many useful properties. It is
used in flavoring beverages and
home – opathic medicine.
(generally grown in Mexico,
Central America)
SARS – popular sarsaparilla
carbonated beverage in Queensland,
Australia.
 ROOTBEER
SARSAPARILLA SARS
 DEFINITION OF TERMS:
QUININE EFFERVESCENT
 A bitter drug made from the  Bubbly (effervesce- to give
bark of a tree and used to off bubbles).
cure fever.
 JUICE
- is the expressed liquid from fruits or vegetables.(as a highly concentrated juice is a source of vitamins,minerals,Natural sugars and healing Phytochemical)

TYPE OF JUICES
1. Fruit Juices
2.Vegetables Juices
3.Blended Juices
4.Powder juices
5. Punches & Squashes
6.Whipped Juices
•

FRUIT JUICES
ORANGE JUICE
Is the most widely consumed juice in the U.S.It is traditionally used at breakfast and it is a major refreshment beverage.

MARKET FORMS OF ORANGE JUICES

- Squeezed
-Canned
-Chilled
-Frozen Concentrate
-Powdered
-Pasteurized
-Blended
Pineapple Juice
-Quality depends on the following factors
a.Variety d.weather Condition
b.Nutrition e. Ripeness
C.Exposure f.Freedom blemishes,insects and diseases
-the flavor and composition of pineapple juice are dependent on the composition of the fresh frujit from which it was processed.

..
Grape juice
- extracted juice of grapes, filtered and filled into bottles
followed by pasteurization.
Grapefruit juice
- Is the easiest of all the citrus juices to be processed and its storage life is superior to
other citrus products.
-it contains large amounts of citric acids amino acid.
Lemon juice
-it has acidic and tangy flavor sometimes used in
cocktails , blended juices and in hot and iced tea.
Prune juice
- it is a popular breakfast drink. It is consumed for its supposed therapeutic values and
laxative effects.
Laxative- loosening the bowels, prevent constipation.
Apple juice
- also known as cider it can be breakfast drink or refresher
-cider can be non-alcoholic or alcoholic (alcoholic ciders
usually come from apples that are to bitter to eat.)
Vegetable juices
-widely consumed vegetable juices.
A. Carrot juice
B. Tomato juice
C. Mixed Vegetable juices
Examples. Vegamoto or V-8
it includes: tomato,carrot, celery, beet,parsley,spinach,watercress,lettuce.
Blended juices
-blending juices that are compatible w/ one another and one flavor that will enhance or compliment the other.
Example:
a.) apple juice blends w/ cherry ,raspberry, and cranberry.
Powdered juices
-are formulated from synthetic flavor and may contain varying percentage of powdered citrus juice crystals.
many are fortified w/ vitamins and other nutrients.
-are packaged for retail consumption.
Punches and Squashes
-may consist of a fruit juice base of varying concentration in combination of sugar and water.artificial flavord , bodying agents , acids and preservatives are additional substances employed.
Punches – are beverages made from a combination of fruit or berry juice bases in combination w/ water , sugar and other additives.
Squashes-are juices that are marketed in great britain. These products are also known as cordials and crushes. Their ingredients are similar to other juices beverages, but in more concentrated amounts. The juice content averages 25% and preserving agent like sulfur dioxide is added.
-concentrated juices(liquid).
Whipped juices
-is produced in dispensers that have the capacity to produce like frothy and refreshing beverages .
Water
- is considered as Universal solvent and wonder drug.
- chemically, is the compound of hydrogen and oxygen having the formula of
H2O.
 
Classification or Types
a. Artesian Water - from a well in a confined aquifer.
b. Distilled Water - water that has been turned into steam to leave impurities
behind.
c. Fluoridated Water - contains fluoride that is added within the limitations
set by the federal regulations (some spring and artesian sources have
naturally occurring in trace amounts).
d. Mineral Water - it must come from a geologically and physically protected
underground water source. It is distinguished from other types of water by
the regular mineral and trace element presents.
e. Purified Water - produced by distillation or other suitable
processes.
f. Spring Water - must come from underground formation and
flow naturally to the surface of the earth.
g. Sparkling Water - (Carbonated Water)
Example: Soda water , Seltzer water and tonic water
(regulated separately and considered soft drinks)
h. Sterile Water - must meet the requirements under “sterility
test” may also known as “sterilize water”.
i. Well Water
Chlorination - is the process of adding the element chlorine to
water as a method of water purification to make it fit for
human consumption as drinking water.
Desalination - refers to any of several processes that remove
excess salt and other minerals from water.
Disinfection - is the process designed to kill most
microorganisms in water including essentially all pathogenic
bacteria.
Distillation - refers to the process of purifying a liquid by
boiling it and condensing its vapor.
Filtration -refers to the process whereby fluids pass through a
filter or a filtering medium