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  • Hmpe3 Lesson Five

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    Darlene Mae Humbe
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    This chapter discusses coffee and smoothies/mocktails. It defines coffee as a widely consumed non-alcoholic beverage from roasted coffee seeds, or beans. The top 10 coffee producing countries are listed, as well as the most common coffee varieties like Arabica and Robusta. Different coffee roasting levels and brewing methods are outlined. Smoothies are blended drinks with milk, fruit, and other ingredients while mocktails are non-alcoholic beverages made primarily from fruit juices, syrups, and fruit. Key ingredients for smoothies and mocktails are also identified.

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    This chapter discusses coffee and smoothies/mocktails. It defines coffee as a widely consumed non-alcoholic beverage from roasted coffee seeds, or beans. The top 10 coffee producing countries are listed, as well as the most common coffee varieties like Arabica and Robusta. Different coffee roasting levels and brewing methods are outlined. Smoothies are blended drinks with milk, fruit, and other ingredients while mocktails are non-alcoholic beverages made primarily from fruit juices, syrups, and fruit. Key ingredients for smoothies and mocktails are also identified.

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    14 views14 pages

    Hmpe3 Lesson Five

    Uploaded by

    Darlene Mae Humbe
    This chapter discusses coffee and smoothies/mocktails. It defines coffee as a widely consumed non-alcoholic beverage from roasted coffee seeds, or beans. The top 10 coffee producing countries are listed, as well as the most common coffee varieties like Arabica and Robusta. Different coffee roasting levels and brewing methods are outlined. Smoothies are blended drinks with milk, fruit, and other ingredients while mocktails are non-alcoholic beverages made primarily from fruit juices, syrups, and fruit. Key ingredients for smoothies and mocktails are also identified.

    Copyright:

    © All Rights Reserved
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    of 14

    CHAPTER

    BASICS OF COFFEE
    V:
    Objectives:
    After discussing this
    chapter, you should be able
    to:
    • Define what coffee is
    • Identify different
    varieties of coffee;
    • Discuss different methods
    of coffee production
    Prepare coffee recipes.
    WHAT IS COFFEE?
    Coffee is a widely consumed
    non-alcoholic beverage
    prepared from the roasted seeds
    commonly called the beans of
    the coffee plant.
    TOP 10 COFFEE-PRODUCING COUNTRIES
    1.Brazil
    2.Columbia
    3. Indonesia
    4. Vietnam
    5.Mexico
    6.Ethiopia
    7. India
    8.Guatemala
    9.Cộte d’Ivoire
    10.Uganda
    COFFIE VARIETALS
    1. Coffee Arabica- Arabica coffee is considered to
    have a better flavour than robusta.

    2. Coffea Robusta – compared to Arabica, robusta


    tends to be bitter and with less flavour.

    3.Coffea liberica – in the Philippines it is the


    variety used for kapeng barako.

    4.Coffea esliaca
    THE DIFFERENT COFFEE BEAN
    1. Dark Roast (14 minutes)
    ROAST
    2. Medium Dark Roast (12-13 minutes)
    • Breakfast Roast
    • Continental Roast
    • Viennese Roast
    • Full City Roast

    3. Light Roast (7 minutes)


    • New England Roast
    • Half City Roast
    • Cinnamon Roast
    IMPORTANT FACTORS IN BREWING
    1. The coffee beans COFFEE
    2. The roast
    3. Right grind of coffee
    4. Right amount of coffee
    5. Equipment
    6. Water
    7. The right temperature of brewing the coffee
    8. Coffee must be served fresh
    COFFEE MAKERS

    ESPRESSO TURKISH IBRIK


    COFFEE MAKERS

    MOKA/STOVETOP FRENCH PRESS


    COFFEE MAKERS

    AUTO DRIP COFFEE


    COFFEE MAKERS

    COFFEE SIPHON NEOPOLITAN FLIP


    VOCABULARY OF TASTING TERMS
    A. AROMAS B. TASTES
    1. Animal-like
    2. Ashy 1. Acidity
    3. Brunt/Smokey 2. Bitterness
    4. Chemical/Medicinal
    5. Chocolate-like 3. Sweetness
    6.Caramel 4. Saltiness
    7. Cereal/Malty/Toast-like
    8. Earthy 5. Sourness
    9. Floral
    10. Fruity/Citrus
    11.Grassy/Green/Herbal C. MOUTH FEEL
    12. Nutty 1. Body
    13. Rancid/Rotten
    14.Rubber-like 2. Astrigency
    15. Spicy
    16.Tobacco
    17. Woody
    CHAPTER VI
    SMOOTHIE & MOCKTAIL
    Objectives:
    After discussing this chapter, you should be able to:
    •Define and differentiate smoothies and cocktails;
    •Learn the development of smoothies;
    •Learn the ingredients used in preparing mocktails and smoothies;
    and
    Learn the methods of preparing and serving mocktails and
    smoothies.
    Smoothies are blended non-alcoholic
    mixed drink made up of liquid (usually
    milk) fresh fruits or vegetables, fruit or
    vegetables juices, syrups and other
    ingredients.

    Mocktails are well mixed drink made


    up of non-alcoholic beverages primarily
    juices as base, syrups and some fresh
    fruit.
    SMOOTHIE INGREDIENTS
    1.Liquid: protein and calcium rich MOCKTAIL INGREDIENTS
    liquid 1.Fruit juices
    •Soya milk •Fresh
    •Non-fat milk •Powder/concentrate
    •Yoghurt
    •Other protein rich liquid 2.Syrups:
    2.Powder: protein powder mix •Plain
    3.Fruits and vegetables: for fiber •Flavored
    source
    4.Ice 3.Fruit slice
    4.Ice

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