Prepare Hot Beverages

Culinary L1 M5 05.03

TYPES OF HOT BEVERAGES

Beverage sources:

Plants (fruits or leaf)– Fruits: – Coffee

• Arabica or Robusta (most famous)• Contain caffeine• Varieties: Espresso (Extra strong), Latte (with milk),

– Coca – Chocolate based drinks

Leaf (Tea)– Tea based drinks

Coffee was first discovered in Ethiopia, West Africa.

There are two main types : Arabica & Robusta

Types of roast: Raw beans (Cherries) are subjected to heat known as roasting.

Light Roasts (7 mins) Medium Roasts (9-11 mins)

Medium Dark Roasts (12-13 mins) Dark Roasts (14 minutes)

Tasting terms : Aromas / Tastes / Mouth Feel

Brief history of CoffeeBrief history of Coffee

Espresso , Cappuccino, Latte, Mocha Machiatto, Americano, Frappuccino

Long Black ,Flat White Greek Frappe, Vienna Coffee (country)

Decaf, Iced, Filter, Instant Caramel, Cinnamon, Eggnog Expresso Ramano (lemon)

Liqueur based

Coffee beveragesCoffee beverages

Equipment for Coffee tray serviceEquipment for Coffee tray service

Tray or salver

Tray cloth/napkin

Cup and saucer

Teaspoon

Sugar basin and tongs or

teaspoon, according to the

type of sugar

Coffee pot

Jug of milk, cream or hot milk

Stands for the coffee pot and

hot milk jug

Service of Coffee at the tableService of Coffee at the table

The coffee cover consists of the following:

1. Coffee cups, saucers, coffee spoon, is placed right of the customer.

2. Brown sugar is offered from the customers left.

3. The tea pot and pot of hot water is served from the customers right.

4. Served cream and warm milk from the customers right.

5. Place the cafetière on the table for customers to help themselves.

Making Coffee

Use the correct coffee for the chosen method, and the correct amount.

Espresso – check temperature and pressure of machine. Discard old grounds and rinse out coffee holder. Re-fill tightly with coffee and ensure it fits tightly in holder. Warm cups before filling with coffee.

Filter - (with machine) Check machine is on. Place fresh filter paper in the holder and add the coffee (pre-portioned pack). Place jug of cold water in through the top of the machine and then place empty jug on hot plate under the spout to collect the freshly brewed coffee.

Plunger - (cafetière) place coffee into the bottom of the jug. Pour in hot water and insert the plunger. Allow the coffee to infuse for 4

minutes or so, then push the plunger down and serve.

Samples:

Expresso

Late

Mocca

Black / Green / White / Oolong tea 100% Organic & Caffeine Free

Fruit flavoured tea Iced tea

Lemon grass tea semi-black

blended scented herbal floral

Tea BeveragesTea Beverages

The tea cover consists of the following:

1. Tea cups, saucers, tea spoon, is placed right of the customer.

2. Sugar is offered from the customers left.

3. The tea pot and pot of hot water is served from the customers right.

4. The milk is served cold from the customers right.

Service of Tea at the tableService of Tea at the table

1. Use fresh water.

2. Preheat the pot with hot water.

3. When pot is hot, empty water out and add tea. (1 bag per person).

4. When the water has boiled pour into the heated pot.

5. Let the tea infuse for 3 to 5 minutes, stir and serve.

6. Serve a jug of hot water in case the customer requires a weaker flavour.

Making the TeaMaking the Tea

General procedure

• Always serve drinks at the correct temperature

• Serve tea and coffee freshly-made and in pre-warmed pots.

• To retained the temperature, coffee/tea cups should be warmed.

• Serve drinks from the customers right.

Prepare and serve Hot Drinks

• Prepare misc-en-place ingredients and equipment prior to service.

• Identify the name and style of drink in response to a customer request.

• Prepare drinks in accordance to methods, standard recipes and customer requests.

• Ensure correct strength, taste, temperature and appearance of drinks.

• Present drinks attractively.

Steps of ServiceSteps of Service

Methods of Coffee preparation:– Straight

– With accompaniments

Equipment in serving a coffee:– Coffee cup, coffee spoon, coffee cup

underliner– Sugar bowl / sachet– Creamer pot + creamer (susu sejat)– Coffee pot–

The bar staff need to provide high standards of drinks at the table or for bar service.

Always pay attention to hygiene when preparing drinks.

Always clear up as you go along.

RememberNo order means no drinksNo drinks means no money

Serving DrinksServing Drinks

QUALITY CHECK(last touch policy)

Check if prepared food is within standards

Check portioning based on standards

Check preparation based on guest request.

Check plates used

Check cutlery set-up in the table.

Check condiments needed

Prepare all serving gears

FOOD PRESENTATION

Excuse yourself from the guest when ever presenting any food or BeveragePresent to guest through the correct serving side (follow sequence of service).Confirm or repeat order while laying items on the tableInform Guest of his / her preference and how it has been prepared.

Offer assistance after serving. “Is there

anything else I may assist you with Sir/Ma’am?”Thank guest “enjoy your meal/drinks sir/maam”.

Check Satisfaction

Check when it is the right time to interrupt. (breaking the silence)Magic word must be expressed before saying something“How’s the food / beverage, how’s the taste? Was it prepared to your satisfaction?“Is there anything else I may assist you with, Sir / Maam?“Thank you very much, enjoy your Meal or Drinks.

Offer desserts and hot beverages.

“Excuse me Sir/Ma’am would you like to try our _________ for dessert?”Would you like to have coffee or tea?I suggest you try our new concoction called _______, it’s good and helps for fast digestion.Thank you very much (I’m sure you will like it!)

Guidelines in Serving Beverages…cont.

Serve all drinks from the right side or front of the table, which convenient for the guest and the server.always carry beverages and other bar items on a bar tray.Dish out soiled glasses from the right side.Never serve across the table.When pouring drinks from the bottle, turn the bottle slightly toward the right to avoid spills.When pouring wine, never allow the bottle to touch the glass.Check the drink from time to time, pouring the drink for the guest when necessary.

Testable Question

Which type of cup- paper, ceramic, or Styrofoam- keeps hot drinks hottest the longest?

ASSIGNMENT(Power point)

Both Coffee & Tea– Types– Products– Production – milling etc– Growers - country

Complete your assignment with supporting data: i.e pictures etc