Lesson 9 Non-alcoholic Drinks

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Lesson 9Non-alcoholic Drinks

• The refreshing, thirst quenching, nutritional
  heart warming beverages enjoyed by people of all
  ages, cultures and class.

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Lesson 9 Non-alcoholic drinks
Lesson Overview

• 9.1 Introduction
• 9.2 Juices
• 9.3 Freshly squeezed fruit juices
• 9.4 Soft drinks and carbonated beverages
• 9.5 Draught soft drinks systems
• 9.6 Famous soft drinks
• 9.7 Waters
• 9.8 Tea
• 9.9 Coffee
• 9.10 Hot chocolate
• Conclusion / Summary
• References

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Lesson 9 Non-alcoholic drinks Aims and
Learning Outcomes of the Lesson

• On completion of this lesson the learner will be
• expected to be able to
• Explain the nutritional benefits of juice and
  vegetable drinks.
• Identify the background, classification,
  production methods and packaging systems for
  juices, soft drinks and water beverages.
• Describe the production methods, service methods
  and styles for tea, coffee and hot chocolate
  beverages.

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Lesson 9 Non-alcoholic drinks
9.1 Introduction

• Juices, soft drinks and waters because of their
  diversity of flavours are the worlds most
  popular drinks originally consumed as health and
  well being beverages they have crossed over to
  become the number one social beverage globally.
• These refreshing thirst quenching beverages have
  changed so much in recent years we have witnessed
  the introduction of low calorie soft drinks,
  fruit juice and mineral water mixtures and
  unusual new flavours to meet consumer demands.
• The worldwide soft drinks market consumes some
  392 billion liters and is growing by 5 per year.
  The United States remains the largest consumer
  with over 23 of sales in volume despite the
  market's maturity, followed by Latin America.
  China is enjoying the most spectacular growth
  with an annual increase of over 15 (Datamonitor,
  Canadean, 2012).
• The first half of this lesson focuses on the
  origins, historical background, raw materials,
  production, nutritional benefits, varieties,
  packaging, filling and service systems and the
  regulations governing the production of these
  beverages. We will also highlight some product
  awareness and sales opportunities which these
  drinks create for your bar.
• In the second half of this lesson we focus on hot
  drinks, learning to personalise your fresh tea,
  coffee and hot chocolate offerings can bring new
  customers and increased business.
• This area of your business is crucial because
  customers are fascinated with these beverages and
  they will always purchase well made, good tasting
  tea, coffee and hot chocolate at any time of the
  day.
• Consider also for one moment how many times have
  you enjoyed a beautiful meal in a restaurant or
  bar which was followed by a poor tasting tea or
  coffee it is so crucial that you deliver high
  quality well prepared tea and coffee.
• Tea and coffee have very good digestive action,
  they induce an increase in gastric juices,
  favouring digestion.
• Their caffeine content can also provoke a mild
  state of exhilaration increasing the speed of
  reflexes and powers of concentration.

5
Lesson 10 Juices, Soft Drinks and Waters
9.2
Juices
Nutritious juice and vegetable drinks

• Fruit juices are available in various forms and
  in various qualities. Legislation regarding the
  term fruit juice can vary from country to
  country.
• The consumption of juices carries so many
  nutritional benefits (i.e. 5 portions of fruit
  and vegetable a day helps reduce heart disease)
  Listed below are some of the best ingredients,
  which can be used to create nutritious drinks in
  bars to boost immunity systems and promote good
  health.
• Juices and vegetable drinks Juices, whether
  fruit or vegetable, they offer one of the most
  effective ways of keeping your immune system
  fighting fit all year round. Each juice provides
  a slightly different blend of all those essential
  vitamins.
• Fresh Fruit and Vegetables options
• Apple 160ml glass, 61 kcal provides fiber that
  helps remove cholesterol they contain the
  antibacterial vitamin C.
• Beetroot contains vitamin E which helps the
  heart function, promotes healthy blood by
  providing oxygen in the blood they also contain
  artery-protective vitamin E.
• Blueberries Stops bacteria sticking to the
  urinary tract, preventing cystitis (as do
  cranberries), they contain compounds which
  improve circulation and combat varicose veins, an
  effective traditional remedy for diarrhea.
• Carrot 160ml kcal contains high levels of
  potassium, significant amounts of magnesium and
  some calcium, which makes it one of the most
  beneficial juices you can drink because, apart
  from iron, these are the three minerals women
  most likely to be deficient in because of poor
  diets. Its an excellent source of beta-carotene
  (essential for healthy skin) and other
  carotenoids that the body turns into vitamin A.
• Cranberry 160ml glass, 78 kcal, antibacterial
  fruit is high in vitamin C, preventing urinary
  tract infections suffered by more than 60pc of
  women at some point in their lives. It prevents
  the E.coli bacterium, which causes the
  infections, from sticking to the wall of the
  bladder or the urethra.
• Celery Juice the alkaline content in a vegetable
  such as celery balances the acidity in your
  troubled stomach. Add celery juice to your
  favorite juicy drink. Acts as an excellent gentle
  natural and cleansing diuretic that relieves
  uncomfortable fluid retention.

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Lesson 10 Juices, Soft Drinks and Waters
9.2
Juices (continued)
Nutritious juice and vegetable drinks

• Green and sprout vegetables juices, broccoli,
  asparagus and many herbs contain the vitamin B
  complex, which is good for helping to recover.
  Gods gift to hangovers is vitamin B1 (thiamine).
  Broccoli is high in antioxidant vitamins, rich in
  iron, which prevents anemia, and are a good
  source of calcium for protecting against
  osteoporosis.
• Grapefruit 160ml, 53 kcal provides 120pc of the
  amount of vitamins C that those aged between 19
  and 50 need a day. Also a good source of
  beta-carotene, a powerful antioxidant that, if
  taken in adequate amounts can lower the risk of
  certain cancers.
• Ginger Ale good for calming an upset stomach,
  contains gingerois, which have stomach-calming
  effects and can quell nausea, also works as a
  natural anti-inflammatory, helps improve
  circulation and helps to speed up the elimination
  of waste products.
• Mango 160ml, 62kcal another good source of A, C
  and E, which work as a powerful unit to fight
  disease. One small glass also provides one-sixth
  of the daily iron requirements. Mango provides
  beta-carotene for healthy lungs (good for
  asthmatics).
• Orange 160ml glass, 75 kcal provides more than
  150pc of the vitamin C, also a good source of
  thiamine (produces energy) and folate (promotes
  healthy blood).
• Olives or Olive Oil Contains high levels of
  monounsaturated fat, which will improve the ratio
  of good HDL cholesterol, which removes
  cholesterol from the circulation and protects
  against heart disease.
• Onion protects the heart by reducing blood
  pressure and bad cholesterol, freshly cut onion
  may also help prevent asthma, it also contains
  flavanoids which may protect against cancer.
• Pineapple 160ml, 66 kcal Pineapple juice is a
  great source of vitamin C, also contains the
  health-enhancing enzyme, bromelain (an enzyme
  that breaks down blood clots). This is thought to
  aid digestion, reduce sinusitis and heal minor
  injuries, particularly sprains, muscle injuries
  and pain.
• Potatoes Sweet high in vitamin E which boosts
  fertility, very rich in cancer fighting carotenes
  and vitamins C and E, high in iron which helps
  fight off infections.
• Red, Black Grape 160ml, 74 kcal Contain the
  artery-protective vitamin E and heart protective
  antioxidants, grape juice also contains
  resveratrol, which has been reported to have
  anti-cancer activity in test tube and animal
  research.
• Strawberries Referred to as the Viagra for girls
  because they are rich in zinc, they boost
  testosterone levels.
• Tomato 160ml glass, 58 kcal good source of
  vitamins A and C, both of which help mop up
  potentially harmful free radicals that can cause
  cancer, heart diseases and even wrinkles. Also a
  great source of lycopene, a skin-friendly
  nutrient. In Europe, researchers have found that
  a high intake of this extremely powerful
  antioxidant can lower the risk of heart disease
  by as much as 48pc.
• Yoghurt friendly bacteria in live yoghurt
  protect against thrush and gastro-enteritis. Also
  helps to counter the bacteria that cause food
  poisoning infections and ulcers.

7
Lesson 10 Juices, Soft Drinks and Waters
9.3 Freshly squeezed fruit juices
(continued)

• Freshly squeezed fruit juices
• The range available differs from bar to bar
  depending very often on the availability of the
  appropriate fruit and of the price in each
  country.
• Freshly squeezed juices may be consumed as such
  or they can be incorporated into cocktails for
  example Strawberry Daiquiris, Peach and Mango
  Martinis or Bellinis.
• The taste of freshly squeezed fruit juices can
  vary depending on the season.
• The extended juice should be always strained
  through a coarse strainer to exclude pith and
  seeds, but a little fine pulp gives authenticity.
  
• Citrus fruit juices
• The most popular freshly squeezed fruit juices
  for bar use are citrus fruit juices, such as
  lemon, orange, grapefruit and lime.
• Citrus fruits are usually pressed or squeezed
  either by using a hand juice extractor or an
  electric version, when using either method ensure
  that the fruit has been washed, and that it is
  fresh and sound.
• You can obtain more juice from citrus fruit that
  is at room temperature or has been slightly
  warmed, than from fruit that has just been
  removed from a refrigerator.
• Citrus fruit juices (especially lemon juice) have
  the uncanny ability to accentuate the flavours of
  other fruits.
• Storage and shelf life
• If the freshly squeezed fruit juices are prepared
  in advance, the juices should be stored under
  refrigeration until required.
• They are best stored in a glass jug, which is
  lightly covered but not sealed. If they have been
  stored for some time they should be discreetly
  tasted before use.

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Lesson 10 Juices, Soft Drinks and Waters
9.3 Freshly squeezed fruit juices
(continued)
Prepared fruit Juices, Fruit Mixes, Legislation
on Fruit Juices

• Prepared fruit juices
• Most citrus juices can be purchased prepared in
  bottles, cans, plastic or waxed cardboard
  containers, with each country having a good range
  of brands available.
• Non-citrus juices such as pineapple, tomato,
  apple, pear and grape juice are available in this
  style of packaging.
• These juices are also available are pre-mixed
  blends of fruit juices, often sold as tropical
  blends for example passion fruit, mango and
  pawpaw blended together.
• Prepared fruit mixes
• Sweet and sour A sweet-sour mix of fresh lemon
  juice and sugar can be made ahead of service
  time. Sweet-sour mixes can also be bought
  bottled, as frozen concentrate, or in powered
  form. Some have a foaming agent (called frothee)
  that stimulates egg white. Choosing your sweet
  and sour bar mixes involves a little bit of trial
  and error to find the quality that best suits
  your bar.
• Other mixes, customizing Bloody Mary, Daiquiri,
  Margarita, Mat Tai, Pina Colada mixes, the
  alcohol is just added, the frozen concentrates
  are usually the best. You can also customize
  these mixes by adding your own lemon,
  horseradish, olive juice spicy salsa to the
  Bloody Mary mix.
• EU definition of the raw materials used in fruit
  juices
• Fruit juices are covered under the European
  Communities (Marketing of Fruit Juices and
  Certain Similar Products) Regulations 2003).
• Fruit all fruits, for the purposes of this
  Directive, tomatoes are not regarded as fruit.
• Fruit puree the fermentable but unfermented
  product obtained by sieving the edible part of
  whole or peeled fruit without removing the juice.
• Concentrated fruit puree the product obtained
  from fruit puree by the physical removal of a
  specific proportion of its water content.
• Sugars for the production of (a) fruit nectar
  sugars as defined by Council Directive
  2001/111/EC of December 2001 relating to certain
  sugars intended for human consumption (1)
  fructose syrup sugars derived from fruits (b)
  fruit juice from concentrate sugars as defined
  by Directive 2001/111/EC fructose syrup (c)
  Fruit juices the sugars listed in (b) containing
  less than 2 water.
• Honey the product defined by Council Directive
  2001/110/EC of December 2001 relating to honey
  (2).
• Pulp or Cells the products obtained from the
  edible parts of fruit of the same kind without
  removing the juice.
• USA legislation
• In the USA fruit juice can only legally be used
  to describe a product which is 100 fruit juice.
• A blend of fruit juice(s) with other ingredients,
  such as high-fructose corn syrup, is called a
  juice cocktail or juice drink(FDA, 2012).
• The term "nectar" is generally accepted in the
  U.S. and in international trade for a diluted
  juice to denote a beverage that contains fruit
  juice or puree, water, and which may contain
  artificial sweeteners (FDA, 2012).

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Lesson 9 Non-Alcoholic Drinks 9.4 Soft
Drinks and Carbonated Beverages
Historical Background,
Manufacture Process

• Historical Background of Soft Drinks and
  Carbonated Beverages
• The first soft-drinks enjoyed centuries ago, were
  simply the effervescent waters from certain
  natural springs.
• First recorded mention Moguls, at the end of
  the 13th century.
• Lemon juice and scurvy Lemon juice was
  discovered as a good antidote to scurvy, (this is
  brought on by a lack of vitamin C in the diet).
• Spread of soft drinks in Europe growing
  availability of sugar from the new plantations in
  the West Indies a fashion arose for lemon juice
  sugared and flavoured with water. 17th century
  French government created the Compagnie de
  Lemonadiers allowing these tradesmen to gain a
  monopoly eventually these tradesmen set up shops
  and were popularly known as Lemonadiers.
• Carbonation is discovered (1790s) Jacob Schweppe
  and Nicholas Paul developed the manufacture of
  their carbonated waters in London (1799) A.R
  Thwaites and Company of Dublin develop single and
  double strength soda water (1886) in Atlanta,
  Georgia Dr. John Styth Pemberton formulated
  syrup, which went on sale at Jacobs Pharmacy for
  5 cents a glass, originally promoted as an
  Intellectual Beverage and Health Drink known
  today as Coca Cola .
• Early carbonated beverages were sold in bottles
  sealed with porcelain stoppers which, when pushed
  in, released the carbon dioxide with a loud pop.
  Thus in the 1890s era of gleaming marble soda
  fountains the expression soda pop was born.
• Soft Drinks Manufacture Process
• The Raw Materials Fruit juices (processed in
  factories near the harvesting areas and shipped
  to the ordering countries), Flavours
• (extracted from natural oils and extracts), Sugar
  (refined beet sugar is delivered from sugar
  factories), Water (treated and filtered),
• Carbon dioxide (delivered in bulk road tankers
  under high pressure), acids, colours and
  preservatives.
• Production Further information (chapter 9 pp.
  268-269, plus figure 9.2 basic diagram of soft
  drinks plant).

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Lesson 9 Non-Alcoholic Drinks 9.5 Draught
soft drinks systems

• These systems are used to dispense draught soft
  drinks. The advantages include no bottles, cases,
  no loading onto shelves, no long back door
  deliveries, no deposits on bottles, no broken
  bottles and better ecology control.
• 1 typical 18 litre tank is equal to 3,834 fluid
  ounces of finished product, this is equal to 588
  split size bottles, every soft drink is served
  chilled and the service speed at peek times is
  also.
• Post mix dispensing system, Cobra gun Usually
  located at each dispense station of the bar,
  consists of a head with a nozzle,
• pushbuttons and a flexible metal hose (flexihose)
  that deliver the syrup mixes with carbonated
  water in a 51 ratio, at the touch of the
  selected
• buttons you now have different flavours, soda and
  plain filtered water as you require.
• Pre-mix System These systems offer the complete
  draught soft drink ready made, the complete
  carbonated beverage is supplied in
• bulk containers that have already been mixed at
  the manufacturing plant. Premix systems are not
  common now.
• Electronic Automatic Dispensing Systems These
  systems are not only used for soft drinks they
  also dispense beer, wines, juices,
• cocktails, and spirits mixed with soft drinks at
  the touch of a bottom, they pour preset amounts
  and count each drink dispensed. Some
• systems are electronically linked or interfaced
  with a computerized cash registers. Automatic
  liquor dispensing systems or soft drinks
• systems are expensive and not everybody
  (bartenders, customers) reacts favorably to them,
  customers do not like the spirits are
• being poured and pre-mixed away from the service
  area, although it must be pointed out that these
  systems do provide excellent
• financial control for your business.
  Wunderbar (post mix dispensing system) soda
  gun.

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Lesson 9 Non-Alcoholic Drinks
9.6 Famous soft drinks

• Coca Cola 1886 John Pemberton (pharmacist,
  Atlanta), adopted French doctor, Angelo Mariani
  idea of using coca leaves, started selling
  Pembertons French wine coca in Jacobs pharmacy
  as medical aid. 1888 (Asa G. Candler bought
  company, 4 years later Coca Cola sold in every
  state, memorabilia ideas begin. 1904 (caffeine
  added to replace the cocaine) for safety. 1919 E.
  Woodruff (Atlanta took over. 1930s Coca Cola
  invent modern day Santa Claus (dress code to
  match company colours), 1982 (Coca Cola launch
  Diet Coke 1st brand extension. 2010 Diet Coke
  sold 927 million cases.
• Pepsi 1989 first made in North Carolina by Caleb
  Bradham (sold it from his drug store called it
  Brads drink), marketed as a disgestive drink
  (contained pectin). 1901 renamed Pepsi Cola.
• 7-up 1929 originally used as a hangover cure for
  hospital and home use titled Bib label Lithanted
  Lemon Lime Soda. 1930 7-up joined 600 lemon and
  lime drinks in the marketplace. 1986 taken over
  by Pepsi Cola Company.
• Other international favourites Club Brands.
  National favourites (class discussion).

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Lesson 9 Non-Alcoholic Drinks
9.7 Waters

• Water acts as a transport system and an
  information waterway for nutrients to travel down
  the body, water
• messages are sent across your body, 60 of your
  body is water and it has a role in almost every
  metabolic process
• which occurs in your body.
• Bottled Water
• Interest in bottled in brand bottled water
  started in the 1970s when the Europeans
  (especially the French and Italians) advertised
  heavily around the world and made it socially
  acceptable to order different types of bottled
  water in restaurants, bars and hotels.
• The 1980s and 1990s also brought an increase
  interest in health and fitness and the water
  bottle became the necessary accessory.
• Today, there are many bottled water brands
  available the additional market appeal of purity
  stills appeals to the health concerns of
  consumers.
• Currently the strongest growth in the water
  market is the convenience or single-serving size
  for fitting in a sports bag, lunchbox or
  backpack.
• Bottles water is a great profit potential at the
  bar it is seen as a healthy alternative to soft
  drinks.
• Service of Bottled Water in Bars
• Most bars serve two kinds of bottled water, still
  and sparkling.
• You can offer liter-sized bottles for groups or
  serving sized bottles for individuals.
• They should be kept in the refrigerator and
  served chilled, in the opened bottle with an
  empty glass.
• A wedge of lime or lemon may be added if the
  customer wishes, but never add ice unless the
  customer requests it.
• Most customers are annoyed if they purchase an
  expensive glass of mineral water and then have
  diluted with the local tap water of your ice
  cubes.
• Always use a stemmed glass for bottled water to
  distinguish it.

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Lesson 9 Non-alcoholic drinks
9.7 Waters
(continued) Bottled Water -
Legislation - European Union EU and Food and Drug
Administration FDA)

• All water supplies that are used for human
  consumption must meet certain standards, which
  have been laid down by the EU or the FDA for
  Europe and the USA, every country will
  traditionally have local laws which also govern
  waters used for consumption. They have to be free
  from microorganisms, parasites and from any
  substances that may be a danger to public health
  if they are found in sufficient numbers or
  concentrations.
• European Union, EU Water Regulations
  Categories of bottled waters are defined in the
  Natural Mineral
• Water, Spring Water and Bottled Drinking Water
  Regulations 1999. Only products which meet the
  specifications
• within these regulations may use one of these
  terms
• bottled water A general description for bottled
  water is a a closed container of any kind in
  which water is sold for human consumption or from
  which water sold for human consumption is
  derived. Specific definitions apply to Natural
  Mineral Water and Spring Water under these
  regulations.
• mineral water Mineral water is water that
  emerges from under the ground and then flows over
  rocks before it is collected. As a result of
  this, mineral water has a higher content of
  various minerals, which are picked up as it flows
  over rock. Unlike spring water, natural mineral
  water cannot be treated except to remove grit and
  dirt. Different brands of spring and mineral
  waters will contain different amounts of
  minerals, depending on where they have been
  sourced.
• Food and Drug administration, FDA Water
  Regulations The U.S. Food and Drug
  Administration (FDA)
• classifies water in the USA it regulates bottled
  water as a food under the FDC Act and is
  responsible for
• ensuring that bottled water is safe and
  truthfully labeled. Specific FDA regulations for
  water (chapter 9- Table 9.1).

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Lesson 9 Non-alcoholic drinks
9.7 Waters (continued)

• Main types of bottled water
• Natural mineral water (NMW) is a statutory name
  for a specific type of water. A NMW must be
  officially recognized through a local authority
  after a qualifying period of two years, during
  which time it is repeatedly analysed. It must
  also be registered with the Food Standards
  Agency. It must come from a specified ground
  water source, which is protected from all kinds
  of pollution. The water may be treated in any way
  to alter its original chemical and
  microbiological composition. In addition NMWs
  must provide certain information on their labels
  such as the typical mineral analysis.
• Spring water (SW) is a statutory name for water,
  which comes from a single non-polluted ground
  water source. Unlike NMW there is no formal
  recognition process required although it must
  still be registered with the local authority.
  Many NMWs begin their lives as Spring Waters
  trading as such during the two-year testing
  period. Unlike NMWs, Spring Waters may undergo
  permitted treatments but like NMWs must meet
  microbiological criteria. All Spring Waters must
  comply with the Drinking Water Regulations.
• Table water (TW) may come from more than one
  source and may include the public water supply.
  Treatment is permitted which results in the water
  achieving the compositional/microbiological
  requirements of the regulations. Some companies
  may also add mineral salts to their waters to
  replace those minerals lost during treatments or
  to enhance those, which already exist.
• Water with alcohol
• For centuries water has been actively used as a
  mixer, which has been used to dilute the strength
  of spirits without altering the character of
  their basic flavour.
• Certain spirits for example whiskey or vodka
  lovers claim that water actually enhances rather
  than mutes the aromatic permutes the aromatic
  personalities of there favored spirit.
• Water softens the olfactory impact of the alcohol
  while allowing the complexities of grain, rye,
  peat, wheat or wood to announce themselves.
• Natural Mineral Water (Health SPAS)
• The terminology connected with Natural Mineral
  waters is complex and varies from country to
  country all we can do is to read the label
  carefully.
• True mineral water contains many health giving
  properties that are usually removed from the
  domestic water supplies because they make the
  water hard.
• Health SPA towns or areas are used drinking and
  for bathing. There is good evidence to
  substantiate some of these traditional ideas and
  practices as being healthy. Chapter 9 -
  pp. 276-277 famous natural mineral waters.

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Lesson 9 Non-alcoholic drinks
9. 7 Waters
The Business Potential and Growth of
Bottled Water Sales

• Bottled water continues to grow the reasons
  behind the growth in popularity of
• bottled water can be put down to a number of
  factors.
• many people state they prefer the taste
• many believe that because of environmental
  pollution, bottled water is a safer choice for
  drinking than their own household supply
• an increasingly health conscious consumer
• many females concerned with counting calories
  will avoid the sugary soft drinks
• the continental influence of bottled water
  consumption
• the availability of menus with different service
  sizes and types
• the problem with some businesses is the
  availability, variety and quality of the bottled
  waters, which they offer for sale.
• Growth potential, a simple exercise to carry out
  in your bar is offered under
• chapter 9 - Table 9.2 to develop growth.

16
Lesson 9 Non-alcoholic drinks
9.8 Tea

• Chinas discovery discovered 4,000 by accident,
  a pleasant drink was created by infusing the
  leaves of Camellia sinensis, or the Chinese tea
  plant Camellia assamica, in hot water, these
  leaves helped flavour the flat taste of the water
  they boiled to prevent getting sick. It was not
  until the 8th century that outsiders discovered
  it.
• European Influence 17th century, the British
  spread its use by implementing new growing areas
  such as India. In fact, the English so enjoy
  their tea that they developed a meal around it
  called high tea. Tea was originally drunk for
  its medicinal benefits and it was not until the
  sixteenth century that it began to be consumed on
  a more regular basis as a social beverage.
• The Boston Tea Party and Americas Influence
  Tea' taxation in US led to the Boston Tea Party,
  one of the issues that triggered the War of
  Independence. Americans further influenced tea
  use both by inventing tea bags and by starting
  the practice of drinking iced tea at the St.
  Louis Worlds Fair in 1904.
• The Modern Tea Market produced now more than 25
  countries, main tea producing countries are
  China, Kenya, Malawi, Tanzania, Zimbabwe, India,
  Indonesia and Sri Lanka. The worldwide interest
  in tea in growing, it is regarded as a healthy
  beverage which also aids relaxation and
  stimulates the central nervous system.
  Speciality tea shops are popping up in every city
  and teas now have their own page on the
  after-dinner menus in most restaurants.
• Tea tree is evergreen yields tea leaves after
  about 3 years of growth. It then may yield for 25
  to 50 years depending on growing conditions. The
  leaves are hand-plucked from new shoots and about
  6000 leaves are needed to make 1lb of
  manufactured tea. Depending on plant cultivar,
  climate, soil, and cultivation practices, there
  are about 1500 slightly different kinds of tea
  leaves, these can be further modified in
  processing and contribute to differences in the
  final brew.
• Tea Leaves contain three important kinds of
  constituents that affect brew quality, caffeine,
  which tea its stimulating effect, tannins and
  related compounds, which contribute colour and
  strength, often associated with the term of body
  and astringency, and essential oils, which
  provide flavour and aroma.

17
Lesson 9 Non-alcoholic drinks
9.8 Tea Types of Tea
Methods of Processing

• The three major classes of teas, green, black and
  oolong. These three types can be made from the
  same
• tea leaves, depending on how the leaf is
  processed. The following is a more detailed
  breakdown of the main
• types of tea and their methods of processing
• White tea this is the least processed, the best
  white teas come from leaves picked before the
  buds have opened, while they are still covered
  with silky white hairs. White teas are delicate,
  with sweet, gentle, grassy aromas and fruity
  notes.
• Green tea slightly more processed than white
  tea, it is dried, or fired, as soon as it is
  picked in order to minimize oxidation (which
  increases caffeine levels), to retain freshness
  and to preserve high levels of polyphenols,
  powerful antioxidants that boost the immune
  system and help to reduce the risk of heart
  disease and certain forms of cancer, as the name
  implies, green teas have a grassy, vegetal
  quality.
• Oolong teas the most varied and most
  interesting, after the leaves are picked, they
  are gently rolled so that they slowly oxidize,
  which darkens them and adds layers of complexity,
  Oolongs can range from the lovely aromas of lilac
  and orange blossom and sweet flavours to dark,
  nutty aromas and full flavours.
• Black tea known as red tea in China, this is the
  most recognizable tea, its colour is a result of
  complete oxidation, which gives it a more robust
  flavour, typically consumed without
  accompaniments.
• Darjeeling a black tea from northern India, can
  be quite ordinary or remarkably complex,
  depending on where it is grown and when it is
  harvested.
• Pu-erh tea comes from the province of Yunnan in
  southern China, the tea is usually inoculated
  with a bacteria and aged, sometimes as long as 50
  years. Can cost upward of 1,000 per pound,
  earthy, slightly smoky, strong and tannic (or
  bitter).
• Infused teas teas infused with botanicals,
  fruits and other flavours, everything from mango
  and raspberry to Moroccan mint.

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Lesson 9 Non-alcoholic drinks
9.8 Tea
Brewing, Storing and Purchasing
Tea

• Brewing tea
• This involves getting the amount of tea, the
  water temperature and the steeping time just
  right.
• Light, airy tea such as white tea requires two
  heaping teaspoons for an 8-once cup.
• Stronger, more densely packed black teas, use a
  level teaspoon.
• White and many green teas should be brewed well
  below the boiling point, 160 to180 degrees
  Fahrenheit. The stronger and darker the tea, the
  closer to the boiling point the water should be.
• Lighter teas steep longer (3 to 5 minutes) than
  black teas (2 to 3 minutes). Lighter teas may
  also keep their flavour through multiple
  steepings.
• Black teas lose their flavour and much of their
  caffeine after one or two steepings, although the
  taste of Pu-erh can last for several servings.
• Brewing other teas
• Indian or Ceylon Blend usually made in either
  china or metal teapots. Both are offered with
  milk or sugar.
• Russian or Lemon tea Made similar to china tea
  served in heat resistant glasses which stand in a
  silver holder, with a slice of lemon.
• Ices tea made strong, sometimes strained and
  always chilled. Served in a tumbler glass on a
  side plate with a teaspoon and lemon slice.
• Speciality Teas
• Assam rich full and malty flavoured tea,
  suitable for breakfast, served with milk.
• Darjeeling the Champagne of teas, delicate tea
  with a light grape flavour, served in the
  afternoon or evening with lemon or milk.
• Earl Grey blend of Darjeeling and China tea,
  flavoured with oil of Bergamot. Served with lemon
  or milk.
• Jasmine green (un-oxidised) tea, which is dried
  with Jasmine Blossom and produces a tea with a
  fragrant and scented flavour.
• Kenya consistent and refreshing tea, served with
  milk.
• Lapsang Souchong a smoky, pungent and perfumed
  tea, delicate to the palate, which may be said to
  be an acquired taste. Served with lemon.
• Sri Lanka pale golden tea, good flavour. The
  Ceylon blend is still used as a trade name.
  Served with lemon or milk.

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Lesson 9 Non-alcoholic drinks
9.9 Coffee

• Coffee cultivation began in the area of Caffa in
  Abyssinia around 1000 years ago. From there it
  spread through Arabia, Turkey
• and other Islamic countries. It was brought into
  Europe by trading companies and a few centuries
  later it was transported across
• the oceans into the newly discovered world.
• The Coffee Bean
• Growing and harvesting The coffee tree is an
  evergreen plant which can grow to a height of 12
  metres in the case of the 'Robust'
• variety and 5-6 metres in the case of the
  Arabica'variety. However in order to make crops
  easier to harvest it is normal in plantations
• to restrict the height to 3-5 metres. Coffee
  plants start yielding crops around 3-5 years
  after being planted and can go on giving good
• beans for around 15 years. Harvesting is carried
  out by means of automatic pickers consisting of
  vibrating rods which detach the
• beans from the trees as they move along the rows
  of plants.
• Quality and production Coffee qualities are
  largely dependant on the country of production
  which are many and widespread.
• Some of the major ones are Brazil, Guatemala,
  Costa Rica, Venezuela, Mexico, Puerto Rico,
  Jamaica, Arabia, Kenya, Tanzania and
• Abyssinia. Coffee Arabica and Coffee Camephora -
  also known as Robusta.
• The Arabica bean is generally considered to be
  the best, The less valued seed of the Robust
  variety gives a lighter, thinner drink,
• which is said to have a rather wooden taste.
• Processing methods The coffee beans, which are
  gathered whilst still green undergo various
  processes such as (stripping
• (removing the parchment and pulp from the beans),
  fermentation or maceration (24 to 40 hours),
  washing, maturing (in the sun),

20
Lesson 9 Non-alcoholic drinks
9.9 Coffee (continued)
Roasting Levels of
Coffee
21
Lesson 9 Non-alcoholic drinks
9.9 Coffee (continued)
Methods of Preparing Coffee
Further information Chapter 9 pp. 283-287)

• Filter method Finely ground coffee is placed in
  a filter, usually made of paper, boiling water is
  poured over it passing through the coffee by
  gravity. The grinding grade for this method is
  fine to medium.
• Percolation method Boiling water, pushed by
  steam percolates continuously through the ground
  coffee which is situated in a metallic filter in
  the upper half of the coffee pot. The grinding
  grade for this method is medium.
• Moka or Italian method Comprised of three
  pieces, the lower section or boiler, this
  incorporates a safety valve that also serves as a
  water gauge. A funnel shaped filter which
  contains the ground coffee and the upper section
  which contains the prepared beverage. As the
  water heats in the lower section the steam
  produced generates pressure which pushes the
  water upward through the funnel to the coffee and
  extraction takes place under light pressure, the
  resultant beverage carries on up the internal
  tube into the upper chamber. The water is in
  contact with the ground coffee for around 30
  seconds and the extraction is between 20 and
  25. The grinding grade for this method is
  medium.
• Cona or vacuum infusion method Similar to the
  percolator method. The Cona can be heated with
  gas, electricity or spirit lamp. The grinding
  grade for this method is medium fine to fine.
• Cafetiere method A toughened glass container,
  housed in a metal holder with a handle and with a
  metal lid with a plunger fitted through it and
  with a metal filter fitted to the plunger. The
  grinding grade for this method is medium to
  medium fine.
• Turkish or Greek coffee The water is boiled in
  a tin lined copper pot, the very finely ground
  coffee is poured without interruption to the
  boiling process into the water. Coffee produced
  by this method is very strong and very full
  flavoured. The grinding grade for this method is
  pulverised.
• Neapolitan coffee machine method Consists of
  two parts, the bottom is filled with water,
  coarsely ground coffee is put between two central
  filters and the upper part is screwed down onto
  the lower part. The machine is now placed on the
  heat and when the water starts to boil the
  machine is turned upside down. The water will
  dribble through the ground coffee into what is
  now the lower part, this is fitted with a spout
  inverted when it was the top half. Grinding grade
  for this method is medium to coarse.
• Espresso coffee machine method extraction
  method which results in a highly concentrated,
  intensely aromatic and flavourful coffee. This
  method requires highly pressurised water at a
  temperature of 90C. - 95C. Contact between the
  water and the coffee varies from between 25 to 35
  seconds. The volume of beverage per cup is around
  20cc to 35cc. This method requires that the
  beverage is prepared (individually) on demand.

22
Lesson 9 Non-alcoholic drinks
9.9 Coffee
Espresso, Types of Coffee, Coffee Tasting
Selecting House Brands

• Characteristics of Espresso coffee
• Body The quality of espresso coffee is due to
  the presence of tiny drops of oil and very fine
  particles of ground coffee which are extracted by
  the water. In addition the extracted substances
  are very much greater than in other methods,
  around 25 compared to 17 for filter coffees.
• Cream or Foam The 'cream' which floats on the
  top of the espresso coffee is fairly dense and is
  formed by the dispersion of oils contained in the
  beverage together with minute bubbles of air.
• Aroma The aroma is created by ultra light
  volatile substances which are diffused in the air
  and are detected by the bodies olfactory organs.
  Espresso is a kind of invigorating elixir with
  superb digestive properties, best suited for
  drinking after eating.
• Types of Coffee
• Americano (Caffe Americano) sometimes referred
  to as a black coffee (preparation chapter 9
  p. 292).
• Cappucchino espresso with warm milk
  (preparation chapter 9 p. 292).
• Latte Coffee white coffee (preparation Chapter
  9 pp. 292-293).
• Café Macchiato layered coffee (preparation
  Chapter 9 p. 293).
• Flavoured Macchiatos Macchiato made with
  flavoured syrup - Hazelnut, caramel, mint,
  chocolate, (preparation chapter 9 pp. 293-294).
  
• Coffee tasting sessions, selecting your house
  brands
• Holding tasting sessions before selecting the
  house style.
• Coffee companies can assist you in this selection
  based on your clientele and market.
• Coffee culture, coffee appreciation consider
  holding some coffee training sessions for
  customers,
• Sparkling water served on the side of coffee,
  when sipped before coffee, water allows the
  palate to cancel out or tone down the gustative
  sensations which may alter or undermine the full
  appreciation of coffees gustative-aromatic
  qualities.

23
Lesson 9 Non-alcoholic drinks 9.10
Hot chocolate

• Considered a comfort food and consumed in many
  parts of the world.
• Hot chocolate (also known as hot cocoa) is a
  heated beverage typically consisting of shaved
  chocolate, melted chocolate or cocoa powder,
  heated milk or water and sugar (Grivetti
  Shapiro, 2009).
• Drinking chocolate simliar to hot chocolate but
  is made from melted chocolate shavings or paste
  rather than a powdered mix that is soluble in
  water, not as sweet as hot chocolate.
• The major difference Between hot cocoa and hot
  chocolate is the cocoa butter, the absence of
  which makes hot cocoa significantly lower in fat
  than hot chocolate while still preserving all the
  antioxidants found in chocolate (Science News,
  2013).
• Hot chocolate preparation and service made with
  dark, semisweet or bittersweet chocolate chopped
  into small pieces stirred into milk with
• sugar. In USA instant hot cacao powder often
  includes powered milk or other dairy ingredients.
  In UK hot chocolate is a sweet chocolate drink
  made
• with hot milk or water and chocolate powder.
  Cocoa (drink made with just hot milk and cocoa
  powder, sweetened to taste).
• Preparing hot chocolate using powder 12oz cup
  add 28 grams of powder chocolate, add 15ml
  boiling water and whisk (or fold) to a smooth
• paste, exposing the cocoa oils fully (dont be
  aggressive). Add freshly steamed milk at 70c.
  Adapt the flavour and strength (as appropriate)
  but dont
• skimp on the measures.
• Characteristics of a good hot chocolate drink
  the colour is dark (chocolate coloured) taste is
  of good strong cocoa product (correct quantity of
  
• chocolate was used). The mix is perfect, with no
  residue of solids in suspension, temperature is
  correct, final presentation technique includes a
  nice
• bisquit and maybe some latte art.
• Belgium warme chocolade or chocolat chaud (you
  receive cup of steamed white milk and a small
  bowl of bittersweet chocolate chips to dissolve
  in
• the milk. Rich hot chocolate is often served in
  demitasse cups.

24
Lesson 9 Non-alcoholic drinks
Conclusion / Summary

• Juices, soft drinks and waters offer us
  refreshment, they quench our thirst, their
  richness of taste and varieties of flavours have
  contributed to the reasons why these beverages
  are universally enjoyed by people of all ages,
  irrespective of age, gender or class.
• In recent years bars around the world have
  noticed an increasing frequency amongst their
  clientele in opting for beverages other than
  beer, wine and spirits. This change in
  consumption presents a huge opportunity for bars
  to capitalize if they can rigorously overhaul
  their current juice, soft drinks and water
  offerings in relation to their overall business
  and re-position these beverages to their best
  advantage individually, within cocktails or
  throughout the meal experience.
• It is time to reclaim the some of the business
  lost to locations like juice bars and cafes who
  have been very quick to target these beverages
  with great levels of business success.
• The major brands will continue to introduce new
  flavours, product extensions and an emphasis on
  healthy and natural origins to maintain their
  market share. The challenge for bars is to work
  closely with these companies in continuing to
  meet our customers changing demands and tastes.
• The special flavours of Tea, Coffee and Chocolate
  depends primarily on the variety, method, and
  location where the beans or tea were grown, as
  well as how they were harvested, processed.
• The production of good quality coffee also
  depends on the roasting levels adopted which can
  range from light or pale (ideal for mild beans to
  retain their delicate aroma) to full (creates a
  slightly bitter flavour favoured in Latin
  countries). The methods used to prepare coffee
  will deliver different characteristics depending
  on the following extraction methods (filter,
  percolation, Moka or Italian, Cona or Vacuum
  infusion, cafetiere, Turkish or Greek, Neapolitan
  and Espresso).
• The three major classes of teas are green, black
  and oolong. These three types can be made from
  the same tea leaves, depending on how the leaf is
  processed.
• For the health conscious tea and coffee deliver
  different levels of caffeine, these levels are
  dependent on the method utilised to prepare these
  beverages, so we must be careful of our regular
  intake of these beverages.
• Teas and Coffees are convivial beverages greatly
  enjoyed in the bar or at the end of a meal in the
  restaurant. Their unique taste is that as a
  beverage is what customers continue to savour
  even after they have left your bar or restaurant.
  
• Particular care must be given to the proposal,
  preparation and service of these ancient drinks.

25
Lesson 9 Non-alcoholic drinks
References

• Ashurst, P.R. (1995) Products and Packaging of
  Non-Carbonated Fruit Juices and Fruit Beverages,
  2nd edn, Blackie Academic Professional Pub.
• Datamonitor, Canadean. (2012) Juices and Soft
  Drink, available http//www.sleever.com/trends/so
  lution/juices-and-soft-drinks accessed
  6/5/2012.
• Dartmouth Medical school (2012) Why We Dont Need
  to Drink 8 Glasses of Water A Day, available
  www.healingnaturallybybee.com/articles/water2.php.
  accessed 12/4/12.
• European Communities (2003) Marketing of Fruit
  Juices and Certain Similar Products Regulations
  EU.
• FDA - 1 (2012). Regulations of Bottles Waters,
  Available www.fda.gov/NewsEvents/Testimony/ucm170
  932.htm accessed 5/5/2012.
• Kummer, C.(2003) The joy of coffee the
  essential guide to buying, brewing, and enjoying.
  Boston Houghton Mifflin.
• Moxham, R. (2003) Tea addition exploitation and
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• Mitchell, J. (1990) Formulation and Production of
  Carbonated Soft Drinks, Blackie Pub, Van Nostrand
  Reinhold New York.
• Murphy, J. (2013) Principles and Practices of Bar
  and Beverage Management, Goodfellow Publishing
  Ltd, Oxford England.
• Pendergrast, M. (2001) Uncommon Grounds The
  History of Coffee and How It Transformed Our
  World, Texere London.
• Wine Spectator (2005). Coffee and Tea, 30th
  September 2005.
• Water Codex II (nd) The San Pellegrino and Aqcua
  Panna Water - Codex II, Italy.
• Web resources
• www.teatool.co.uk Drip free tea (Dr.
  Martin Almonds tea tool)
• www.scae.com Specialty coffee
  association.
• www.cardinalequipment.com
  Cardinal Company.
• http//www.portablebarworld.com/889-PIC.jpg
  Portable Soft drink bars
• www.ec.europa.eu/food/food/labellingnutrition/wate
  r/mw_eulist_en.pdf Natural Mineral Waters in the
  EU