Non-Alcoholic Beverages — Coffee Species, Tea Types, Cocoa, 3 Classifications & Service Temperatures
Non-Alcoholic Beverages — Coffee Species, Tea Types, Cocoa, 3 Classifications & Service Temperatures
Non-alcoholic = less than 0.5% alcohol. Coffee serving temp: 82°C, milk: 68°C. Tea serving temp: 85°C. Coffea Arabica originated in Ethiopia. Coffea Robusta from Congo. CTC = Crush, Tear and Curled — most popular in India.
Non-alcoholic beverage = less than 0.5% alcohol by volume. (Alcoholic = 0.5–75% alcohol by volume).
Coffee: 133 mg caffeine per 8 oz · Tea: Theine (another form of caffeine) · Cocoa: 9 mg caffeine per 8 oz
Made from roasted seeds of coffee plants. Two commonly cultivated species:
Coffea Arabica — originated in Ethiopia, prefers temperate climate.
Coffea Robusta — originated in Congo, prefers equatorial climate.
Graded by colour, size, and quality, then roasted to varying degrees. Most coffees = blend of two or more harvests.
French Coffee = contains chicory + coffee beans. Pure Coffee = coffee beans only. Chicory has NO caffeine.
Medium: 205°C — stronger flavour
Full: 218°C — darker colour, bitter flavour
Instant: Freeze-dried coffee extract powder dissolved in hot water. Quick and convenient.
La Cafetière/Plunger Pot: Ground coffee + boiling water in glass container → stir → place plunger → let infuse → slowly push plunger to base → let settle → serve.
Percolator: Similar to filter but boiling water infuses UP through ground coffee. Brews thicker, stronger, quicker.
Espresso: High-pressure steam forced through fine coffee grounds. Concentrated. All flavours/essence concentrated in cup.
Decaffeinated coffee brands: Hag and Sanka. Serving temperatures: Coffee = 82°C · Milk = 68°C
Tea species: Camellia Sinensis. Contains Theine (another form of caffeine). Serving temperature: 85°C.
2. Green Tea: Leaves withered, steamed, rolled, dried. NO fermentation.
3. Oolong Tea: Withered, shaken to bruise edges → partially fermented → rolled → dried.
4. White Tea: Withered indoors, steamed slightly, rolled, dried.
CTC (Crush, Tear and Curled): Most popular in Indian market.
Dust Tea: Low quality, grained black tea remaining from high-quality tea manufacturing.
Aromatised teas: Jasmine · Lapsang Souchong · Orange Pekoe · Tisanes · Peppermint · Chamomile · Rosehip
Rules for making tea: Heat pot before adding tea · 2 tablespoons per 350ml pot · Use freshly boiled water · Brew 3–6 minutes · Serving temperature: 85°C
Indian tea brands: Taj Mahal · Brook Bond · Lipton · Tata Assam · Twinings · Tateley
Made of melted chocolate or cocoa powder + hot milk/water + sugar. Cocoa = 9mg caffeine per 8 oz. Cocoa powder processing: Beans harvested → pulp + seeds removed → piled for sweating/fermentation → pulp trickles away → seeds dried → roasted → cracked → nibs ground to liquid (55% fat) → fat pressed out → remaining mass ground into cocoa powder (retains ~25% of original fat).
Spring Water: From natural spring in ground, impregnated with natural minerals. Brands: Evain, Highland Spring, Ashbourne, Buxton, Malvern.
◆ 3 classifications: Stimulating · Refreshing · Nourishing
◆ Coffee: 133mg caffeine/8oz · Tea (Theine) · Cocoa: 9mg caffeine/8oz
◆ Coffea Arabica = Ethiopia (temperate) · Coffea Robusta = Congo (equatorial)
◆ French Coffee = coffee + chicory · Chicory has NO caffeine
◆ Coffee roasting: Light 193°C · Medium 205°C · Full 218°C
◆ Coffee serving temp: 82°C · Milk: 68°C
◆ Tea species: Camellia Sinensis · Contains Theine · Serving temp: 85°C
◆ CTC = Crush, Tear and Curled = most popular tea form in India
◆ Green tea = NO fermentation · Black tea = fermented + oxidized
◆ Decaffeinated coffee brands: Hag and Sanka
◆ Perrier = mineral water · Evian (Evain) = spring water