COFFEE MAKING SERVICE

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Coffee is produced from the roasted beans of the coffee tree and is grown and exported from regions such as South America, India, the Middle East, and the West Indies named Sumatra. Brazil is the world’s largest grower of coffee, Columbia is second, the Ivory Coast is third and Indonesia is fourth.

THE RULES TO BE OBSERVED WHEN MAKING COFFEE IN BULK

  1. Use freshly roasted and ground coffee.
  2. Buy the correct grind for the type of machine in use.
  3. Ensure all equipment is clean before use.
  4. Add boiling water to the coffee and allow to infuse.
  5. The infusion time must be controlled according to the type of coffee being used and the method of making.
  6. Control the temperature since to boil coffee is to spoil coffee (it will develop a bitter taste).
  7. Strain and serve.
  8. Offer milk(hot or cold) or cream separately and sugar and alternatives.

EVALUATION

  1. What is coffee?
  2. State three rules to be observed when making coffee.

 METHOD OF MAKING COFFEE AND SERVICE

The following are the methods used in making or preparing coffee in bulk or in small use (cups)

  1. Dissolving method
  2. Percolation method
  3. Filtration method
  4. Vacuum infusion
  5. Espresso method
  6. Still set
  7. Sauce pan or jug method

 A. DISSOLVING METHOD (INSTANT)

It involves the mixing of soluble coffee solids with boiling water and it is very popular worldwide.This may be made in individual tea cups or in large quantity

  1. Pour boiled water in tea cup.
  2. Add one tea spoon of instant granulated coffee.
  • Serve immediately in large quantity for the hotel guest.

 B. PERCOLATION METHOD

Here, a special kind of coffee pot called a percolator is used, which is electrically operated. It has three compartments namely:

  1. A reservoir which holds the water.
  2. The strainer which holds the water.
  3. The container which holds the percolated coffee.

 Use of Coffee Percolator

  1. Remove the reservoir and place one bag of coffee in the strainer.
  2. Replace the reservoir.
  3. Pour the required amount of cold water into the reservoir (250ml of water to one ground bag of coffee).
  4. Switch percolator on. It switches off as the percolation is complete.
  5. Unplug machine from the switch and serve immediately.
  6. Hot or cold milk, cream and sugar may be added to taste.

C. FILTRATION

  1. Fresh boiled water is poured into a container with a very finely meshed bottom which stands on a cup or pot.
  2. Put the required amount of ground coffee in the container.
  3. Infusion takes place and the coffee liquid falls into the cup.
  4. Filter paper may be used to avoid the grounds passing into the lower cup, but this will depend on how fine or coarse is the ground coffee being used.
  5. Serve immediately.

  1. VACUUM INFUSION

In this method of making coffee, the lower bowl is filled with cold water to speed up the operation, freshly heated but not boiled water, up to the water level. The upper bowl is then set into the lower bowl, ensuring it is securely fitted and the required quantity of ground coffee added according to the amount of water used. The water is then heated.As the water reaches boiling point, it rises up the tube into the upper bowl mixing with the ground coffee stir the mixture gently to ensure all the ground coffee infuse with liquid. At times, the ground coffee forms a cap on top of the liquid and therefore will not fully infuse, care must be taken that the filter is not knocked as this may cause grains into the lower bowl.

On reducing the heat, the coffee liquid passes back into the lower bowl leaving the grounds in the upper bowl and washed and ready for re-use. The coffee in the lower bowl is ready for use and should be served at the temperature of approximately (82⁰f)

  1. ESPRESSO METHOD

This method is Italian origin. The machines used in making this form of coffee can provide cups of coffee for individual in a matter of seconds some machine being capable of making 300-400 cups of coffee per hour.

This method involves passing steam through the final coffee and infusing under pressure. The advantage is that each cup is made freshly for the customer. Serve black coffee is known as espresso and is served in a small cup of black coffee into cappuccino.

F. STILL SET METHOD

This method normally consists of a small central container into which the correct size filter paper is placed. A second fine meshed metal fitter with a handle is then placed on the filter paper and the ground coffee is placed on top of this, there is an urn either site of varying capacities according to requirement. The urns should be rinsed before and after each brew until the water runs clear. This removes the thin layer of cold coffee that is left,this will spoil the flavor and aroma of the next brew.

Boiling water is passed through the grounds and the coffee passes into the urns and at the side infusion should be complete in 6-8 minutes for 4 ½ liters (1 gallon) of coffee, using medium ground coffee. The milk is heated in a steam jacket container. It should be held at a container. It should be held at a constant temperature of 68⁰c because if held at too high a temperature or boiled or heated too soon. Upon coming into contact with the coffee it will destroy its flavor and taste. At the same time, the milk itself becomes dissolved. The coffee and milk should be held separately at their correct temperature ready for serving.

EVALUATION

  1. List five ways of making coffee.
  2. Explain any two.

SERVING SPECIALITY COFFEE AND IRISH COFFEE

Specialty coffee are often completed and served at the table using the following equipment:

  1. Service salver
  2. Tray cloth or napkin
  3. 20cl (7 floz) stemmed glass on a side plate
  4. Tea spoon
  5. Jug of double cream
  6. 25ml measure
  7. Coffee pot
  8. Sugar basin of coffee sugar with a teaspoon
  9. Bottle of the spirit or liquor being used

Procedure for Making Irish Coffee

  1. A Paris goblet or other suitable stemmed of about 20cl (7 floz) capacity is used.
  2. Brown sugar is added (a certain amount of sugar is always required when serving thisform of coffee, as it aid to floating the double cream on the surface of the hot coffee.
  3. One measure of Irish whisky added
  4. The teaspoon is place in the goblet before the coffee is poured into the glass as the hot, strong black is poured in.
  5. The coffee should then be stir well to dissolve the sugar and to ensure to give the best flavored coffee through the cream.
  6. When the Irish coffee has been prepared, the glass should be put on a daily on a side plate and placed in front of the customer.

GENERAL EVALUATION

  1. Explain the term coffee.
  2. List five methods of making coffee.
  3. Mention the ingredients required for serving Irish coffee.
  4. Mention two cutting equipment.
  5. State five qualities of a good cake..

 WEEKEND ASSIGNMENT

  1. Coffee is produced from the ———— of the coffee tree.A. fruitsB. stem C. root D. beans
  2. Which of the following is not a method of preparing coffee?A. Espresso B. PercolationC.FiltrationD. Coagulation
  3. Which of the following coffee making machines can produce several cups of coffee for individuals in a matter of seconds?A.Filtration B. Espresso C.Percolation Vacuum infusion
  4. Which of the following equipment is needed for serving Irish coffee?A.Service salver B.Ice cubes C.Goblets D.Strawberries
  5. One of these rules should be observed when making coffee in bulk.A. Use freshly roasted coffeeB. Travel early to the farmC. Exhaust a full bag of coffee beansD. Throw away any remnant

 THEORY

  1. State four rules to be observed when making coffee in bulk.
  2. Mention five methods of preparing coffee.

See also

PLAT DUJOUR | Hausa Dishes, Igbo Dishes, Yoruba Dishes, FOREIGN DISHES & European Dishes

CARTE DUJOUR MENU

LUNCHEON AND DINNER | FULL EXPLANATION

BREAKFAST SERVICE (CONTINENTAL & NIGERIAN)

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