Beverages

Chapter 20

Objectives

• Describe the production of coffee beans, and list available varieties

• List the types of roasts and grinds used for coffee beans

• Explain the production of tea, and list available varieties

Objectives (cont’d.)

• Identify the different fruit and vegetable juices

• Discuss bottled water

• Explain the concepts of Alcohol Beverage Control and control states

• Define wine and its proper storage

Objectives (cont’d.)

• Summarize the international wine production laws and regulations

• Define fortified wines and aperitifs

• Identify the most common types of port and Madeira available

• Define craft beers

Objectives (cont’d.)

• Explain vital statistics as they relate to beer production

• Summarize the types of beers

• Describe the distillation process for spirits

• List the different products from which spirits are distilled

Coffee

• Dates back to the sixth century

• Originated in Africa– Then, spread throughout Europe and other

continents

• Today, coffee is drunk around the world– Each nation has its own ways of preparing

and serving it

Coffee Production

• Only grown in the tropics– Picking is mostly done by hand

• Berry-like fruits are called cherries– Beans inside need to separated and dried

• Dry and wet methods of curing (drying)

• Roasting is done in the importing country

Global Sourcing

• Common types of coffee– Brazilian Santos, Columbian, Costa Rican,

Guatemalan, Indonesian, Jamaican Blue Mountain, Kenyan, Kona Kai, Mexican Maragogipe, Mocha, Mysore, Nicaraguan, and Tanzanian Kilimanjaro

Buying and Storing

• Coffee sold on the world market is green (unroasted)– Green beans can be stored for several

years without loss of flavor– Coffee beans start to lose flavor after

roasting

• Store coffee in container away from light and air

Buying and Storing (cont’d.)

• Soil, altitude and climate affect coffee taste

• Types of coffee– Arabica (higher quality)– Canepbora, or Robusta (lesser quality)

• Types of roasts– Light, medium, dark, and continental

Buying and Storing (cont’d.)

• Coarseness or fineness of the grind determines surface area of the coffee that will come into contact with water

• Common grinds– Coarse, medium, fine, espresso, and

pulverized (Turkish)

20.8 Coarsely ground coffee beans

20.10 Finely ground coffee beans

20.7 Continental-roasted coffee beans

20.4 Light roasted coffee beans

20.12 Pulverized coffee beans

20.6 Dark roasted coffee beans

© Randy Van Dam 2008

Tea

• Made from the dried leaves of the tea plant– Used since ancient times– Chinese emperor initiated the practice

• World’s second leading beverage today (next to water)

Tea Production

• All true teas come from leaves of the tea tree (Camellia sinensis)– Native to Asia

• Different processes are used to produce different types of tea– Black tea and oolong tea are fermented– Green tea and white tea are not fermented

Global Sourcing

• Tea plants grow best at high altitudes and in cool climates

• Terroir refers to the growing area and climate

• Five tea regions– India, China, Sri Lanka, Taiwan, Japan

Buying and Storing

• When buying herbal teas, ensure mixture contains only nontoxic plants– FDA has published a list of plants that

should not be used in food and drink

• Store in airtight, metallic container– Most teas keep for 18 months– Chinese keep teas up to three years

20.13f Assam Choice Estate

20.14b Florence (black tea, chocolate, hazelnut)

20.13d Darjeeling tea20.13a White pear tea

20.16b Red tea (organic red tea, honey bush, lemongrass, kaffir leaves

20.13b Japanese Sencha green tea

© Randy Van Dam 2008

Nonalcoholic Beverages

• Vast majority of the beverage market

• Chosen for refreshment purposes– To quench people’s thirst

• Increased market focus on health and wellness– Nonalcoholic beverages will continue to be

the segment leader in beverages

Juice

• Liquid extracted from fruits and vegetables

• May be supplied in concentrate form– Need to add water to reconstitute

• Vegetable juices usually made from carrots, beets, pumpkins, and tomatoes

20.17g Orange juice with fruit

20.17i Pomegranate juice with fruit

20.17e Cranberry juice with fruit

20.17a Apple juice with fruit

20.17j Tomato juice with fruit

20.17c Carrot juice with fruit

© Randy Van Dam 2008

Carbonated Soft Drinks

• Soft drink– Any cold drink that does not contain

alcohol– Wide variety: e.g., clear, cola, fruit flavors,

and other flavors such as root beer and cream soda

• Soft drink market is highly competitive

Bottled Water

• Must meet all applicable federal and state standards– Must also be sealed in a sanitary container

• Some waters contain additives– May cause it to be classified as a soft drink

20.20a Plain sparkling water

20.19b Assorted bottled still water (flavored)

20.20b Flavored sparkling water

20.19a Assorted bottled still water (plain)

© Randy Van Dam 2008

Alcoholic Beverages

• Within the top 500 restaurant chains– 48 percent offer alcoholic beverages

• Includes casual dining restaurants and limited service players

• Alcohol sales comprise 17 percent of total sales of these operators

The Control States

• States with a monopoly on the wholesaling and/or retailing of some or all categories of alcoholic beverages– Most have an alcoholic beverage control

board (ABC)• Operate their own stores• Food service establishments prohibited from

purchasing from these stores

Wine

• Alcoholic beverage made by fermenting the juice of fruits, usually grapes

• Most of the wines produced are meant to be drunk young– Wines destined for the cellar are red– White wines do not need time to mature

Wine (cont’d.)

• Temperature is the most important factor in storing wine– Optimum temperature: 50 to 55°F– Acceptable temperature: 40 to 65°F

• Light will prematurely age wine

• Table wine should be stored horizontally– Keeps cork moist, preventing air in wine

Wine (cont’d.)

• Still wines– Contain no carbon dioxide, which would

make them sparkling

• Different countries have different laws regulating wine production and labeling– French wine has four quality ranks

Wine (cont’d.)

• Sparkling wines– Contains carbon dioxide to make it fizzy

• Can occur naturally in the bottle or as part of a production process

• Fortified wines– Manipulated after fermentation– Port, Madeira, Marsala and sherry are

fortified wines

Beer

• Made by yeast fermentation of malted cereal grains– Hops and water are added

• Craft breweries are small, independent, and traditional

Beer (cont’d.)

• Vital statistics of beer– Bitterness, color, original and final specific

gravity, and alcohol content by volume

• Broad categories of beer– Ales, ciders, lagers, meads, low alcohol,

sake, specialty, stouts and porters, and wheat

Distilled Spirits

• Low in sugars

• Contain at least 35 percent alcohol

• Types of spirits– Gin, vodka, rum, whisky, brandy, and

tequila

• Alcohol is concentrated by distillation

20.66 Gin

20.62b Blended scotch whiskeys

20.68b Jamaican rum

20.62a Single malt scotch whiskeys

© Randy Van Dam 2008

20.64 Brandy

20.70 Tequila

Summary• Coffee beans

– Dried in the production country; roasted in the importing country

• Teas – Originate from the tea tree

• Nonalcoholic beverages– Soft drinks, juices, and waters (may be

flavored, carbonated, or fortified)

Summary (cont’d.)• Wine

– Must be stored in a controlled environment

• Beer– Made by yeast fermentation of malted cereal

grains, adding hops

• Spirits– Made by concentrating alcohol through a

distillation process