UNIT 02:

BAR PRODUCTS: NON ALCOHOLIC DRINKS

TOPIC 01:
COFFEE

Learning Objectives:
At the end of the module, the students shall be able to:
1. Differentiate the different coffee varieties that is available in the
market.
2. Demonstrate professionally how to use the espresso machine.
3. Create an original coffee recipe

Let’s Learn

Coffee
- is a dark brown aromatic drink made by brewing in water the roasted
and ground bean-like seeds of a tall tropical evergreen shrub (coffea)
- is made from roasted ground beans (seeds) of the coffee bush which
are mixed with various method of infusion or decoction in boiling
water, which is then strained to remove the sediment.

Species:

1. Coffee Arabica – Kapeng Tagalog

- offers the best quality because of its excellent flavor and aroma.
- the shrub is smaller than Robusta, Excelsa and Liberica.
- berries (oblong) 1.5 cm. long.
- green when immature and yellow red when ripe.
- starts bearing fruit early in 2-3 years after planting.
- Batangas.
2. Coffee Liberica
- locally known as Kapeng Barako or Kapeng Amerikano.
- trunk is uprightly and weedy while the leaves are thicker than Exelsa
and Arabica.
- it has the largest berries among the four.
 - dark red when ripe and the shape is round or oval and covered with
thick oval firm pulp.
- drought tolerant.
- starts bearing 4 to 5 years after planting.
3. Coffee Excelsa or Exelsa
- resemblance of Liberica
4. Coffee Robusta
- use in making instant coffee.
- most disease resistant and high yielding variety.
- starts bearing 3 years after planting.
- marked by a large umbrella shaped growth with a semi round
canopy.
- blood red when ripe
- Ilo-Ilo

Place of Origin

1. South America (Brazil & Colombia)

2. Central America (Guatemala, Costa Rica & Mexico)
3. East Africa (Ethiopia & Harare)
4. Indonesia
5. Philippines

Styles of Coffee

Coffee Style Description Photo

a. Short Black or It is a strong black
Espresso coffee serve in a small
vessel ( a small
coffee cup/demitasse or
a small glass).
- short black
coffee made in an
espresso machine is
often called simply
“an espresso” or
occasionally the Italian
word Ristretto is used
(extra strong).
b. Long Black or freshly percolated black
Lungo coffee in a full sized
cup. It is not as
strong as espresso.
(sometimes customer
may request for milk
to be served with the
coffee). Lungo is Italian
for long or thin.
c. Cappuccino can only be made in an
espresso machine. It
has an equal
amount of hot
frothed milk added. The
froth of a good
cappuccino
should be fined
thick and creamy. The
froth maybe sprinkled
with chocolate powder
or with cinnamon
powder.

d. Caffē Lattē is made in an espresso

machine. (Lattē is
Italian for milk). The
especial characteristics
of a caffē lattē is that it
has a higher
proportion of milk
(2/3 milk & 1/3 coffee).

e. Flat White ( Cafē French term w/c

Aulait) means coffee w/ milk)
- is long white
coffee best made in an
espresso machine but
with lower proportion
of milk than the caffē
lattē (half coffee and
half hot milk but not
frothed).

f. Caffē Macchiato a macchiato is an

espresso (short black)
“stained” (marked)
with a splash of milk,
either cold or frothed.
Macchiato means
stained in Italian.
 g. Mocha Coffee or a combination of coffee
mochaccino and chocolate.

h. Caffē Corretto is a coffee usually an

espresso or short black,
added with a dash of
brandy, grappa or
sambuca.

i. Vienna coffee strong black coffee

topped with thickened
cream. It is sometimes
sprinkled with
powdered chocolate.

j. Iced coffee served in a tall glass

(highball and a pilsner).
- black coffee
topped with milk, scoop
of ice cream and
whipped cream.
Garnished with
powdered chocolate &
serve with a long-
handled spoon.

Other Coffee styles:

k. Turkish or Greek Coffee - sweet black coffee made from very finely
ground bean served in very small cups and leaves a sediment because
the coffee is so fine that all the sediment cannot be filtered.
l. Decaffeinated Coffee - is a coffee wherein caffeine is removed. (Commonly
serve instant but it is also available in ground bean so that it can be
used in an espresso machine).
m. Cafē Parisienne or Cafē Royal - brandy is added.
n. Calypso Coffee - Tia Maria is added.
o. Caribbean Coffee - rum is added.
p. Highland Coffee - Scotch whisky is added.
q. Jamaican Coffee - rum is added.
r. Monks Coffee - Benedictine is added.
s. Russian Coffee - vodka is added
t. Seville Coffee - Cointreau is added.
u. Americano - single shot of espresso added to a cup of hot water (named
after Americans who dilute their espresso).
Note: For coffee styles tutorial, watch the
videohttps://www.youtube.com/watch?v=iIOs3Bqiulo

You may also explore the game app named Barista life on App store.

TRIVIA:
• Kopi Luwak-Civet
- made from the poop of the Asian palm civet (also known as toddy cat,
a feline sized mammal native to South East Asia).
- Civets like to eat red coffee berries and beans. Since they live in
jungle, they find the sweetest and ripest ones. But they cannot digest
them. Humans discovered that the enzymes in the civets tummies
breakdown the bitterness, leaving behind an extremely delicious
pooped bean. The taste is like caramel and chocolate.
- it is worth $30 per cup in a selected coffee shop in Japan and US.

• Kapeng Musang
- Coffee Alamid in Kalinga
- ₱1500
per
150
grams

Parts of the Espresso Machine

1. Group head
-is the part of the machine from which hot water is expressed onto the
ground coffee held in the filter handle. Espresso machines may have
two, three or four group heads or “groups”.
2. Filter handle or group handle
-hold the ground coffee under the group heads.
3. Steam wand or arm
-it is used for frothing milk.
4. Group control switch
-espresso machines maybe automatic or semi- automatic
-automatic machines have a press
button pad with options for single or
double cup fills, while semi- automatic
machines simply have an on or off
switch for controlling the coffee level.
5. Hot water- outlet
-hot water is dispensed direct
from the boiler through the hot water
outlet.
6. Boiler pump and pressure control
-preset temperature through the
group heads
-boiler pressure and pump
pressure may be separated or
combined.

Elements in Brewing a Coffee

1. Coffee - refers to the quality and freshness of coffee beans used.
2. Equipment
- Type of coffeemakers:
 Percolator
 Auto Drip
 French Press
 Moka
 Vietnamese Coffeemaker
 Turkish Coffeemaker
 Espresso
3. Water
4. Temperature (195⁰F- 205⁰F)
5. Freshness of Coffee Served
• Freshness of Beans
- is determined by the roast date, not when the beans were
harvested. When coffee is roasted, its flavor and aroma will begin
to deteriorate very rapidly. Vacuum and nitrogen injection packaging will
slow down the deterioration process.

Negative Effects of Caffeine

 restlessness
 nausea
 headache
 tense muscles
 sleep disturbance
 irregular heartbeats
 it can worsen ulcer symptoms ( it increases stomach acid)
 low birth weight
 breast cancer
 osteoporosis
 increases blood pressure

LET’S REFLECT
Coffee plays a vital role on the morning routine of most Filipinos. No wonder,
the country is one of the largest producer of coffee in the world. It is beneficial
when consumed in a controlled amount. On the other hand, it could be harmful
if taken a larger amount habitually.
Barista is one of the emerging trends in the foodservice industry. The skills
should be developed to be accommodated in this job opportunity.

LET’S SUMMARIZE:
 Coffee comes from the shrub of genus coffea. The seeds are being
used in making coffee.
 There are four major varieties of coffee namely Arabica, Exelsa,
Liberica, and Robusta. Arabica has the highest grade.
 Different styles of coffee are available in the market today. In fact,
decaffeinated coffee are also served to better cater customers with
health conditions.
 Espresso machine is mainly used in the preparation of coffee by a
barista
(one who prepares coffee). However, there are other equipment used
like French press, broiler etc.
 It can give positive and negative effects.