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)
20.4 Light roasted
coffee beans
20.8 Coarsely ground
coffee beans
20.6 Dark roasted
coffee beans
20.10 Finely ground
coffee beans
20.7 Continentalroasted coffee beans
20.12 Pulverized
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
20.13a White pear
tea
20.13f Assam Choice
Estate
20.13b Japanese
Sencha green tea
20.14b Florence
(black tea, chocolate,
hazelnut)
20.13d Darjeeling tea
20.16b Red tea (organic
red tea, honey bush,
lemongrass, kaffir leaves
© 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
20.17a Apple juice
with fruit
20.17g Orange juice
with fruit
20.17c Carrot juice
with fruit
20.17i Pomegranate
juice with fruit
20.17e Cranberry
juice with fruit
20.17j Tomato 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
20.19a Assorted bottled
still water (plain)
20.20a Plain
sparkling water
20.19b Assorted bottled still water
(flavored)
20.20b Flavored sparkling water
© 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
20.62a Single malt
scotch whiskeys
20.66 Gin
20.62b Blended
scotch whiskeys
20.68b Jamaican rum
20.64 Brandy
20.70 Tequila
© Randy Van Dam 2008
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