MODULE 7.pdf - UNIT 01 BAR PRODUCTS NON-ALCOHOLIC DRINKS...

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UNIT 01: BAR PRODUCTS: NON-ALCOHOLIC DRINKS TOPIC 01: COFFEE 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. 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
- 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.

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