Technologies for making different types of coffee. Coffee - preparation technique, serving

Coffee - preparation technique,
innings

The taste of the brewed coffee is completely
depends on how the coffee beans are roasted.

There are four roast levels for coffee beans.:

1 - Light roast - suitable for cooking
morning coffee or coffee with milk

2 - Medium roast - suitable for making coffee
French press.

3 - Strong roast - suitable for cooking
filtered coffee.

4 - The highest degree of roasting - suitable for cooking
coffee - Espresso, oriental coffee.

Cooking methods and serving different types coffee:

Espresso coffee– Cooking: hot but not boiling
water is forced through the ground coffee beans, which
are an emulsion formed from oils
coffee beans. Appearance- foam on the surface.
The consistency of the drink is dense. Happens: Classic
espresso; Espresso Romano served with lemon juice.

Coffee Cappuccino– Preparation: frothed coffee
hot thick foam milk. Milk is churned for
enhancing the taste and visual sensations of coffee.

Latte– Preparation: Prepared from the best varieties
coffee. The composition of latte coffee is one part of espresso coffee and
three parts of milk with the addition of foam. When serving foam on
the surface of the coffee can be sprinkled with chocolate chips
or cinnamon.

To obtain a lush and homogeneous foam - milk
must be whole, pasteurized, not fat
less than 3-3.5%. Before whipping milk, it is necessary
cool to a temperature of four degrees C. It is necessary
note that its frothing milk is not affected by fat content,
and its protein compounds.

At the request of the client, coffee can be served with sugar or
various types of syrups, cognac or ice cream.

Latte art concept- creating a pattern or pattern on
surface of milk, this concept originated in Italy.
Long practice required here, frothed milk
mix in a cup with coffee, as a result of which they form
various patterns on the surface.

Drawing on the surface of milk can be applied in different
colorful syrups, hot chocolate or cocoa
powder.

Techniques in creating modern latte art:

1 - stroke with a toothpick on the surface of whipped milk,

2 - creating special stencils that allow
reproduce drawings from cocoa on the surface of milk
powder.

3 - painting on the surface of milk with syrups.

Coffee latte macchiato- a three-tiered drink.
Preparation: carefully beat the hot milk,
we prepare espresso. We serve the first level - milk, the second
- espresso coffee, the third - foam from whipped milk.

Mocha– Preparation: prepared from the same name
varieties of coffee, with the addition of chocolate and milk.All
components in a one to one ratio.

Coffee Bi-Anko mocha- Cooking: as shown above
We only use white chocolate.

Mocha Sheikh's Coffee- Compound ground coffee, cardamom and
water.

Coffee cocktails are prepared on the basis of coffee.
added alcoholic drinks. One of the most
famous drinks based on coffee with the addition of
alcohol is Irish coffee.

Very often used orange liqueur For
adding to coffee.Very good combination gives with coffee
grape vodka, pear schnapps, mint liqueur, whiskey,
rum.

Coffee drinks with added alcohol are most often
served hot, they render directly
opposite effect on the human body:
alcohol has a relaxing effect, and coffee
activating. The combination of these different effects in one
cocktail at the same time tones and warms.

Watching video

An additional ingredient used for
decorating coffee cocktails, should match well
with coffee and alcohol. Attractive drink serving too
achieved the right combination cocktails and utensils
which the drink is served. There is another important rule
if a decoration is used when serving a drink, it is not
should interfere with drinking a drink and respond to the ingredients from
which it is prepared.

If you liked the article or have something to add
leave your comments.

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State Autonomous Professional educational institution Chuvash Republic

"Cheboksary Technical School of Food Technology and Commerce"

Ministry of Education and Youth Policy of the Chuvash Republic

Master Class

"Preparing coffee"

Cheboksary 2016

Master class "Making coffee"

Target:

Tutorial: to develop practical skills in preparing and decorating coffee.

Tasks:

To teach the rational organization of the workplace for preparing coffee

To teach how to prepare the coffee maker for work;

Learn how to work, how to make coffee.

Educational A: to form professional competencies and creative abilities.

Tasks:

develop the correctness and accuracy of their movements;

develop generalization skills;

develop creativity in the design of coffee.

Educational : to cultivate a careful attitude to raw materials, equipment, inventory.

to cultivate accuracy in the performance of work;

be aware of and show responsibility when working with raw materials, equipment.

Lesson equipment :

1. Regulatory literature : Collection of recipes and culinary products for POP.

Educational literature : ON THE. Anfimov "Cookery

Reference: "The Bartender's Bible"

2.Material and technical equipment :

– equipment, tools, inventory of the bar area.

Dishes for serving coffee;

A set of raw materials for coffee decoration (topping, cinnamon).

3. Didactic equipment:

Instructional-technological maps;

Technological schemes.

4. Structural and logical connections

Culinary "Preparation and presentation of simple hot sweet dishes and drinks."

5. Forms of organization : individual.

Structural elements of the lesson.

I .Organizing time .

Greetings

Induction training. 30 minutes.

1. Communication of the topic and purpose of the lesson.

2. Familiarization with the lesson plan.

- motivation;

Organization of the workplace;

Preparation of raw materials;

Technology of making coffee;

Rules for portioning and decorating coffee (latte art);

Safety precautions when working with a coffee machine.

- vacation;

-Quality control;

- types and causes of possible marriage and ways to eliminate them.

3. Parsing technological processes and technological documentation.

reference map

1. Classification and assortment of coffee

Today we will talk with you about coffee, the assortment, the method of preparation and serving.

Cooking at the bar the following types coffee:

Espresso;

Cappuccino;

Latte;

Ristretto

Technology of preparation and rules for serving coffee

The Ethiopians were the first to prepare the drink.

Coffee is prepared in Turks (show), french presses, in Recular coffee makers, in express machines. The best coffee is obtained when the coffee beans are ground just before brewing.
Do you know what coffee is?

Tell about the fruits of coffee and how the product that we buy in the store is obtained.
The cafeteria prepares coffee in the following range:

a) natural black coffee: coffee is poured into a coffee pot, poured with boiling water, brought to a boil, insisted for 5-8 minutes. Served in coffee cups (show!), Can be served with sugar, lemon, milk, cream;

b) coffee with milk: add hot milk, sugar to ready-made black coffee, bring to a boil;
How shall we serve?;

c) Viennese coffee: black coffee is poured into a glass, whipped cream (from pastry bag);

d) Warsaw coffee: add to black concentrated strained coffee baked milk, sugar, bring to a boil;

e) Oriental coffee: finely ground coffee is poured into a cezve, sugar is added, cold water and bring to a boil, served in a Turk, separately cold boiled water;

e) coffee drink prepared like black coffee with milk.

Types of coffee and coffee drinks

Kinds coffee trees: Arabica, and Liberica,

Types and composition of coffee drinks:

Portuguese or Spanish dark coffee with added sugar and milk.

Coffee with cream or milk in equal proportions.

Cold espresso served with ice.

Coffee with alcohol and whipped heavy cream. Served in special

Espresso coffee, diluted hot water in a ratio of 1:2 or 1:3. Americano is prepared on an espresso coffee maker: after preparing 30 ml of espresso, the barista adds hot water to it until a volume of 120-160 ml is obtained.

- cold coffee with a scoop of ice cream. Served with a straw.

- Double espresso.

- coffee with milk whipped into hot foam and lush silky milk-coffee foam ("hood"). It got its name thanks to the monks of the Capuchin order, who, according to legend, were the first to come up with the idea of ​​adding whipped milk to coffee. Cappuccino is the most popular drink in coffee shops. The usual portion is 150 ml. The recommended serving temperature is 60-70 degrees. Often, cappuccino coffee is sprinkled with cinnamon or cocoa.

Espresso with a fluffy top of whipped cream sprinkled with ground cinnamon. "Con panna" means "with cream" in Italian. Espresso con panna is served in a cappuccino cup.

Espresso with the addition of alcohol. IN northern Italy in winter they prepare coretto - coffee with grappa. In Ireland, they drink coffee with Irish whiskey to keep warm.

Espresso with whipped cream topped with spices (vanilla, cinnamon, nutmeg, orange peel to taste) and grated chocolate. Coffee was recognized in Vienna thanks to Ottoman ambassadors as far back as the 17th century. The ambassadors brought it to the city and the locals, having tasted it, began to prepare coffee at home.

– black coffee with abundant foam. Prepared in a conical vessel, the so-called Turk or cezve on the sand, on open fire, or on an electric stove. In cooking, spices are often used, such as cardamom, cinnamon, etc.

– coffee cocktail, consisting of one part of espresso and two parts of warmed milk with foam. "Latte" (emphasis on the first syllable) - translated from Italian means milk. Coffee latte is served in an Irish glass or in a tall glass with a straw. For flavor, when preparing hot and cold latte, a variety is added, with the exception of citrus fruits, due to which milk can turn sour. Often the foam on the surface of the drink is decorated with drawings. This is a whole art called.

- unmixed cappuccino, where milk, milk foam and coffee lie in layers. Macchiato means "spotted" in Italian. Served in a tall glass.

Espresso brewed in a smaller volume of water (7 grams of coffee per 20-25 ml of water). The most concentrated, although it contains less caffeine than espresso. Drink without sugar. Considered true Italian coffee and translates as "fast". Ristretto is served in an espresso cup with a glass of cold water. Before the first sip of coffee, several sips of water are taken. Thus, dehydration of the body is prevented and the taste buds are washed.

Espresso with lemon. It means "Roman" in Italian. Espresso Romano is recommended to decorate with a slice of lemon or a strip of lemon zest.

Torre (toro) is a large portion of espresso topped with a cap of milk foam that does not mix with coffee and rises about 1.5 - 2 cm above the edge of the cup. "Torre" in Italian means "tower". Milk foam has a drier and denser structure than cappuccino and holds its shape well. Served in a cappuccino cup.

Filter coffee, "Dropper", American, American coffee, regular - coffee brewed in drip coffee maker, working according to the "gravitational" principle: hot water drips onto a funnel with a filter, in which ground coffee lies. Arabica is predominantly brewed. They drink filter coffee from large mugs with a volume of 200-220 ml. Drip coffee is popular not only in America, but also in the Scandinavian countries.

Coffee brewed in a "French press", in a device consisting of a heat-resistant glass cylinder with a piston - filter. Most often, Arabica beans are brewed in a French press. Also a drink preferred by Scandinavians and Americans.

- strong black coffee brewed with. There are two interpretations of the translation from Italian "espresso" - 1) "fast", 2) "pressed", "pressure welded". Espresso is considered the "king" among coffees. The basis of its taste is a pleasant balance of sourness and bitterness and a feeling of freshness and completeness of taste. Standard portion espresso coffee - 30-35 ml. The ideal espresso has a homogeneous, even, dense golden-nut crema (cream). The thickness of the cream must be at least 2 mm. Serve espresso within the first one and a half minutes after preparation, drink quickly, in several sips, savoring the foam, sometimes sprinkled powdered sugar. You can also mix the foam with the rest of the coffee before use, as the taste is concentrated in it.

It should also not be forgotten that the quality good coffee affects and raw materials - . It's like when building a new house, but you will choose reliable ones, with recommendations.

4. Explanation of individual methods of work, the order of organization of the workplace.

Sequence of organization of workplaces.

Preparation methods.

The sequence of making coffee.

5. Explanation of safety regulations

Safety regulations when working with a coffee maker;

current instruction.

Check readiness to start work.

Organization of workplaces, checking the availability of raw materials, tools, inventory

Practical demonstration of techniques and methods of work.

Independent work

Checking the assimilation of working methods, rational use of raw materials, compliance with sanitary requirements when performing a task.

Pay attention to the observance of technical safety rules when preparing coffee.

Providing practical assistance in improving the techniques and methods of work

Prepared meals are dispensed using modern trends in decoration.

Produce comparative analysis of your dish according to the quality map

Produce tasting prepared drinks.

IV .Final briefing:

1. General analysis of the implementation of training and production work

Parsing common mistakes, shortcomings.

4. Reflection.

Continue offer

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Coffee is considered the most popular drink in the world. But almost every country has its own cooking technology, which is used both in restaurants and cafes, and at home.

Cooking methods

Making coffee at home provides coffee lovers with convenience, because in order to drink a cup of delicious, fragrant drink, no need to leave the house.

To prepare invigorating drink necessary minimal amount ingredients and technique:

• freshly ground coffee beans;
• pure water;
• milk;
• sugar.

And to brew a drink, you need special equipment. Now coffee brewing equipment is produced by many companies in the world. Turks, coffee machines, coffee makers, devices and special sets with necessary equipment. At the same time, the equipment allows you to make coffee according to different recipes.

Coffee technology

Different recipes include a considerable number of components that make the taste more intense, but the technology depends on the type of coffee.

• Preparation in a coffee maker consists in passing hot water under high pressure through coffee beans into a special tank. In this case, the drink turns out to be strong, but less aromatic than when using other methods.
• Coffee pot. Pour ground coffee beans in the amount of 8 gr. pour 100 ml of water and bring to a boil. In this case, it is allowed to boil, but not more than 2 minutes. Then the coffee is left to infuse for 5-8 minutes for the formation of a delicious aroma and thick settling.
• A Turk can also be used. It should be borne in mind that it is better to choose copper, which provides uniform heating.
• There are special kits that include Turks, braziers and sand, with which you can cook tasty coffee in an oriental way.
• Coffee machines have also become very popular. With their help, you can quickly prepare espresso, cappuccino, latte, americano. The most the simplest technology- brewing in a mug. It belongs to the category fast food and involves the use of both instant and ground coffee.

Popular Recipes

At the moment, the most common recipes are: oriental coffee, espresso, cappuccino, latte, mocha.

• Oriental. The technique requires brewing the drink in special Turks in the sand. Wherein freshly ground coffee filled with heated water. Then the Turk is placed in heated sand. After raising the foam, the drink is removed and the time is waited until the foam falls. After this, the procedure is repeated several times.
• Espresso is prepared in special coffee machines. Cooking instructions are usually attached to them.
• Cappuccino is made with milk. At the same time, milk foam is laid out on top of the coffee, which is decorated with drawings or sprinkled with cinnamon.
• Latte is not a mixed cappuccino. Coffee and milk foam are stacked here in layers. Served in a tall stemmed glass.
• Mocha means adding chocolate.

There are also other recipes. Moreover, in each country, except for those widely known throughout the world, their own are used. For example, in German-speaking countries, Russian-style coffee is popular, which is prepared with the addition of vodka.

In public catering prepare such hot drinks: tea, coffee, cocoa, chocolate. The assortment of tea depends on the way the products are served to it: black, green, yellow, white tea with sugar, lemon, jam, honey, jam, sweets, etc. Coffee is prepared in natural black, Viennese, Warsaw, oriental, coffee with milk.

All hot drinks are tonic, contained in them. nutrients favorably affect cardiac activity, promote digestion, reduce the feeling of fatigue. The temperature of hot drinks is not lower than + 75°С.

The cafeteria prepares coffee in the following range:

• a) natural black coffee: coffee is poured into a coffee pot, poured with boiling water, brought to a boil, insisted for 5-8 minutes. Served in coffee cups, can be served with sugar, lemon, milk, cream;
• b) coffee with milk: add hot milk, sugar to ready-made black coffee, bring to a boil;
• c) Viennese coffee: pour black coffee into a glass, top with whipped cream (from a pastry bag);
• d) Warsaw coffee: baked milk, sugar are added to the black concentrated strained coffee, brought to a boil;
• e) Oriental coffee: finely ground coffee is poured into a cezve, sugar, cold water are added and brought to a boil, served in a cezve, separately cold boiled water;
• f) a coffee drink is prepared like black coffee with milk.

Cocoa preparation technology: the powder is mixed, ground with sugar, a small amount of water or milk is added, ground, then hot milk is poured in a thin stream, stirring, and brought to a boil. Serve 200g in glasses and cups. Chocolate is prepared like cocoa.

Cold drinks include juices, infusions, berry drinks, and cocktails.

Juices . To obtain them, juicy berries and fruits are used: black and red currants, grapes, cranberries, raspberries, strawberries, cherries, etc. Vegetable juices are prepared from carrots, tomatoes, less often cabbage, beets, and potatoes. Juice from fruits and berries can be served with pulp.

In the absence of a juicer, the berries are crushed in an enameled or faience dish with a wooden pestle, fruits and vegetables are rubbed on a plastic grater, the juice is squeezed through gauze or linen.

For better biological extraction active substances peel pulp (squeeze) is poured with hot water and insisted. Sugar and squeezed juice are introduced into the strained infusion, which is tactilely stored in the refrigerator until use.

To enhance flavor and enhance therapeutic action vegetable juices mixed with fruit (carrot-orange, beet-apple, etc.) used natural, with the addition of syrups, sugar (substitutes), as well as industrial juices.

Decoctions, infusions are fortified drinks dried fruits medicinal herbs, bran, yeast. For their manufacture, washed berries ( dried blueberries etc.), rose hips (crushed) and others are poured with boiling water, boiled for a short time (10 minutes) and infused for several hours (up to a day). Decoctions and infusions are filtered, sugar (xylitol, sorbitol) is added, sometimes lemon juice or honey.

Beverages from fruits, berries, vegetables are prepared on the basis of decoctions and infusions for vitaminization natural juices. Unlike the latter, drinks are less concentrated (water up to 75%). Milk, cream, dairy products are also used.

cocktails - mixed aerated drinks. The basis is milk cream 20% fat, fermented milk products, whey, buttermilk. Honey, syrups, juices are used as flavoring components. Foaming agents are ice cream, egg whites(or yolks). They are prepared in table-type cocktail beaters or electric mixers.

Chilled (up to 10 ° C) milk or cream is poured into a mixer glass, syrups or juices are introduced, and finally ice cream. Whipping time - 1 min for fermented milk products-- 30 sec.

IN clinical nutrition apply also oxygen cocktails. They are prepared from juices and infusions of fruits, rose hips, medicinal herbs. They are a thick foam, saturated with oxygen. The foaming agent is egg whites, 0.5-1% solution of edible methylcellulose (MC-100). For saturation with oxygen, special equipment is used.

Uzvar is a kind of compote, which is prepared with the addition of honey. We sort out dried fruits, wash them, put them in boiling water, cook until tender. At the end of cooking, add honey, bring to a boil. Prepared compote insist 10-12 hours.

*mass of foams obtained from 85 g of milk

Cooking technology

The coffee pot is rinsed with boiling water, ground coffee is added, poured with boiling water, and brought to a boil. As soon as the coffee rises, the heating is stopped, the dishes are covered with a lid and left to infuse for 5-8 minutes. If coffee was brewed in a saucepan, then before serving it is filtered through a fine sieve or gauze.

Sugar, hot baked milk are added to filtered black coffee and brought to a boil.

Before serving, put in coffee hot milk foam, removed during heating of milk.

quality requirements

Appearance - a drink in a coffee cup, foam on the surface

Consistency - liquid

Taste - sweet, with a taste of baked milk

Color - coffee with milk

Smell - fresh coffee

Technological map No. 29

Oriental coffee

Recipe No. 955, Collection of Recipes 1999

Cooking technology

finely ground natural coffe fall asleep in a special dish (turk),

add sugar, pour cold water and bring to a boil. Coffee is served in Turkish or poured into coffee cups without filtering. There should be fine-grained foam on the surface. Cold boiled or mineral water is served separately.

quality requirements

Appearance - drink in Turkish

Consistency - cloudy

Taste - coffee

Brown color

Smell - coffee

Serving temperature not lower than 75C

Technological map No. 30

cocoa with milk

Recipe No. 959, column 2, Collection of Recipes 1999

Cooking technology

Cocoa powder is poured into a bowl, mixed with sugar, poured a small amount hot water or milk and grind until a homogeneous mass is obtained. After that, with a thin stream, stirring constantly, pour in the rest of the milk and bring to a boil. Serve cocoa in a glass or cup.

quality requirements

Appearance - drink in a cup

Consistency - liquid

Taste - sweet

Color - cocoa with milk

Smell - cocoa

Serving temperature not lower than 75C

Technological map No. 31

Chocolate

Recipe No. 963, column 2, Collection of Recipes 1999

Cooking technology

For cooking, use chocolate in powder or tiles, which are pre-crushed.

Chocolate is poured into a bowl, mixed with sugar, poured with a small amount of hot water and ground until a homogeneous mass is obtained. After that, with a thin stream, stirring constantly, pour in the rest of the milk and bring to a boil. Serve chocolate in a glass or cup.

quality requirements

Appearance - drink in a cup

Consistency - liquid

Taste - sweet

Color - chocolate with milk

Smell - chocolate

Serving temperature not lower than 75C

Technological map No. 32

Name of the dish: __Baked apples

Recipe No. 920, column 2, Recipe Book 1999

Cooking technology

From apples, without peeling them, seed nests are removed; the resulting hole is filled with sugar. Then put them on a baking sheet, add a small amount of water and bake in an oven for 15-20 minutes (depending on the variety of apples). Apples are released hot or cold with cranberry sauce, sprinkled with powdered sugar

quality requirements

Appearance - apples retained their shape, without cracks and breaks

Consistency - soft, tender

Taste - sweet and sour

Color - pulp - white or cream

Smell - characteristic of apples

Serving temperature not lower than - 55С

Technological map No. 33

Name of the dish: apples with rice

Recipe No. 923, column 1, Recipe Book 1999

Name of products	Norm for 1 serving	Norm for 2 servings
Gross	Net	Gross	Net
Apples
Citric acid	0,1	0,1
Weight boiled apples	-
Rice groats
Milk
Butter
Sugar
Vanillin	0,03	0,03
Raisin	10,2
Eggs	1/10 pcs
table margarine
Mass of baked porridge	-
apricot sauce	-
Exit	-

Cooking technology

Viscous rice porridge is boiled in milk, sugar is added, cooled to a temperature of 6O ... 7O ° C. Introduced into porridge raw eggs, washed seedless raisins, vanillin, softened butter, mix and place on a portioned frying pan greased with margarine in the form of a low slide.

The dish is baked in an oven until a light crust forms.

For medium-sized apples, the skin and core are removed and boiled whole or in halves in acidified water. citric acid until soft. When serving on porridge, stack

hot apples and drizzled with apricot sauce

quality requirements

Appearance - Porridge is laid out in the form of a slide, on the surface there is a light crust. Apples kept in shape

Consistency - rice grains are well swollen, soft, but not boiled. Soft apple texture

Taste - baked rice porridge- sweet, apples - sweet and sour

Color - apples - white, light crust on the surface of baked rice

Smell - rice, apples

Serving temperature not lower than 55C

Director: _______ Production __________ Calculator ________

Technological map No. 34

Name of dish: Cranberry mousse

Recipe No. 898, column 2, Recipe Book 1999

Cooking technology

Gelatin is soaked in water for several hours to swell.

Cranberries are sorted, washed, squeezed out of the juice and stored in the refrigerator. The pulp is boiled in water, the broth is filtered, sugar and swollen gelatin are introduced into it, dissolved, stirring, and brought to a boil, cranberry juice is added.

The resulting cranberry jelly is poured into a non-oxidizing, easy-to-beat dish, cooled to a temperature of 30 ° C and whipped until a stable lush mass. At the same time, mousse

increases in volume by 4...5 times. When whipping, make sure that the mousse does not freeze before unfolding it into molds. Well-whipped mousse is quickly transferred to molds, bowls or oblong trays and put in the refrigerator for 1 ... 1.5 hours.

The frozen mousse is removed from the molds.

Mousse is placed in bowls or on plates and poured with sweet cranberry syrup. To prepare syrup, cranberries are kneaded, combined with a small amount of hot water and boiled for 5 minutes, filtered, combined With sugar and dissolve it at a boil. Ready syrup is cooled.

quality requirements

The mousse should have a finely porous, tender, slightly elastic texture.

consistency. Represents a magnificent frozen mass

sweet taste with a slightly sour aftertaste. White color,

yellowish or pink, depending on the products used,

shape - square or triangular with wavy edges.

The defect of the mousse with insufficient whipping is a layer of jelly,

formed during its solidification in the lower part.

quality requirements

Appearance - is a lush frozen mass. The shape of the mousse corresponds to the shape of the dish in which it was prepared.

Consistency - finely porous, tender, slightly elastic

Taste - sweet, slightly sour

Pink colour

Smell - cranberries

Serving temperature not lower than 10-14С

Director: _______ Production __________ Calculator ________

Similar information.