Coffee and Tea Training Teas: Tea is prepared from the leaf bud and top leaves of a tropical evergreen bush called Camellia sinesis. It produces what is regarded as a healthy beverage containing approximately only half the caffeine of coffee and at the same time it aids muscle relaxation and stimulates the central nervous system. It is regarded as a profitable beverage with caterers serving over 10 billion cups of tea a year. Remember also, good tea sales should lead to an increase in food sales. Origin of Tea: Producing Countries: 1. China: Is the oldest tea growing country and best known for its more fragrant and delicately perfumed teas of which Lapsang Souchong is one of the most well known. 2. Ceylon (Sri Lanka): The teas originating here are inclined to have a delicate, light, lemon flavour. They are regarded as excellent afternoon teas that also lend themselves to being served iced. 3. India: Is the world s largest tea producer, its best known teas being Darjeeling which is delicate, rounded mellow flavoured tea, and Assam a stronger and more full-bodied and flavoured tea. 4. Kenya : Produces a medium flavoured tea of consistent quality and is looked upon as a good all rounder. Speciality teas: Tea Description Accompaniment Assam A rich full and malty flavoured tea, suitable for service Milk at breakfast Ceylon A pale golden colour with a good flavour Milk if preferred Or slice of lemon Darjeeling A delicate tea with a light grape flavour Very little milk or lemon Earl Grey* A blend of Darjeeling and China, flavoured with Bergamot Milk if preferred or lemon Jasmine* Has a fragrant and scented flavour Slice of lemon Kenya A consistent and refreshing tea Milk Lapsang A smokey, pungent and perfumed tea, delicate to the Slice of lemon Souchong palate that may be said to be an acquired taste Orange Pekoe Similar to Lapsang Souchong, but with a slightly fruity aroma and flavour Slice of lemon Jasmine Tea and Earl Grey * These teas are part of the perfumed teas, they are aromatised with bergamot (earl grey) with roses, lotus, jasmine etc. Bergamot:
A four-metre high citrus tree (Citrus bergamia) grown in southern Italy that produces a bitter, orange-like fruit. The fruit is not eaten fresh, but can be made into marmalades and liqueurs. Bergamot oil is the key aromatic ingredient of the famous Earl Grey (1764 1845)* Charles, 2nd Earl Grey was Prime Minister from 1830 to 1834. He was a great reformer, but best-known for the blend of tea that still bears his name. The blend was a gift from a grateful Chinese mandarin. When his original supply ran out, Earl Grey asked his tea merchants to recreate it for him. Fruit Teas or Tisanes These are fruit flavoured teas and herbal infusions and are very popular in today s market, due partly to the current trends towards more healthy eating and drinking. They are often use for medicinal purposes. Also they do not contain caffeine, which is a stimulant. They should always be served in china pots in order to preserve the delicate flavour, and served without milk or any other additions. Herbal Teas Camomille Peppermint Verbena tea Mint Fruit teas Lemon Blackcurrant Mango Passion Fruit Herbal teas Virtues: Tilleul (lime tea): calming Mint: stimulating good for digestion Camomille: good for digestion Orange: relaxing Green Tea A type of tea in which the leaves are withered, rolled, and fired but, unlike black or oolong, is not subject to a process of oxidation. Green tea originated in China. Production is still confined to a few Asian countries. For reasons of taste or religion, green tea is not fermented. It is excellent mixed with fresh mint tea and aromatised with jasmine. It is the best tea to accompany Chinese food. Green tea is not bitter and is mainly consumed by Japanese people. The principal varieties are: Gunpowder Chun-Mee Natural Leaf Matcha
Coffee Coffee is a totally natural product that is grown in the tropical and subtropical belt in South and Central America, Asia and Africa. The climates within these defined areas can vary enormously, as do the soils, altitudes etc. but the common factor is the warmth needed for the coffee plants to grow and produce coffee beans. What is Coffee? The coffee producing tree belongs to the Rubiaceae family and is of the Coffea genus. There are over 50 different species but the two most important, in terms of commercial factors are Coffea Arabica and Coffea camephora (referred to as robusta). It is worth noting that Arabica accounts for approximately 75 per cent of world production. Coffee trees need to be between 3 to 5 years old before they start to yield crops and can continue producing coffee beans for up to 15 years. Blends Each coffee producing company has their own house style of coffee and they employ tasters who blend the different coffees, which can very from each batch, to achieve the house style. (The green coffee beans are roasted first so that a certain level of roasting is achieved). Most blends of coffee are infact made up from more than one type or blend/batch of coffee). Green coffee beans have no smell or taste and so they are blended to achieve more aroma and flavour. The degree of roasting results in different blends. The main blends. There are four main categories of coffee blend, these being: 1. Light or pale roastings Suitable for mild coffee beans in order to maintain their delicate aroma 2. Medium roastings Achieve a stronger, fuller flavour and are usually used for coffees with more of a coffee character. 3. Full roastings. These have a far more bitter taste and are widely drunk on the continent. 4. High roasted coffee. These coffees over-emphasise the bitter qualities of the coffee, but a lot of the original flavour is lost.
Note: The higher the roast of the coffee beans, the less acidity and the more bitterness there is in the coffee. Grinding Coffee. Roasted coffee beans must be ground before they can be used to make a coffee brew. Different grades of fineness are used to grind the coffee and these may suit different brewing methods. Examples of grinds and brewing methods are identified below: Grinding Grade Fine to medium Method Filter/drip Coarse Jug Pulverised Turkish Medium Cafetiére Medium fine-to-fine Vacuum infusion Very fine Espresso Medium (Can be course ground) Percolator Characteristics of Good Coffee Coffee is made by the infusion method (that is to say that the coffee is infused in water). It is very important that the method used to make the coffee suits the requirements of the restaurant. At Gordon Ramsay, it is absolutely essential that the coffee served is fresh and full of flavour (It must not be forgotten that coffee is served at the end of the meal and so this is usually the part of the meal that the customer tries, and therefore remembers). Key elements of Good Coffee: Good flavour Good aroma Good colour Good body (not too weak or thin nor too thick).
Coffee beans can be bought in either roasted or unroasted and ground as required. The beans should not be ground until just before they are required, as this will ensure maximum flavour and aroma. When ground coffee is bought in already ground, then it is usually in vacuum packs so that the freshness is sealed in. Coffee Storage. Coffee is an expensive commodity and so care should be take n when storing it. Points to bear in mind to ensure correct storage of coffee: Well ventilated storeroom Air-tight containers (to ensure that the oils, that give the coffee flavour and aroma, do not evaporate) Moisture free Away from strong-smelling foods, as the coffee will absorb the odours Making Coffee. Factors to consider when making coffee: Use freshly roasted and freshly ground coffee Use the most appropriate grind to go with the coffee machine Ensure that all equipment is clean before use Ensure that a set measure of coffee is used with a set amount of water Add boiling water to the coffee and allow to infuse The infusion time must be carefully controlled depending on the type of coffee being used and the method used to make it Do not over heat the coffee as it spoils the flavour (it develops a bitter flavour) The best service temperatures for coffee are: 180 degrees F (82 degrees C) Reasons why bad coffee is produced: Weak coffee Water has not reached boiling point Insufficient coffee Infusion time too short Stale or old coffee used Incorrect grind of coffee used for the equipment in operation Flat coffee Coffee left in the urn (if used) too long Dirty equipment used Water not fresh, or boiled too long Coffee reheated
Bitter coffee Too much coffee used Infusion time too long Coffee not roasted correctly Sediment remaining in storage/serving compartment Infusion at too high a temperature Know Your Coffees: Espresso: Classic Italian black coffee approx. 45 50ml of water Ristretto: A short espresso approx. 30ml of water Macchiato: Standard espresso with a dash of cold milk to mark the surface Espresso Doppio: Double espresso 2 shots of coffee approx. 90-100ml of water Americano: Standard espresso topped up with hot water approx.100 120ml of water Cappuccino: Classic Italian frothy coffee 1/3 coffee 1/3 steamed milk 1/3 frothed milk Latté: Flat white with a dab of foam ¼ coffee ¾ steamed milk dab of foam Mocha: Coffee and chocolate 1 shot of coffe 1/3 coffee shot of chocolate syrup 2/3 steamed milk