1. ‘Kitchen and Restaurant Guide for Starters’ Prepare and serve hot beverages, teas and coffees

2. The Service of Hot Beverages – Tea, Coffee and Speciality Coffees

3. Key Features for Equipment Preparation
Always try to thoroughly clean and check the working functions of all equipment prior to service.
Wearing a protective coat over your service uniform whilst you undertake these preparation duties is good working practice.
All electrical equipment should be isolated from mains supply before cleaning.
Certain equipment will always have a set of written recommendations and instructions for use, cleaning and maintenance. These should always be followed especially with reference to nominated cleaning agents.

4. Hot beverages Hot beverages include the following; Tea
Tea varieties – Indian, Ceylon, China and Herbal

5. Tea An infusion of leaves from evergreen shrubs
Teas used in the stillroom
Blended teas sold under brand names
Type of tea used depends on:
customers’ choice
cost
Stillrooms carry a varied stock of Indian, Ceylon and China tea.

6. Brewing and serving tea
Tea is an infusion - therefore the maximum flavour is required from the brew
The type of tea served should always govern the style of service

7. Making a perfect cup of tea

8. How to brew tea
Heat the pot before putting the dry tea or tea bags in so maximum heat can be obtained from the boiling water
Measure the dry tea / tea bags according to the quantity required
Make sure the water is boiling on entering the tea pot
Allow to brew for 3 – 4 minutes

9. Tea growing areas
Originating in China, tea is also grown in Indian and Indonesia.

10. Teas The raw leaves are affected by: The soil in which they grow
The climate - the weather
The time of picking
The leaves which make the best tea are newest on the bush, regular pruning encourages new growth.
Tea buds are picked by hand.

11. Processing of Tea Tea buds are taken to a factory and air dried
Picked
Air dried in factory
Dried leaves
Rolled
Crush leaves
Crushed leaves
Humid atmosphere
Fermentation & oxidation
Tea
Sorted by size
Different growth blended for tea bags
Packed
Shipped worldwide
Processing of Tea
Tea buds are taken to a factory and air dried
The dried leaves are then rolled to crush the leaves
The leaves are then placed in a humid atmosphere and left to ferment and oxidize
The tea is then sorted by the size of the leaves and packed to be shipped world wide
The different growths are blended for loose tea in tea bags

12. Indian or Ceylon Tea Made in china or metal tea-pots
A blend of teas from all parts of India is often served as afternoon tea or after a meal

13. China Tea Made from a special blend of tea
More delicate in flavour and perfume than any other tea
Lacks ‘body’

14. Blended Tea Earl Grey Renowned for its perfumed aroma and flavour
English Breakfast Tea
Traditionally a pungent blend of Assam and Ceylon teas
Helps to digest a full English
Indians call it “bed tea” is its strength and ability to wake and stimulate the metabolism
Milk and sugar is generally offered whilst being served.

15. Russian or Lemon tea Often made Indian or Ceylon tea
Usually served with a slice of lemon.
Served in ¼ litre (½ pint) glass in a silver holder with a handle on a doily on a side plate with a teaspoon
Sugar is served separately

16. Herbal Tea or Tisane
Any herbal infusion other than from the leaves of the tea bush
Can be made with fresh of dried flowers, leaves, seeds or roots
Made by pouring boiling water over the plant parts and letting them steep for a few minutes
Seeds and roots can also be boiled on a stove
The tisane is strained, sweetened if necessary and served
Many different fruit and herbal teas available including chamomile tea, mint tea. Lemon verbena tea and nettle tea
Almost any herb can be made into a tea or infusion.

17. Herbal teas or tisanes should always be made in china pots in order to preserve the delicate flavour, and served without milk or any other additions

18. Coffee Bean Varieties
The majority of coffee comes from either the Arabica coffee bean or the Robusta coffee bean. The Arabica bean has many different varieties.

19. Map of Coffee Bean Growing Areas of the World

20. Arabica Varieties of Coffee
Colombian – Colombian coffee is freshly roasted it has a bright acidity, is heavy in body and intensely aromatic. Costa Rican Tarrazu – Dark, Strong beans from Costa Rica Ethiopian Harrar – Complex and fruity flavour Colombian Milds – Coffee from Colombia, Kenya, Tanzania - all are washed Arabica's Jamaican Blue Mountain – from the blue mountain region of Jamaica Java - From the Island of Java in Indonesia Kenyan – known among coffee enthusiasts to have a bright acidic flavour

21. Silver service of coffee
The service salver rests on a neatly folded service cloth. This allows the server to rotate the service salver so that whatever is to be served is nearest the coffee cup
Note the positioning of the items, the coffee pot, cream jug and two sugar basins with their teaspoons and containing a choice of either brown or white sugar.
The required amount of sugar is placed in the cup
Note the position of the service salver just above the coffee cup.
The service salver is now rotated on the service cloth so that the hot coffee pot and cream
jug are in their correct positions
for serving

22. Coffee The different types of coffee service include:
Coffee by silver service method
Filter method
Coffee still machine
Coffees made by use of espresso machine such as:
Americano
Espresso coffee
Café au Lait
Cappuccino
Café latte
Double/double shot
Flavoured coffee
Mocha

23. Service of coffee Silver service of coffee:
Coffee is served after either lunch or dinner.
Traditionally it was served in a demi-tasse but more commonly now it is served in a breakfast cup.
Demi-tasse cup
The coffee setting:
cup on a saucer
placed on a side plate
the coffee spoon resting in the saucer - at right angles under the handle of the cup

24. Filter method
An electric filter coffee making machine is used. The machine contains a water tank that will heat up the amount of water required to make one jug of coffee
An indicator light will signal when the correct temperature has been reached, and if a measured jug, full of cold water is poured into a slot at the top of the machine, the hot water will filter through a measured quantity of coffee into the jug below
This is an efficient and quick method of making jugs of ground coffee and is used in restaurants, coffee shops, and in conference and function suites

25. Coffee still machine
This machine is heated by electricity or gas and is an expensive piece of equipment, normally used in hotels where coffee is made in large quantities in the still room.
It has a central boiler that produces boiling water either via a tap for direct use (this is used for tea)
This machine also has steam injection point for the warming of milk to be served with the coffee

26. Espresso Machine
A typical, pump-driven consumer espresso machine. An espresso machine is used to produce the traditional Italian coffee beverage called espresso.

27. Espresso coffee
A single shot of coffee
In an espresso cup.

28. Americano coffee
Americano coffee (regular coffee) is a mixture of a single shot of espresso with about 7 ounces of water.

29. Café au lait
A slightly less intense version of Cafe Latte, due to it being made with brewed coffee instead of espresso

30. Cappuccino
A cappuccino is an Italian coffee drink prepared with espresso, hot milk, and steamed-milk froth.

31. Café latte
A mixture of a single shot espresso in steamed milk.

32. Double/double shot
A double/double shot is a double shot of espresso.

33. Flavoured coffee Coffee with an added flavour Examples:
Hazelnut, Vanilla, Raspberry and Cherry flavoured syrup added to the coffee

34. Speciality Liqueur Coffee
Coffee Name Liqueur/Sprit Irish Coffee Irish whiskey Russian Coffee Vodka Calypso Coffee Rum Coffee Royale Brandy Baileys Coffee Baileys Irish Cream English coffee Gin Jamaican Coffee Tia Maria and Rum Monk’s Coffee Benedictine Seville Coffee Cointreau

35. How to make Irish Coffee Video

36. Making Liqueur Coffees
Heat a 6 2/3rds Paris goblets, by filling glass with boiling water, placing a teaspoon in the goblet to conduct the heat and avoid cracking the goblet
Empty the water out of glass, add sugar to the glass, the sugar aids the floating of the double cream on the surface of the hot coffee
Pour in the piping hot strong black coffee
Stir well to dissolve the sugar
Now add one measure of liqueur or spirit and stir well at this stage to blend all the ingredients together
6. The liquid should now be within 2½ cm of the top of the goblet .
7. Using double cream, pour it slowly over the back of a spoon onto the top of the coffee