Loading presentation...

Present Remotely

Send the link below via email or IM


Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.


Copy of Hot Beverages Service VRQ 2


Fred M

on 29 August 2012

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Copy of Hot Beverages Service VRQ 2

Unit 208 Service of hot beverages Be able to prepare and serve coffees Objectives

Describe the processing of the coffee bean
Outline the storage requirements for coffee
Describe the importance of roast, blend and grind on taste
Describe the characteristics of a range of coffees
Describe the range of coffee products available
Describe how to correct problems with quality when preparing coffee The process Harvest
Wet process
Dry process
Cleaning and sorting
Packaging Strip or Selectively Picked
Ferment-and-Wash Method
Cleaning and Drying
Taking parchment off
Removing silver skin optional
Sorting by Size and Density
categorizing coffee beans 1: centre cut
2:bean (endosperm)
3: silver skin (testa, epidermis),
4: parchment (hull, endocarp)
5: pectin layer
6: pulp (mesocarp)
7: outer skin (pericarp, exocarp) Storage requirements Proper storage

Well ventilated store room
Air tight container for ground coffee – ensures oils do not evaporate
Keep dry away from excess moisture
Stored away from strong smelling foods as it will absorb the odours
Away from bright lights/sunlight
Purchase whole bean coffee and store it whole. Ground coffee goes bad faster. Not to do ‘freezer’ or refrigerator Why Blending Blending is essential to the balance of flavours necessary to create superior espresso.
If you wish to have an aromatic coffee, put more Arabica in the blend.
On the other hand, if you like it harsher, more bitter and stronger, put more Robusta. The Grind Method

Pour & Serve
Percolator Grinding Grade

Fine to Medium
Very Fine
Medium Coffee range

In cup brew Problems with coffee TOO BITTER Flat or thin Steamed milk has no froth What to do to correct it More problems Poor storage
Strength of coffee
Temperature – water too hot/cold
Coffee grounds present due to:filter paper problemunclean /faulty equipmentincorrect measure
Bitty milk/cream Beans/grinds may become wet
Inside of bean may dry out
Loss oils
Loss of flavour Not enough coffee used
Infusion time too short
Stale or old coffee used
Dirty equipment
Coffee re-heated
Water not fresh
Machine not de-scaled Too much coffee used
Infusion time too long
Old grinds left in equipment
Left too long before use
Infusion at too higher temperature Discard and steam again to correct temperature using thermometer
Add more cold milk and steam again (only once)
Steam again using correct method Milk overheated
Problem with milk
Incorrect technique Coffee styles Last year Cappuccino
Cafetière New ones Doppio
Liquor coffee

Find out what they are and come back next week with answers http://www.coffeemachine.org.uk/articles/coffee-drink-types/
Full transcript