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8/19/2019 Wines and Liquors
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Top 10 grossers of the world
latest
What is coffee?
1. Hacienda La Esmeralda
(Panama) – $350.25/lb.
2. Luwak Coffee (Indonesia)
– $160/lb.
3. St. Helena Coffee (St.
Helena) – $79/lb.
. !olokai Coffee (Hawaii)
– $51/lb.
". #a$enda Santa Ines
(%ra$il) – $50/lb.
&. %lue !ountain ('amaica)
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a drink made from the roasted and ground beanlike seeds of a
tropical shrub, served hot or iced.
History
The history of coffee goes at least as far back as the 10thcentury, with a number of reports and legends
surrounding its first use. The native (undomesticated) origin of coffee is thought to have
been Ethiopia. The earliest substantiated evidence of either coffee drinking or knowledge of
the coffee tree is from the 1th century, in the !ufi monasteries of "emen. #y the 1$th
century, it had reached the rest of the %iddle East, &ersia, Turkey, 'orn of frica, and
northern frica. offee then spread to the #alkans, *taly and to the rest of Europe, to
*ndonesia and then to merica.
Origin
The coffee plant, which was discovered in Ethiopia in the 11th entury, has a white blossom
that smells like +asmine and a red, cherrylike fruit. #ack then, the leaves of the socalled-magical fruit- were boiled in water and the resulting concoction was thought to have
medicinal properties.
Simple syrup
Strawberry juice
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MIXERS:
*Blender
*2 shaker
*mixing glass
*baller
*strainer
*muddler
*can opener
*jigger
*2 graduatedshot glass
Pineapple
Orange juice
Lemon juice
Ice scoop
Liuor
Liuor
I!"
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NAME COUNTRY
OF
ORIGIN
ALCOHOL
PERCENT
RAW
MATERIAL
COLOR NOSE TASTE
#$%S&BL'"(%in)
Philippines 2$+,
-+, sugar
cane juniper berried and
other botanicals
!lear Lemon.citrus
/angy.sour
2$%LB"0S#1+(%in)
London3"ngland
$+, 4ariety o5botanicals
!lear Lemon.citrus
Sweet.tangy
$/678'"960(%in)
London :$,Potato
cereal grainssugar beetmolasses
!lear Lemon.citrus
Lemon
%arnishing areaLiueur area;ashing area
;ashing area
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:$/
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1$&69! AILL(Bubble%um)
Philippines :=, !oconut3tuba
Blue Bubble gum Bubblegum
$B6!69?I
S'P"9IO9(9um)
%ermany :=,>resh cane
juice3molasses3cane syrup
!lear &int Strongbitter
#=$B6!69?I
%OL?(9um)
%ermany :=,>resh cane
juice3molasses3cane syrup
%old 4anilla !aramel
##$B6!69?I#+#(9um)
%ermany +$+,>resh cane
juice3molasses3cane syrup
%old Canilla caramel
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#2$!6P/6I7S&O9%67(9um) Puerto rico +, %rains3
coconut0elloworange
Canilla caramel
#$"L
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#-$;
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2#$!69LOS I(Brandy
Spain 1, %rapes Brown !hocolate honey
NAME COLOR SMELL TASTE
#$&O9O!67&I7/
0ellowish &int &int
2$OOLO7%/"6?ark yellowish Light lea5 7atural
$O9%67I!;
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+$P9"&I'&BL6!@
Black Strong lea5 Strong
-$"7%LIS<B9"6@>6S/
?ark brown 'sual lea5 Light lemon
$"69L0 %9"0
9eddish Lemon Lemon taste
1$9"? L6B"L/"6
9eddish Light lea5 Soya taste. bitter
$BL6!@ /"6
Light yellowOdorless
natural
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NAME TYPE
OF
SPIRIT
COUNTRY
OF
ORIGIN
ALCOHO
L
PERCENT
RAW
MATERIAL
COLOR SMELL TASTE
#$&69/I7I("xtradry) 4ermouth /orino Italy #1, SilCer 6lmond %rapes
2$&69/I7I(9osso)
4ermouth /urino Italy #+,
Brown ;ood !ola
$!6&P69I 4ermouth Italy 2+,
9edorange
?ried5ruit
Bitter 5ruit
:$A6%"9&"I>/"9
Liueur %erman +, ?ark
brown
!itric Bitter
coke
+$!9"&" ?"!6SIS
Liueur Philippines 2-$+, ?arkbrown
Aelly ace %rapes
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-$!9"&" ?"!6!6O;
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#=$6&69"//O
Liueur Philippines 2-$+, ?ark gold Bubblegum
Bubblegum
##$6P9I!O/
B967?0
Liueur Philippines +-, Light gold 6pricot !itrus
#2$SO'/
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#:$!'96!6O /9IPL"S"! Liueur !uracao 1, !lear Lemon Lemon
#+$@6967%"LI!O
Liueur Italy 2=, Lightyellow
peanut Peanut
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#$&6LIBO
Liueur Aamaica 2#, !lear !oconut !oconut
2=$%6LLI67O
Liueur Italy :2$=, 0ellow !itrus &entholherbs
2#$?96&B'I
"
Liueur Scotland :=, Light gold
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2:$BL'"!'96!6O
Liueur Philippines , Blue ?alandan Bubblegum
NAME ORIGIN ALCOHOL
PERCENT
TYPE OF
PREMIUM
CLARITY COLOR TYPE OF
SMELL
INTENSITY
BODY
AFTER
TASTE
TEXTURE
TYPE OF
TASTE
OVERALL
QUIALITY
#$S/"LL6
69/O7IS
Belgium +$=, Lager
beer
!lear Pale
yellow
4egtable Light Short 9e5rshing
2$
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:$!"94"F67"%96
Philippines
+, Blackbeer.
darklager
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NAME PROCEDURE
ESPRESSOstrong black co55ee made by5orcing steam through ground
co55ee beans$
#$>ill your espresso machineHs reserCoir or hook itup to your water line2$ /urn on your machine and giCe it plenty o5 time toheat up$$ Lock an empty porta5ilter in the grouphead andrun the machine 5or a 5ew seconds$:$%rind a 5ew beans to check 5or appropriate5ineness and purge your grinder o5 stale grounds+$ /amp with your wrist3 arm3 and elbow positioneddirectly oCer the center o5 the porta5ilter basket$-$9eturn the porta5ilter to the grouphead and begin brewing$$Begin in5usion and end brew at predeterminedyield
LATTE
6 latte is a co55ee drink that is normallymade with espresso3 steamed milk3and milk 5oam$ 6 cappuccino is Cery
similar3 but it has a greater percentageo5 5oamed milk to steamed milk$ 6macchiato has no steamed milk addedto the espresso3 but a little cap o5 milk
5oam
Pour warm milk into the espresso Pourthe espresso or co55ee into a wide3 shallowco55ee cup$ 'se a large spoon to hold backthe milk 5oam3 and pour as much warmmilk as you would like into the espresso$
6dd 5oam Spoon as much milk 5oam asyou would like onto yo! latte (or perhapsitHs a cappuccino at this pointJ)$
CAPUCCINO!o55ee made with milk that has
been 5rothed up with pressuriEedsteam
#$ >irst3 steam the milk$
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!O9?I6L %L6SS
!ordial %lass3 also Pony%lass .: K # #.2 oE$
>"" &'% #.2 K #= oE$ SerCice o5 hot drinks$
!O>>"" %L6SS #= K #: oE$ /all mixed
drinks and !ollins$
!OLLI7S #= K #: oE$ /all mixeddrinks and !ollins
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PO'SS" !6>M%L6SS
9O!@ %L6SS $ 1!2 12 oz. 6ll drinks on the rocks$
SHERRY GLASS 2 % &!% oz.
6periti5s3 layered neat drinkserCice$
STEIN 10 &&.' oz.
Beer SerCice$
NAME INGREDIEN
T
BOTTLE OPENERE
A bottle opener
are used to
remove the metal
aps !rom bottles$
WINE OPENER Used !or Open"n#
Red and $h"te
%"ne
NAME USES"
BAR FLOOR MAT &loor mats are put
on the bar 'oor !or
h(#"en" reason
and also to
redu"n# brea)a#e
!rom a"dentaldrop"n# o!
#lass%aresBAR CADDIES Used !or Hold"n#
*o)ta"l Nap)"n+
Stra%s+ St"rrer and
*oasters,
BAR CONDIMENTS
CADDIES&or )eep"n# all ut
!ru"ts and #arn"sh
%h"h are used !or
ma)"n# o)ta"ls
and mo)ta"ls, $
MUDDLER
bartender-s tool used
!or muddl"n# !ru"ts+
herbs or sp"es "norder
to #et the .u"e or
rumb and also to
release the"r 'avour,
BAR SPOON Used !or M"/"n#
o)ta"l or m"/er
CHOPPING BOARD Used !or utt"n# !ru"ts
Used to Measure
sp"r"ts 1 l"2ueur or
other m"/er,
STRAINER Use as a pa"r %"th
o)ta"l sha)er+ tostra"n "e+ !oam or
other substane
!rom the dr"n)s#UICE
CONTAINER3eep !ru"t .u"e
sorted b( d"4erent
olor+ eas( !or
stora#e+ lar"!(d"4erent .u"e b(
bottle olor and
onven"ene %h"le
prepar"n# dr"n)s at
BAR,ICE
SCOOPUse "n Ie B"n or Ie
mah"ne,
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SP"!I6LO967%"K
PI7"6PPL"
2 cups o5 orange juice2 cups o5 pineapple
juice# N scoop Ice
W$at %& '%(e)
;ine is an alcoholic drink made 5rom 5ermented grape juice$
W%(e *!o+e&&"
Procedure0ou just add all ingredients blender and process until smooth
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Ha!,e&t%(-
or white wine3 the wine maker will uickly crush and press the grapes in order to separate the juice 5rom the skins3 seeds3 and solids$ /his is to preCent unwanted color
and tannins 5rom leaching into the wine$ 9ed wine3 on the other hand3 is le5t in contact with the skins to acuire 5laCor3 color3 and additional tannins$
Fe!/e(tat%o(
65ter crushing and pressing3 5ermentation comes into play$ &ust (or juice) can begin 5ermenting naturally within -K#2 hours when aided with wild yeasts in the air$
ermentation continues until all o5 the sugar is conCerted into alcohol and dry wine is produced$ /o create a sweet wine3 wine makers will sometimes stop the process
be5ore all o5 the sugar is conCerted$ >ermentation can take anywhere 5rom #= days to one month or more$
Cla!%0%+at%o(
Once 5ermentation is complete3 clari5ication begins$ !lari5ication is the process in which solids such as dead yeast cells3 tannins3 and proteins are remoCed$ ;ine is
trans5erred or racked into a di55erent Cessel such as an oak barrel or a stainless steel tank$ ;ine can then be clari5ied through 5ining or 5iltration$
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>ining occurs when substances are added to the wine to clari5y it$ >or example3 a wine maker might add a substance such as clay that the unwanted particles will
adhere to$ /his will 5orce them to the bottom o5 the tank$ >iltration occurs by using a 5ilter to capture the larger particles in the wine$ /he clari5ied wine is then racked into
another Cessel and prepared 5or bottling or 5uture aging$
A-%(- a(. Bottl%(-
6ging and bottling is the 5inal stage o5 the wine making process$ 6 wine maker has two options bottle the wine right away or giCe the wine additional aging$ >urther
aging can be done in the bottles3 stainless steel tanks3 or oak barrels$ 6ging the wine in oak barrels will produce a smoother3 rounder3 and more Canilla 5laCored wine$ It
also increases wineDs exposure to oxygen while it ages3 which decreases tannin and helps the wine reach its optimal 5 ruitiness$ Steel tanks are commonly used 5or Eesty
white wines$
65ter aging3 wines are bottled with either a cork or a screw cap3 depending on the wine makerDs pre5erence$
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