I.H.

M, KOLKATA

NON ALCOHOLIC BEVERAGES

The word beverage is derived from:

 The Latin word “bever” which means a light repast between meals.

 The French word “boire” which means something to drink.

Alcoholic beverage is defined as a potable liquid which contains 0.5 % to 75.5 % of ethyl
alcohol by volume.

Non alcoholic beverage is a potable liquid which contains less than 0.5% of ethyl
alcohol by volume.

Classification of non alcoholic beverages

 Stimulating beverage: These are beverages which stimulate our mental and physical
activities by stimulating the central nervous system of our body. For example: tea,
coffee, etc.

 Refreshing beverage: These are beverages which make up for the loss of body fluids
(due to perspiration) from our body. For example: fresh lime soda, soft drinks, etc.

 Nourishing beverage: These are beverages which provide nourishment to the body.
For example: health drinks, milk shake, etc.

Tea

Origin
Tea was discovered by accident over 5000 years ago when leaves from a tea bush
accidently dropped into boiling water and delicately flavoured the drink. It is believed
that tea cultivation started in China. Tea was originally drunk for its medicinal benefits
and it was not until the 1700’s that it began to be consumed as the popular beverage that
we know today.

What is tea?
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. It aids muscle relaxation and stimulates
the central nervous system.

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Manufacturing process

The basic tea manufacturing process is as under:

1. Plucking: Here the leaves are picked from the tea plant.
2. Withering: This process is used to remove moisture from the leaves either under sun
or in a breezy room.
3. Rolling: Leaves are rolled into shape.
4. Fermentation / oxidation: Leaves are left on their own in a climate controlled room.
Colour becomes darker due to oxidation.
5. Firing: This is done to stop fermentation at desired oxidation levels. Leaves are now
dried for sale.
6. Ageing: Not always required but done to impart special flavours in some cases.

Types of Tea

 White tea: This tea is grown exclusively in Fujian province of China. In this tea the
leaves are allowed to whiten in sunlight before they are processed. It is lightly
oxidized.
o Brands: White Peony, Silver Needle, etc.

 Green tea: This tea originated in China. It undergoes minimal oxidation to retain the
green colour of the leaves.
o Brands: Tetley, Rain Flower, etc.

 Oolong tea: It is a Chinese tea with health benefits which is semi oxidized and
fermented to about 70 %.
o Brands: Red Robe, Gold Turtle, etc.

 Black tea: It is the most popular tea in India. It is 100 % oxidized / fermented tea
type. The oxidation process breaks down the chlorophyll and allows caffeine in the
tea to dissolve in the brew. Black tea contains more caffeine than any other tea.
o Brands: Tetley, White Cloud, etc.

Types of tea preparations

 Indian or Ceylon tea: This may be made in either china or metal tea pots. Usually
both are offered with milk. Sugar should be offered separately.

 China tea: This is made from a special blend of tea which is more delicate in flavour
and perfume than any other tea, but lacks body. It is made in the normal way and is
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best made in china tea pot. Addition of a slice of lemon improves the flavour.
Generally china tea should not be served with milk but sugar may be offered.

 Russian or lemon tea: This may be brewed from a similar blend to china tea, but more
often it is made from Indian or Ceylon tea. It is made in normal way and served with
a slice of lemon.

 Iced Tea: A strong tea is made and chilled. This tea may be strained and stored chilled
until required.

 Multi Pots: This is used in banquet functions where tea is made in urns well in
advance.

Blend

The word blend indicates that a tea in the market up for sale may be composed for a
variety of tea’s to produce one marketable product acceptable to the average consumer’s
palate, for example a standard tea may be a blend of Indian tea for strength, African tea
for colour and Chinese tea for flavour and delicacy.

Popular blends of tea

 Assam tea: A strong flavoured tea suitable for service at breakfast and is served best
with milk.

 Darjeeling tea: A delicate flavoured tea usually served as an afternoon or evening tea
with lemon.

 Earl grey tea: A black tea, flavoured with oil of bergamot usually served with lemon.

 Jasmine tea: A green tea dried with jasmine which has a scented flavour.

 Lapsang souchong: A smoky, pungent, perfumed black tea. Its smoky flavour is due
to aging over pine wood smoke. It is recommended to be consumed without milk.

 Tisanes: It is a fruit flavoured tea or herbal infusion. It is used for medicinal purposes.

 CTC: Machinery processed tea, usually from Assam, Sri Lanka and parts of Africa
and South America. The processing has three stages (crush, tear, curl or cut, tear,
curl), hence the name “CTC” tea. The resultant product looks like small pellets of
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(usually black) tea. It produces a very strongly flavoured, quickly infusing tea that is
often used in teabags.

Storage

Tea should be stored in the following manner:

 In a dry, clean and covered container.

 In a well ventilated area.
 Away from excess moisture.
 Must not be kept near any strong smelling food as tea absorbs odour very quickly.

Making of tea

Tea is an infusion and thus maximum flavour is required from the brew. Few rules to be
followed are as under:

1. Ensure all equipments used are clean.

2. Heat the tea pot before putting in the dry tea so that the maximum heat can be
obtained from the brew.
3. Measure the dry tea and freshly drawn cold water exactly.
4. Use freshly boiled water.
5. Put measured dry tea inside the pot.
6. Make sure that the water is boiling on entering the pot.
7. Allow it to brew for 3 to 4 minutes to obtain maximum strength from the brew.

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Coffee

It is naturally grown in many countries of the tropical and sub tropical belt in South and
Central America and Asia. It grows in different altitudes, different climates, different soils
and is looked upon as an international drink consumed throughout the world. Brazil
is the largest producer of coffee in the world, Columbia is second, Ivory Coast third and
Indonesia fourth.

Origin

There is evidence to suggest that coffee trees were cultivated about 1000 years ago in
Yemen. The first commercial cultivation of coffee is thought to have been in Yemen
district of Arabia in the 15th century.
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Coffee plant

The coffee trees are the genus coffea. The coffee plant is an evergreen plant or bush
which is grown commercially in tropical climate throughout the world. It requires not
only a hot climate but also a high rainfall, a rich soil and a relatively high altitude. The
coffee plant is unable to survive wide variation of temperature or any other conditions.

The species of coffea are coffea arabica, coffea canephora and coffea liberica.

Manufacturing process

1. After harvesting the seed / beans are separated from the cherry.

2. The beans are then roasted to different degrees for desired flavour.

3. The roasted beans are then grounded to different degrees according to the type of
coffee to be made.

Popular styles of coffee preparations

 Instant coffee: It is a beverage derived from brewed coffee beans. Through various
processes the coffee is dehydrated into the form of powder or granules. These can be
rehydrated with hot water or milk and served instantly.

 Filter coffee: This method involves pouring water over roasted, ground coffee beans
contained in a filter. The infused liquid seeps through the coffee, absorbing its oils
and essences, solely under gravity, and then passes through to the bottom of the filter
with the liquid dripping into a collecting vessel such as a carafe or pot.

 Espresso: It is a machine in which concentrated coffee is brewed by forcing hot water

under pressure through finely ground coffee into a cup. It is served without milk.

 Café au lait: This is the simple milk coffee where brewed coffee is added to milk in
the ratio of 1:1 making it much less intense in taste.

 Cappuccino: This is usually equal parts espresso, steamed milk, and frothed milk,
often served with cinnamon powder or flaked chocolate sprinkled on top.

 Café latte: Essentially, a single shot of espresso in steamed (not frothed) milk. The
ratio of milk to coffee should be about 3:1.

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 Irish coffee: It is a cocktail consisting of hot coffee, Irish whiskey, and sugar, stirred,
and topped with thick cream. The coffee is drunk through the cream.

Storage

Coffee should be stored in the following manner:

 In a dry, cleaned and covered container.

 In a well ventilated area.
 Away from excess moisture.
 Must not be kept near any strong smelling food as it absorbs odour very quickly.

Making of coffee

Some rules to be followed while making coffee are:

1. Ensure all equipments used are clean.

2. Heat the coffee pot before putting in the coffee powder so that the maximum heat can
be obtained from the brew.
3. Measure the coffee powder and freshly drawn cold water exactly.
4. Use freshly boiled water.
5. Put measured coffee powder inside the pot.
6. Make sure that the water is boiling on entering the pot.
7. Allow it to brew for 3 to 4 minutes to obtain maximum strength from the brew.

Juices
Juice is a liquid (drink) that is naturally contained in fruits and vegetables. It is commonly
consumed as a beverage or used as an ingredient for flavouring in foods. It is also a
common practice to mix juices of different fruits / vegetables. Juice did not emerge as a
popular beverage choice until the development of pasteurization methods allowed for the
preservation of juice without fermentation.
Manufacturing process
Although processing methods vary between juices, the general processing method of
juices includes:

1. Washing and sorting of fruits / vegetables.

2. Juice extraction.
3. Straining, filtration and clarification of juice.
4. Pasteurization of juice.

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5. Filling, sealing and sterilization of pack.

6. Cooling, labeling of pack.

Soft drinks
A soft drink is a beverage that typically contains carbonated water, a sweetener and
a flavoring. The sweetener may be sugar, high-fructose corn syrup, fruit juice, sugar
substitutes (in the case of diet drinks) or some combination of these. Soft drinks may also
contain caffeine, colorings, preservatives and other ingredients.
Soft drinks are called "soft" in contrast to "hard drinks" (alcoholic beverages). Small
amounts of alcohol may be present in a soft drink, but the alcohol content must be less
than 0.5% of the total volume if the drink is to be considered non alcoholic.
Manufacturing process
Soft drinks are made by mixing dry ingredients and / or fresh ingredients with water. Soft
drinks can be made by mixing either a syrup or dry ingredients with carbonated water.
Carbonated water is made using a soda siphon or a carbonation system or by dropping
dry ice into water.
Cocoa
Cocoa is the dried and fully fermented fatty seed of theobroma cacao, from which cocoa
solids and cocoa butter are extracted. They are the basis of chocolate. Historically, white
cacao was cultivated by the Rama people of Nicaragua.
Manufacturing process
A cocoa pod (fruit) has a rough and leathery. It is filled with sweet, mucilaginous pulp
with lemonade like taste enclosing 30 to 50 large seeds that are fairly soft and a pale
lavender to dark brownish purple color.
Due to heat buildup in the fermentation process, cacao beans lose most of the purplish
hue and become mostly brown in color, with an adhered skin which includes the dried
remains of the fruity pulp. This skin is released easily after roasting.
White seeds are found in some rare varieties, usually mixed with purples, and are
considered of higher value.

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Source: adapted from Food and Beverage Service by Dennis Lillicrap & John Cousins,
ELBS, UK, ISBN 0 - 340 - 63067 - 1.
Authorship: Shane Joseph

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