1. COFFEECOFFEE
CAFECAFE

2. WHAT IS COFFEE ?WHAT IS COFFEE ?
 COFFEE IS THECOFFEE IS THE
NATURALNATURAL
PRODUCTPRODUCT
GROWN INGROWN IN
TROPICALTROPICAL
COUNTRIES OFCOUNTRIES OF
SOUTH ANDSOUTH AND
CENTRALCENTRAL
AMERICAAMERICA
,AFRICA AND,AFRICA AND
ASIA.ASIA.
 IT GROWS UPTOIT GROWS UPTO

3. HISTORY OFHISTORY OF
COFFEE?COFFEE?
FIRST COMMERCIAL CULTIVATIONFIRST COMMERCIAL CULTIVATION
OF COFFEE IS THOUGHT TO HAVEOF COFFEE IS THOUGHT TO HAVE
BEEN DONE IN YEMEN.BEEN DONE IN YEMEN.
BY MID 16BY MID 16THTH
CENTURY COFFEE DRINKINGCENTURY COFFEE DRINKING
SPREAD TO OTHER MIDDLE EASTSPREAD TO OTHER MIDDLE EAST
COUNTRIES.COUNTRIES.
FIRST COFFEE HOUSE WASFIRST COFFEE HOUSE WAS
OPENED IN OXFORD IN 1650OPENED IN OXFORD IN 1650

4. VARIOUS COFFEE PLANTVARIOUS COFFEE PLANT
 COFFEE PLANTCOFFEE PLANT BELONGSBELONGS
TO GENUSTO GENUS COFFEACOFFEA,,WHICHWHICH
BELONGS TO THEBELONGS TO THE
RUBIACEAERUBIACEAE FAMILY.FAMILY.
 THREE VARITIES OFTHREE VARITIES OF
COFFEE PLANTCOFFEE PLANT
 COFFEA ARABICA-COFFEA ARABICA-
GROWN IN INDIA, BRAZIL,GROWN IN INDIA, BRAZIL,
COSTA RICA, KENYA ANDCOSTA RICA, KENYA AND
JAMAICA.JAMAICA.
 COFFEA CAMEPHORACOFFEA CAMEPHORA
(COFFEE ROBUSTA)(COFFEE ROBUSTA)
GROWN IN EAST AND WESTGROWN IN EAST AND WEST
AFRICA.AFRICA.
 COFFEA LIBERICACOFFEA LIBERICA ––
GROWN IN MALAYSIA ANDGROWN IN MALAYSIA AND
GUYANAGUYANA

5. PROCESSING OF COFFEEPROCESSING OF COFFEE
 DRY METHODDRY METHOD
 WET METHODWET METHOD

6. DRY METHODDRY METHOD
COFFEE BERIES ARE SPREAD INCOFFEE BERIES ARE SPREAD IN
SUN.SUN.
THEN PUT IN MACHINE TOTHEN PUT IN MACHINE TO
REMOVE THE BEANS FROM PULPREMOVE THE BEANS FROM PULP
..
BEANS OBTAINED THROUGH THISBEANS OBTAINED THROUGH THIS
METHOD LACK ATTRACTIVENESSMETHOD LACK ATTRACTIVENESS
OF WASHED BEANS.OF WASHED BEANS.

7. WET METHODWET METHOD
DEPULPING MACHINE ARE USED FORDEPULPING MACHINE ARE USED FOR
REMOVING THE BEANS FROM FLESHYREMOVING THE BEANS FROM FLESHY
BERRIES.BERRIES.
THEN BEANS ARE ALLOWED TOTHEN BEANS ARE ALLOWED TO
FERMENT TO GET THE AROMA ANDFERMENT TO GET THE AROMA AND
REMOVE AND LEFT OVER FLESH.REMOVE AND LEFT OVER FLESH.
BEANS ARE WASHED AND DRIED INBEANS ARE WASHED AND DRIED IN
SUN.SUN.

8. ROASTING AND GRINDING OFROASTING AND GRINDING OF
COFFEE BEANSCOFFEE BEANS
LIGHT OR PALELIGHT OR PALE – FOR MILD BEANS– FOR MILD BEANS
AND DELICATE AROMA.AND DELICATE AROMA.
MEDIUMMEDIUM – STRONGER FLAVOUR– STRONGER FLAVOUR
ANDDEFINED CHARACTER.ANDDEFINED CHARACTER.
FULLFULL – POPULAR IN LATIN– POPULAR IN LATIN
COUNTRIES WITH BITTER FLAVOUR.COUNTRIES WITH BITTER FLAVOUR.
HIGHHIGH – STRONG BITTER FLAVOUR.– STRONG BITTER FLAVOUR.

9. Roasted coffee beansRoasted coffee beans

10. GRINDING GRADE OFGRINDING GRADE OF
COFFEE BEANSCOFFEE BEANS
 METHODMETHOD
 FILTER/DRIPFILTER/DRIP
 JUGJUG
 TURKISHTURKISH
 CAFETIERECAFETIERE
 VACUUMVACUUM
INFUSION(CONA)INFUSION(CONA)
 EXPRESSOEXPRESSO
 PERCOLATORPERCOLATOR
 GRINDINGGRINDING
GRADEGRADE
 FINE AND MEDIUMFINE AND MEDIUM
 COARSECOARSE
 PULVERIZEDPULVERIZED
 MEDIUMMEDIUM
 MEDIUM TO FINEMEDIUM TO FINE
 VERY FINEVERY FINE
 MEDIUMMEDIUM

11. MAKING COFFEEMAKING COFFEE
 USE FRESHLY ROASTED AND GROUNDUSE FRESHLY ROASTED AND GROUND
COFFEE.COFFEE.
 USE CORRECT MEASURE OF COFFEE ANDUSE CORRECT MEASURE OF COFFEE AND
WATER :WATER : 285 gm – 340 gm285 gm – 340 gm PERPER 4.54.5
LITRESLITRES ..
 ADD BOILING WATER TO THE COFFEE ANDADD BOILING WATER TO THE COFFEE AND
ALLOW TO INFUSE.ALLOW TO INFUSE.
 STRAIN AND SERVE .STRAIN AND SERVE .
 ADD MILK OR CREAM SEPRATELYADD MILK OR CREAM SEPRATELY
 SERVE ATSERVE AT 82 C82 C (COFFEE) AND(COFFEE) AND 68 C68 C (MILK).(MILK).

12. VARIOUS PREPARATIONVARIOUS PREPARATION
METHODSMETHODS
 INSTANTINSTANT
 JUGJUG
 CAFETIERECAFETIERE
 PERCOLATORPERCOLATOR
 VACUUM INFUSION (CONA)VACUUM INFUSION (CONA)
 FILTERFILTER
 ESPRESSOESPRESSO
 TURKISHTURKISH
 IRISHIRISH

13. INSTANTINSTANT
 QUICK MEHTOD OFQUICK MEHTOD OF
MAKING COFFEE.MAKING COFFEE.
 SOLUBLE COFFEESOLUBLE COFFEE
SOLIDS MIXEDSOLIDS MIXED
WITH BOILINGWITH BOILING
WATER.WATER.
 ALLOWED TOALLOWED TO
INFUSEDINFUSED
 SERVED WITH MILK,SERVED WITH MILK,
CREAM ANDCREAM AND
SUGAR.SUGAR.

14. JUG METHODJUG METHOD
 AMERICAN METHODAMERICAN METHOD
OF MAKING COFFEE.OF MAKING COFFEE.
 FRESHLY BOILEDFRESHLY BOILED
WATER POURED OVERWATER POURED OVER
GROUNDED COFFEEGROUNDED COFFEE
PLACED IN JUG ORPLACED IN JUG OR
SAUCE PAN.SAUCE PAN.
 ALLOWED TOALLOWED TO
INFUSED .INFUSED .
 SERVED WITH MILK ,SERVED WITH MILK ,
CREAM AND SUGAR.CREAM AND SUGAR.

15. CAFETIERE METHODCAFETIERE METHOD
 GLASS CONTAINERGLASS CONTAINER
WITH LID IS USEDWITH LID IS USED
 INFUSION OF GROUNDINFUSION OF GROUND
COFFEE WITH BOILINGCOFFEE WITH BOILING
WATER IS DONE.WATER IS DONE.
 THEN DEPRESSINGTHEN DEPRESSING
THE PLUNGER TOTHE PLUNGER TO
SEPARATE THESEPARATE THE
COFFEE AT THECOFFEE AT THE
BOTTOM OF THE JUG.BOTTOM OF THE JUG.

16. PERCOLATORPERCOLATOR
 CONTAINER WITH TWOCONTAINER WITH TWO
COMPARTMENTS ISCOMPARTMENTS IS
USED.USED.
 GROUND COFFEE ISGROUND COFFEE IS
PLACED IN UPPERPLACED IN UPPER
COMPARTMENT ANDCOMPARTMENT AND
WATER IN LOWERWATER IN LOWER
COMPARTMENT.COMPARTMENT.
 UPON BOILING WATERUPON BOILING WATER
REACHES THE UPPERREACHES THE UPPER
COMPARTMENTCOMPARTMENT
THROUGH CONNECTINGTHROUGH CONNECTING
TUBE.TUBE.
 THIS PERCOLATES THETHIS PERCOLATES THE
COFFEE AND EXTRACTSCOFFEE AND EXTRACTS
THE FLAVOUR , COLOURTHE FLAVOUR , COLOUR
AND STRENGTH.AND STRENGTH.

17. VACUUM INFUSION (CONA)VACUUM INFUSION (CONA)
 HAS A VISUAL APPEALHAS A VISUAL APPEAL
TO THE GUEST.TO THE GUEST.
 GIVES THE FRESHGIVES THE FRESH
COFFEE ALWAYS.COFFEE ALWAYS.
 VACUUM CONTAINERVACUUM CONTAINER
SIMILAR TO THESIMILAR TO THE
PERCOLATER ISPERCOLATER IS
USED .USED .
 SERVED WITH HOTSERVED WITH HOT
MILK, CREAM ANDMILK, CREAM AND
SUGAR.SUGAR.

18. FILTER MEHTODFILTER MEHTOD
 FRENCH METHOD OFFRENCH METHOD OF
MAKING COFFEE.MAKING COFFEE.
 CONTAINER WITH THECONTAINER WITH THE
FINE MESH FILTER ISFINE MESH FILTER IS
FIXED ON CUP/POT.FIXED ON CUP/POT.
 REQUIRED GROUNDREQUIRED GROUND
COFFEE IS ALONGCOFFEE IS ALONG
WITH THE BOILINGWITH THE BOILING
WATER IS POURED INWATER IS POURED IN
CONTAINER.CONTAINER.
 INFUSION TAKESINFUSION TAKES
PLACE AND FILTEREDPLACE AND FILTERED
COFFEE FALLS INTOCOFFEE FALLS INTO
CUP/POT.CUP/POT.

19. ESPRESSO METHODESPRESSO METHOD
 ITALIAN METHOD OFITALIAN METHOD OF
MAKING COFFEE.MAKING COFFEE.
 STEAM IS PASSEDSTEAM IS PASSED
THROUGH FINELYTHROUGH FINELY
GROUND COFFEE.GROUND COFFEE.
 INFUSING UNDERINFUSING UNDER
PRESSURE.PRESSURE.
 ESPRESSO- SERVEDESPRESSO- SERVED
BLACKBLACK
 CAPPUCCINO –CAPPUCCINO –
SERVED WITH MILK.SERVED WITH MILK.

20. TURKISHTURKISH
 MADE FROM ROASTEDMADE FROM ROASTED
FINELY GROUND COFFEEFINELY GROUND COFFEE
BEANS.BEANS.
 PREPARED IN SPECIALPREPARED IN SPECIAL
COPPER POTS (COPPER POTS (IBRIKIBRIK).).
 FINELY GROUND COFFEEFINELY GROUND COFFEE
ADDED TO BOILINGADDED TO BOILING
WATER WITH SUGAR.WATER WITH SUGAR.
 COPPER POT IS TAKENCOPPER POT IS TAKEN
OFF THE FIRE .OFF THE FIRE .
 FOR COFFEE TO COOLFOR COFFEE TO COOL
AND SETTLE DOWN.AND SETTLE DOWN.
 COFFEE IS BOILED ANDCOFFEE IS BOILED AND
ALLOWED TO SETTLEALLOWED TO SETTLE
TWICE.TWICE.

21. TURKISH COFFEETURKISH COFFEE
 THEN SPRINKLEDTHEN SPRINKLED
WITH A LITTLEWITH A LITTLE
COLD WATER.COLD WATER.
 COFFEE (BLACK)COFFEE (BLACK)
SERVED IN SMALLSERVED IN SMALL
CUPS (CUPS (FINNGANFINNGAN))
WITH COVERINGWITH COVERING
OF ANOTHEROF ANOTHER
CUP (CUP (ZARFZARF).).

22. IRISHIRISH
 MADE AND SERVED ATMADE AND SERVED AT
TABLE.TABLE.
 EQUIPMENTSEQUIPMENTS
REQUIREDREQUIRED – PARIS– PARIS
GOBLET, SALVER,GOBLET, SALVER,
COFFEEPOT,SUGARCOFFEEPOT,SUGAR
BASIN,TEASPOON,CREBASIN,TEASPOON,CRE
AMER, MEASURER,AMER, MEASURER,
AND BOTTLE OF IRISHAND BOTTLE OF IRISH
WHISKY.WHISKY.
 ORDER OFORDER OF
INGREDIENTS-INGREDIENTS-
SUGAR, SPIRIT,BLACKSUGAR, SPIRIT,BLACK
COFFEE AND DOUBLECOFFEE AND DOUBLE
CREAM.CREAM.

23. SPECIALITY COFFEESSPECIALITY COFFEES
 MONK’S COFFEEMONK’S COFFEE
 RUSSIAN COFFEERUSSIAN COFFEE
 JAMAICAN COFFEEJAMAICAN COFFEE
 CALYPSO COFFEECALYPSO COFFEE
 HIGHLAND COFFEEHIGHLAND COFFEE
 SEVILLE COFFEESEVILLE COFFEE
 CAFÉ ROYALCAFÉ ROYAL
 CAFÉ GLORIACAFÉ GLORIA
 BENEDICTINEBENEDICTINE
 VODKAVODKA
 RUMRUM
 TIA-MARIATIA-MARIA
 SCOTCH WHISKYSCOTCH WHISKY
 COINTREAUCOINTREAU
 BRANDYBRANDY
 COGNAC BRANDYCOGNAC BRANDY
AND VANILLAAND VANILLA

24. KOPI LUWAKKOPI LUWAK OROR CIVETCIVET
COFFEECOFFEE
 KOPI LUWAKKOPI LUWAK OROR CIVET COFFEECIVET COFFEE ISIS
COFFEE MADE FROM COFFEE BERRIESCOFFEE MADE FROM COFFEE BERRIES
WHICH HAVE BEEN EATEN BY AND PASSEDWHICH HAVE BEEN EATEN BY AND PASSED
THROUGH THE DIGESTIVE TRACT OF THETHROUGH THE DIGESTIVE TRACT OF THE
ASIAN PALM CIVET.ASIAN PALM CIVET.
 THE ANIMALS GORGE ON THE RIPETHE ANIMALS GORGE ON THE RIPE
BERRIES, AND EXCRETE THE PARTIALLY-BERRIES, AND EXCRETE THE PARTIALLY-
DIGESTED BEANS, WHICH ARE THENDIGESTED BEANS, WHICH ARE THEN
HARVESTED FOR SALE. THIS PROCESSHARVESTED FOR SALE. THIS PROCESS
TAKES PLACE ON THE ISLANDS OFTAKES PLACE ON THE ISLANDS OF
SUMATRA, JAVA AND SULAWESI IN THESUMATRA, JAVA AND SULAWESI IN THE
INDONESIAN.INDONESIAN.

25. KOPI LUWAKKOPI LUWAK OROR CIVETCIVET
COFFEECOFFEE
KOPI LUWAK IS ONE THE MOSTKOPI LUWAK IS ONE THE MOST
EXPENSIVE COFFEE IN THE WORLD,EXPENSIVE COFFEE IN THE WORLD,
SELLING FOR BETWEEN $120 ANDSELLING FOR BETWEEN $120 AND
$600 USD PER POUND.$600 USD PER POUND.
KOPIKOPI IS THE INDONESIAN WORD FORIS THE INDONESIAN WORD FOR
COFFEE, ANDCOFFEE, AND LUWAKLUWAK IS A LOCALIS A LOCAL
NAME OF THE PALM CIVETNAME OF THE PALM CIVET

26. ENDEND
MADE BY DILRAJSINGHMADE BY DILRAJSINGH