non alcoholic beverages


Derived from the word “Bever” which means a light repast between meals or from the French word “Boire” which means something to drink.
Alcoholic beverage is a portable liquid which contains 0.5% to 75.5% of ethyl alcohol by volume.
Non- alcoholic beverage is a potable liquid which has either no ethyl alcohol in it or the alcohol percentage is less than 0.5% by volume.


•    Hot Drinks- tea and coffee are the two most popular drinks in India. Teas being the national drink and coffee the second most popular drink in India, more so in South India.
•    Cold Drinks- Lassi is the most popular drink in India. It can be served sweet or salted with lots of ice and is very refreshing during summer. Iced tea and cold coffee are also gaining popularity in India. Nimbupani is also very popular and can be served sweet or salted and at times water is replaced with carbonated water (fresh lime soda- sweet or salted). Jeerapani or jaljeera is another favourite among the Indians which is a remarkable digestive.
•    Juices- Juices are the liquid extract of fruits and vegetables, served either fresh or canned.
Juices are served with ice or without ice in a paris goblet/highball/tomcollins. The prepoured glass is brought from the dispense bar/still room to the table and placed on a coaster from the right-hand side of the guest. Straw holder may be placed on the table.
•    Soft drinks- This includes the vast no. of carbonated drinks or aerated drinks available in the market. Example being colas, lemonades, orangeales etc. Hotel bars are also stacked with squashes (sweetened or unsweetened fruit base concentrate) of different flavours which also fall under this category.


•    Stimulating drink/beverage- these are consumed to stimulate our mental and physical activities. Ex. Tea and coffee
•    Refreshing drink/beverage- These are drinks which are taken to make up for the fluid loss (due to perspiration) of our body. Ex. Nimbupani, water, syrups, soft drinks, tonic water, aerated drinks, squashes, etc.
Aerated drinks- these are beverages that are infused with carbonic gases making the drink fizzy when opened. These beverages are available in different flavours such as lemon, orange, cola, etc. and are available in bottles and cans. Some examples for this category are-soda, pepsi, cocacola.
Squashes- squashes are concentrated pulp of fruits and are available in bottles. Orange squash, pineapple squash, lemon squash, and mango squash are some examples. These are diluted with the addition of chilled water, mineral water. They are used extensively in making cocktails and mocktails.
Service of squashes
While taking order of squash, guest’s preference of mix should be noted. For example, a guest may prefer orange squash with soda.
Items to be carried to the table on a salver lined with tray cloth are-
Measured quantity of required squash in 12 oz beer goblet/highball/tomcollins
Ice buckets with tongs
Jug of chilled water/soda siphon/chilled mineral water according to guest’s preference
Drinking straw
Place straw holder on the table and coaster on centre of cover or on the right hand side of the guest.
Place glass with squash on the coaster.
Ask guest if he/she wishes to have ice. If yes, place ice bucket next to the glass and add ice.
Top it with soda/chilled water/ mineral water according to his order.
Take away the ice bucket.
(If squash is preferred with soda or mineral water, soda siphon and mineral water bottle should be left on the table. Water jug may be taken back to the sideboard.)
Syrups-syrups are fruit flavoured concentrated sweet liquid. They are used in the preparation of cocktails, milk shakes, and long drinks. They can be mixed with soda water and served.
Service- prepared drinks are served in highball/tom Collins. Straw holder is placed on the table

•    Nourishing drink/ beverage- Beverage consumed to provide nutrients to the body. Ex. Milk based products like milk shake, chocolate drinks, juices etc.


1) Aerated water
These beverages are aerated with carbon dioxide, hence the fizzy or bubbly nature of these drinks. Mostly these waters are flavored with artificial / natural ingredients and essences.
Some examples:
Soda water - colorless & tasteless. Example- Schweppes, Lehar everness
Tonic water- colorless & flavored with quinine. Eg- Schweppes, rose & thistle
Dry ginger- golden straw colored with a ginger flavor
Bitter lemon- pale cloudy with sharp lemon flavor
Orangeades- orange colored with orange flavor, eg mirinda, fanta
Lemonades- 2 varieties- clear n whitish opaque, eg limca, 7 up
Colas- dark, rich, garnet red colored when held up to the light. Flavored with the essence or extract of cola nuts.
2)    Natural spring water or mineral waters-
These waters are broadly classified as bottle drinking waters. However these are not to be confused with packaged drinking water, which is essentially hygienically filtered and purified water packaged in disposable bottles/ packs/ pouches.
Mineral waters have a strictly controlled mineral content while spring waters have lesser regulations except those concerning hygiene and purification. Both minerals as well as spring waters can be still, naturally Natural spring waters are obtained from natural springs in the ground, the water itself being impregnated with the natural minerals found in the soil and sometimes naturally charged with an aerating gas.
Diff mineral waters

Minerals water can be classified as follows:
Alkaline waters- These are the most numerous of all mineral waters. They are considered to be useful for treatments against rheumatism. Some eg are Evian, Perrier, Vichy, and Malvern
Aperient waters- These have saline constituents, mainly sulphates of magnesium and sodium. Eg Cheltenham, Montmirail, Leamington spa
Chalybeate waters- These waters act as stimulants and are either carbonated or sulphated. Eg, Vittel, Passy
Lithiated waters- these are rich in Lithia salts. Eg, Baden Baden, Carlsbad
Sulphurous waters- Water impregnated with hydrogen. Eg challes, Harrogate


camelia tea plant


HISTORY: Tea was discovered by accident over 5000 years when leaves from a tea bush accidently dropped into some boiling water and delicately flavoured the drink. Tea was originally drunk for its medicinal benefits and it was not until the 1700’s that it began to be consumed as the delicious 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 and at the same time it aids muscle relaxation and stimulates the central nervous system.

 Tea is grown in more than 25 countries around the world. The crop benefits from acidic soil and warm climate and where there is at least 130cm of rain a year. It is an annual crop and its flavour, quality and character is affected by the location, altitude, type of soil and the climate.
The main tea producing countries are-
•    India- largest producer
•    China
•    Sri lanka
•    East Africa( Kenya, Zimbabwe, Tanzania)
•    Indonesia
Depending on the type of function, clientele, method of service, type of establishment, storage facilities and cost, tea may be purchased in a variety of ways-
1.    Bulk
2.    Tea bags
3.    String and tag
4.    Envelopes
5.    Instant


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


•    Tea 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 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-
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.    Make sure that the water is boiling on entering the pot
6.    Allow it to brew for 3-4 minutes, to obtain maximum strength from the brew
7.    Remove the tea leaves at the end of this period if making if making in multi pot insulated urns

          TYPES OF TEA

1.    Black tea- soon after plucking, leaves are subjected to the withering process. The leaves are spread on a perforated rack under the sun till their moisture content reaches 50%. During monsoon, hot air may be used to wither the leaves. The next step is bruising the leaves gently either by tossing them in a basket or gently crushing so as to tear the leaves slightly. The chlorophyll breaks down and tannins are released. The leaves rapidly turn black at this stage because of oxidation, i.e. due to contact with air. This is known as fermentation in the tea industry despite the fact that no action of yeast or microbes takes place. Finally the leaves are heated to stop the process of oxidation at a predetermined stage to reduce the moisture content to 3% and below. This result in black tea which is then packed and marketed.
2.    Green tea- it is obtained when leaves are withered, steamed, dried, rolled, and packed. This tea Is not subjected to fermentation. All tea producing countries make green tea. It is considered to be the best tea for health.
3.    Oolong tea- it is made by withering leaves, tossing them in basket to get little bruises, oxidizing partially, baking, rolling, drying and finally fruing.

Steps in tea processing

Black tea
Fresh tea leaves-sorting and cleaning-withering-cutting/rolling-full fermentation-drying
Green tea-
Fresh tea leaves-sorting and cleaning-withering-steaming/panfrying-drying. rolling, and shaping.
Oolong tea
Fresh tea leaves-sorting and cleaning-withering-bruising leaf edges-short fermentation-pan frying- drying.

The manufacturing process

Black tea goes though four main steps of manufacture:
The objective of withering is to reduce the moisture content in the tea leaf. The plucked leaves are laid out in troughs where air is passed through the tea, removing the moisture. This can take up to 17 hours and by the end of the process the leaves have a wilted appearance.
There are two types of rolling:
Orthodox  Where the leaves are rolled between rollers until gently broken.
CTC (Cut, Tear, Curl)  Where a machine cuts and tears the leaves into smaller pieces.
The purpose of this process is to break the leaves so the enzymes are released and the third step of oxidation begins.
The broken leaves are laid out to oxidise or ferment. This part of the process is very important as this will significantly impact the overall taste and quality of the tea. This can take up to two hours.
To stop the oxidation process, the tea leaves are heated. The dried tea is now ready to be sorted into grades before packing.


assam tea

darjeeling tea

dragonwell tea

jasmine tea

macha tea

nilgiri tea

sencha tea


Assam Tea- it is rich and has full malty flavour. Suitable for service at breakfast and is served with milk
Darjeeling Tea- a delicate tea with grape flavour and known as the ‘Champagne of teas’. Usually served as an afternoon or evening tea with either lemon or little milk if preferred.
Earl grey Tea- a blend of Darjeeling and china tea, flavoured with oil of bergamot. Usually served with lemon or milk.
Jasmine- A green tea which is dried with jasmine. It blossoms and produces a tea which has a scented flavour.
Kenya tea- this tea is referred to as” refreshing tea”. It is served with milk.
Lapsangsauchang- It is smoky, pungent, perfumed tea. It is delicate to the palate and is said to have acquired taste and is served with lemon.
Tisanes- It is a fruit flavoured tea and has herbal infusions. It is used for medicinal purposes and is gaining popularity since the trend is towards healthy eating and drinking. Often these so not contain caffeine.
Srilanka makes a pale golden tea with good flavour. Ceylon blend is still used as a trade name, served with lemon and milk.
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 (usually black) tea. It produces a very strongly flavored, quickly infusing tea that is often used in teabags.


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 altitude in different climate and in different soil 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, The Ivory Coast third and Indonesia fourth.
History of coffee
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 Yemen district of Arabia in the 15thcentury.The first coffee house was opened in England in Oxford in 1650.
Coffee plant
The coffee trees are the genus coffea which belongs to the Rubiacea family. The coffee plant is an evergreen plant or a 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 condition.

coffee seed

types of coffee plants are

1. Coffea Arabica- it is one of the best quality coffees. Its beans are uniform, bold, regular sized and have good flavor. It is grown in india, brazil, Colombia, coata rica, Kenya and Jamaica.
2. Coffea Canephora-(coffee robusta) it is the second best type of coffee. The beans from the plant are usually smaller of a lower quality with neutral flavor. It gives higher yield than Arabica. It is grown in east and west Africa.
3. Coffea Liberica- produces third main type of coffee. The beans are arge in size but lack in quality. It is grown in Malaysia and Guyana.

Processing of coffee-

 there are two types of coffee processing depending on the country in which processing is carried out, those countries which has abundant water uses wet method of processing coffee beans and those who have scarcity of water uses dry method of coffee processing.
Wet method of coffee processing

Dry method of processing coffee
wet method of coffee processing


Green coffee should be roasted to release aroma. The degree of roasting depends on the style of coffee to be prepared. The blended green coffee beans are heated in a rotating horizontal drum to prevent uneven roasting and scorching. The common temperatures for roasting are
Light: roasting at 193 degree Celsius for light colour. This degree of roasting preserves the delicate aroma of coffee.
medium: roasting at 205 degree Celsius for light colour. Gives a stronger flavor than light roasting.
Full or dark: roasting at 218 degree Celsius for dark colour. It it gives a bitter flavor.
Coffee roasted beyond this temperature 218 degree Celsius makes coffee very bitter and much of the original taste of coffee will be lost.
After roasting, the beans are ground to varying grades (texture) according to the type of coffee to be made. The ground coffee should either be vaccum packed or sealed in airtight containers until required. Ground coffee loses its flavor within a week if it is not packed properly.
‘Caffeine’ an alkaloid present in the coffee, acts as a stimulant.
Coffee is mainly made in the still room of the kitchen. In some places, coffee is made in the restaurant to add a visual appeal for the guest.


Roasted coffee must be ground before it can be used to make the brew. Coffee is grounded to different grades of fineness which suit the many different methods of brewing. The most suitable grinds for some common methods of brewing coffee are-
 Method                        Grounding Grade
Filter                             fine to medium
Jug                                 Coarse
Turkish                          pulverized
Cafeteria                       Medium
Vacuum Infusion          Medium fine to fine
Espresso                       Very fine
Percolation                   Medium

Coffee brewing methods

Instant method   As the name suggests, it is the quickest and easiest method of making coffee in this method, the soluble coffee solids are easily mixed with hot water. It can be made just before it is served by pouring freshly boiled water over the measured instant coffee powder. The coffee dissolves instantly, it can be served with milk. Sugar is offered separately. This method is suitable for making coffee in small and large quantities. Regular and decaffeinated styles are available.
Saucepan or jug method- This method can be adopted for the preparation of small and large quantity of coffee. A measured quantity of coarsely ground coffee is placed in a saucepan or jug, and freshly boiled water is poured over it and covered with a lid. it is allowed to infuse for few minutes and then strained, it is served with hot or cold milk. Sugar is offered separately.
La cafetiere method (plunger) This method is simple and most suitable for making small quantity. The cafetiere equipment has a glass container with a lip and a lid with a plunger unit. The lid holds the plunger in a position. In this method, measured quantity of medium coffee grind is placed and freshly boiled water added to the coffee. It is then stirred and covered with the lid and plunger unit and allowed to infuse. During this time the coffee grains will rise to the top of the liquid. After this, if the plunger is moved slightly, the coffee grains will fall to the bottom of the container. The plunger unit is pushed down the glass container before serving. The infusion time is normally 3-5 minutes which depends on the temperature of water. It is served with or without milk. Sugar is offered separately.
Percolator method The percolator consists of a pot with a small chamber at its bottom, close to a heat source. A vertical tube connects the bottom chamber with top of the percolator where a measured quantity of coarse ground coffee is placed on the filter. Water is poured there up to water mark level into the chamber near the heat source. When the equipment is switched on, water heats up steadily and starts boiling. Hot water rises through the pipe, infuses the ground coffee, seeps through the filter and drips to the bottom chamber and gets mixed with water in it. The hot water with coffee in the bottom chamber continues to rise up and infuse the coffee on the filter and the cycle continues.
As the brew continuously seeps through ground coffee, the overall temperature of the liquid reaches boiling point. At this stage, the percolator automatically stops and the coffee is ready to use. When this infusion time has been completed, the coffee liquid no longer infuses with the coffee ground but is held in the main body of the percolator at a serving temperature of 82°C (180°F). This method is now rarely used and is fading away.
Vacuum infusion method (cona) This method of making coffee is also termed as 'cona' coffee. The cona machine has two bowls, one set over the other and a filter piece made of metal or plastic and a tube connecting two bowls. The bowls are made of either glass or metal. The upper bowl is usually made of glass.
In this method of making coffee, the lower bowl is filled with hot water to the level marked. The upper bowl is then set over the lower bowl properly. The filter is then placed in the upper bowl, ensuring it is placed correctly. The measured quantity of ground coffee is then added to the upper bowl according to the quantity of water taken. The machine is then switched on.
The water in the lower bowl reaches boiling point and it rises up the tube into upper bowl and mixes with the ground coffee. At this stage it is important to stir the mixture gently with a spoon to ensure all the grounds infuse with the liquid and cap formation is prevented.
On reducing the heat, the coffee liquid passes back into the lower bowl the spent coffee grounds in the upper bowl. The upper bowl and filter are then washed and kept ready for reuse. The coffee in the lower bowl is ready for use. It should be served at approximately 82°C. This method takes 7 minutes approximately. This method is suitable when coffee is made fresh in small quantities. Most coffee shops have cona equipment.
Filter method This is the traditional method of making coffee. In South India, especially in Tamil Nadu, every house has a small coffee filter to make excellent filter coffee. Filter coffee can be made in individual cups or in bulk. The coffee filter equipment has two pieces of containers with the filter unit (perforated plate) in between. The equipment should be thoroughly cleaned and rinsed with hot water. The containers and filter must be properly positioned. Freshly ground coffee is measured and placed in the filter which is at the bottom of the top container and freshly boiled water is poured in the top container. Infusion takes place and the coffee liquid falls into the lower container. Filter papers may also be used to avoid passage of the ground coffee to the lower container but this will depend on the type of coffee grind used. The coffee is held in the bottom container and served with milk. This method takes 10 minutes approximately. This method is used in function catering. Coffee filter equipment for function catering is available on hire.
Electronic units are also available for this purpose. Cold water is poured into a container and brought to boiling point and then dripped onto the ground coffee. This method produces excellent coffee.
'Pour through filter method This method is suitable in commercial operations. Most coffee houses and popular restaurants use electric filter coffee machine to make coffee. Before the filter machine is used, one should ensure that the filter is thoroughly cleaned/ new filter paper is placed. Freshly drawn water is poured to the level indicated on the jar. Fresh ground coffee, which normally comes in vacant sealed packet sufficient for a single brew, is added when the machine is switched on. The hot water infuses with the coffee powder and filters into the serving container. It takes approximately 3 minutes for each brew.
There are many designs of coffee filter machine with different outputs available in the market and the operator can choose according to his requirements.
Individual filter method This is a convenient and an economical method of making one cup of filter coffee. Individual filter is a plastic, disposable unit, bought with the required amount of coffee already sealed in the base of the filter. Each individual filter is sufficient for one cup and the whole filter is thrown away after single use. The advantage of this method is that every cup may be made fresh to order. It satisfies customers as they receive absolutely fresh coffee.
When making a cup of coffee by this method, an individual filter is placed in a cup. Freshly boiled water is then poured into the individual filter to the required level. The liquid then infuses with the ground coffee and drips into the cup. A lid should be placed over the water in the filter to help retain the temperature. Time of making is approximately 3-4 minutes.
Still set   Still set consists of
Water boilers, milk heaters, and coffee filters set up in a still room or coffee making area. Measured quantity of coffee grind is placed in the filter unit of a container and the heated water from the boiler is directed to the coffee grind and allowed to infuse. The infused coffee drips down the container and is held at right temperature till required. Coffee is made with or without the addition of milk, which is kept warm in the double jacket milk container.
Espresso method An espresso machine is used to make this type of coffee. Hot steam is passed through very fine ground coffee and is allowed to infuse under pressure. It makes excellent coffee quickly in individual cups. This method of making coffee is quicker compared to any other method and individual cup of coffee are made in seconds. Some machines have capacity of making 300-400 cups of coffee/ hour. This method is originated in Italy.
If the coffee is served black, it is called expresso. It is served in a small cup.if piping hot milk is added to the black coffee, the expresso becomes cappucino. The operator must follow the manufacturer’s instruction.
Turkish or Egyptian method In this method, water is boiled with sugar in a special copper pot having long handle. The finely ground coffee is added and stirred and the grounds allowed to settle before serving.
The copper pot is placed on a stove with required quantity of water and allowed to boil with sugar. The finely ground heavily roasted mocha beans are stirred in (one heaped teaspoon coffee powder per person) and taken off from the stove allowing the grounds to settle. It is again brought to boil and allowed to settle and then sprinkled with a little cold water to settle the grounds completely and then covered with lid. It is served in small cups. It may be flavoured with vanilla pod or cardamom while preparing.
Though there are many methods of making coffee, a food service outlet may use any one or a few methods. Instant, filter, plunger, cona, and espresso methods are popular.
The most popular method of making coffee in coffee parlors is espresso coffee. Other styles of coffee frequently requested are

Long black: Coffee served without milk in a large cup
Cafe noir: Coffee served without milk Topped with thickened cream
Decaffeinated coffee: Coffee without the stimulant 'caffeine'. Hag and Sanka are popular brands of decaffeinated coffee
Liqueur coffee: Coffee served with spirit or liqueur. Irish coffee is one example
CAPPUCCINO-Usually equal parts espresso, steamed milk, and frothed milk, often with cinnamon 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

FAULTS  in coffee

During the preparation of coffee, it may result in bitter, weak, and flat coffee for the reasons mentioned below.
Bitter coffee:   Coffee tastes bitter if —  
•    The quantity of coffee grind used is more than required
•    Infusion temperature is too high and preparation time too long.
•    There are sediments in the coffee making equipment.
Weak Coffee: coffee is weak and lacks taste if-
•    Insufficient quantity of coffee grind is used
•    Incorrect coffee grind is used
•    Water has not reached the right temperature
•    Infusion temperature is low and the preparation time is too short
•    Poorly stored or old coffee is used
Flat coffee: Coffee becomes flat if-
•    All points mentioned for weak coffee are present
•    It is prepared beforehand and left in the container for long time
•    It is prepared and stored in dirty equipment
•    It is reheated


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