Tea and coffee introduction PDF

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This is the seventh lecture notes from the module Introduction to Hospitality held by Jennifer Bingham. First semester from the academic year 2020/2021...

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LECTURE 8: TEA AND COFFEE

HISTORY OF TEA  Discovered over 5000 years ago, when tea leaves were dropped into boiling water  Originally drunk for its medicinal benefits  1700s consumed as the beverage we know today  Historically very expensive-mixed at home- green and black tea TEA  Healthy beverage, half the caffeine of coffee, aids muscle relaxation and stimulates the central nervous system  Prepared from the leaf bud and top leaves of a tropical evergreen bush  Producing countries: grown in more than 25 countries around the world, the crop benefits from acidic soil, a warm climate, and 130 cm of rain/year. It is affected by location, altitude, type of soil and climate  Main tea producing countries: China, East Africa (Kenya, Malawi, Tanzania, Zimbabwe), India, Indonesia, Sri Lanka  Making of tea: heat the pot, measure the dry tea exactly, use freshly boiled water, allow the tea to brew for 3-6 mins, remove the tea leaves, milk or lemon can be added  Types of teas: afternoon tea, Assam, Darjeeling, earl grey  English breakfast, iced tea, Indian or Ceylon Blend, Jasmine, Kenya  Multi-pot: produced in bulk catering for large numbers, 1-5 gallons  Russian/lemon tea, Sri Lanka  Tisanes: fruit flavoured teas and herbal infusions which are often used for medicinal purposes, are popular, often they don’t contain caffeine —> HERBAL TEAS: camomile, peppermint, roseship, mint; FRUIT TEAS: cherry, lemon, black currant, mandarin orange COFFEE  1000 years ago coffee trees were cultivated in Yemen  Drinking of coffee has spread from Britain to America, but after the boston tea party North America changed from tea to coffee  Coffee drinking became a sign of rebellion  The coffee tree: 50 different species, 2 are only commercially significant; coffee arabica, coffee camsphora, arabica accounts for 75% of world production  Fruit of the coffee tree us known as cherry, usually contains 2 coffee seeds  Will not produce fruit until 3-5 years old and it will then usually yield good crops fo up to 15 years old  Coffee producing countries: Brazil, Vietnam, Indonesia, Colombia, Ethiopia  The Grind: roasted coffees must be ground before it can be used to make the brew. It is ground to different grades of fineness to suit different methods of brewing  Coffee making methods: instant, la cafetière (plunger method), percolator, vacuum infusion, filter, espresso  Uk coffee shop market is estimated at 5.8 billion pounds turnover-2012  Branded coffee chain: 2.3billion pounds  Costa coffee: growth of 22%, UK turnover of 648million, starbucks growth of 6% 420million turnover, café Nero: growth 8%, turnover 215million

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Ethics of tea and coffee: wage levels in coffee growing less than 1dollar a day-75 million employed Coffee farming can reduce life expectancy, can lead to defforestation, soil degradation, desertification, fair trade: sets floor price, always pays 10 cents above market rate...