Coffee - Preparation & Service

Making coffee

Methods of brewing can vary, ranging from instant coffee brewed by the cup, through to 1½–3 litre (3–6 pints) units and up to machines that may produce large quantities for functions. Coffee beans may be purchased and then ground according to requirements. The beans should not be ground until immediately before they are required as this will ensure the maximum flavour and strength from the oils within the coffee bean. If ground coffee is purchased it normally comes in vacuum-packed packets in order to maintain its qualities until use. These packets contain set quantities to make 4.5 litres (1 gallon) and 9 litres (2 gallons) and so on.

When making coffee in bulk 283.5–340 g (10–12 oz) of ground coffee is sufficient to make 4.5 litres (1 gallon) of black coffee. Assuming that cups with a capacity of 1⁄3 pint will be used then 283.5–340 g (10–12 oz) of ground coffee is sufficient to provide 24 cups of black coffee or 48 cups if serving half coffee and half milk. When breakfast cups are used then 16 cups of black coffee or 32 cups of half coffee and half milk will be available. At a dinner where demi-tasse cups are used, capacity is 48 cups of black coffee or 96 cups half black coffee and half milk.

The rules to be observed when making coffee in bulk are as follows:

·         Use freshly roasted and ground coffee.

·         Buy the correct grind for the type of machine in use.

·         Ensure all equipment is clean before use.

·         Use a set measure of coffee to water: 283.5–340 g per 4.5 litres (10–12 oz per gallon).

·         Add boiling water to the coffee and allow to infuse

·         The infusion time must be controlled according to the type of coffee being used and the method of making.

·         Control the temperature since to boil coffee is to spoil coffee (it will develop a bitter taste).

·          Strain and serve.

·         Offer milk (hot or cold) or cream separately and sugar and alternatives.

·         The best serving temperatures are 82 °C (180 °F) for coffee and 68 °C (155 °F) for milk.

Coffee making methods

Coffee may be made in many ways and the service depends on the method used. A description of the various methods is given below.

Instant

This may be made in individual coffee or teacups, or in large quantities. It involves mixing soluble coffee solids with boiling water. When making instant coffee in bulk, approximately 71 g (2½ oz) to each 4.5 litres (1 gallon) of water should be allowed. This form of coffee may be made very quickly, immediately before it is required, by pouring freshly boiled water onto a measured quantity of coffee powder. Stir well.

Saucepan or jug method

This is an American method of making coffee, more often used in the home than in a catering establishment. A set measure of ground coffee is placed in a saucepan or jug and the required quantity of freshly boiled water is poured onto the coffee grounds. This should then be allowed to stand for a few minutes to extract the full flavour and strength from the ground coffee. It is then strained and served.

La cafetière (coffee or tea maker)

La cafetière, or jug and plunger method, makes coffee simply and quickly by the infusion method and to order. This ensures that the flavour and aroma of the coffee are preserved. La cafetière comes in the form of a glass container with a lip held in a black, gold or chrome finished holder and sealed with a lid which also holds the plunger unit in position.

This method involves simply adding boiling water to the ground coffee, stirring and then placing the plunger unit and lid in position. A guideline to the quantity of coffee to be used might be:

·         2 level sweet spoonfuls for the 3 cup size

·         6 level sweet spoonfuls for the 8 cup size

·         9 level sweet spoonfuls for the 12 cup size.

Infusion time is from 3 to 5 minutes. 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 glass container. When the grains have fallen it is easier to push the plunger down.

Percolator method

This method is used more in the home than commercially. A set quantity of coffee grounds is placed in the percolator, which is then filled with freshly drawn water. The water, upon reaching boiling point, rises up through a tube and percolates the coffee grounds, extracting the full flavour, colour and strength. Hot or cold milk, cream and sugar may be added to taste. This method of making coffee is in decline.

Vacuum infusion (‘Cona’)

This traditional method of making coffee has considerable visual appeal in the restaurant and has the advantage that the coffee served is always fresh as only limited quantities are made at one time.

Banks of these machines may be used for varying requirements, housing two, three, four or five containers at one time. They are compact and portable and very easy to keep clean. The method of making the coffee is fairly simple but is best supervised for safety reasons and to ensure the best results and a consistent standard.

The filters in this vacuum-type equipment are usually made of metal or plastic, but sometimes glass. The bowls are either glass or metal.

In this method of making coffee the lower bowl is filled with cold water or, to speed up the operation, freshly heated but not boiled water, up to the water level. The upper bowl is then set in the lower bowl, making sure it is securely in place. The filter is placed in the upper bowl, ensuring it is securely fitted, and the required quantity of ground coffee is added according to the amount of water being used. The water is then heated.

As the water reaches boiling point it rises up the tube into the upper bowl, mixing with the ground coffee. As it rises in the upper bowl, it is often best to stir the mixture gently to ensure that all coffee grounds infuse with the liquid, as sometimes the grounds are inclined to form a cap on top of the liquid and therefore do not fully infuse. At the same time, care must be taken that the filter is not knocked as this may cause grains to pass into the lower bowl.

On reducing the heat, the coffee liquid passes back into the lower bowl leaving the grounds in the upper bowl. The upper bowl and filter are then removed and washed ready for re-use. The coffee in the lower bowl is ready for use and should be served at a temperature of approximately 82 °C (180 °F).

Filter (café filtre)

This is a method originating from and traditionally used in France and may be made individually in the cup or in bulk. The filter method produces excellent coffee. Fresh boiled water is poured into a container with a very finely meshed bottom, which stands on a cup or pot. Within the container is the required amount of ground coffee. The infusion takes place and the coffee liquid falls into the cup/pot below. Filter papers may be used to avoid the grounds passing into the lower cup, but this will depend on how fine or coarse is the ground coffee being used. There are now many electronic units available of differing capacities. Cold water is poured into a reservoir and is brought to boiling point and then dripped onto the ground coffee.

Pour through filter method

This is an excellent method of making filter coffee, which has increased in popularity over the past few years. Many of these pour through filter machines are available for purchase or to hire from a number of the main coffee suppliers.

The principle behind this method is that when the measured quantity of freshly drawn water is poured into the top of the pour through filter machine this water displaces the hot water already in the machine. This hot water infuses with the ground coffee and runs into the serving container as a coffee liquid ready for immediate use. It takes approximately 3–4 minutes to make one brew.

When coffee is made by this method, ensure that:

·         the machine is plugged in and switched on at the mains

·         the brew indicator light is on. This tells the operator that the water already held in the machine is at the correct temperature for use

·         the correct quantity of fresh ground coffee, which will usually come in the form of a vacuum-sealed pack, is used. A fresh pack should be used for each new brew of filter coffee being made

·         a new clean filter paper is used for each fresh brew.

Individual filter

This is an alternative way of making bulk filter coffee. It is a plastic, disposable, individual filter, bought with the required amount of coffee already sealed in the base of the filter. Each individual filter is sufficient for one cup and after use the whole filter is thrown away. The advantage of this method is that every cup may be made to order. It appeals to customers as they are able to see that they are receiving entirely fresh coffee and it also has a certain novelty value.

When making a cup of coffee by this method, the individual filter is placed onto a cup. Freshly boiled water is then poured into the individual filter to the required level. The liquid then infuses with the ground coffee within the individual filter 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.

Espresso

This method is Italian in origin. The machines used in making this form of coffee can provide cups of coffee individually in a matter of seconds, some machines being capable of making 300–400 cups of coffee per hour.

Figure 5.3 Espresso machine

The method involves passing steam through the finely ground coffee and infusing under pressure. The advantage is that each cup is made freshly for the customer. Served black, the coffee is known as espresso and is served in a small cup. If milk is required, it is heated for each cup by a high-pressure steam injector and transforms a cup of black coffee into a Cappuccino. As an approximate guide, from 12 kg (1 lb) of coffee used, 80 cups of good strength coffee may be produced. The general rules for making coffee apply here, but with this special and delicate type of equipment extra care should be taken in following any instructions.

Still-set

This method normally consists of a small central container into which the correct sized filter paper is placed. A second, fine-meshed metal filter with a handle is then placed on the filter paper and the ground coffee placed on top of this. There is an urn on either side of varying capacities according to requirements. The urns may be 4½, 9, 13 or 18 litres (1, 2, 3 or 4 gallons) in size.

These still-sets are easy to operate, but must be kept very clean at all times and regularly serviced. The urns should be rinsed before and after each brew until the water runs clear. This removes the thin layer of cold coffee that clings to the side of the urn that, if left, will spoil the flavour and aroma of the next brew.

Boiling water is passed through the grounds and the coffee passes into the urn at the side. Infusion should be complete in 6–8 minutes for 4½ litres (1 gallon) of coffee, using medium ground coffee. The milk is heated in a steam jacket container. It should be held at a constant temperature of 68 °C because if held at too high a temperature or boiled or heated too soon, on coming into contact with the coffee it will destroy its flavour and taste. At the same time, the milk itself becomes discoloured. The coffee and milk should be held separately, at their correct temperatures ready for serving.

Figure 5.4 Modern still-set

Decaffeinated

Coffee contains caffeine, which is a stimulant. Decaffeinated coffee is made from beans after the caffeine has been extracted. The coffee is made in the normal way.

Iced coffee

Strong black coffee should be made in the normal way. It is then strained and chilled well until required. It may be served mixed with an equal quantity of cold milk for a smooth beverage, or with cream. It is served in a tall glass, with ice cubes added and with straws. Cream or milk is often served separately and sugar offered.

Turkish or Egyptian coffees

These are made from darkly roasted mocha beans, which are ground to a fine powder. The coffee is made in special copper pots, which are placed on top of a stove or lamp, and the water is then allowed to boil. The sugar should be put in at this stage to sweeten the coffee, as it is never stirred once poured out. The finely ground coffee may be stirred in or the boiling water poured onto the grounds. The amount of coffee used is approximately one heaped teaspoonful per person. Once the coffee has been stirred in, the copper pot is taken off the direct heat and the cooling causes the grounds to settle. It is brought to the boil and allowed to settle twice more and is then sprinkled with a little cold water to settle any remaining grains. The coffee is served in small cups. While making the coffee it may be further flavoured with vanilla pods but this is optional.

Examples of modern coffee service styles

Filter (filtre)

Traditional method of making coffee. Often served with hot or cold milk or cream

Cafetière

Popular method of making and serving fresh coffee in individual or multi-portion jugs. Often served with hot or cold milk or cream

Espresso

Traditional short strong black coffee

Espresso doppio

Double espresso served in larger cup

Café crème

Regular coffee prepared from fresh beans, ground fresh for each cup, resulting in a thick cream coloured, moussy head

Espresso ristretto

Intense form of espresso, often served with a glass of cold water in continental Europe

Americano

Espresso with added hot water to create regular black coffee. May also be regular black coffee made using filter method

Espresso macchiato

Espresso spotted with a spoonful of hot or cold milk or hot milk foam

Espresso con panna

Espresso with a spoonful of whipped cream on top

Cappuccino

Espresso coffee topped with steamed frothed milk, often finished with a sprinkling of chocolate (powdered or grated)

Caffè (or café) latté

Shot of espresso plus hot milk, with or without foam

Flat white

Double shot of espresso topped with frothed milk which has been stirred together with the flat milk from the bottom of the jug, to create a creamy rather than frothy texture

Latte macchiato

Steamed milk spotted with a drop of espresso

Caffè mocha (or mochaccino)

Chocolate compound (syrup or powder) followed by a shot of espresso. The cup or glass is then filled with freshly steamed milk topped with whipped cream and cocoa powder

Iced coffee

Chilled regular coffee, sometimes served with milk or simply single espresso topped up with ice cold milk

Turkish/Egyptian Intense form of coffee made in special jugs with finely ground coffee

Decaffeinated

Coffee with caffeine removed. Can be used as alternative to prepare the service styles listed above

Instant coffee

Coffee made from processed powder (often freeze dried). Regular and decaffeinated styles are available

Irish and other speciality coffees

Speciality coffees are often completed and served at the table using the following equipment:

·         service salver

·         tray cloth or napkin

·         20 cl (7 fl oz) stemmed glass on a side plate

·         teaspoon

·         jug of double cream

·         25 ml measure

·         coffee pot

·         sugar basin of coffee sugar with a teaspoon

·         bottle of the spirit or liqueur being used.

The procedure for making Irish coffee is as follows:

·         A Paris goblet or other suitable stemmed glass of about 20 cl (7 fl oz) capacity is used.

·         Brown sugar is added first (a certain amount of sugar is always required when serving this form of coffee, as it is an aid to floating the double cream on the surface of the hot coffee).

·         One measure of Irish whiskey added.

·         The teaspoon is then placed in the goblet before the coffee is poured into the glass. This is so the spoon will help to conduct the heat and avoid cracking the bowl of the glass as the hot, strong black coffee is poured in.

·         The coffee should then be stirred well to dissolve the sugar and to ensure the ingredients are blended. The liquid should now be within 2½ cm (1 in) of the top of the glass. The liquid may still be swirling but not too much, as this will tend to draw the cream down into the coffee as it is poured.

·         The double cream should be poured slowly over the back of a teaspoon onto the surface of the coffee until it is approximately 1.9 cm (¾ in) thick. The coffee must not be stirred: the best flavour is obtained by drinking the whiskey-flavoured coffee through the cream.

·         When the Irish coffee has been prepared, the glass should be put on a doily on a side plate and placed in front of the customer.

Other forms of speciality, or liqueur, coffees include:

·         Café Royale or Café Parisienne: Brandy

·          Jamaican coffee or Caribbean coffee: Rum

·         Monk’s coffee: Benedictine

·         Calypso coffee: Tia Maria

·         Russian coffee: Vodka

·         Highland coffee: Scotch Whisky

·         Seville coffee: Cointreau

·         Swiss coffee: Kirsch