NON ALCOHOLIC BEVERAGES

STIMULATING BEVERAGES
TEA
Tea was discovered over 5000 years ago, when leaves from a tea bush
accidentally dropped into some boiling water and delicately flavoured the
liquid. Tea is prepared from the leaf bud and top leaves of a tropical evergreen
bush called camellia sinensis. It contains approximately only half the
caffeine of coffee and at the same time it aids muscle relaxation and
stimulates the central nervous system.
TEA PRODUCING COUNTRIES:
Tea is grown in more than 25 countries around the world. The crop benefits
from acidic soil, a 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:
CHINA
This is the oldest tea growing country and is known for specialty blends such
as keemun, lapsang souchang, oolongs and green tea
EAST AFRICA (KENYA, MALAWI, TANZANIA AND ZIMBABWE)
This area produces good quality teas, which are bright and colourful and used
extensively for blending purposes. Kenya produces teas which are easily
discernible and have a reddish or coppery tint, and a brisk flavour.
INDIA
India is the largest producer of tea, producing about 30 percent of the world¡¦s
tea. Best known are the teas from Assam (strong and full bodied), Darjeeling
(delicate and mellow) and also nilgiri, which is second only to Assam and
produces teas similar to those of Sri Lanka
INDONESIA
Teas produced here are light and fragrant with bright colouring when made
and are used mainly for blending purposes
SRI LANKA (FORMERLY CEYLON)
Teas here are inclined to have a delicate, light lemon flavour. They are
generally, regarded as excellent afternoon teas and also lend themselves to
being iced.
STAGES IN THE MANUFACTURE OF TEA
1. PICKING: leaves are handpicked while they are still young. . The leaf
particle size is referred to as grades. These are pekoe- the delicate top
leaves, orange pekoe- a rolled leaf with a slim appearance and pekoe
dust- the smallest particle of leaf size. Flush refers to a picking which
can take place at different times in a year.
2. WITHERING: leaves are allowed to wither to reduce the moisture
content in them.
3. CRUSHING: leaves are rolled to free the juices. There are two types of
rolling. They are:
a) CTC (cut-tear-curl): reduces fermentation time. It is the best method
but it cannot be applied to green tea and oolong tea.
b) Leg cut: here, the leaves are shredded into strips. Thus, maximum
tannin comes out and fermentation is very quick.
4. DRYING: mechanical dryers are used
5. SORTING: done by different grades
a. Broken
b. Fanning- small fragments of broken leaves
c. Dust- this is the left when the fanning is shifted. This is popular as
catering tea and used in tea bags because it infuses quickly and quite
strong.
Tea dealers use letters to denote various grades of tea. These are stamped on
the tea chests.
P-PEKOE: indicates larger pieces; small, tightly rolled leaves together with
open leaves
O-ORANGE: indicates good quality tea
F-FLOWERY GRADE: indicates a flowery grade of good flavour.
ORANGE PEKOE: long, thin leaves that are closely twisted, yellow leaf tips
and bud leaves are sometimes included
SOUCHANG: largest and coarsest of the whole leaf grade
BLENDING: blend of various qualities, sizes and grades of tea to give a
uniform product.
THREE BASIC FORMS OF TEA
1. BLACK TEA: the leaves are allowed to wither for 16-24 hours. They are
rolled to release juices and enzymes. They are then crushed and
exposed to air to undergo chemical changes. Fermentation is
undertaken for 2-6 hours at 21-27*c. it is spread on platforms. Oxidation
and enzymatic conditions cause a colour. Drying and firing arrest result
in further change. This turns the leaves brown and gives black tea its
distinctive taste. Today more than three fourths of the tea harvested in
the world is turned into black tea. It is widely consumed in India, USA
and Europe.
2. GREEN TEA: leaves undergo less processing. Withering and
fermentation are omitted. Leaves are first steamed to prevent any
change in colour. It is rolled and dried. The beverage has a greenish
yellow colour and is bitter. It is favoured mainly by the Japanese and
Chinese.
3. OOLONG TEA: this tea is half-way between black and green tea.
FIVE GOLDEN RULES FOR MAKING TEA
1. Use a good quality tea
2. Use fresh water, which is just boiled
3. Heat the tea pot
4. Take the pot to the water. The water must be as near boiling point as
possible to enable the leaves to infuse properly.
5. Brew the tea; never stew it. Allow the tea to brew only for 4-5 minutes,
and stir well before pouring.
RULES TO MAKE TEA
1. Water should be lime free. Tap water makes tea cloudy.
2. Rinse the tea pot well with boiling water before putting the tea in.
3. Pour the water onto the tea just as it reaches boiling point, taking the
pot to the kettle
4. Infusion time is 3-5 minutes; after which, the flavour does not improve.
The infusion becomes bitter if boiled longer. It should be brewed and
not stewed or boiled.
5. Just before serving, stir the tea in the tea pot with a spoon. Use a
strainer.
6. Water should be 95*c, before you pour it over the leaves
METHODS OF PURCHASING
Tea may be purchased in a variety of forms depending on requirements such
as volume of production, type of establishment and clientele, the occasion,
method of service, storage facilities available and cost.
The different means of purchasing are:
Bulk: this is leaf tea (also called loose tea), which allows the
traditional method of serving
Tea bags: these are heat-sealed and contain either standard or
specialty teas. They come in one-cup, two-cup, pot-for-one or bulk brew
sizes up to several times
String and tags: this comes as a one-cup teabag with string attached
and a tag that remains outside the cup or teapot for easy and quick
identification of the tea by the customer
Envelopes: this is again a string and tag teabag but in an envelope for
hygienic handling. These are used for trays for in-room tea and coffee
making facilities
Instant: instant tea granules, soluble in boiling water.
STORAGE:
Tea should be kept:
In a dry, clean and covered container
In a well ventilated area
Away from excess moisture
Away from any strong smelling foods as it very quickly absorbs strong
odours
TYPES OF TEA:
ASSAM: Rich full and malty flavoured tea, suitable for service at breakfast,
usually with milk. Sugar would be offered separately
CHINA: Tea made from a special blend of tea that is more delicate in flavour
and perfumed than any other tea. Less dry tea is required than for making
Indian or Ceylon tea. Traditionally china tea is rarely served with milk. It is
made in the normal way and is best made in a china pot. China pea is normally
drunk on its own, but may be improved, according to taste, by the addition of a
slice of lemon. Slices of lemon would be offered on a side plate with a sweet
fork. Sugar may be offered separately.
DARJEELING: Delicate tea with a light grape flavour and known as the
¡§champagne of teas¡¨. Usually served as an afternoon or evening tea with
either lemon or a little milk if preferred. Sugar may be offered separately.
EARL GREY: Blend of Darjeeling and china tea, flavoured with oil of
bergamot. Usually served with lemon or milk. Sugar would be offered
separately.
INDIAN OR CEYLON BLEND: This tea may be made in either china or metal
teapots. These teas are usually offered with milk. Sugar is offered separately.
JASMINE: Green (unoxidised) tea that is dried with jasmine blossom and
produces a tea with a fragrant and scented flavour.
KENYA: Consistent and refreshing tea usually served with milk. Sugar would
be offered separately
LAPSANG SOUCHANG: smoky, pungent and perfumed tea, delicate to the
palate and may be said to be an acquired taste. Usually served with lemon.
Sugar would be offered separately.
RUSSIAN OR LEMON TEA: Tea that is brewed from a special blend similar
to china tea, but it is also often made from either Indian or Ceylon tea. It is
made in the normal way and is usually served with a slice of lemon. The tea is
served in quarter litre glasses, which stand in a silver holder with a handle,
and on a side plate with a tea spoon. A slice of lemon may be placed in the
glass and a few slices of lemon served separately. Sugar would be served
separately
SRI LANKA: Makes a pale golden tea with a good flavour. Ceylon blend is still
used as a trade name. Served with lemon or milk. Sugar would be offered
separately
TISANES: These are fruit flavoured teas and herbal infusions which are often
used for medicinal purposes and are gaining in popularity with trends towards
healthier eating and drinking. Often these do not contain caffeine. Examples
are:
Herbal teas:
Chamomile
Peppermint
Rosehip
Mint
Fruit teas
Cherry
Lemon
Blackcurrant
Mandarin orange
These teas are usually made in china pots or can be made by the cup or glass.
Sometimes served with sugar.
SERVICE OF TEA:
Cover: teacup, saucer, teaspoon in front of the guest.
Tray: tea pot, jug with hot water, milk jug, sugar basin with sugar tongs, tea
strainer, slop basin
Service: generally on the left side, next to the host/hostess who serves the
guest, unless requested by the guest
Brand names
Taj Mahal
Twinnings of London-earl grey tea
Tata Assam
Kannan devan
Brooke bond
Spencer¡¦s
Pure Darjeeling tea(green)
Pure Darjeeling tea(flavoury pekoe)
Kotada
Planters¡¦ choice
Lipton-yellow label
Instant-lipton, nestea

COFFEE
The first commercial cultivation of coffee is thought to have been in the
Yemen district of Arabia in the fifteenth century. By the middle of the
sixteenth century coffee drinking had spread to Sudan, Egypt, Syria and
turkey. Venetian traders first brought coffee to Europe in 1615 and the first
coffee house in England was opened in oxford in 1650. The drinking of coffee
spread from Britain to America, but after the Boston tea party, in 1773, the
North American palate changed from drinking tea as a beverage to coffee.
The trees that produce coffee are of the genus coffea Arabica and coffea
camephora, which is usually referred to as robusta. Arabica accounts of some
75 % of world production. The coffee tree is an evergreen shrub, which
reaches a height of two to three meters when cultivated. The fruit of the
coffee tree is known as the cherry and these are about 1.5cm in length and
have an oblong shape. The cherry usually contains two coffee seeds. The
coffee tree will not begin to produce fruit until it is 3-5 years old and it will
then usually yield good crops for up to 15 years.
COFFEE PRODUCING COUNTRIES:
Coffee is a natural product grown in many countries of the tropical and
subtropical belt in south and Central America, Africa and Asia. It is grown at
different altitudes in different basic climates and in different soils and is
looked upon as an international drink consumed throughout the world. Brazil
is the largest grower of coffee, Columbia is second, the Ivory Coast third and
Indonesia fourth.
MANUFACTURING OF COFFEE:
1. Beans are washed
2. Dried
3. Skinned
4. Shipped
5. Roasted: this develops the flavour, determines the colour and strength
of the brewed coffee. The common degrees of roasting are
a) Light or pale roasting: suitable for mild beans to preserve their
delicate aroma
b) Medium roasting: give a stronger flavour and are often favoured for
coffees with well defined character
c) Full roasting: popular in many Latin countries, they have a bitter
flavour
d) High roasted coffee: accentuates the strong bitter aspects of coffee,
although much of the original flavour is lost
6. Ground: this is done in a coffee mill. It preserves the flavour as much
as possible. Three grades are available
a) fine ground coffee, which gives a decoction with high body
b) medium
c) Coarse ground powder is more suitable for preparing coffee decoction
by percolation. It retains the aroma and flavour better
7. Blending: blended with chicory roots of coffee, dried and powdered
RULES TO OBSERVE WHILE MAKING COFFEE
Use freshly roasted and ground coffee
Buy the correct grind for the right type of machine
Clean the equipment
Use a set measure
Add boiling water to the coffee

Infusion time is according to the type of coffee being used and the method of making
Control the temperature. Do not boil it.
Strain and serve
Add milk/ cream separately
Serving temperature- coffee- 82*c
Milk-68*c
PURCHASING COFFEE:
The different means of purchasing coffee are:
Bulk: allowing for the traditional methods of making and serving
Coffee bags: these are heat-sealed and come in one-cup, two-cup, potfor-
one or bulk brew sizes up to several litres.
Instant : instant coffee granules, available in sizes from one cup to pot
size
Individual filters: vacuum packed and containing one portion
CHARACTERISTICS OF GOOD COFFEE:
Coffee should have:
Good flavour
Good aroma
Good colour when milk or cream are added- not grey
Good body
REASONS FOR BAD COFFEE:
WEAK COFFEE:
Water has not reached boiling point
Insufficient coffee used
Infusion time too short
Stale or old coffee used
Incorrect grind of coffee used for equipment in operation
FLAT COFFEE:
All points for weak coffee listed above
Coffee kept too long before use, or kept at wrong temperature
Dirty equipment
Water not fresh
Coffee reheated
BITTER COFFEE:
Too much coffee used
Infusion time too long
Coffee not roasted correctly
Sediment remaining in storage or serving compartment
Infusion at too high a temperature
Coffee may have been left too long before use
THE GRIND
Roasted coffee must be ground before it can be used to make the brew. Coffee
is ground to different grades of fineness to suit the many different methods of
brewing.
Method Grinding grade
Cafetiere medium
Espresso very fine
Filter/drip fine to medium
Jug coarse
Percolator medium
Turkish pulverized
Vacuum infusion medium fine to fine
COFFEE MAKING METHODS:
Coffee may be made in many ways and the service depends on the method
used. A description of various methods is given below:
INSTANT:
This may be made in individual coffee or tea cups, or in large quantities.
It involves the mixing of soluble coffee solids with boiling water.
When making instant coffee in bulk, app. 71 g to each 4.5 litres 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.
SAUCE PAN OR JUG METHOD:
This is an American method of making coffee.
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 CAFETIERE:
La cafetiere or 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 cafetiere 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.
The method of making is completed simply by adding boiling water to
the ground coffee, stirring and then placing the plunger unit and lid in
position.
It has a visual attraction and involves the client in completing the
process by ensuring the plunger unit is pushed to the base of the glass
container before serving.
During this time the coffee grains will rise to the top of the liquid. After
this if the plunger is slightly moved the coffee grains will fall to the
bottom of the glass container. This action makes the pushing of the
plunger down easier.
PERCOLATOR METHOD:
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.
The length of infusion time is determined by the strength of coffee
required, which in turn is controlled by a thermostat.
When this infusion time has been completed the coffee liquid no longer
continues to infuse with the coffee grounds but is held in the main body
of the percolator at the correct serving temperature of 82*c. the use of
this method of making coffee is declining.
CONA / VACUUM INFUSION:
This traditional method of making coffee had considerable visual appeal
in the restaurant, and had the advantage that the coffee served was
always fresh as only limited quantities were made at one time.
It also avoids making too much coffee and therefore prevents wasting
or serving old, flat, bitter coffee during another food service period.
The filters in this vacuum-type equipment are sometimes glass, but
more often than not are made of plastic or metal.
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 then added
according to the amount of water being used. The water is then heated.
As the water reaches the 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 take 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 app.
82*c.
FILTER / CAFE FILTER (FRENCH):
Two containers are placed on top of each other. The upper one has a
fine base on which the coffee grounds are placed.
Boiling water is placed on top. Infusion takes place. Coffee falls into the
lower container.
Filter paper can be placed on the mesh if the grounds are very fine. The
equipment has to be very hot before starting the procedure.
INDIVIDUAL FILTER:
This is an alternative way of making 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.
ESPRESSO
This is made by a special machine that brews the beverage, a cup at a
time. It is a very fast method. Makes one cup in few seconds and 300-
400 cups/hour.
Characteristics of espresso:
Coffee grounds are very fine
Steam is passed over the grounds and infusion takes place under
pressure. Served black in a small glass cup
Cappuccino- milk is heated for each cup by a high-pressure steam
injector and transforms black coffee into cappuccino
STILL SET
There is a central container with filter paper of the correct size.
On it is a metal fine-meshed filter with a handle. On top of this, the
ground coffee is added
There are two urns on either side
Boiling water is passed over the grounds; it infuses and passes into the
urns
TURKISH/EGYPTIAN
Made from darkly roasted mocha beans, ground to a fine powder
Copper pots are used
Water is allowed to boil
Water is poured on the grounds/ the coffee grounds are stirred in
Sugar is added in the pot
Coffee pot is taken off the heat
Cooling causes the grounds to settle
Bring to boil twice again and allow it to settle
Sprinkle cold water to settle the remaining grounds
Do not stir once the coffee has been stirred in
Serve in small cups
The coffee can be flavoured with vanilla pods
DECAFFEINATED COFFEE:
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
STORAGE:
Some tips for storing coffee:
Store in a well ventilated store room
Use an air-tight container for ground coffee to ensure that the oils do
not evaporate causing loss of flavour and strength
Keep coffee away from excess moisture
Do not store near any strong smelling foods or other substances, as
coffee will absorb their odours
SERVICE OF REGULAR COFFEE:
Place a tea coffee cup, saucer and coffee spoon.
Use a serviette
Salver with coffee pot. Milk jug, cream jug, sugar basin
Right at the beginning, ask how much sugar is needed
Ask whether black coffee or with milk
Pour the black coffee. If with milk, leave some space at the top of the
cup
Ask whether milk/ cream is required
Pour the requirement. If it is cream, pour it very gently
SPECIALITY COFFEE
Monks coffee: Benedictine
Russian coffee: vodka
Jamaican coffee:rum
Calypso coffee: tia-maria
Highland coffee: scotch whisky
Seville coffee: cointreau
BRAND NAMES
Coorg- 100% pure filter(no chicory)
Coorg- 53% coffee (47% chicory)
Nescafe- class instant
Bru-instant
Sunrise-instant
Kothas-filter
Green label-filter
Decaffeinated- nestle, star bucks, brook. The stimulant caffeine is removed. In
Europe it is called cafe hag, and in USA, it is sanka
COCOA
Cocoa is grown in Ghana, Nigeria and in South America. It contains caffeine.
The ripe pods are cut open and emptied out.
PROCESSING
1. FERMENTATION: the beans and mucilage are scooped out and piled in
heaps in perforated wooden boxes for 3-12 days. The colour of the
beans changes from:
pale yellow violet brown
2. CURING: dried in the sun/ in hot air dryers. The colour of the shell is
dark brown
3. ROASTED: cleaned, sorted, roasted. Roasting develops the flavour and
colour. Roasted beans are passed through corrugated rollers to break
their shell and separate the germ. The roasted, de-hulled and de-germed
beans are called nibs. The colour becomes dark brown on blending of
the nibs
4. GRINDING AND DE-FATTING: the beans are cooled and gently
crushed. The roasted nibs are ground using stone mills to a fine paste
or liquor.
5. The heat produced causes the fat to melt. It is very rich in fat and
cannot be used directly for the presentation of any beverage
6. Cocoa mass is filtered to separate a major part of cocoa butter. The
amount of fat left in pressed cake can be varied by conditions of
pressing
7. The pressed cake is then cooled, ground in special mills and sifted
through fine silk screens. The fine powder, which is mixed with
flavouring materials and homogenized, is the cocoa from which the
beverage is prepared.
Hot chocolate is a hot drink made by mixing cocoa in water or milk. A paste
has to be made with cold water first and then boiling water/ milk is added. It is
better to boil the cocoa for few minutes to gelatinize it. This gives body and
flavour to the beverage and reduces the amount of sediment.
Service: tea cup/ saucer, tea spoon from right hand side
NOURISHING BEVERAGES:
(1) Bournvita: Mixture of malt, sugar, glucose, cocoa powder, dried milk,
salt and flavouring. Blended together, cooked under vacuum until
brittle. Carefully broken up.
(2) Horlicks: malted milk made from wheat flour, malted barley and milk.
(3) Oval tine: Made from barley, malt milk, cocoa powder, soya flour, eggs
and vitamins.
(4) Milo: Made from condensed milk and malt extract with cocoa powder,
milk products and added vitamins.
Other Patent Beverages:
(1) Boost
(2) Complain
(3) Mistura - red almond, chocolate, rich protein mixture
Hot Milk
It is a soothing beverage. It is served in a teacup with a sugar basin or
sometimes in a highball glass.
REFRESHING BEVERAGES:
ICED TEA
Make strong tea. Chill well. The iced tea may be strained and stored chilled
until required. This then may be served in a glass, on a doily, on a side plate
and a tea spoon.
Garnish : A slice of lemon and sprig of mint.
Alternate method:
Place crushed ice in a tall glass. Bring cool black tea in a teapot. From the
right, pour it over the ice.
COLD COFFEE:
Strong coffee (black) should be made in the normal way. Strained and chilled
well until required. It is served with an equal quantity of chilled milk for a
smooth beverage or with cream in a tall glass with ice cubes added and with
straws. The glass should stand on a doily on a side plate with a tea spoon and
wherever necessary, some cream should be served separately. It could be
topped with ice cream.
MILK DRINKS:
(1) Plain cold milk- it is refreshing and nourishing. Generally served in
tall glass with an under liner and doily in between and sundae spoon.
Sugar syrup is given separately and a straw is also provided.
(2) Milk shakes: a mixture of fresh milk, ice cream and a flavouring syrup
mixed rapidly whisked to be topped with ice cream.
Service:
Plain milk shakes- in a tall glass with a straw and a under liner with a
doily.
Milk shakes with ice cream- in the tall glass on a doily covered under
liner with a straw and a sundae spoon.
(3) Ice cream sodas- a combination of fruit syrup and fresh cream in a
long glass filled with soda water and topped with ice cream.
Service: in a tall glass in a doily covered under liner, with a straw and a
sundae spoon.
(4) Egg nog- these are beaten eggs with fruit syrup and sugar added,
mixed with hot/cold milk, and garnished with nutmeg powder.
(5) Iced chocolate- make a hot chocolate with melted chocolate, caster
sugar and milk. Cook it, whisking it all the time. Allow it to cool
completely. Put it in a blender with crushed ice.
Service: immediately served in a 12 oz glass on a doily covered
underliner with a straw.
(6) Flavoured milk: in tetra packs.
SQUASHES AND CORDIALS:
These are all concentrated fruit extracts, meant to be broken down with fresh
or aerated water into a long drink and may be served hot or cold.
A FRUIT SQUASH is made from fruit juice, sugar and preservation.
FRUIT CORDIAL is a fruit squash from which all suspended matter is
completely eliminated is perfectly clear. It is filtered and clarified using fining
agents. It is preserved by adding Potassium meta-bi-Sulphide and Sodium
Benzoate or Pasteurized by Freezing.
FRUIT SYRUPS
These are concentrated fruit juices preserved with sugar or manufactured
from compound colorings and flavours eg. Orange, Lime, Cherry etc.
Grenadine (pomegranate) cassi(blackcurrant)
Citronelle (lemon) gomme(white sugar syrup)
Framboise (raspberry) cerise(cherry)
Orgeat(almond)
FRUIT JUICES
1. FRESH JUICES: the unfermented juice of fresh fruits eg: Apple, grapes
,pineapple.
Service: in a High Ball glass on a doily covered under-liner, with a straw and
a teaspoon. Sugar Syrup to be served separately.
2. PRESERVED: used in BARS.
Canned
Bottled
Tetra packets
It is served in 8 oz glasses on a doily ¡Vcovered underliner. Since they already
have high sugar content, there is no need to give sugar syrup separately.
Provide a straw with it.
NATURAL SPRING WATER / MINERAL WATER
The EU has divided bottled water into 2 main types:
(1) Mineral water
(2) Spring water
Mineral water has a mineral content (which is strictly controlled), while spring
water has fewer regulations, apart from those concerning hygiene. Water can
be still, naturally sparkling or carbonated during bottling.
Bottle sizes for mineral water and spring waters vary considerably from 1.5
liters to 200 milliliters. Some brand names sell in both plastic and glass
bottles, whist other brands prefer either plastic or glass bottles depending on
market and the size of container preferred by that market.
DIFFERENT TYPES OF MINERAL WATER
NAME TYPE COUNTRY
APPOLLINARIS NATURALLY SPARKLING GERMANY
CONTREX STILL FRANCE
PERRIER NATURALLY
SPARKILING OR IN
FRUIT FLAVOURS
FRANCE
ROYAL FERRIS NATURALLY SPARKLING NORWAY
SAN PELLEGRINO CARBONATED ITALY
SPA STILL, NATURALLY
SPARKLING OR IN
FRUIT FLAVOUR
BELGIUM
SPA MONO POLE STILL OR SPARKLING BELGIUM
VICH CELESTINES NATURALLY SPARKLING FRANCE
VITTEL NATURALLY SPARKLING FRANCE
VOLVIC STILL FRANCE
DIFFERENT TYPES OF SPRING WATER
NAME TYPE COUNTRY
ASHBOURNE STILL OR SPRAKLING ENGLAND
BADOIT SLIGHTLY SPARKLING FRANCE
BUXTON STILL OR CARBONATED ENGLAND
EVIAN STILL FRNACE
HIGHLAND SPRING STILL OR CARBONATED SCOTLAND
MALVERN STILL OR CARBONATED ENGLAND
Natural or Spring waters are obtained from natural springs in the ground ,the
waters themselves being impregnate with the natural minerals found in the
soil and sometimes naturally charged with an aerated gas. Where natural
spring waters are found there is usually what is termed a Spa, where the
waters may be drunk or bathed in according to the cures they are supposed to
effect.
ALKALINE WATER
These are the most numerous of all the mineral waters. It is said they help
treatment of gout and rheumatism. Some examples are:
Perrier Saint- Galmier
Malvern Aix-les-bains
Vichy Aix-la-chapple
Evian Selters
APERIENT WATERS
So named because of their saline constituents, these being in the main
sulphate of magnesia or sulphate of soda.some of the examples are:
Cheletencham Montmirail
Lamington-Spa Seidlitz
CHALYBEATE WATERS
These mineral waters are two kinds, being either carbonated or sulphated .It
is recognized that they act as stimulating and tonic. Some examples are:
Forges Passy
Saint Nectaire Vittel
LITHIATED WATERS
These are rich in Lithia Salts. Some examples are:
Badeb-baden Carlsbad
Saint Marco Sakvator
SULPHUROUS WATERS
These waters are impregnated with hydrogen. Some examples are:
St.Boes
Harrogate
Challes
TABLE WATERS
These waters are recognized to be much highly mineralized than other natural
spring waters and are mainly alkaline. They may be between meals or at a
meal time, either alone or mixed with light wine or spirits.