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Professional Chefs Association - Continuing Education PCA – edu
Table of Content Coffee Tea Soda Juice
History: Ninth Century --First record of coffee drinking by the Mufti people of Aden (Legend has it that the ubiquitous bean made its way to Yemen from Ethiopia by traveling merchants through trade routes across the Gulf of Aden)15th Century--Extensive planting of coffee in Yemen Late 16th Century--Priests petition Pope Clement VIII to ban the evil drinking of coffee (he refuses--probably a closet coffee lover) 17th Century--First coffee house opened in London (Trivia--coffeehouses became known as "penny universities" because a person could buy a cup of joe for 1 cent and learn more at the coffee house than in class! London Stock Exchange grew from a coffee house) 1656--Coffee drinking prohibited & coffeehouses closed in Turkey by the Grand Vizir of the Ottoman Empire (penalty for drinking coffee: a dunk in the Bosphorus in a leather satchel!) 1669--Coffee becomes popular in Europe after Turkish ambassador to France introduces Louis XIV to the magic brew 1674--Women's Petition Against Coffee established in London 1686--First cafe serving coffee is opened in Paris (Le Procope--it's still in business!) 1690--Coffee introduced in Java (pardon the pun!) 18th Century--More coffeehouses in London than there are today 1714--Coffee takes root in the Americas (seedlings shipped to Martinique in the West Indies) 1822--First espresso machine made in France 1908--Melitta Bentz, a housewife from Dresden, invents the first coffee filter 1909--Instant coffee first marketed 1940--Coffee production quotas established by an Inter-American Coffee Board 1962--Coffee export quotas established worldwide by the UN 1970s--Coffee hits the big leagues as Joe DiMaggio endorses "Mr. Coffee" 1989--World coffee prices plunge 1991--The origin of Java (The programming language developed by Sun)
COFFEE TERMINOLOGY
Acidy Sharp tasting. The more "acidy" the coffee is the more of a bite it has. This is with no relation to the actual PH balance. Aftertaste The taste left in the mouth after coffee is swallowed. Aged Beans stored for a year or more before being roasted. The time reduces acid while developing body. Aroma The delicious scent that comes from hot, freshly brewed coffee. Baked A prematurely developed flavor that is caused by limited roasting at low temperatures. Bitter An unfavorable taste, noticed on the back of the tongue, that results from overroasting. Bland A flat, neutral taste. Body The way a coffee is experienced by the mouth. Bouquet A medley of aroma, fragrance, and aftertaste of a coffee. Bright A term used for coffee with enjoyable acidity. Burnt A term sometimes used for very dark-roasted coffees with bitter taste. Buttery A full flavored coffee with a oily feeling in the mouth that may bring to mind the richness of butter. Caramelly A taste that is like cooked sugar syrup, this happens during roasting when a change occurs in the coffee beans' carbohydrate content. Carbony A burnt taste, this occurs in some dark-roasted coffees. Chocolatey The taste of delicious, rich chocolate. Cinnamony A spicy, sweet flavor that suggests cinnamon. Clean Coffee with unpolluted and clear flavors. Cocoay Sometimes associated with stale coffee, light flavor of cocoa. Dead A term used for lifeless coffee, lacking good flavor and aroma. Delicate Tasted on the tip of the tongue, this is a very fine taste. Dirty A taste that suggests contamination. Earthy A taste of the earth, similar to dirty. Flat A plain taste, without distinct taste or smell. Flavor The taste of coffee once it has covered the tongue and been swallowed. Fragrance The smell of brewed coffee, described with terms such as nutty, spicy, and fruity. Fruity A coffee with a taste and aroma that brings to mind fruit. Grassy A coffee that tastes and smells of fresh cut grass. Green A sharp tasting coffee, this occurs from early harvesting and not roasting the beans long enough. Groundy A stale, earthy tasting coffee. Hard A term sometimes used when a coffee smells of iodine. Harsh A coffee that is hard in flavor. Hidy Due to beans' being stored close to animal hides, causing a coffee tasting of leather. Lifeless A term describing coffee that does not have acidity, caused by not brewing long enough. Light An adjective used to enhance descriptions of smell and taste. Mellow A smooth flavor, without acidity. Mild Not having a distinct flavor. Muddy A bland flavor resulting from unsettled grounds. Musty A coffee that tastes and smells of mildew, caused by being poorly dried or not stored well. Neutral A flat flavored coffee. A positive trait in coffees used as a base for different flavored blends. Nutty Tasting and smelling of roasted nuts. Papery A term used for light-roasted brews, that do not have the robust flavors of darker brews. Past-Croppish Coffee that has flavors of straw and wood, this is from green bean being stored to long.
BREWING METHODS Ibrik
Around the World
Tea, common name for a family of mostly woody flowering plants, and for one of its important genera. The family, which contains about 600 species placed in 28 genera, is distributed through tropical and subtropical areas, but most species occur in eastern Asia and South America. Tea is native to China, where it grew wild until the Chinese determined that the leaves helped flavor the flat taste of the water they boiled to prevent getting sick. Tea plant cultivation in China began about 4,000 years ago but it wasn't until the 8th century a.d. that outsiders (the Japanese) discovered it. Europeans were finally introduced to tea during the 17th century and the British (who were the true tea lovers) spread its use by implementing new growing areas such as India. In fact, the English so enjoy their tea that they developed a meal around it, HIGH TEA. Tea also played an important role in the development of the United States — its taxation led to the Boston Tea Party, one of the issues that triggered the War of Independence. Americans further influenced tea use both by inventing tea bags and by starting the practice of drinking iced tea at the St. Louis World's Fair in 1904. The word "tea" can refer to the beverage, the leaves used to make the beverage and the magnolia-related evergreen shrub from which the leaves come. All tea plants belong to the same species but varying climates, soils, etc. combine in different ways to create a plethora of distinctive leaves. The processing of those leaves is responsible for the individual characteristics of each tea. Leaves are sorted by size — those that are young and tender are superior to older, coarser leaves. Black, green and oolong tea are the main types produced during processing. Black tea comes from leaves that have been fermented before being heated and dried. Such leaves produce a dark reddish-brown brew. Black teas are graded according to the size of the leaf; orange pekoe describes leaves that are smaller than the medium-size coarser PEKOE leaves. Although black tea flavors vary, most are more assertive than those of green or oolong teas. Among the more well-known black teas are DARJEELING, english breakfast and LAPSANG SOUCHONG. Green tea, favored among Asians, is produced from leaves that are steamed and dried but not fermented. Such leaves produce a greenish-yellow tea and a flavor that's slightly bitter and closer to the taste of the fresh leaf. Two of the more well-known green teas are TENCHA and GUNPOWDER. Scientific studies have shown that both black and green teas increase the body's ANTIOXIDANT activity by up to about 45 percent. They are also said to have antibacterial powers against cavities and gum disease. Oolong tea is produced from leaves that are partially fermented, a process that creates teas with a flavor, color and aroma that falls between black tea and green tea. The best known oolong is FORMOSA OOLONG, from Taiwan. In addition to these three main types of tea there are specialty teas. Such teas are flavored with various floral or spice additions such as jasmine or chrysanthemum blossoms, or orange or lemon peel. Instant tea, which dissolves quickly in cold or hot water, consists of brewed tea that is dehydrated and granulated. It often contains sugar or sugar substitutes and other flavorings such as cinnamon or lemon. Herb tea (see TISANE) is not a true tea based on tea-shrub leaves, but rather an infusion of various herbs, flowers and spices. Both black teas (in leaf and tea-bag form) and instant teas are readily available in most supermarkets. Other teas can be found in great variety in health-food stores, Asian markets and stores specializing in tea and coffee.
THE DISCOVERY OF MINERAL WATERS: The name "SODA" was coined in the early nineteenth century, but the product's true beginnings go back several centuries to biblical times when bubbling waters from natural springs were a much sought after delight. The first recorded history leading up to our modern soft drinks began with the discovery of natural mineral waters created by the flow of water through rocks and soil where mineral salts are dissolved. The exact date of the discovery by man is unknown, but as early as 400 B C, the Greek physician Hippocrates wrote a book enticed, "Airs Waters, and Places". As the Roman Empire expanded, many of the renowned springs of England, Germany, Belgium, and Italy were touted for their miracle medicinal cures, and promotion of good health.
COMMERCIAL EXPLOITATION OF MINERAL WATERS: In Europe beginning in the late seventeen hundreds, it became fashionable to visit the natural mineral springs to either drink of the "healthful" waters or to bathe in them. The wealthy promoted and gathered at these "watering places" or spas which catered to their needs and their pocketbooks. Spas were also becoming popular in the New World, and as early as 1767, the waters of Jackson's Spa in Boston were bottled and sold to satisfy a rapidly growing demand for its therapeutic miracles. About 1800, the waters of a mineral spring near Albany, NY were bottled commercially, and in 1820, the first Saratoga Springs bottled water was sold. The bottling of natural mineral waters peaked in the late 1800's, and by 1900 was being phased out by the increasing use of "Soda Waters".
SODA WATERS TAKE OVER: The chronological separation between the bottling of "natural spring waters", and artificially produced "soda waters" is vague at best, and the bottling of each proceeded together for a number of years in the early 1900's. Commercial development of soda water was hastened by several technological breakthroughs. In 1767, an English scientist named Joseph Priestly began experiments to "stimulate the fixed air found in natural waters". In one of his attempts, he used a primitive apparatus to pour water from one vessel to another held near fermenting vats at a local brewery. He found that the water easily absorbed gas later identified as carbon dioxide, the same modern-day "fizz" that tickles our tonsils in our favorite sodas. Priestly published his findings in a paper titled "Directions for Impregnating Water with Fixed Air". As early as 1806, a Professor at Yale University, Benjamin Sillman was reported to have produced small quantities of artificially carbonated water in New Haven, CT. It is believed that the first carbonated soft drink was made in Philadelphia in 1807, when Dr. Philip Syng Physick, the father of American Surgery, asked a chemist to prepare carbonated water for a patient. Flavor was added to make the drink more palatable. The main problem at the dawn of soda pop was finding a way to add natural juices to carbonated water without fermentation ruining the drink. Carbonated beverages did not achieve widespread popularity until 1832, when John Mathews invented an apparatus for charging water with carbon dioxide gas.
THE BOTTLE REVOLUTION: The universal container we take for granted, the glass bottle probably had its humble beginnings in Syria about 100 years before Christ when the art of blowing air through a hollow tube into a blob of molten glass forming a hollow vessel was discovered. Glass is made from a mixture of sand and lime which is slowly heated to a temperature of 2500 degrees Fahrenheit where the ingredients fuse. The early glass blowers would then let the molten glass cool to about 1800 degrees Fahrenheit to achieve the right consistency for blowing into bottles. Conditions were harsh in the early bottle factories. Heat and grime were always present and production in the typical shop was limited to about 1500 bottles per day by crews of three blowers and three helpers. Many of the blown bottles produced were varying shades of green and blue (sometimes referred to as aqua). These colors were most prominent because of the iron impurities found in the raw materials. By purposely adding certain impurities to the raw glass mixture, many bottle color combinations became available to the early bottle makers. Thus far, the development of mineral and soda waters has been traced to the beginnings of our modern day flavored sodas. This is a good point in the discussion to outline the evolution of containers used for the rapidly growing soda industry. In the early days of mineral waters, the closure of choice was the cork stopper. In order to maintain a proper seal, it was necessary to keep the cork stopper moist. One of the methods used most commonly in Europe was to invert the bottle to keep the liquid in continuous contact with the cork. The bottoms of the bottles were rounded to prevent them from standing upright. In 1857, Henry Putman of Cleveland, Oh, invented a wire clamp retainer for cork stoppered bottles. Putman's "better way" was closely followed by John Matthews, Jr's "gravitating stopper. In 1873, the ball stoppered bottle closure referred to as the "Coda stopper", was patented in the U.S. by Hiram Cold of England. In 1874, Charles de Quillfeldt of New York, patented the "Lightning Stopper". Finally in 1879, Charles G. Hutchinson, the son of a prominent Chicago bottler invented a spring-type internal bottle closure known as the "Hutchinson Stopper" whose popularity during the period made it almost a standard. In fact, so many were used that the bottles produced during the years to follow are referred to as "Hutchinson Bottles". Stoppered bottles were still being used by some small American companies as late as the 1920's, but laws restricting their use because they were unsanitary, brought an end to an exciting era in bottling. The demise of stoppered bottles was brought about at the turn of the century by two historic innovations in the bottling industry. In 1892, William Painter, a Baltimore machine shop operator was awarded a patent on the crown-cork bottle seal, an invention that quickly became a standard for the industry and replaced over a thousand different types of bottle sealing devices in use at the time. The second major change in bottling occurred in 1903 when the first successful automatic bottle blowing machine was put in operation by its inventor, Michael J. Owens, an employee of Libby Glass Company. By 1910, the new machines were producing over 57,000 bottles a day, a dramatic improvement over the 1500 bottles per day produced by hand a few years earlier. These automatic bottle machine bottles are sometimes referred to as ABM bottles by collectors to separate them from the "blob-top" and Hutchinson bottle era One of the primary features of a soda bottle that makes it a collectable of interest is the labeling on the face and bottom of the bottle. The earliest form of labeling was embossing where raised glass letters and decoration was created as part of the bottle mold. This label was used primarily as a means of getting the bottle returned for refills. As labeling machines, better glues, and improved printing techniques evolved more bottlers began to use paper labels to identify their soda brands. Not only did this technique reduce cost, but it made the use of bottles more flexible as flavored soda demands increased. Many bottles of this era contained both embossing and paper labels.
SODA INDUSTRY MILESTONES: 1794- SCHWEPPS opened for business in Bristol, England. 1820- SARATOGA SPRINGS Mineral Water was first bottled and sold. 1861- Ginger Ale was first bottled in the U.S. by DOWS of Boston, MA. 1866- CANTRELL & COCHRANE - began exporting ginger ale to the U.S. from Ireland. 1871- The first soda pop trademark was issued for LEMON'S SUPERIOR SPARKLING GINGER ALE. 1876- Charles E. HIRES began the manufacture of "root beer extract" in Philadelphia. 1880- James VERNOR perfected the formula for a unique ginger ale drink. 1881- CLIQUOT CLUB of Millis, MA, began the manufacture of ginger ale and other flavored sodas. 1883- WHITE ROCK of Waukesha, WI began bottling mineral water. 1885- The Moxie Nerve Food Company began distribution of MOXIE. 1885- W. B Morrison at the Old Corner Drug Store in Waco, TX, developed a distinctively flavored drink at his soda fountain. DR PEPPER was not sold in a bottle until 1888. 1886- John S Pemberton, an experimental pharmacist standing over an old brass or iron kettle in Atlanta' GA, tried over 300 combinations of herbs and spices during a period of over four years before he finally came up with a liquid that tasted in his words "all right". That magic brew was named COCA-COLA, and speculation still exists as to whether the potion was developed as a soft drink or as a "cure all" headache tonic. 1889- Mineral water from the mountains of Northern California was bottled as Shasta Mountain Spring Water, and later evolved to the SHASTA Beverage Company. 1890- John J McLaughlin opened a plant in Toronto, Canada to bottle soda water and sometime later a Belfast style ginger ale. In 1907, the name CANADA DRY was given to a pale dry ginger ale. 1893- The Crystal Bottling Company began bottling HIRES Root Beer. 1898- Another pharmacist, Caleb Bradham from New Bern, SC, developed and marketed a cola drink. In 1903, he registered the PEPSI trademark. 1899- Benjamin Thomas, and Joseph Whitehead from Chattanooga were granted the first hauling rights to the whole U.S. for COCA-COLA. 1905- Claude A Hatcher, a Georgia grocer began bottling a ginger ale and a root beer under the brand name of ROYAL CROWN. 1906- ORANGE CRUSH was introduced by J M Thompson of Chicago. 1924- The NEHI brand was created by Royal Crown, and production began on a large for the time 9-1/2 ounce bottle. 1928- The Uncola was developed by C I Grigg of the Howdy Company, St.Louis, Mo, and called 7UP. 1930- BIRELEY'S introduced an orange soda drink. 1933- Bottling commenced for MISSION Orange in a distinctive black bottle. 1934- ROYAL CROWN COLA was introduced by the Nehi Corporation. 1936- The first soda in a can, CLIQUOT CLUB Ginger Ale, was test marketed in a Continental low profile cone top can. Leakage, flavor absorption problems, and difficulty in stacking and handling spelled failure for the initial introduction. 1937- DAD'S Old Fashion Root Beer began bottling in Chicago, ILL. 1938- SQUIRT, a grapefruit citrus drink, made its debut. 1940- GRAPETTE introduced a tasty grape drink in a tiny six ounce bottle. 1948- Continental Can Company in conjunction with PEPSI-COLA tried again, but cans proved too expensive compared with returnable bottles. 1952- NO-CAL BEVERAGE, the first low calorie soft drink, was pioneered by the Kirsch Beverage Company of Brooklyn, NY. 1953- CANTRELL & COCHRANE introduced its SUPER COOLA line of nine flavors, in an improved 6 and 12 ounce cone top can. 1958- FANTA was introduced by COCA-COLA, its first major marketing in the U.S. of a non-cola soft dunk.
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Coffee