Page 60 - Waiter-Learner Manual (ENGLISH).indd

FOOD AND BEVERAGE SERVICE - LEARNER'S MANUAL

Coffee making

Procedure Equipment needed

1. Use freshly roasted and ground coffee. • Tray or salver
2. Buy the correct grind for the type of machine in use. • Tray cloth/napkin

3. Ensure all equipment is clean before use. • Tea cup and saucer

4. Use a set measure of coffee to water: 8-10grs. • Teaspoon
Per cup. Standard coffeepot of 1 litter will
require 100grs of coffee. • Sugar basin and tongs or
a teaspoon according to
5. Add boiling water to the coffee and allow infusing. the type of sugar offered
6. Control temperature, since to boil coffee is • Coffee pot
to spoil coffee, as these results in the coffee
developing a bitter taste. • Jug of hot milk or cream
7. Strain and serve. • Stands for the coffee
pot and hot milk jug
8. Add milk or cream separately.

9. Coffee should be served very hot and never
luke warm.

La Cafetiere Method

An alternative method of making coffee is
to use a La Cafetiere.
The La Cafetiere is a simple method of
making coffee quickly and to order by the
infusion method. This in turn ensures that
the flavour and aroma of the coffee are
preserved, adding to the guest's enjoyment.
La Cafetiere comes in the form of a glass
container with a lip held in metal holder
and sealed with a lid, which also holds the
plunger unit in position. It comes in three
sizes: 3 cup (demitasse), 8 cup and 12 cup.

Making La Cafetiere Method Coffee.

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 is visually attractive
to the client and involves him in completing the process by ensuring the plunger unit
is pushed to the base of the glass container before serving.

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