Non Alcoholic Beverages

They are the consumable liquid which do not contain alcohol in it. They are non - intoxicating drinks ,which do not have a bit of ethyl alcohol content. It don't have in - toxicating character. They are sold and consumed as per human needs and requirement. They are soft drinks 

Non alcoholic beverage are categorised in three categories:-

  • Stimulating
  • Refreshing
  • Nourishing

Non alcoholic beverages can also be used to make cocktails and mocktails and Non alcoholic beverages are consumed by all age group around the world. 

1. Stimulating :- 

  • Tea : Tea is the agricultural product of leaves, leaf nodes of camellia sinensis plant. Tea grows mostly in tropical and subtropical climate at attitude upto 7000 ft. It is one of the most widely consumed beverage in the world and ranks second After water. It has no protein and carbon dioxide but us source of amino acid. Tea is made in hot water and processing involves oxidation, heating, drying , addition of herbs , flower , fruits .

The tea leaves are hand picked and takes 4kg of leaves to produce 1 kg of black tea and available on various forms like leaf , Tea bag, string and instant. 


Types of tea :

1. White tea - It is un - wilted and Unoxidized

2. Yellow tea - unwilted and Unoxidized but allowed to be yellow.

3. Green tea - it is greenish in colour and and bitter in taste . The higher quality is the leaves the lower temperature should be water to make green tea. Usually 80 degree Celsius is suitable as hotter water will burn leaves of green tea producing bitter taste. High quality green teas and white can be used over three/four times by adding water temperature. 

4. Oolong tea - Oolong teas should be brewed around 90 to 100 degree Celsius. High quality oolong can be brewed multiple times from same leaf and flavour improves with re use. They are grown in China , Taiwan , Japan. 

5. Black tea - It is strong flavour and the water for black tea should be very hot around 100 degree Celsius. If user lower temperature of water the flavour will not be develop. 

Note : jasmine tea is a green tea from China with distinctive fragrance and Mechi tea is considered the best and most delicate of  all the Nepalese tea and always store tea in dry, cover container. 

  • Coffee :- Coffee comes from Arabic word ' Qahwah ' . It have stimulating effect and grown all over the world. A coffee tree grows over 10 - 12 feet and it's fruits is known as Berry . It takes 4000 coffee berries to produce 1 kg of coffee dust. The coffee berries undergo several processes , first they are picked with hand and assorted on base of colour. The flesh of berry is removed and the seed is fermented. When fermentation is finished they are washed. The seeds are now dried , sorted and roasted which change and influence taste further. Roasting is done at 200 degree Celsius which cause various chemical change in coffee bean.

Classification of coffee Beans :- 

The finest coffee comes from coffea arabica has low caffeine. Coffea canephora which produce Robusta is strong ,high caffeine but inferior. Coffea Liberica is very productive. The types of roast are :-

1. Light 
2. Medium light.
3. Medium
4. Dark 
5. Very Dark
6. Medium Dark. 

Darker roasts are smoother because they have less fibre content and more sugary flavour where as lighter roast have more Caffeine  results slight bitterness and stronger flavour from aromatic oil and Acids. Many methods are used to remove Caffeine which involves soaking beans in hot water or steaming and using solvent. 

A good coffee has good flavour and rich aroma also the colour will be good when milk or cream is added. 

Service of Tea and coffee :-

  • Always serve tea and coffee with saucier and spoon. 

  • Ensure the Equipment are clean and dry.

  • Strain and serve

  • The best serving temperature for black coffee is 82 degree Celsius and 68 degree Celsius for milk while black tea should be served at 99 degree Celsius. 

  • Add milk separately

  • Never keep tea and coffee in moisture

  • Add correct amount of coffee

  • Tea is always served from right hand side of guest.
2. Refreshing :-


  • Water : water should be free of bacteria. Polluted water makes us sick and we cannot survive without water. Water is vital for the body and the water loss should be replaced in body continuously. It also helps to regulate body temperature. 
The types of water are :- 

Spring water : Natural spring water are obtained from natural spring in ground.  They have natural mineral found in soil. Sometime Carbon dioxide is passed making it aerated

  • Mineral water : it is original medicinal water from mineral spring. Sometimes mineral are also added by fortification. 

  • Aerated water : They are prepared by infusion of water and artificial essence/flavour with carbon dioxide. It is filled in bottle /can and sealed under pressure. Example - coca cola , pepsi, soda water, tonic water .

  • Juice : it is obtained from fruit or vegetable by squeezing but without applying heat. Example orange juice, mango and guava juice. 

  • Syrup : syrup are non carbonated and fully concentrated fruit essence . They are thick containing large amount of dissolved sugar. They are used in making Different cocktail and mocktails .the types of syrup are simple syrup which are sugar and water syrup on various ratio with various name, flavoured syrup which are made by adding flavouring matter to simple syrup and Gomme syrup which is commonly used in bar . Grenadine syrup is Gomme syrup. 



Note - Refreshing drinks are generally cold drinks which quench the thirst and refreshed mind. They can be aerated and non aerated which are prepared by addition of various flavour , colour, sweetening to water at required quantity.



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