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    COFFEE

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    pavistats
    The document provides a history of coffee in India and discusses various elements that make Indian coffee diverse, including soil types, water, air, fire, and regions. It then covers different coffee varieties, brewing methods like drip, French press, and espresso. Espresso specifically requires an Arabica blend ground to 1mm, 30cc of 90C water under 9 atmospheres of pressure for 30 seconds. The document also discusses cafe atmospheres, supply chain management, pricing, promotions used by Cafe Coffee Day, and emerging trends in coffee.

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    COFFEE

    Uploaded by

    pavistats
    23 views55 pages
    The document provides a history of coffee in India and discusses various elements that make Indian coffee diverse, including soil types, water, air, fire, and regions. It then covers different coffee varieties, brewing methods like drip, French press, and espresso. Espresso specifically requires an Arabica blend ground to 1mm, 30cc of 90C water under 9 atmospheres of pressure for 30 seconds. The document also discusses cafe atmospheres, supply chain management, pricing, promotions used by Cafe Coffee Day, and emerging trends in coffee.

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    COFFEE (1)

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    The document provides a history of coffee in India and discusses various elements that make Indian coffee diverse, including soil types, water, air, fire, and regions. It then covers different coffee varieties, brewing methods like drip, French press, and espresso. Espresso specifically requires an Arabica blend ground to 1mm, 30cc of 90C water under 9 atmospheres of pressure for 30 seconds. The document also discusses cafe atmospheres, supply chain management, pricing, promotions used by Cafe Coffee Day, and emerging trends in coffee.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    23 views55 pages

    COFFEE

    Uploaded by

    pavistats
    The document provides a history of coffee in India and discusses various elements that make Indian coffee diverse, including soil types, water, air, fire, and regions. It then covers different coffee varieties, brewing methods like drip, French press, and espresso. Espresso specifically requires an Arabica blend ground to 1mm, 30cc of 90C water under 9 atmospheres of pressure for 30 seconds. The document also discusses cafe atmospheres, supply chain management, pricing, promotions used by Cafe Coffee Day, and emerging trends in coffee.

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 55

    HISTORY OF COFFEE

     The legendary holy saint Baba Budan smuggled seven


    coffee of ‘Mocha’ during 1600 AD in Karnataka.
     65% to 70% of coffee produced in the country is
    exported
     Foreign exchange to the tune of about Rs.4000 Crore
    Coffee
    ELEMENTS MAKES OUR COFFEE
    DIVERSE
    • Earth

    • Water

    • Air
    • Fire
    • Space
    SOIL
     Laterite Soil
     Mountain Soils

     Black Soil
     Red Soil
     Alluvial Soil
     Desert Soil

     Saline and Alkaline Soil


     Peat Soil
    WATER
    800mm of rainfall to 4500mm of rainfall
    AIR
    • Elevation of 700m at Chikamaglur to 2000m at
    Pulneys
    FIRE
    • Fire of love and commitment
    SPACE
    Anamalai’s
    Arrau valley
    Bababudangiris
    Brahmaputra
    Coorg
    Chikmaglur
    Manjarabad
    Nilgiris
    Pulneys
    Shevaroys
    Travancore
    Wayanaad
    COFFEE VARIETIES

    ARABICA ROBUSTA
    COMMERCIAL
    GRADE

    PREMIUM
    GRADE

    SPECIALITY
    GRADE

    MISCELANEOUS
    GRADE
    OPEN POT OR JUG

    Sans Ebullition of
    France in 1711
    Favorite hot beverage
    preparation in Nordic
    countries like Norway
    and Finland
    IBRIQ

    Traditional Arabian
    way of making coffee.
    Moorish, Greek or
    Oriental Coffee
    FLIP DRIP OR NEAPOLITAN MACCHINETTA
    BREWING

    Invented by a French
    Tinsmith morize in 1819
    Three section coffee maker
    THE FILTER OR DRIP METHOD

    This method is generally


    used in Northern Europe
    1908.
    CAFETIERE OR PLUNGER OR MELIORCOFFEE PRESS

    Invented by a man
    from Lorraine; France
    in 1947.
    VACUUM POT
    A commercial model is
    called “CONA” was
    designed in 1840
    This method of Coffee
    making mainly found in
    high end Japanese Coffee
    houses and Caterers
    THE PERCOLATOR COFFEE

    Old time brewing


    method in the united
    states is informally
    called „perk‟.
    MOKA POT
    It is an Italian
    household brewer,
    commercially known as
    an inexpensive brewing
    machine,
    ESPRESSO
    DEFINITION OF ESPRESSO

     This method requires 6-7 grams of Arabica


    blend, grind ranging from impalpable powder
    to 1 millimeter grains, approximately 30 cc of
    water at 90o c and pressure at 9 atmospheres ;
    30 seconds extraction time
    4M
     MISCELA – Blend;

     MACINA DOSATORE – Grinder / Dispenser,

     MACIHINA ESPRESSO –Espresso Machine

     MANO Dell OPERATORE – the hand of the Espresso –


    Bar-

     Tender.

     A fifth M is added to the 4M rule of Italian Espresso which


    is “MANUTENZIONE DEL Macchinario (maintenance).
    SERVICE BLUEPRINT
    STORE ATMOSPHERICS

     COFFEE SHOPS (Violet)


     SQUARE (Brown)

     LOUNGE(Sea green)

     HUDDLE ROOM
    LOUNGE
    ALTERNATE BREWING

    • SIPHON
    • FRENCH PRESS
    • POUR OVER
    STORE IMAGE
     Cane furniture
    SUPPLY CHAIN MANAGEMENT
    PRICING DECISIONS
    PROMOTIONS
    • Television: Café Coffee Day held a contest around a
    very popular programme on Zee English called Friends.
    All the six lead characters are shown often visiting a
    coffee shop.
    • Channel [V]‘s Get Gorgeous contest.
    • they had a contest with Levis, another one with Scooty,
    Liril, latest one with Airtel Friends.
    • ‘Café Citizen Card’ for rewarding Café Coffee Day’s
    customers.
    EMERGING TRENDS
     Coconut/almond milk
     Drive thrus
     Local pastries
     Chilled instead of iced
     Transparent processes
     Meat marinades
     Bedtime coffee
     Nespressos in hotel rooms

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