Elvan Teo - Food & Beverage Business Blog

Calvados Fruit Brandy ~ by Steve Nicolle

2009-02-12T07:11:41Z

Located between St.Malo and The Somme in Normandy France is the apple rich area of France known as Calvados where one of the world's famous fruit brandies originates. With the city of Caen as it's capital , this region of production was first named in 1949 and has 11 sub-regions within Calvados itself.

The best region is the appelation Pays d'Auge found inland from the town of Lisieux where the pot still is used leaving more flavouring characteristics in the finished product , unlike the patent still which is used more often elsewhere ending up with a spirit lighter in body and structure.

Forty-eight different varieties of apples are used in making Calvados ranging from tart to sweet with pears even used to bulk up the spirit.

To get more info about Calvados Fruit Brandy? Please Visit :
Waiter Extraordinaire by Steve Nicolle

]]>
First the fruit is crushed to a pulp and the following fermentation when it is complete has turned this apple pulp into a cider. Transferred to a pot still , it goes through a double distillation process.

After the first distillation a spirit of 30% alcohol is produced with the spirit being of a low quality but then once the second distillation is done the hearts remain and the heads and tails of the spirit are sent back to join the next group of cider to be distilled. Once the second distillation is complete the spirit should be around 60% alcohol.

Now we have a spirit ready to be aged in Limousin oak casks made locally from the nearby forests or in old sherry casks where it will take on a golden amber color over the next 3 to 10 years.

Label terms on the Calvados bottle will indicate how many years the spirit has been aged in wood.

Three Stars - a minimum of 2 years
Vieux or Reserve - a minimum of 3 years
VO or Vieux Reserve - a minimum of 4 years
VSOP - a minimum of 5 years
Hors d'Age or Age Inconnu - 5 years onward

Calvados should be drank the same way as brandy and that being after dinner in a snifter. However it is used often in classical fine dining usually between the fish and main course as a palate cleanser when it is drank in one gulp. Called the Normand holemaker or Le Trou Normand in French it is said that it creates some room in your stomach to handle the rest of the meal hence it's name.

An American equivalent is Applejack Brandy distilled from the cider of Golden Delicious and Granny Smith apples and aged the same way as Calvados in France.

What is Beef ~by elvanteo

2009-02-07T04:22:20Z

Beef is the culinary name for meat from bovines, especially domestic cattle (cows). Beef is one of the principal meats used in the cuisine of Europe, Australia and the Americas, and is also important in Africa, East Asia, and Southeast Asia. In the Middle East, lamb is usually preferred over beef. Consuming beef is more or less universally forbidden by Hindus as bovines are revered throughout many Hindu religious traditions. It is also discouraged among some Buddhists.

Beef muscle meat can be cut into steaks, pot roasts or short ribs, or it can be ground/minced. The blood is used in some varieties of blood sausage. Other parts which are eaten include the meaty tail, tongue, tripe from the stomach, glands--particularly the pancreas and thymus--referred to as sweetbreads, the heart, the brain (although forbidden where there is a danger of bovine spongiform encephalopathy, BSE), the liver, the kidneys, the tender testicles of the bull (known in the US as "calf fries", "prairie oysters", or "Rocky Mountain oysters"), intestines, and the udder. Beef bones are used for making soup stock.

]]>

Beef from steers and heifers are equivalent, except for steers having slightly less fat and more muscle, all treatments being equal. Depending on economics, the number of heifers kept for breeding varies. Older animals are used for beef when they are past their reproductive prime. The meat from older cows and bulls is usually tougher, so it is frequently used for mince (UK)/ground beef (US). Cattle raised for beef may be allowed to roam free on grasslands, or may be confined at some stage in pens as part of a large feeding operation called a feedlot, where they are usually fed a ration of grain, protein, roughage and a vitamin/mineral preblend.

The United States, Brazil, Japan and the People's Republic of China are the world's four largest consumers of beef. The world's largest exporters of beef are Australia, Brazil, Argentina and Canada. Beef production is also important to the economies of Uruguay, Nicaragua, Russia and Mexico.

History

The flesh of bovines has been eaten by hunters from prehistoric times; some of the earliest known cave paintings such as those of Lascaux show aurochs in hunting scenes. Domestication of cattle occurred around 8000 BC, providing ready access to beef, milk and leather. Most cattle originated in the Old World with the exception of bison hybrids. Examples include the Wagyu from Japan, Ankole-Watusi from Egypt, and longhorn Zebu from the Indian subcontinent. Cattle were widely used for meat across the Old World. Some breeds were specifically bred to increase meat yield or improve texture like the Murray Grey, Angus or Wagyu, etc.

How was the "Beef" Word been Formed

The word "beef" is from Old French, in contrast to "cow", which is Germanic. This stems from the Norman Conquest.

After the Norman Conquest, the nobles who ruled England naturally used French words to refer to the meats they were served, while the Germanic words were retained to refer to the live animals.

Thus the animal was called cu (cow) by the Anglo-Saxon peasants--who, it seems, rarely got to eat one--but the meat was called boef (ox) (Modern French boeuf) by the French nobles--who did not often deal with the live animal--when it was served to them for dinner.

This is one example of the common English dichotomy between the words for animals (with largely Germanic origins) and their meat (with Romanic origins) that is also found in such English word-pairs swine/pork, sheep/mutton, and chicken/poultry.

Cuts of beef

Beef is first divided into primal cuts. These are basic sections from which steaks and other subdivisions are cut. Since the animal's legs and neck muscles do the most work, they are the toughest; the meat becomes tenderer as distance from "hoof and horn" increases. Different countries have different cuts and names.

American primal cuts

The following is a list of the American primal cuts, ordered front to back, then top to bottom. The short loin and the sirloin are sometimes considered as one section (loin)

Upper half

Chuck -- one of the most common sources for hamburgers.
Rib -- short ribs, rib eye steak.
Short loin -- from which porterhouse steaks are cut.
Sirloin -- less tender than short loin, but more flavorful.

Tenderloin -- the most tender, from which filet mignon is served.
Top sirloin
Bottom sirloin

Round -- lean cut, moderately tough. Lack of fat and marbling does not allow round steak to tenderize quickly.

Lower half

Brisket -- often associated with barbecue beef brisket.
Shank -- used primarily for stews and soups; it is not usually served any other way due to it being the toughest of the cuts.
Plate -- produces short ribs for pot roasting and types of steak such as the outside skirt steak for, say, fajitas and hanger steak. It is typically a cheap, tough, and fatty meat.
Flank -- used mostly for grinding, except for the long and flat flank steak, best known for use in London broil. Once one of the most affordable steaks on the market, it is substantially tougher than the loin and rib steaks, therefore many flank recipes use marinades or moist cooking methods such as braising. Popularity and leanness have resulted in increased price.

British Prime Cuts

Neck & clod
Chuck & blade
Rib
Silver loin
Rump
Silverside
Topside
Thick rib
Thin rib
Brisket
Shin
Flank
Thick flank
Leg

Special beef designations

Certified Angus Beef Certified Angus Beef (CAB) is a specification-based, branded-beef program which was founded in 1978 by Angus cattle producers to increase demand for their breed of cattle, by promoting the impression that Angus cattle have consistent, high-quality beef with superior taste. The brand is owned by the American Angus Association and its 35,000 rancher members. The terms "Angus Beef" or "Black Angus Beef" are loosely and commonly misused and/or confused with CAB; this is especially common in the foodservice industry. The brand or name Certified Angus Beef can't be legally used by an establishment that is not licensed to do so. However Black Simmental beef may also be included in the Certified Angus beef program.
Certified Hereford Beef is beef certified to have come from Hereford cattle.
Grass fed beef has been raised primarily on forage rather than in a feedlot.
Kobe beef : Cattle of the Wagyu breed raised and fattened in the hills above Kobe, Hyōgo Prefecture, Japan. During the fattening period, the cattle are hand-fed (using high-energy feed, including beer and beer mash) and hand-massaged for tenderness and high fat content.
Halal beef (and other food) has been certified to have been processed in a prescribed manner in accordance with Muslim dietary laws.
Kosher beef (and other food) has been certified to have been processed in a prescribed manner in accordance with Jewish dietary laws.
Organic beef is produced without added hormones, pesticides, or other chemicals, though requirements for labeling something "organic" vary widely.
The European Union recognises the following Protected Designation of Origin beef brands

~Spain - Carne de Ávila, Carne de Cantabria, Carne de la Sierra de Guadarrama, Carne de Morucha de Salamanca, Carne de Vacuno del País o Euskal Okela

~France - Taureau de Camargue, Boeuf charolais du Bourbonnais, Boeuf de Chalosse, Boeuf du Maine

~ Portugal - Carne Alentejana, Carne Arouquesa, Carne Barrosã, Carne Cachena da Peneda, Carne da Charneca, Carne de Bovino Cruzado dos Lameiros do Barroso, Carne dos Açores, Carne Marinhoa, Carne Maronesa, Carne Mertolenga, Carne Mirandesa

~ United Kingdom - Orkney Beef, Scotch Beef, Welsh Beef

USDA beef grades

In the United States, the USDA Agricultural Marketing Service (AMS) operates a voluntary beef grading program. The meat processor pays for a trained AMS meat grader to grade whole carcasses at the abattoir. Users are required to comply with Food Safety and Inspection Service (FSIS) grade labeling procedures. The official USDA grade designation can appear in one or any combination of the following ways: container markings, individual bags, legible roller brand appearing on the meat itself, or by a USDA shield stamp that incorporates the quality and/or yield grade.

There are eight beef quality grades. The grades are based on two main criteria: the degree of marbling (intramuscular fat) in the beef, and the maturity (estimated age of the animal at slaughter). Some meat scientists object to the current scheme of USDA grading since it is not based on direct measurement of tenderness, although marbling and maturity are indicators of tenderness. Most other countries' beef grading systems mirror the US model. Most beef offered for sale in supermarkets is graded US Choice or Select. US Prime beef is sold to hotels and upscale restaurants. Beef that would rate as US Standard or less is almost never offered for grading.

U.S. Prime - Highest in quality and intramuscular fat, limited supply. Currently, only two percent of carcasses grade as Prime.
U.S. Choice - High quality, widely available in foodservice industry and retail markets.
U.S. Select (formerly "Good") - lowest grade commonly sold at retail, acceptable quality but less juicy and tender due to leanness.
U.S. Standard - Lower quality yet economical, lacking marbling.
U.S. Commercial - Low quality, lacking tenderness, produced from older animals.
U.S. Utility
U.S. Cutter
U.S. Canner

Utility, Cutter, and Canner grade are rarely used in foodservice operations and primarily used by processors and canners.

There are five beef yield grades - 1 to 5, which estimate the yield of saleable product, with YG 1 having the highest and YG 5 the lowest. Although consumers rarely see or aware of it, yield grade was an important marketing tool for packers and retailers. The conversion from carcass and bone-in primal to boneless, trimmed cuts has reduced the importance.

Traditionally, beef sold in steakhouses and supermarkets has been advertised by its USDA grade; however, many restaurants and retailers have recently begun advertising beef on the strength of brand names and the reputation of a specific breed of cattle, such as black Angus.

Cooking and preparing beef

The method of cooking beef is largely determined by the cut of beef to be cooked. For example, tender (and generally more expensive) cuts of meat benefit from fast, high-heat cooking while tough cuts benefit from a slower and longer cooking method.

Cooking with dry heat

Tender cuts of beef from the loin and rib are best cooked via dry cooking methods, such as charcoal grilling, broiling, roasting, and sautéing

Grilling is cooking the beef over or under a high radiant heat source, generally in excess of 650 °F (343 °C). This leads to searing of the surface of the beef, which creates a flavorful crust. In the U.S.A., Australia, Canada, and the UK grilling, particularly over charcoal, is sometimes known as "barbecuing", often shortened to "BBQ."

Broiling is similar to grilling, but specifically with the heat source above the meat.

Roasting is a particularly British way of cooking meat in a hot oven, producing roast beef. Liquid is not usually added; the beef may be basted by fat on the top, or by spooning hot fat from the oven pan over the top. A gravy may be made from the cooking juices, after skimming off excess fat.

Stir frying is a Chinese and Asian way of cooking. Cooking oil with flavourings such as garlic, ginger and onions are put in a very hot wok. Then slices of meat are added, followed by ingredients which cook quicker: mixed vegetables, etc. The dish is ready when the ingredients are 'just cooked'.

Internal temperature

Grilled or roast beef can be cooked to various degrees, from very rare to well done. The degree of cooking corresponds to the temperature in the approximate center of the meat, which can be measured with a meat thermometer.

Cooked Temperature Description

Very rare 115 - 125°F (46 - 52°C) Blood-red meat, soft, very juicy

Rare 125 - 130°F (52 - 54°C) Red center, gray surface, soft, juicy

Medium rare 130 - 140°F (54 - 60°C) Pink throughout, gray-brown surface, often

remains juicy

Medium 140 - 150°F (60 - 66°C) Pink center, becomes gray-brown towards surface

Medium well 150 - 160°F (66 - 71°C) Thin line of pink, firm texture.

Well done >160°F (>71°C) Gray-brown throughout, tough texture.

Cooking with moist heat

Tougher cuts of beef from the round, brisket, flank, plate, shank, shin, leg, and chuck are best cooked by moist heat cooking methods, such as braising, pot roasting, and stewing. Some of the tougher cuts may be prepared with dry heat if they are first tenderized with a marinade, or cooked for a long time at a low temperature.

Stewing is simmering meat, whole or cut into bite-size pieces, in a water-based liquid with flavourings.

Braising is cooking meats, in a covered container, with small amounts of liquids (usually seasoned or flavored). Unlike stewing, braised meat is not fully immersed in liquid.

Meat has usually been cooked in water which is just simmering; higher temperatures make meat tougher. Since thermostatic temperature control became available, cooking at temperatures well below boiling, 65 °C (149 °F) to 90 °C (194 °F), for prolonged periods has become possible; this is just hot enough to dissolve connective tissue and kill bacteria, with minimal toughening.

Raw beef

Steak tartare is a French dish made from finely chopped or ground raw meat (often beef). It is often served with onions, capers, seasonings like fresh ground pepper and Worcestershire sauce, and sometimes raw egg. The Belgian dish filet américan is also made of finely chopped ground beef, though it is seasoned differently, and either eaten as a main dish or can be used as a dressing for a sandwich. Kibbeh nayyeh is a similar Middle-Eastern dish. And, in Ethiopia, a ground raw meat dish called tire siga or Kitfo is eaten.

Carpaccio of beef is a thin slice of raw beef dressed with olive oil, lemon juice and seasoning. Often the beef is partially frozen before slicing to allow very thin slices to be cut.

Yukhoe is a variety of hoe, raw dishes in Korean cuisine which is usually made from raw ground beef seasoned with various spices or sauces. The beef part used for yukhoe is tender rump steak. For the seasoning, soy sauce, sugar, salt, sesame oil, green onion, and ground garlic, sesame seed, black pepper and juice of bae (Korean pear) are used. The yolk of a raw egg is mostly topped on the beef.

Cured or smoked beef

Bresaola is an air-dried salted beef that has been aged about 2-3 months until it becomes hard and a dark red, almost purple colour. It is lean, has a sweet, musty smell and is tender. It originated in Valtellina, a valley in the Alps of northern Italy's Lombardy region. Bündnerfleisch is a similar product from neighbouring Switzerland.

Pastrami is often made from beef, the raw beef is salted, then partly dried and seasoned with various herbs and spices and smoked.

Corned beef is a cut of beef cured or pickled in a seasoned brine. The "corn" in "corned beef" refers to the "corn" or grains of coarse salts used to cure it. The term "corned beef" can denote different styles of brine-cured beef, depending on the region. Some, like American-style corned beef, are highly seasoned and often considered delicatessen fare.

Beef jerky is dried, salted, smoked beef popular in the United States.

Biltong is a cured, salted, air dried beef popular in South Africa.

Religious prohibitions

As a general rule, followers of Hinduism, Buddhism and Jainism do not eat beef. Bovines have been highly revered as "sacred" to mankind in Indus Valley Civilizations since early historical times. Their role as a source of milk, dairy products and animal power is also appreciated. Thus, the cow is revered amongst Hindus.

Nutrition and health

Beef is rich in zinc, selenium, phosphorus, iron, and B vitamins. Red meat is the most significant dietary source of carnitine and, as any other meat or fish, is a source of creatine.

Health concerns

A study released in 2007 by the World Cancer Research Fund reported "strong evidence that red meat and processed meats are causes of bowel cancer" and recommends that people eat less than 500 grams (18 oz) of cooked red meat weekly, and as little processed meat as possible. The report also recommends that average consumption in populations should not exceed 300 grams (11 oz) per week, stating that this goal "corresponds to the level of consumption of red meat at which the risk of colorectal cancer can clearly be seen to rise." Lean beef, with its high selenium and B₁₂ content, may actually lower the risk of colon cancer.

The Harvard School of Public Health recommends that consumers eat red meat sparingly as it has high levels of undesirable saturated fat. Like some other animal products (such as whole milk), red meat provides a rich source of the heart-healthy fat conjugated linoleic acid along with the saturated fat. Beef's high content of B₆ and B₁₂ may help lower homocysteine.

Mad cow disease

In 1984 the use of meat and bone meal in cattle feed resulted in the world's first outbreak of bovine spongiform encephalopathy (BSE or, colloquially, mad cow disease) in the United Kingdom. Eating beef from cattle with BSE is thought to have caused a variant of Creutzfeldt-Jakob disease (vCJD) in about 131 cases (2003 June data) in the United Kingdom and a few in France. BSE is an illness that cattle can contract when they are fed infected animals (especially the brains and spinal cords). The perception of beef as potentially-lethal damaged the UK beef industry. Attempts to wipe out BSE in the UK by a slaughter-and-burn campaign further damaged the beef industry.

Since then, other countries have had outbreaks of BSE:

In May 2003, after a cow with BSE was discovered in Alberta, Canada, the American border was closed to live Canadian cattle in May 2003 and reopened in early 2005.

Many countries stopped importing United States beef and beef products. On July 27, 2006 Japan allowed imports again.

The Grape Varieties of Chateauneuf du Pape ~by Steve Nicolle

2009-01-17T18:12:38Z

I chose Chateauneuf du Pape from the Southern Rhone this week to cover a few grape varieties. Of course the main grapes of the Rhone is the Syrah predominant in the Northern part and the Grenache in the Southern Rhone. Both these grapes are found in Chateauneuf du Pape but the interesting thing about this wine is it allows for up to 13 grape varieties in total.

So we are going to try to cover the 11 others that are allowed in a Chateauneuf du Pape. Grenache Blanc which is not part of the 11 others could also be included in the mix bringing it up to 14 but since we are not sure if it is actually included under Grenache , we will skip it

To get more info about The Grape Varieties of Chateauneuf du Pape ? Please Visit :
Waiter Extraordinaire by Steve Nicolle

]]> Mourvedre - a high acidity grape variety it flourishes in hot climates where it buds late and ripens late. Known most for Bandol in the Provence region of France along the Mediterranean.

Picpoul - one of France's oldest white wine domestic grape varieties the vine buds late so it does require a warm climate. Relatively unknown and questionable as to whether it is used in the wine at all nowadays. Very little of it is grown these days.

Terret Noir - Buds extremely late but adds perfume to the Chateauneuf du Pape and is rather tart adding some nervosite to the wine. This means it gives the wine a bit of an edge which is what it needs that the warm weather cannot give it.

Continues Reading by Visit : Waiter Extraordinaire by Steve Nicolle

Malaysia Franchise Registration Guide by elvanteo

2009-01-10T04:09:16Z

An alternative to starting your own business from scratch is franchising. Franchising is not a "form" of business, but is a method or system where companies (franchisees) are granted the right to operate a business according to a special contract with a parent organization (franchisors). The franchise system is incorporated under the Franchise Act 1998.

Franchise System

A Franchise System refers to a contract signed between two or more parties in which the franchisor gives the right to the franchisee including the master franchisee to operate business that is similar to the one initially started by him. To run a business base on the franchise system you have to register with the Registrar of Franchise, Ministry of Entrepreneur and Co-operative Development, Malaysia

]]>

Registration Procedures
REGISTRATION OF FRANCHISOR/MASTER FRANCHISEE/FRANCHISEE/FOREIGN FRANCHISOR
1. Every application shall be accompanied with a copy of the following documents:

   a) Complete disclosure document (Borang BAF1)
   b) Application for registration form (Borang BAF2)
c) Franchise Agreement
   d) Operations manual
   e) Training manual
   f) Certificate of Incorporation, (Form 8 or 9)
   g) form 24 or 49
   h) Annual financial statements for companies with share capital (under section 165 of the Companies Act 1965)

i) Latest audited balance sheet and profit and loss account.
j) Company's business brochure

2. The copy of each document submitted with the application form must be verified the certified true copy of the original.

3. Application Form (Form BAF 2) and a Sample of the Complete Disclosure Document (Form BAF 1) can be obtained free of charge at the Ministry of Entrepreneur and Co-operative Development.

Registration of Franchise Broker

There are two categories of franchise brokers:

a) Company
b) Individual

a) Company Qualification:

1. Registered under the Company Act 1965
2. Key personnel must have minimum qualification as required for individual registration

To continue on from my post of last week distillers will usually buy the grapes in from local farmers to press and ferment them into what is a pretty harsh wine. They say the worst wine makes the best cognac but it is important that the wine is free of any blemishes that would make for an inferior final product.

The harsh unaged wine is then put into what is called locally an alembic Charentais/Cognacais or what we refer to as a pot still. Pot stills are also used to make the finest single malt whiskey. Designed by the Dutch during the 17th Century the still consists of a huge copper kettle pot or boiler encased in a brick framework with an open air furnace underneath. A pipe shaped like a swan's neck juts out from the hood on top of the boiler. This will carry the vapours from the kettle pot past a pre heater to a condenser coil which is immersed in cold running water. The change in temperature causes the vapour to turn to liquid.

To get more info about The Making of Cognac ? Please Visit:

Waiter Extraordinaire by Steve Nicolle

]]> An interesting note is the material used in the still is pure copper. The reason being is pure copper is strong enough to withstand the high acids of the wine as compared to other metals which would dissolve. Eventually as the stills get older the copper will build up a resistance to the acids but a new still can leave traces of copper in the wine which will disappear after about a year of cask ageing. This is known as the gout de cuivre.

The two important decisions that have to be made by the distiller is what size of pot to use and whether to use a pre-heater. A small pot will make more distinctive brandies while a larger one will make a smooth brandy with less character. Some believe using a pre heater will speed up the distilling process saving on time and fuel while others believe not using one will give the final product much more originality and character.

To read more about The Making of Cognac Please Visit :
Waiter Extraordinaire by Steve Nicolle

Restaurant Industry Expected to Post Modest Sales Growth in 2009 as it copes with the Weakest Economy in Decades.

2009-01-05T07:26:12Z

Happy new year to you! After a month rest, the year 20091st topic i going to share with you is about how is the Restaurant forecast for U.S this year. As in the beginning of the year, are you ready or in the mid of preparing any plan for this year in Food & Beverage Industry? The following is the report from National Restaurant Association for Sales growth forecast 2009. This might be able to help you for any risk management and business plan for this year. ~elvan

(Washington, D.C.) Restaurant industry sales are expected to reach $566 billion in 2009, with the industry employing 13 million individuals in 945,000 restaurant-and-foodservice outlets nationwide, according to the National Restaurant Association's 2009 Restaurant Industry Forecast released today. The Forecast projects that while overall restaurant industry sales will increase in current dollars by 2.5 percent over 2008 figures, the numbers translate to an inflation-adjusted decline of 1.0 percent. Despite the economic downturn, the industry will remain a cornerstone of the economy, representing 4 percent of the U.S. gross domestic product and employing 9 percent of the U.S. workforce, and restaurants will continue to adapt to the latest menu trends and consumer preferences.

]]>

"The restaurant industry is both innovative and resilient," said Dawn Sweeney, President and CEO of the Association. "In the year ahead, the industry's sales are projected to continue to increase, with a total economic impact that exceeds $1.5 trillion, yet at the same time, the industry is experiencing unprecedented challenges due to the economic recession and elevated food prices. Americans will continue to rely on restaurants as a key part of their lifestyle as the industry provides the food, value and service customers seek. Nearly half of consumers' food budget will be spent in restaurants, rewarding the continued responsiveness and innovation that our industry provides to budget-conscious Americans."

Industry Segment Growth
Sales at fullservice restaurants are projected to reach $182.9 billion in 2009, an increase of 1.0 percent over 2008. Quickservice restaurants are projected to post sales of $163.8 billion in 2009, a gain of 4.0 percent over 2008. Eating-and-drinking places will see an increase in sales from 2008 of 2.2 percent, totaling $395 billion.

Workforce Trends
Even in today's economy, restaurants remain a generator of jobs and careers. Employment in the restaurant industry outpaced the overall economy in 2008 for the ninth consecutive year, despite several months of modest industry job losses, and is expected to continue to outpace the economy in 2009.

The Association projects that the industry will employ 13 million people in 2009 as the nation's second largest private sector employer, representing more than 9 percent of the nation's total jobs. The long-term outlook is for continued growth--the industry is expected to add an additional 1.8 million positions over the next 10 years, boosting the industry's workforce by 14 percent to 14.8 million people in 2019. Restaurant industry job growth will actually grow faster than the U.S. population, particularly in the key demographics of teens and young adults. Occupations that will grow considerably in the next decade include management positions, chefs and head cooks, and waitstaff.

State Outlook
Texas will post the fastest sales growth at 4.0 percent in 2009 ($35.0 billion), followed by Nevada at 3.5 percent ($5.2 billion); Colorado at 3.4 percent ($8.4 billion); New Mexico at 3.3 percent ($2.7 billion); and Arizona at 3.2 percent ($8.7 billion). The top states by restaurant sales volume in 2009 will be California at $56.2 billion; Texas at $35.0 billion; New York at $27.8 billion; Florida at $27 billion; and Illinois at $18.8 billion.

Texas, Nevada and Florida are expected to experience the fastest growth in restaurant-industry jobs between 2009 and 2019, expanding their restaurant workforces by roughly 23 percent--far faster than the 14 percent growth rate expected for restaurant jobs nationally in this period.

Consumer and Menu Trends
Association research shows that Americans today are looking for restaurants that deliver value, convenience and healthier options. Surveys of restaurant operators, customers and chefs indicate that restaurateurs will sharpen their appeal in the coming year by reaching out to health-conscious guests as well as to the growing number of diners who are interested in how and where their food was produced. Among top trends restaurateurs see for 2009 are an expanded focus on value, healthy options in kids' meals, locally sourced items and green initiatives.

According to new Association research, healthy kids' meals will be among the hottest trends in 2009. Out of nearly 210 culinary items listed on the Association's "What's Hot" survey of more than 1,600 American Culinary Federation member chefs, nutritionally balanced children's dishes came in as the No. 4 trend, and fruit/vegetable side items for kids ranked sixth. In a separate survey, quickservice operators named healthy options in kids meals as the No. 1 food trend in the segment in 2009.

Overall, chefs ranked nutrition/health as the No. 11 trend on restaurant menus for 2009. Underscoring the importance of healthful foods, produce and fruit items, smaller dishes, fish, and gluten-free/allergy-conscious meals were all among the top-20 items on the third-annual chef survey. According to Association consumer research, three in four adults say they are trying to eat healthier now at restaurants than they did two years ago. Nearly three in 10 adults - 27 percent - have gone online to search for nutrition information about restaurant food, up from 24 percent a year ago.

The No. 1 trend for 2009 is local produce, according to the "What's Hot" chef survey. The local-foods trend has become particularly popular at fine-dining establishments. According to the Association's research, 89 percent of fine-dining operators serve locally sourced items, and nine in 10 believe demand for locally sourced items will grow in their segment in the future. Close to three in 10 quickservice operators serve locally sourced items now and nearly half believe these items will grow more popular in their segment in the future. Seventy percent of adults say they are more likely to visit a restaurant that offers locally produced food items.

Restaurateurs will also continue to show increasing leadership in becoming "greener" in 2009-- by taking action such as reducing energy and water use--in step with patrons' interest in environmental issues. About four in 10 fullservice-restaurant operators and nearly three in 10 quickservice operators say they plan to devote more of their 2009 budgets to green initiatives. Restaurant patrons like the idea: 44 percent surveyed recently said they are likely to make a restaurant choice based on an operation's practices in the areas of energy and water conservation.

Entering 2009, the Forecast projects that consumers feel tugged in two directions. On one hand, consumers express serious concern about finances, with nearly all surveyed reporting that they are more worried about the economy than they were the year before. On the other hand, consumers remain strongly desirous of continued--and even increased--use of restaurants.

Forty-five percent of adults say restaurants are an essential part of their lifestyle, one of three say they are not eating out as often as they wish, and 35 percent of adults say that on a weekly basis, they are not purchasing take-out foods to go or having it delivered as often as they would like.

To be successful during the present economic downturn and prepare for an eventual recovery with its pent-up demand for restaurant services, restaurant operators are offering the value patrons desire in conjunction with operational improvements that cut costs without detracting from the dining experience. Indeed, the top trend restaurateurs see for 2009 is an expanded focus on value, with 36 percent of quickservice operators and 16 percent of casual-dining operators seeing the demand for value as the year's top trend in their segment.

The restaurant industry's resilience amidst the weak economy and relative strength compared to other industries is driven by restaurants responsiveness to consumers' desire for convenience, value and socialization. The increasingly essential nature of restaurant services buoys the industry even during times of economic uncertainty: Nearly seven in 10 adults agreed in a recent National Restaurant Association survey that purchasing meals from restaurants, take-out and delivery places makes it easier for families with children to manage their day-to-day lives, and nearly eight in 10 agreed that going out to a restaurant with family and/or friends gives them an opportunity to socialize and is a better way for them to make use of their leisure time rather than cooking at home.

Who is Maître d' ? What Does Maître d' Do ? ~by elvanteo

2008-11-26T07:44:01Z

The maître d' (short for maître d'hôtel, literally "master of the hotel") in a suitably staffed restaurant or hotel is the person in charge of assigning customers to tables in the establishment and dividing the dining area into areas of responsibility for the various servers on duty. He or she may also be the person who receives and records advance reservations for dining, as well as dealing with any customer complaints and making sure all servers are completing their tasks in an efficient manner. In some localities or traditions particularly small organizations like a single restaurant the post is also known as the headwaiter or host. The origin of the term is in medieval courts, where the holder was an important courtier, like Olivier de la Marche in 15th century Burgundy.

]]>

In large organizations such as hotels or cruise ships where more restaurants are available, he or she is responsible for the overall dining experience including room service and buffet, service quality and guest satisfaction, while the head waiters or supervisors are responsible for the specific restaurant or dining room they work in.

In the United States, these functions may be vested in a manager, supervisor, or cashier. The distinction between a maître d'hôtel and host is, in practice, one of nomenclature.

Maître d'hôtel also refers to a flavored butter or sauce made from butter, parsley, salt, pepper, and lemon juice. Traditionally the seasonings and parsley are worked into cold butter, and then the lemon juice is added a little at a time. It is typically served on meat or fish.

A Maître d' is also a term used in hotel banquets. The Maître d' is a banquet server who is the head of a given function. They may or may not serve tables based on amount of staff. The Maître d' will discuss the menu with the chef, meet with the contact, give the chef the 20 minute warning to fire food, and make sure everything is going smoothly during the function.

Who is sommelier ? What Does sommelier Do ? ~by elvanteo

2008-11-26T06:42:58Z

A sommelier (pronounced / suh-mal-'yAy), or wine steward, is a trained and knowledgeable wine professional, commonly working in fine restaurants, who specializes in all aspects of wine service. The role is more specialized and informed than that of a wine waiter.

Their principal work is in the area of wine procurement, storage, and wine cellar rotation. They are also responsible for the development of wine lists and are responsible overall for the delivery of wine service and training for the other restaurant staff. Working along with the culinary team, they pair and suggest wines that will best complement each particular food menu item. This entails the necessity for a deep knowledge of how food and wine, beer, spirits and other beverages work in harmony. It could be argued that the role of a sommelier in fine dining today is strategically on par with that of the executive chef or chef de cuisine. A professional sommelier also works on the floor of the restaurant and is in direct contact with restaurant patrons. The sommelier has a responsibility to work within the taste preference and budget parameters of the patron.

In modern times, a sommelier's role is considered much broader than working only with wines, and must encompass all aspects of the restaurant's service, with an enhanced focus on wines, beers, spirits, soft-drinks, cocktails, mineral waters, and tobaccos. Some restaurants will employ a sommelier for water, one for whiskies, one for cigars, and so on.

]]>

In English jargon, the term "barista" refers to one who has acquired some level of expertise in the preparation of espresso-based coffee drinks. Within certain circles, its meaning is expanding to include what might be called a "coffee sommelier;" a professional who is highly skilled in coffee preparation, with a comprehensive understanding of coffee, coffee blends, espresso, quality, coffee varieties, roast degree, espresso equipment, maintenance, latte art, etc.

Stephen Morrissey of Ireland is the current World Barista Champion (2008).

The word barista (plural: baristi [masculine or mixed sex] or bariste [feminine]) is of Italian origin. In Italy, a barista is a "bartender," who typically works behind a counter, serving both hot (such as espresso) and cold alcoholic and non-alcoholic beverages.

Stephen Morrissey pouring at Intelli LA

]]> 1) Latte Art - Chris Deferio - Training Video

2) Latte Art - Chris Deferio - Training Video

3) Latte art techniques

4) Latte Art Heart

Ten Reasons Why People Should Consider a Career in Hospitality Industry - By Steve Nicolle

2008-11-08T21:00:14Z

Little did I know back in 1979 when I took a Bartending Course that I would have the opportunity to travel , make a great income , have flexibility to do the things I wanted while working , and meet great people along the way. The top ten reasons I am still waiting on tables and loving it are the following.

Due to the increasing labour shortage there is a growing demand for leaders in the Hospitality Industry as never before so when you become proficient in what you do the opportunity to make your mark is easier and the rewards greater.

As the need for serious and skilled employees increases in the future, working conditions will improve so that you will not see the long laborious 12 - 14 hours shifts that some workers face nowadays. Unless the owner wants to see continued high turnover in his establishment the main onus will be to do whatever he or she can to keep the good employees they have.

]]>

There is no fear like in other industries who have global competition and layoffs to contend with of being out of work in the Hospitality Industry. People have to eat and find a way to socialize with one another and the restaurant industry is one of the last oasis to do just that.

A lot of people are attached to the Palm Pilots , Blackberry , and e-mail long after they have left the office while in the Hospitality Industry once you leave your work it stays there till you come back. No taking it home with you. In other words you have a life outside of work undisturbed.

Both my wife and I are working in the industry and together we work about 45 hours a week in total allowing at least one of us to be home to take care of our young children all the time. Without having to do daycare we have more input in our children's life and are able to participate in school activities etc.

You have the flexibility to live your life outside of work. With the abundance of labour needed in the Hospitality Industry you can literally work any hours you want if you are good enough. Do not be afraid to ask for what hours you can work as nowadays if you are good enough the owner will gladly hire you. Then when you need time away for family outings you will get it.

The opportunity to travel is huge unlike any other industry. To be able to pick up and go wherever you want insures you paid vacations anywhere. Learn a second language if you can. See the world. This is an industry you can meet people from all over and learn different cultures and become a world person rather than a local inhabitant.

Needless to say you always eat good food and drink good wine. Need I say more!

Every day is different unlike an office job where you meet no new people in some instances for months. In this industry people you meet and work with always are very interesting indeed. This also affects positively how to cope with all kinds of personalities and situations that can happen immediately with no warning.

Because of the physical nature of the Industry where one can be on their feet most of the time you can get your exercise and keep your waist line thin. So you get to stay looking younger longer.

In conclusion , the Hospitality Industry has a lot going for it so I say to everyone involved know what you want to get out of it and strive to be the best at what you do and you will be rewarded. Trust me!

* My New Guest Blogger - Steve Nicolle *

2008-11-08T20:08:03Z

"I would like to thank Steve Nicolle - my new guest blogger who willing to share with us his knowledge & experience in Food & Beverage Industry". ~elvan

Steve Nicolle

Steve Nicolle currently teaches Bartending & Wine at Georgian College and is co-author in the "Wake up Live the Life you Love" Book Series. He is from Ontario, Canada and happily married with two boys 6 and 4 years old

A graduate of Hotel Motel Restaurant Management and a Certified Sommelier Steve has held many front of house positions from Maitre'd to Bar Manager and Sommelier.

Nearly 30 years of experience, Steve has traveled extensively in the Hospitality Industry providing excellent customer service from remote isolated resorts to luxury cruise ships.

Providing valuable insight from his experiences Steve is available to speak to students about how to go about choosing their destiny in the Hospitality Industry throughout North America.

As well Steve is available to conduct wine tasting at your venue.

Steve can be contacted at: http://www.stevetalks.ca/

Visit Steve's Blog at: http://waiterextraordinaire.blogspot.com

How to understand more about Coffee Part 3

2008-10-28T08:52:46Z

Coffee ingestion on average is about a third of that of tap water in North America and Europe. Worldwide, 6.7 million metric tons of coffee were produced annually in 1998-2000, and the forecast is a rise to 7 million metric tons annually by 2010.

Grinding Your Own

How Fine the Grind

In general, grind coffee as fine as you can without clogging the holes of the brewer or turning the coffee to mud. The finer the grind, the more contact there will be between coffee and hot water, and the faster and more thoroughly the essential oils will be released, without activating harsher, less-soluble chemicals.

On the other hand, you don't want to grind your coffee to a powder, because completely pulverizing it destroys the essential oil, which becomes vaporized by the heat and friction of the grinding process.

Brewing Coffee

No matter what they're called, all ways of brewing coffee are basically the same: The ground coffee is soaked in the water until the water tastes good. The only equipment you really need to make great coffee is an open pot, a flame, and, possibly, a strainer.

]]>

Brewing Suggestions

No matter which method or invention you use to brew your coffee, most authorities urge you to do the following:

Grind the coffee as fine as you can make it without losing any through the holes in the filter of the coffee maker. Never grind it to a powder.
Use plenty of coffee: unless your coffee maker instructs otherwise, at least 2 level tablespoons or 1 standard coffee measure per 6-ounce cup.
Keep the coffee maker clean, and rinse it with hot water before you brew.
Use fresh water, as free of impurities and alkalines as possible.
Brew with hot water, as opposed to lukewarm or boiling water. Boiling damages coffee flavor because it vaporizes much of the coffee essence while it continues to extract other bitter chemicals. A temperature of 200 degrees F is ideal, which means bringing the water to a boil and then waiting a couple of minutes before brewing.
In filter and drip systems, avoid brewing less than the brewer's full capacity. If the pot is made to brew six cups, the coffee will taste better if you brew the full six.
If you live in an area with alkaline, or hard, water, periodically run a strong solution of vinegar through the works of your brewer to clear out lime deposits, and rinse thoroughly.
Some don'ts: Don't boil coffee; it cooks off all the delicate flavoring essence and leaves the bitter chemicals. Don't percolate or reheat coffee; it has the same effect as boiling, only less so. Don't hold coffee for very long on the heat for the same reason. Don't mix old coffee with new; it's like using rotten wood to prop up a new building.

Ninety-nine percent of a cup of coffee is water. If the water isn't pleasant to drink, don't make coffee with it. Hard, or alkaline, water does not directly harm flavor and aroma, but does mute some of the natural acids in coffee and produces a blander cup without the acidity snap. Water that has been treated with softeners makes even worse coffee. Use bottled water or a filter system.

Tasting Coffee

Learning to Taste

Anyone interested in becoming a coffee connoisseur must learn to taste. You may well want to compare samples of various coffees at the same sitting so you have an idea of what coffee terminology actually describes. (You'll find a complete list of coffee tasting terms in the Coffee Glossary.) Remember that dark roasting mutes or eliminates distinctions in flavor, so make certain you take this into account when comparing various roasts. It's best to buy all of your samples from the same supplier, so that your palate won't be confused by differences in style of roast. You can either make individual samples with a small pot or a one-cup filter cone, or brew the way professional tasters do. In either case, use the same amount of each coffee, ground the same and brewed identically.

Professional tasters assemble a clean cup or shallow glass for each coffee to be sampled; a soup spoon, preferably silver plated; a glass of water in which to rinse the spoon between samplings; and something to spit into.

Put one standard measure (2 level tablespoons) of each coffee to be sampled, freshly and finely ground, in each cup...
...Pour 5 to 6 ounces of near-boiling water over each sample. Some of the grounds will sink to the bottom of the cup, and some will form a crust on the surface of the coffee. Wait a couple of minutes for the coffee to steep...
...Then test each coffee for aroma. Take the spoon and, leaning over the cup, break the crust. Virtually stick your nose in the coffee and sniff. The aroma will never be more distinct than at this moment. If you want to sample the aroma a second time, lift some of the grounds from the bottom of the cup to the surface, and sniff again.
After you've broken the crust, most of the grounds should settle to the bottom of the cup. Use the spoon to scoop up whatever remains floating on the surface and dump it into the improvised spittoon. Top off the cup with fresh hot water...
...Now take a spoonful of each coffee, lift it to a point just below your lips, and suck it violently into your mouth. The purpose is to spray coffee all over your tongue in order to experience a single, comprehensive jolt of flavor. This inhaling of coffee spray should give you a notion of flavor...
...Now roll the mouthful of coffee around your tongue, bounce it, chew it even. This exercise should give you a sense of both the body and the acidity of the sample. Also note how the sensation of the coffee develops after the first impression; note whether it changes and deepens, or whether it becomes weaker or flatter. After all this, spit out the coffee, noting the aftertaste. It's a good idea to concentrate successively on each of the broad tasting categories; i.e. taste all three samples for acidity; then taste all three for body; then for flavor; and finally for finish, or aftertaste...

...Continue to taste as the coffee cools. Some characteristics reveal themselves most clearly in a cooler coffee. If your palate becomes jaded or confused, sip some cold water or eat a bit of bread.

Espresso

Espresso is several things at once. It is a unique method of brewing in which hot water is forced under pressure through tightly packed coffee, a cup at a time. It is a roast of coffee, darker brown than the normal American roast but not quite black. In a larger sense, it is an entire approach to coffee cuisine, involving not only roast and brewing method, but grind and grinder, a technique of heating milk, and a traditional menu of drinks. In the largest sense of all, it is an atmosphere or mystique: The espresso brewing machine is the spiritual heart and esthetic centerpiece of the European-style cafe.

A Remarkable Cup of Coffee

Good espresso is rich, heavy-bodied, and almost syrupy; furthermore, it has the characteristic bittersweet bite of dark-roast coffee. The sharp flavor and heavy body make it an ideal coffee to be drunk with milk and sugar, but hardly the sort of beverage to be consumed unsweetened or in large quantities. Most espresso drinkers outside Italy prefer cappuccino, a drink made of about one-third espresso and two-thirds hot milk and foam, or caffe latte, an even milkier drink. In either case, the milk dilutes and mellows the strong, sharp coffee

Espresso Brewing Fundamentals

Coffee and Roast. Café espresso is brewed using a coffee roasted dark brown, but not black. This roast is called Espresso, Italian, or French in stores.

There are two requirements for making good espresso. First, you need to grind the coffee just fine enough, and tamp it down in the filter basket just hard enough, so that the barrier of ground coffee resists the pressure of the hot water sufficiently to produce a slow dribble of dark, rich liquid. Second, you need to stop the dribble at just the right moment, before the oils in the coffee are exhausted.

Grind. The best grind for espresso is very fine and gritty, but not a dusty powder.

Filling and Tamping. Fill the filter basket with coffee to the point just below the brim, spread it evenly, then lightly tamp it down. Never use less than the minimum volume of ground coffee recommended for your machine, even if you are brewing a single cup.

Brewing. Timing is everything in espresso brewing. The richest and most flavorful coffee issues out right at the beginning; as brewing continues, the coffee becomes progressively thinner and more bitter. Consequently, collect only as much coffee as you will actually serve.

Frothed Milk. Espresso is a strong, concentrated coffee, and, in accordance with European tradition, many of the drinks in espresso cuisine combine it with large quantities of frothed milk.

Whole Bean vs. Ground Coffee

Fresh-ground coffee may smell wonderful, but it doesn't stay fresh for long. It loses its aroma and taste very quickly. That's why canned ground coffee never measures up to fresh-ground coffee. We recommend that we ship you only whole roasted coffee beans for maximum freshness.

Specialty vs. Commercial Coffees

The coffees I advise you to buy are known in the trade as specialty coffees. The opposite of specialty is commercial coffee. From the consumer's viewpoint, the most immediately noticeable difference between commercial and specialty coffees is packaging: Commercial coffee comes in little bottles of instant or is already ground and packed in a tin or a collapsed, plastic-encased brick. Specialty coffee comes as whole beans, either in one-pound bags or in bulk, and usually needs to be ground before it's brewed.

Commercial coffee is typically roasted and packed in large plants, under nationally advertised brand names. Specialty coffee is usually roasted in small stores or factories, using traditional methods and technology, and is often sold where it's roasted.

Specialty coffees offer considerably more choice than commercial coffees. You

can buy coffee by the place where the bean originated (Kenya,

Colombia

), by roast (French roastor Italian Roast), or by blend designed for the time of day, price, or flavor. Commercial coffees offer only a very limited selection of blend and roast, and little possibility of buying straight, unblended coffees.

Specialty coffees offer more opportunity for consumers to participate in the creation of their pleasure; commercial coffees are fait accompli in tins or bags.

More and more consumers are buying specialty coffees and fewer and fewer are buying commercial coffees.

The final, most important difference between commercial and specialty coffees is the way they taste and smell. The best commercial blended coffees are quite good. The worst are atrocious. The best specialty coffees, brewed freshly and correctly, are more than good; they are superb.

How to understand more about Coffee Part 2

2008-10-28T08:27:50Z

Coffee is an important export commodity. In 2004, coffee was the top agricultural export for 12 countries, and in 2005, it was the world's seventh largest legal agricultural export by value.

Buying Coffee

Specialty coffee stores carry as many as 30 varieties of coffee. Each one has a name, plus a few aliases. The following material makes sense of all these coffee names.

European Names

Most names given darker-roasted coffees are European: French, Italian, Viennese, Continental. These names do not refer to the origin of the beans. Rather, these coffees are distinguished by the length of time the bean is roasted. Italian roast, for instance, is usually darker and has been roasted longer than Viennese.

Non-European Names

Non-European names, such as Sumatran, Kenya, or Mexican refer to the origin of the bean. A coffee labeled Sumatran, for instance, should consist entirely of beans from a single crop in a single country, Sumatra.

]]>

Market Names

There are literally thousands of market names in the coffee trade. Some derive from the name of a district, province, or state; others from a mountain range or similar landmark; others from a nearby important city; and still others from the name of a port or shipping point.

Grade Names

Grade designations (AA), or market names referring to coffee-growing regions (Antigua). Grading is a device for controlling the quality of an agricultural commodity so that buyer and seller can do business without personally examining every lot sold.

Estate Names

"Estate coffee" is a coffee that has been grown, and in most cases processed, on a single farm or estate, and is sold unmixed with coffees from other locations. The most celebrated traditional estate coffee is the famous Wallensford Blue Mountain of Jamaica.

Flavoring Names

Flavored whole bean coffees are good but relatively inexpensive coffees, roasted a medium brown, and mixed with liquid flavoring agents that soak into the beans. If the coffee's name includes the words creme, vanilla, chocolate, or the name of any nut, fruit, or spice, you can be certain it's a flavored coffee.

Names of Blends

Blends are mixtures of two or more straight coffees. The most famous mixture of one-third Yemen Mocha and two-thirds Java Arabica, the Mocha Java of tradition. Such a blend is designed to combine two coffees that complement one another: Yemen Mocha is a sharp, distinctive, medium-bodied coffee, whereas Java is smoother, deeper toned, and richer. Together the two coffees make a more complete beverage than either one would make on its own.

House Blends

A specialty roaster may have one House blend or a dozen. Some of these blends may have been a tradition in a coffee-roasting family for a couple of generations, but most are standard blends well known in the coffee business.

Organic Coffees

Narrowly defined, organic coffees are those coffees certified by various international monitoring agencies as having been grown without the use of harmful chemicals. Organic coffees should be identified by origin and roast, just like any other straight or varietal coffee.

Brand Names

Certain canned or packaged coffees walk the line between specialty and commercial coffees. Carrying brand names often famous in the world of fancy coffee, these products share the high quality of the best blended specialty coffees, but are handled and packaged like commercial coffees; in other words, preground and packed in tins or bags.

Caffeine-Free Coffees

Decaffeinated, or caffeine-free, coffees have had the caffeine soaked out of them. They are delivered to the roaster green, like any other coffee. Most roasters offer a variety of straight coffees, roasts, and blends in decaffeinated form. The origin and roast of the bean should still be designated: Decaffeinated French-Roast Colombian, for instance.

Grinding Coffee

Every step of transforming green coffee into hot brewed coffee makes the flavor essence of the bean more vulnerable to destruction. Green coffees keep for years, roasted coffees begin to lose flavor after a week, ground coffee an hour after grinding, and brewed coffee in minutes.

Once roasted, coffee beans still keep fairly well. But once the coffee is ground, it begins to go stale in a few hours. Canning or otherwise packaging ground coffee simply replaces the natural coffee package, the bean, with an inefficient artificial package. When consumers break open the artificial package, they may find a coffee that is relatively fresh, but not for long.

The easiest and most effective way to assure freshness is grind your coffee yourself just before you brew it. Grinding coffee fresh just before you brew it is one of the easiest things that you can do to improve the quality of your coffee.

Buying Coffee Fresh and Keeping It That Way

The ideal coffee routine would be as follows: Buy the coffee in bulk as whole beans. Put the beans in an airtight container in a cool, dark place, and take out only as much as you want to grind and brew immediately.

A good way to store whole bean coffee is in an airtight solid glass jar with a rubber gasket inside the cap that gives a good seal. Don't put the beans in the refrigerator. The moisture and smells will destroy the freshness and flavor. Freezing whole beans works well, but only light to darkish brown roasts. Very dark-roast coffees do not freeze well.

If you order coffee by mail and you know about how much coffee you consume each month, you can put in a standing order with a coffee roaster, so your coffee comes fresh every other week, a couple of pounds at a time

How to understand more about Coffee Part 1

2008-10-28T06:28:10Z

A lot of people drink coffee almost everyday, cafe & restaurant operator touch coffee everyday, but do you understand what is coffee? Let me share with you some knowledge about coffee...~elvan

Coffee History

Botanical evidence indicates that Coffee Arabica originated on the plateaus of central Ethiopia, several thousand feet above sea level, where it still grows wild. By about 600 a.d., coffee found its way to the southern tip of the Arabian Peninsula to what is now called Yemen

In Arabia, coffee was first mentioned as a medicine, then as a beverage taken in connection with meditation and religious exercises by dervishes. From there it moved into the streets and virtually created a new institution, the coffee house

]]>

How coffee was came to the whole world

Legend has it that the Arabs, protective of Coffea arabica, refused to allow fertile seed to leave their country. In about 1650 a.d. a Moslem pilgrim from India named Baba Budan was the first to sneak some seeds out of Arabia. He planted his stolen treasure in the hills near Chikmagalgur in south India where they flourished. Today, offspring of Baba's original trees are officially known as var.Old Chick, and still produce around a third of India's coffee.

The French became interested in the Indian coffee, but their attempt to propagate coffee in southern France, near Dijon, failed because the tree does not tolerate frost. The Dutch carried the descendants of the seeds of Baba Budan to Java, where, after some effort, coffee growing was established on a regular basis.

Now comes one of the most extraordinary stories in the spread of coffee: the saga of the noble tree. In 1715 Louis XIV of France, with his insatiable curiosity and love of luxury, was of course an ardent coffee drinker. The Dutch owed him a favor and managed, with great difficulty, to procure him a coffee tree. The tree had originally been obtained at the Arabian port of Mocha, then carried to Java, and finally back across the seas to Holland, from where it was brought overland to Paris. The first greenhouse in Europe was constructed to house the noble tree. It flowered, bore fruit, and became one of the most prolific parents in the history of plantdom.

From that single tree sprung billions of arabica trees, including most of those presently growing in Central & South America. But the final odyssey of the offspring of the noble tree was neither easy nor straightforward.

Due to efforts of Chevalier Gabriel Mathiew de Clieu, the first sprouts from the noble tree reached Martinique in the Caribbean in about 1720. When his spindly shoot of the noble tree reached Martinique, it flourished. Fifty years later there were 18,680 coffee trees in Martinique, and coffee cultivation was established in Haiti, Mexico, and most of the islands of the Caribbean.

The noble tree also sent shoots to the island of Reunion, in the Indian Ocean, then called the Isle of Bourbon. This plant was found to be a somewhat different variety of arabica, with smaller beans, and was named var.Bourbon. The famed Santos coffees of Brazil and the Oaxaca coffees of Mexico are said to be offspring of the Bourbon tree. For the final irony, we have to wait until 1893, when coffee seed from Brazil was introduced into Kenya and what is now Tanzania only a few hundred miles south of its original home in Ethiopia, thus completing a six-century circumnavigation of the globe.

Finally, to round out our set of coffee notables, we add the Don Juan of coffee propagation, Francisco de Mello Palheta of Brazil. The emperor of Brazil was interested in cutting his country into the coffee market, and in about 1727 sent de Mello Palheta to French Guiana to obtain seeds.

Don Francisco, whom legend pictures as suave and deadly charming, had a hard time getting at those seeds. Fortunately for coffee drinkers, Don Francisco so successfully charmed the French governor's wife that she sent him, buried in a bouquet of flowers, all the seeds and shoots he needed to initiate the billion-dollar coffee industry of Brazil.

Dry Method

In the dry method, the berries are dried, either by exposure to the sun or in a mechanical dryer. The hard, shriveled husk is later stripped off the bean by machine, by soaking and washing with hot water, or with a grindstone or mortar and pestle.

Wet Method

In the wet method, most of the covering is removed from the bean before it is dried. This leaves the beans covered with a sticky substance. The beans are soaked in water, which allows natural enzymes to digest this slimy layer from the bean. This step is called fermentation.

Next, the coffee is washed and then dried, either by the sun in open terraces, or in large mechanical dryers. This leaves two last thin layers covering the bean, the parchment or pergamino and the silver skin. Most often a machine called a huller is used to rub these layers off.

The last step in processing is cleaning. With most high-quality coffees, the beans are placed on conveyor belts or trays and examined by workers who remove defective beans, sticks, dirt, and other debris. The very best coffees may be cleaned twice.

Grading

There are four main criteria for grading: how big the bean is, where and at what altitude it was grown, how it was prepared and picked, and how good it tastes, or its cup quality.

Typically, the government of the growing country imposes grading standards to encourage and support quality and to attract and reassure foreign buyers. Coffees may be subject to still another grading or sorting after they reach the United States.

Roasting Coffee

The key to excellent coffee is the roasting process, to which we owe the delicately flavored oils that speak to the palate as eloquently as caffeine does to the nervous system.

Roasting Overview

The chemistry of coffee roasting is complex and still not completely understood. This is owing to the variety of beans, as well as to the complexity of the coffee essence, which still defies chemists' best efforts to duplicate it in the laboratory.

Much of what happens to the bean in roasting is interesting, but irrelevant. The bean loses a good deal of its moisture, for instance, which means it weighs less after roasting than before. It loses some protein, about 10 to 15 percent of its caffeine, and traces of other chemicals. Sugars are burned or caramelized, which contributes color and some body to the cup.

Roasting is simple in theory: The beans must be heated, kept moving so they don't burn or roast unevenly, and cooled, or quenched, when the right moment has come to stop the roasting. Coffee that is not roasted long enough or hot enough to bring out the oil has a pasty, nutty, or bread-like flavor. Coffee roasted too long or at too high a temperature is thin-bodied, burned, and industrial-flavored. Coffee roasted too long at too low a temperature has a baked flavor.

Most roasting equipment uses a rotating drum above a heat source, usually a gas flame. The drum rotates, tumbling the beans to ensuring an even roast. The air temperature inside the drum is usually controlled at about 500 degrees F; the precise temperature depends on the intentions and philosophy of the operator. Eventually, the deep "bound" moisture is forced out, expanding the bean and producing a snapping or crackling noise. Then, when the interior temperature of the bean reaches about 400 degrees F, the oil suddenly begins developing. This process is called pyrolysis, and it is marked by darkening in the color of the bean.

This is the moment of truth for the coffee roaster, because the pyrolysis, or volatilization, of the coffee essence must be stopped at precisely the right moment to obtain the flavor and roast desired. They are quickly dumped into a metal box, where pyrolysis continues until the beans are quenched with either cold air or a light spray of cold water. Most specialty roasters air-quench their coffee.

Celebrity Chef - Jill Davie, Los Angeles, California, USA

2008-10-06T17:31:42Z

Jill Davie is the Chef de Cuisine at Josie, a Los Angeles restaurant owned by Josie Le Balch. Davie has worked at Josie Restaurant since its founding in 2001. She has appeared as a prominent guest chef on several Food Network shows. She was a contestant on The Next Iron Chef, but was eliminated in week two of the competition. Davie studied at the Culinary Institute of America, and was one of the Top Ten Student Chefs in 1996. She received the Food and Wine Baby Chef award by Julia Child. She also gained public notice as Sunkist's Lemon Lady, writing articles for their web site and traveling around the world to appearances to promote lemons. She is also the co-host (with David Myers (chef) of Shopping With Chefs on Fine Living TV.

Television appearances
• Hot Chefs: South Beach
• Ultimate Restaurants - piece on Josie
• Date Plate - guest chef
• Party Starters - guest chef
• The Next Iron Chef
• Food Network Challenge: "Ultimate Thanksgiving Feast" - judge
• Shopping With Chefs - host