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Coffee Presentation
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Table of content
§ 1. Introduction to Coffee
§ 2. Coffee Bean Types & Origins
§ 3. From Bean to Cup
§ 4. Brewing Methods
§ 5. Espresso-Based Drinks
§ 6. Coffee Service
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1. Introduction
Coffee is one of the most popular drinks in the
world. It comes from roasted coffee beans and
is known for its rich flavor and energizing
effect. People enjoy coffee in many ways—hot
or cold, strong or mild, with milk or
without.
In restaurants, coffee is more than just a drink.
It’s part of the guest experience. Serving a
good cup of coffee shows care, attention to
detail, and quality service.
Coffee beans come from different parts of the world, and their flavor depends on
where they are grown. The two main types of coffee beans are:
Arabica: Known for its smooth, mild flavor and pleasant aroma. It grows best
in high altitudes and makes up about 60-70% of the world’s coffee.
2. Coffee Robusta: Has a stronger, more bitter taste and contains more caffeine. It grows
at lower altitudes and is often used in espresso blends.
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Bean Types The origin of the coffee beans also affects the taste. For example:
& Origins Ethiopian coffee is fruity and floral.
Colombian coffee is balanced and nutty.
Brazilian coffee is chocolatey and smooth.
3. From Bean to Cup
z Coffee starts as a green coffee bean picked from coffee plants. After harvesting, the beans go through several steps before becoming the
coffee we drink:
z Processing: Beans are cleaned and dried to remove the fruit around them.
Roasting: Beans are heated to bring out their flavor and aroma. Roasting levels affect the taste—light, medium, or dark roast.
Grinding: Roasted beans are ground to different sizes depending on how the coffee will be brewed.
Brewing: Hot water extracts flavors from the ground coffee to make the final cup.
Roast Flavor Common
Level Color Notes Uses
Specialty
Light Light Bright,
brews, pour-
Roast brown acidic, fruity
over
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Roasting Medium Medium Balanced, Drip coffee,
Roast brown sweet, nutty all-purpose
Levels
Dark Bold,
Dark Espresso,
brown to smoky,
Roast strong coffee
black bitter
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4. Brewing
Methods
Espresso Machine: Forces
hot water through fine coffee
grounds. Creates a strong,
concentrated coffee base for
many drinks like cappuccino
and latte.
Pour Over (American
Coffee): Hot water is slowly
poured over coffee in a filter.
It produces a clean, smooth
flavor.
5. Espresso-Based Drinks
Drink Technique Description / Notes for Staff
Espresso / Decaf – $3 Espresso shot 30ml strong black coffee. Decaf option available.
Espresso Doppio – $5 Double espresso 60ml (double shot). Stronger and more intense.
Americano – $3 Espresso + hot water Milder than espresso. Serve in a larger cup.
White Coffee Orange Blossom + hot water Light, Digestive
White Mocha Espresso + white chocolate + milk Sweet and creamy.
Macchiato – $4 Espresso + small milk foam “Marked” with foam. Strong flavor.
Cappuccino – $4 Espresso + 1/3 milk + 1/3 foam Light and airy, served in a cup.
Caffè Latte – $4 z Espresso + lots of steamed milk Mild, creamy.
Charcoal, Turmeric, Beetroot Latte – $4 Steamed milk with superfood powder No espresso (or optional). Wellness drink.
Flat White Double espresso + microfoam Similar to latte, smaller cup, stronger coffee taste.
Cortado Equal espresso and steamed milk 1:1 ratio, served in a small glass.
Spanish Latte Espresso + steamed milk + sweetener (often condensed milk) Rich, sweet, creamy.
Affogato Espresso poured over ice cream Dessert drink, espresso over vanilla scoop.
Mocha – $4 Espresso + chocolate + milk Chocolatey latte, served hot.
Add ons Vanilla, Caramel, Salted Caramel,
Hazelnut, White Chocolate, Dark Chocolate,
Condensed Milk, Organic Maple, Agave and
Honey.
Guests ask about milk options to suit their
taste, health needs, or allergies. Offering
choices like dairy and plant-based milks
helps everyone enjoy their coffee.
Optional Milk Full Fat, Skimmed, Almond,
Oatly Oat Milk, Coconut, Soy Milk, Lactose
Free.
When serving espresso, it’s important to
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Coffee achieve the “tiger shape”
Service
§ Presentation: Serve coffee in clean cups with a saucer and spoon.
§ Temperature: Serve coffee hot and fresh.
§ Options: Ask guests about milk and sugar preferences.
§ Timing: Serve coffee at the right time—after meals or when requested.
§ Personal touch: Offer recommendations and answer questions
confidently.
§Guest: “Do you have anything with a sweeter taste?”
§Server: “Yes! You might enjoy a latte with a shot of vanilla or caramel
syrup
§ Would you like to try it with oat milk or regular milk?”
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Thank You
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Q&A
How to handle audience questions effectively
