Technological map of coffee drink with sugar. Coffee card

Routing

Technological map No. 294 Product name: Cereal coffee drink with milk

Recipe number: 151

name of raw materials
	1 serving
	Gross, g	Net, g
coffee drink
Granulated sugar
Milk
Water
Exit:

Nutrients				Miner. substances, mg		Vitamins, mg
Proteins, g	Fats,	Carbohydrates,	Energy value, kcal	Sa		IN 1	AT 2
3,405	2,995	18,670	110,590	165,000	0,354	0,054	0,233	1,760

Routing

Technological map No. 295

Product name: Cereal coffee drink with milk

Recipe number: 151

Name of the collection of recipes: Methodological materials “Organization of baby food in preschool institutions”, ed. academician

RANS doctors med. Sciences I.Ya.Kon.

name of raw materials	Consumption of raw materials and semi-finished products
	1 serving
	Gross, g	Net, g
coffee drink
Granulated sugar
Milk
Water	52,5	52,5
Exit:

Chemical composition of this dish

Nutrients				Miner. substances, mg		Vitamins, mg
Proteins, g	Fats,	Carbohydrates,	Energy value, kcal	Sa		IN 1	AT 2
2,837	2,474	15,570	92,004	138,000	0,289	0,045	0,194	1,470

Preparation technology: Pour boiling water over the coffee drink, stir, add hot boiled milk, sugar and bring to a boil again. The finished drink is poured into glasses or cups. Supply temperature +45°C.

Routing

Technological map No. 296

Recipe number: 152

name of raw materials	Consumption of raw materials and semi-finished products
	1 serving
	Gross, g	Net, g
Black long tea
Granulated sugar
Water
Exit:

Chemical composition of this dish

Nutrients				Miner. substances, mg		Vitamins, mg
Proteins, g	Fats,	Carbohydrates,	Energy value, kcal	Sa		IN 1	AT 2
0,156	0,000	14,040	53,274	5,370	0,862	0,007	0,010	0,100

Routing

Technological map No. 297

Product name: Tea with sugar

Recipe number: 152

Name of the collection of recipes:

Mogilny M.P. "Collection of recipes for dishes and culinary products for food

Children in preschool educational institutions."

name of raw materials	Consumption of raw materials and semi-finished products
	1 serving
	Gross, g	Net, g
Black long tea
Granulated sugar
Water
Exit:

Chemical composition of this dish

Nutrients				Miner. substances, mg		Vitamins, mg
Proteins, g	Fats,	Carbohydrates,	Energy value, kcal	Sa		IN 1	AT 2
0,14	0,000	12,636	47,947	3,33	0,528	0,004	0,006	0,06

Preparation technology: Pour tea and sugar into a kettle for a certain number of servings, pour boiling water for the same number of servings and leave for 5 minutes. Strain, cool to a temperature of 40-45°C, then pour into glasses. It is not recommended to boil brewed tea and store it on the stove for a long time.

Routing

Technological map No. 298

Recipe number: 153

Name of the collection of recipes:

name of raw materials	Consumption of raw materials and semi-finished products
	1 serving
	Gross, g	Net, g
Black long tea
Granulated sugar
Milk
Water
Exit:

Chemical composition of this dish

Nutrients				Miner. substances, mg		Vitamins, mg
Proteins, g	Fats,	Carbohydrates,	Energy value, kcal	Sa		IN 1	AT 2
2,418	2,150	18,840	99,672	125,000	0,962	0,047	0,160	1,400

Routing

Technological map No. 299

Product name: Milk tea

Recipe number: 153

Name of the collection of recipes:

A. Klyavinya "Big recipe culinary dictionary."

Publisher: Agropromizdat Collection of recipes.

name of raw materials	Consumption of raw materials and semi-finished products
	1 serving
	Gross, g	Net, g
Black long tea
Granulated sugar
Milk
Water
Exit:

Chemical composition of this dish

Nutrients				Miner. substances, mg		Vitamins, mg
Proteins, g	Fats,	Carbohydrates,	Energy value, kcal	Sa		IN 1	AT 2
2,356	2,125	16,820	91,622	123,000	0,628	0,044	0,156	1,360

Preparation technology: Pour tea and sugar into a kettle for a certain number of servings, pour boiling water for the same number of servings and leave for 5 minutes. Strain, add hot boiled milk, cool to a temperature of 40-45°C, then pour into glasses. It is not recommended to boil brewed tea and store it on the stove for a long time.

Routing

Technological map No. 300

Product name: Lemon tea

Recipe number: 154

Name of the collection of recipes:

A. Klyavinya "Big recipe culinary dictionary."

Publisher: Agropromizdat Collection of recipes.

name of raw materials	Consumption of raw materials and semi-finished products
	1 serving
	Gross, g	Net, g
Black long tea
Granulated sugar	13,5	13,5
Lemon
Water
Exit:

Chemical composition of this dish

Nutrients				Miner. substances, mg		Vitamins, mg
Proteins, g	Fats,	Carbohydrates,	Energy value, kcal	Sa		IN 1	AT 2
0,200	0,005	13,730	52,336	7,880	0,898	0,010	0,011

Coffee drink with milk No. 130

Name of dish: Coffee drink with milk

№130

Type of processing: Cooking

The nutritional value, calories and chemical composition dishes (vitamins, microelements):

Technological map for preparing a dish at a preschool educational institution:

Tea with sugar No. 136

Name of dish: Tea with sugar

Routing ( recipe) №136

Type of processing: Cooking

Nutritional value, calorie content and chemical composition of the dish (vitamins, microelements):

Technological map for preparing a dish at a preschool educational institution:

Tea with sugar No. 136

Name of dish: Tea with sugar

Technological map (culinary recipe) №136

Type of processing: Cooking

Recipe (layout of products) for 200 grams of net dish:

Nutritional value, calorie content and chemical composition of the dish (vitamins, microelements):

Technological map for preparing a dish at a preschool educational institution:

Name of dish:

Technological map (culinary recipe) №94

Type of processing: Extinguishing

Recipe (layout of products) for 150 grams of net dish:

Nutritional value, calorie content and chemical composition of the dish (vitamins, microelements):

Technological map for preparing a dish at a preschool educational institution:

Stuffed cabbage rolls with lazy boiled meat №94

Name of dish: Lazy cabbage rolls with boiled meat

Technological map (culinary recipe) №94

Type of processing: Extinguishing

Recipe (layout of products) for 200 grams of net dish:

Nutritional value, calorie content and chemical composition of the dish (vitamins, microelements):

Technological map for preparing a dish at a preschool educational institution:

Home-style roast No. 96

Name of dish: Homemade roast

Technological map (culinary recipe) №96

Type of processing: Extinguishing

Recipe (layout of products) for 150 grams of net dish:

Nutritional value, calorie content and chemical composition of the dish (vitamins, microelements):

Technological map for preparing a dish at a preschool educational institution:

Cooking technology

Home-style roast No. 96

Name of dish: Homemade roast

Technological map (culinary recipe) №96

Type of processing: Extinguishing

Recipe (layout of products) for 220 grams of net dish:

Nutritional value, calorie content and chemical composition of the dish (vitamins, microelements):

Technological map for preparing a dish at a preschool educational institution:

Cooking technology

Prepared portioned pieces of meat (1-2 pieces per serving) are placed in a bowl, water and tomato paste are added and simmered for 45-60 minutes. Potatoes, carrots and onion cut into cubes. Onions and carrots (frozen vegetables are not defrosted) are simmered in a small amount of water with the addition of oil and combined with meat. The potatoes are placed on top of the meat (quick-frozen potatoes are not defrosted), salt is added, and water is poured so that it covers the potatoes. Simmer the roast for 20 minutes. The meat is served with sauce and stewed potatoes. Requirements: The pieces of meat are the same in shape and size. The consistency is soft and juicy. The meat is easy to chew. Potatoes stewed together with meat retain their cut shape.

Curd-semolina pudding №81

Name of dish: Cottage cheese casserole

Technological map (culinary recipe) №81

Type of processing: Baking

Recipe (layout of products) for 110 grams of net dish:

Nutritional value, calorie content and chemical composition of the dish (vitamins, microelements):

Technological map for preparing a dish at a preschool educational institution:

Curd-semolina pudding No. 81

Name of dish: Cottage cheese casserole

Technological map (culinary recipe) №81

Type of processing: Baking

Recipe (layout of products) for 120 grams of net dish:

Nutritional value, calorie content and chemical composition of the dish (vitamins, microelements):

Technological map for preparing a dish at a preschool educational institution:

Fish cutlets No. 88

Name of dish: Amateur fish cutlets

Technological map (culinary recipe) №88

Type of processing: Extinguishing

Recipe (layout of products) for 70 grams of net dish:

Product (semi-finished product)	Gross, g	Net, g
Cod	49.7	46.9
or Sea bass	49.7	46.9
or Zander	50.96	46.9
or Hake	52.08	46.9
or Pollock	49.35	46.9
or Pink salmon	49.7	46.9
Wheat bread	5.6	5.6
Onion		5.88
Egg 1C	1/4	1/4
Milk
Iodized table salt
Butter	2.1	2.1
~ Weight of stewed onions	-	2.94
~ Weight of semi-finished product	-

Nutritional value, calorie content and chemical composition of the dish (vitamins, microelements):

Technological map for preparing a dish at a preschool educational institution:

Liver Stroganoff No. 104

Name of dish: Liver Stroganoff style

Technological map (culinary recipe) №104

Type of processing: Extinguishing

Nutritional value, calorie content and chemical composition of the dish (vitamins, microelements):

Technological map for preparing a dish at a preschool educational institution:

Cooking technology

Liver Stroganoff No. 104

Name of dish: Liver Stroganoff style

Technological map (culinary recipe) №104

Type of processing: Extinguishing

Recipe (layout of products) per 100 grams of net dish:

Nutritional value, calorie content and chemical composition of the dish (vitamins, microelements):

Technological map for preparing a dish at a preschool educational institution:

Cooking technology

The liver is thawed, washed, cleaned of the bile ducts, the film is removed, cut into cubes 3-4 cm long, weighing 5-7 g, stewed in a small amount of water with the addition of butter. Processed carrots and onions are simmered in liver broth until tender. Liver and stewed vegetables are combined, salted, poured sour cream sauce prepared from dried flour, broth (or water), sour cream and simmered until tender (10-15 minutes). Dispensed with the sauce. Serving temperature +65 C. Implementation time 2-3 hours. Method of preparation from canned food: Heat Stroganoff-style liver (canned food) without opening it in a water bath (t=60 C). Then open the canned food and portion it. Requirements: The consistency of the liver and vegetables is soft, the cutting shape is preserved. The taste and smell are characteristic of boiled liver, vegetables and sour cream.

Mashed potatoes No. 58

Name of dish: Mashed potatoes

Technological map (culinary recipe) №58

Type of processing: Cooking

Recipe (layout of products) for 150 grams of net dish:

Nutritional value, calorie content and chemical composition of the dish (vitamins, microelements):

Technological map for preparing a dish at a preschool educational institution:

Mashed potatoes No. 58

Name of dish: Mashed potatoes

Technological map (culinary recipe) №58

Type of processing: Cooking

Nutritional value, calorie content and chemical composition of the dish (vitamins, microelements):

Technological map for preparing a dish at a preschool educational institution:

Stewed vegetables No. 59

Name of dish: Vegetable stew

Technological map (culinary recipe) №59

Type of processing: Extinguishing

Recipe (layout of products) for 150 grams of net dish:

Nutritional value, calorie content and chemical composition of the dish (vitamins, microelements):

Technological map for preparing a dish at a preschool educational institution:

Stewed vegetables No. 59

Name of dish: stewed vegetables

Technological map (culinary recipe) №59

Type of processing: Extinguishing

Recipe (layout of products) for 180 grams of net dish:

Nutritional value, calorie content and chemical composition of the dish (vitamins, microelements):

Technological map for preparing a dish at a preschool educational institution:

Beef meatballs No. 107

Name of dish: Beef meatballs

Technological map (culinary recipe) №107

Type of processing: Cooking

Recipe (layout of products) for 60 grams of net dish:

Nutritional value, calorie content and chemical composition of the dish (vitamins, microelements):

Technological map for preparing a dish at a preschool educational institution:

CLASSIC LATTE ART

Classic latte art, which originated in Italy, is based on the use of a special technique of pouring frothed milk into a cup when preparing cappuccinos and lattes. Whipped milk, when mixed with coffee in a cup, forms various patterns and silhouettes on the surface.

The resulting pattern in the cup is influenced by:

The trajectory of the pitcher's movement at the moment of pouring the frothed milk into the cup;
- height of the coffee pot relative to the cup;
- resonance of vibrations of milk shaken in the pitcher;
- the point of entry of milk into the cup;
- speed of milk infusion.

It is easiest to manipulate the coffee pot using only your hand.
At the moment of infusion, it is best to imagine that the pitcher's spout is a pencil with which the barista “draws.”
Latte art requires a lot of practice and a good attitude; Even an experienced barista cannot always reproduce the drawing correctly.

Direct an even stream of frothed milk into the far half of the bottom of the cup, holding the pitcher steady (1). Fill the cup halfway.
Easily rock the pitcher from side to side and slowly move it towards you, continuing to pour the milk in a “snake” manner (2).
Having almost filled the cup, slightly lift the pitcher and cross out the drawing with a small amount of milk, quickly moving the pitcher away from you (3). A thin stream of milk, flowing from a greater height, will slightly “pull” the pattern on the surface in the direction of the final movement.

heart

Direct a stream of frothed milk into the center of the bottom of the cup.
Easily swing the pitcher with a small amplitude to form a small circle with the flowing milk, without going beyond the imaginary circle in the center of the cup (1).
Having almost filled the cup, lift the pitcher and cross out the resulting circle in diameter with a small amount of milk (2). The circle will stretch in the direction of the final movement.

Apple

Pour in small portion milk at the far side of the cup to form the “stem” of the apple (1).
Move the flow of flowing milk to the center of the cup.
Easily swing the pitcher with a small amplitude to form a circle with the flowing milk, without going beyond the imaginary circle in the center of the cup (2).
Fill the cup.

MODERN LATTE ART

Modern latte art involves painting the surface of milk with colorful syrups, hot chocolate, cinnamon or cocoa powder.

Modern latte art uses various techniques:

A stroke of a toothpick or a thin stick over the surface of the milk; instead of “coloring”, a dark dot on the surface is used, which remains after pouring into a cup of espresso when making a latte.

Creation of special stencils that allow you to reproduce silhouettes from cocoa powder on milk.

Painting the surface of milk with syrups or “edible” paints. Regular syrups, which are used in bars and coffee shops, are not suitable for this purpose because they are too dense and drown in milk. Latte art masters usually prepare special syrups with the addition of small quantity starch.

TABLEWARE FOR SERVING COFFEE AND COFFEE-BASED DRINKS

	60 - 70 ml	Espresso cup (Italian - tazzina, English - demitasse cup)
	140 - 220 ml	Cappuccino cup (Italian - tazza)
	220-230 ml	Filter coffee mug or regular mug
	150-300 ml	Highball (toggle)
	200-250 ml	Glass of Irish coffee
	200 - 285 ml	Goblit (Cocktail Cup)
	300 - 350 ml	Glass of milkshake

Espresso cup:

Ceramic that retains heat well;
- rounded edges;
- thick walls;
- internal volume of conical shape;
- white inside.

Cups for espresso and cappuccino must be dry and heated to a temperature of +40°C.

ESPRESSO VARIATIONS

These are the closest “relatives” of espresso with the addition of a minimal amount of additional ingredients. In the coffee menu, these drinks can be placed in the “Coffee Classics” section. The vast majority of espresso variations come from Italy, the birthplace of this drink. Espresso should be drunk hot within the first 1-2 minutes after preparation.

Serving, drink volume	Drink
Cappuccino cup, 50-60 ml	Espresso doppio (Italian - “double”) - double a shot of espresso prepared using a double holder.
Espresso cup, 20 ml	Ristretto (Italian - “short”) - espresso brewed with less water and in less time (15-20 seconds).
Filter coffee mug 180-200 ml	Americano - espresso, diluted hot water. Prepare espresso in a jigger, pour into a cup, top up with hot water.
Espresso cup, 35-40 ml	Espresso coretto (Italian - “flavored”) - espresso with the addition of 10 ml alcoholic drink. Italians usually add sambuca ( anisette vodka) or grappa ( grape vodka). You can use Cointreau (orange liqueur), amaretto (almond liqueur), etc.
Espresso cup, 40 ml	Espresso macchiato (Italian - “spotted”) - espresso with milk foam. After preparing the espresso, add 1-2 teaspoons of frothed milk into the cup.
Cappuccino cup, 50 ml	Espresso con panna - espresso topped with whipped cream. After preparing the espresso, add whipped cream to the cup using a pastry siphon.
Espresso cup, 25-30 ml	Espresso Romane (Italian - “Roman”) - espresso with a drop lemon juice. Usually served with a slice of lemon on a plate.
Espresso cup, 35-45 ml	Espresso with syrup. Add 10-15 ml of syrup to a cup and brew espresso in it.

CAPPUCCINO

An Italian drink that has become famous throughout the world. Cappuccino is translated from Italian as “Capuchin”. According to different versions, this name was assigned to the drink either because of its color, reminiscent of the cassock of a Capuchin monk, or because it was invented by the monks of this particular order.

Cappuccino is frothed milk poured into espresso.

For cappuccino, frothed milk should have a light texture: it takes longer to foam, and heats up less.

Mixing with coffee, frothed milk forms a single whole with it.

In a properly prepared cappuccino, within 2-3 minutes after preparation, it is impossible to detect any liquid substance by spreading the milk-coffee foam with a spoon.

Classic cappuccino
Serving utensils: cappuccino cup Drink volume - 110 ml	Airy milk foam with aromatic espresso
Ingredients:	Cooking method:	Variations:
Milk - 80 ml	Whisk milk in a pitcher	Double cappuccino (prepared with double espresso)
Espresso - 30 ml	Prepare one shot of espresso per cup
	Pour in the whipped milk

Cappuccitta
Serving utensils: cappuccino cup Drink volume - 110 ml	Classic cappuccino with added syrup guest's choice. The name is a successful invention of the network coffee house "Moka-Loka" (Moscow)
Ingredients:	Cooking method:	Variations:
Milk - 65 ml	Whisk milk in a pitcher	Cappuccino pina colada (with pineapple and coconut syrup)
Syrup - 15 ml	Pour syrup of choice into cup guest
Espresso - 30 ml	Prepare one serving espresso in a cup
	Pour in the whipped milk

Autumn cappuccino
Serving utensils: glass of Irish coffee, cocktail straw Drink volume - 190 ml	Milk-coffee-chocolate mixture Recipe provided by the coffee house chain “Coffee House” (Moscow)
Ingredients:	Cooking method:	Variations:
Milk - 150 ml Blend for preparations hot chocolate - 10 g	Whisk milk in a pitcher Pour mixture into glass
Espresso - 30 ml	Prepare one serving espresso in jigger, pour espresso into glass and stir thoroughly
	Pour in the whipped milk
Cocoa powder	Sprinkle with cocoa powder

LATTE

The combination of coffee and milk is considered a classic. The Italian word "latte" means "milk". In the barista dictionary, it refers to any espresso-based drink with a large amount of milk added.

Milk for a latte is prepared slightly differently than for a cappuccino. It should have a denser texture: foam less, steam longer.

Caramel latte
Serving utensils: glass of Irish coffee, cocktail straw Drink volume - 200-220 ml	A drink in which the classic combination of coffee and fresh milk is slightly enhanced by the taste of caramel.
Ingredients:	Cooking method:	Variations:
Milk - 165 ml 185 ml	Whip the milk in the pitcher under the steam tap
Espresso - 30 ml	Prepare one serving
	Fill the cup with milk
Cocoa powder	Using a special syrup bottle, apply to the surface. milk drawing with caramel (“Flower”, “Spiral”)

Caramel mocha
Serving utensils: glass of Irish coffee, cocktail straw Drink volume - 200-220 ml	Two classic combinations in one drink: coffee + milk and coffee + chocolate. Served under a spectacular creamy caramel “cap”
Ingredients:	Cooking method:	Variations:
Chocolate syrup– 15 ml	Pour chocolate syrup into glass
Milk - 110 ml 135 ml	Whip the milk in a pitcher and pour into a glass
Espresso - 30 ml	Prepare one serving espresso in jigger, pour into glass
Cream 11% - 40 ml	Top the drink with whipped cream from a pastry siphon
Caramel syrup - 5 ml	Using a special bottle for syrup, apply to surface cream a few strokes of caramel

Latte macchiato
Serving utensils: glass of Irish coffee, cocktail straw Drink volume - 200-220 ml	Coffee with milk topped with milk foam
Ingredients:	Cooking method:	Variations:
Milk - 170 ml 190 ml	Whip the milk in a pitcher, pour into a glass so that the milk foam from the surface gets into it	Syrup, 15 ml, at the request of the guest
Espresso - 30 ml	Prepare one serving espresso in jigger, pour into glass	Syrup, 15 ml, at the request of the guest

ICE MENU

Frappe “Winter Cherry”
Serving utensils: glass of milkshake, cocktail straw Drink volume - 260 ml	Cold creamy milkshake with cherry and almond flavors.
Ingredients:	Cooking method:	Variations:
Ice – 5 cubes	Fill a shaker with ice
Cherry syrup – 15 ml	Pour syrup into shaker
Almond syrup– 15 ml	Pour syrup into shaker
Cream 11% - 100 ml	Pour cream into shaker
Espresso - 60 ml	Prepare a double portion espresso in jigger, pour into shaker
	Mix the ingredients thoroughly in a shaker and pour into a glass.
Cherry ice cream - 50 g	Add a scoop of ice cream

MILK FOR WORK

Whole, pasteurized;
- the most suitable fat content is 3-3.5 percent;
- cooled to a temperature of +4°C.

It is not the fat content that affects the frothability of milk, but the protein compounds. When frothing milk, it is important to remember that it cannot be heated to a temperature above +65...+75°C, otherwise the protein compounds will begin to collapse and the milk will acquire a boiled taste.

SEQUENCE OF OPERATIONS

When preparing coffee drinks, the milk is prepared first, then the espresso is brewed. An experienced barista can perform these operations in parallel, frothing the milk while the coffee is extracted.

First phase - foaming. The milk is saturated with microscopic air bubbles and gradually increases in volume, almost doubling, while being heated by steam to a temperature of +37°C. The duration of the phase is 5-15 seconds.

You can control the beating by sound:

Uniform hiss	The process is done correctly
Dull, gurgling sounds	The steam valve is recessed too deep into the milk, uneven saturation of the milk with air	Lower the pitcher a little
Bubbling, splashing of milk	The steam tap is raised by the surface of the milk, large bubbles are formed	Raise the pitcher slightly

The second phase is steaming.

The barista creates a vortex movement in the pitcher (funnel), as a result of which the milk is intensively mixed, becomes smooth and homogeneous, while simultaneously heating to a temperature of +65...+75°C. The duration of the phase is 5-15 seconds.

Temperature control

While frothing milk, the barista controls the temperature of the milk using the fingertips of his free hand. During the training period, while the barista’s hand is being “set”, it is recommended to use a special thermometer.

Shutdown

First close the steam valve and only then remove the pitcher from under it. If there are large bubbles on the surface of the milk, it is easy to tap the pitcher on the surface of the work table.

TEXTURE AND TASTE OF WHEATED MILK

Well frothed milk:

Has a homogeneous structure;
- consists of microscopic bubbles;
- does not contain large bubbles;
- has a pleasant fresh taste, a characteristic creamy aftertaste;
- has a natural sweetness.

The density of frothed milk can be varied by changing the duration of the first and second phases.
Latte requires a denser texture of frothed milk - short first phase, long second.
Cappuccino requires a lighter texture of frothed milk - long first phase, short second.

USING MILK

Only freshly frothed milk gives the best results in a cup. It is difficult to accurately calculate the required amount of milk for a serving. Barista experience can help keep milk wastage to a minimum.
Milk that has already been whipped once can be diluted with cold milk and whipped again, but only once.

ROASTING.

Technology

Roasting is a process that is carried out at a temperature of + 220... + 250°C and lasts from 4.5 to 25 minutes. Roasting requires very even heating of the beans and strict temperature control.

Traditionally, people roasted coffee using a simple device, which was a drum rotating over a fire, into which beans were poured.

The most common modern machines for roasting coffee, roasters (eng. roast - “roast”), use the same principle, but with minor improvements: electronic temperature control systems have been added, programming the roasting process and blowing the beans in the drum with hot air.

Roasting is often figuratively compared to alchemy, as it seriously transforms coffee bean. After roasting, up to 30% of the bean’s weight consists of new substances and compounds that were not present in green coffee (!).

Changes occurring in grains

The color changes to brown - from light to dark, depending on the intensity of roasting. Moisture evaporates => weight loss 15-22%.
Gases inflate the grain from the inside => increase in volume by 25-50%. Medium roast

Complex compounds decompose into simpler and more mobile ones => a characteristic aroma appears.

Taste characteristics change:

the acid content decreases on average from 7% to 4.5% (the higher the degree of roasting, the less acid remains);
as a rule, unpleasant tastes disappear or disappear: rotten, astringent;
positive tastes develop: fruity, nutty, chocolate, bread.

TYPES OF ROASTING
Roasting intensity	Roasting styles	Purpose
Weak	New England, brown, weak urban	weak morning coffee, coffee with milk
Average	usual (regular), brown, American	French press, filter coffee
Strong	full urban, Viennese, weak French	French press, filter coffee
Highest degree	oriental, italian, continental, Indian, French	espresso, oriental coffee

Immediately after roasting, the coffee beans have almost no smell; they need to rest and “come to life” for 12-24 hours.

USED COFFEE TABLET

Rate: appearance and structure

If the espresso was brewed correctly, the coffee tablet:

Slightly damp;
- texture - like plasticine;
- retains its shape in the container and does not fall apart;
- breaks, but does not crumble.

Work on mistakes:

dry and crumbly tablet => too coarse grind, too much coffee or too much tempering;

tablet that loses its shape and “spreads” => the grind is too fine, the portion of coffee is too small or the temperature is too weak.

CREAM Á (FOAM)

Assess: color, density, structural features and stability.

Cream á is formed during the extraction process: proteins, fats and high molecular weight sugars are converted into an emulsion, the released gases interact with the emulsion and produce foam. The characteristic color appears due to the caramelization of sugars and the oxidation of phenols.

If the espresso was brewed correctly, the crema:

Reddish brown (hazelnut shell color);
- dense, thick, over 2 mm thick;
- continuous, without breaks;
- homogeneous, without large bubbles;
- stable, lasts over 2-3 minutes;
- “live”, restored after stirring the drink;
- has dark brown stripes or spots (“tiger” or “leopard skin”).

Work on mistakes:

light brown color or low foam density => insufficient extraction for reasons: too coarse grinding, insufficient coffee pressing, temperature or pressure below normal;

dark brown color, noticeable bubbles => over-extraction for reasons: too fine a grind, over-pressing the coffee, temperature or pressure above normal;

dark color with shades of gray or earthy color => large amount of robusta in the espresso blend;
non-uniform loose foam => uneven pressing.

FRAGRANCE

Positive aromas: roasted, fruity, floral.

Negative odors: smoky, rancid, grassy, strawy, rotten.

TASTE

Rate: positive and negative characteristics.

Positive flavors: sour, wine, citrus, chocolate, pleasant
bitter, floral, balanced.

Negative flavors: astringent, earthy, mealy, woody, sour;
medical (pharmacy), cork.

Negative odors and taste characteristics that appear in espresso can be either the result of using low-quality beans or the result of poor care of the coffee grinder and espresso machine.

Extraction time - 25 ± 3 seconds. The grinding should be such that the extraction time falls within this time period.

BEFORE STARTING WORK

Changing the settings usually takes several steps of the grinding control in one direction or another.

DURING OPERATION

You need to change the coffee grinder settings not only for each type of bean, but also in response to changes in environmental conditions:
- humidity;
- pressure;
- temperature.

The need to change the coffee grinder settings is indicated by:

Turning on and off the air conditioning or heating in the room;
- precipitation outside (rain, snow);
- warming/cooling outside.

After changing the settings, you must measure the extraction time again using a timer/stopwatch.

TECHNICAL AND TECHNOLOGICAL CARD No. Coffee drink with milk

APPLICATION AREA

Real technical routing developed in accordance with GOST 31987-2012 and applies to the dish Coffee drink with milk produced by the facility Catering.

REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological report, safety and quality certificate, etc.)

3. RECIPE

Name	Bookmark norm per		Bookmark rate per 50
Name	1 serving, g, ml		portions, kg, l
raw materials	1 serving, g, ml		portions, kg, l
raw materials	gross	net	gross	net
	gross	net	gross	net
Coffee	1,8	1,8	0,09	0,09
drink			0,09	0,09
drink
Milk	190,00	190,00	9,5	9,5
Sugar	12	12	0,72	0,72
Exit		200

4. TECHNOLOGICAL PROCESS

Pour water into a bowl, bring to a boil, add coffee drink.

Let it sit for 5 minutes, then filter, add sugar, hot milk and bring to a boil again.

REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

The color of the drink is light brown, the aroma is characteristic of a coffee drink, the taste is sweet.

Serving temperature 65 o C.

6.2 Microbiological and physico-chemical indicators:

According to microbiological and physical and chemical parameters this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)