Here are some questions from the hospitality food and beverage course I'm doing. I have already answered some, but if they are wrong please correct them =) THANKYOU!!! 1.What are the different methods of roasting coffee? There are simple ways of roasting coffee and there are more technical ways, simple ways are pan/stovetop and oven roasting. In between there are home air-poppers and home drum roasters. More technical ways are the many commercial roasters out there. 2.How do you choose the correct grind for the method of brewing? If the method of brewing is only a short time in the appliance then the coffee should be grinded very finely so that the flavors release quickly. If the coffee spends more time in the appliance, such as a percolator the coffee needs to be a coarser grind so that the flavors don’t release too quickly. 3.How should coffee be stored? It should be stored in a cool dry place, like wine. Once the package is open it needs to be stored in an air tight container and used as soon as possible. 4.What equipment is used in coffee making? There are automatic coffee machines that make the whole coffee at the touch of a button and there are many other pieces of equipment used to manually make coffee; -Coffee bean grinders -Percolators -Boiling water units -Espresso machines -Milk frothing jugs -Milk thermometers -Filters -Cups and mugs -Saucers -Spoons 5.What are the different ways of brewing coffee? 1.Turkish - Grind: pulverized 2.Percolator – Grind: coarse 3.Regular drip – Grind: medium-course 4.Plunger – Grind: medium-course 5.Vacuum – Grind: course 6.Cold-water – Grind: course 7.Espresso – Grind: fine 6.What are the different ways in which coffee is served? -Black -White (with milk) -With cream -With or without sugar -Chocolate or cinnamon added 7.What is a scented tea? 8.What is the difference between tea and tea bags? 9.Why is tea brewed? 10. How are milk, lemon and sugar used in tea? 11. How are garnishes used to decorate tea? 12. How should tea be stored? 13. How should tea be served? 14. Why are non-alcoholic drinks gaining in popularity? 15. What fruit and vegetables (fresh, tinned and frozen) does your establishment use? 16. What dairy products are used in non-alcoholic drinks? 17. What cordials and syrups are used in non-alcoholic drinks? 18. What equipment is used to make non-alcoholic drinks? 19. What garnishes are used in your establishment? 20. What glassware is used in your establishment? 21. Why should equipment be kept clean? 22. Why should equipment be maintained correctly?

I'm going into the coffee business so I'm doing a little research to find out what commercial equipment I need (grinders, espresso machines, blenders, coffee machines, etc). I do know that I want a group 2 espresso automatic machine, as far as brand, I have no idea. Also, if someone knows of a supplier in the SF bay area that would be great. Thank you for any help you can provide. I almost forgot, please support why you suggested this brand. The more backup and information you can provide, the better. I'm not trying to be picky but if we could avoid "one liner" answers that would be really helpful to me. Thx !

The machine is made for commercial use and made in Italy. any help would be great

I have jus bought a super jolly, its my 1st commercial grinder and i was wondering if coffee ground in the grinder are normal for a new purchase. the agent which i bought it as says they test it at the factory. help! or im gonna kill someone :S im 100% sure it coffee grounds the insist that its normal! hello??

I'm looking at purchasing a used, commercial, grindmaster coffee grinder, and I'm wondering if I can use it as a grain mill/flour grinder, using barley, oats, wheat, beans, etc. ? Thanks!

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