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    Illy Tea and Coffee

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    Tom Tommy
    The document provides information about coffee and tea production and varieties. It discusses where coffee and tea are grown, how they are processed from plant to final product, and some details about specific coffee and tea companies and their approaches. The document contains a lot of details about the production processes and varieties of coffee and tea.

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    Illy Tea and Coffee

    Uploaded by

    Tom Tommy
    100 views18 pages
    The document provides information about coffee and tea production and varieties. It discusses where coffee and tea are grown, how they are processed from plant to final product, and some details about specific coffee and tea companies and their approaches. The document contains a lot of details about the production processes and varieties of coffee and tea.

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    How to make Illy Tea and Coffee

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    The document provides information about coffee and tea production and varieties. It discusses where coffee and tea are grown, how they are processed from plant to final product, and some details about specific coffee and tea companies and their approaches. The document contains a lot of details about the production processes and varieties of coffee and tea.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    100 views18 pages

    Illy Tea and Coffee

    Uploaded by

    Tom Tommy
    The document provides information about coffee and tea production and varieties. It discusses where coffee and tea are grown, how they are processed from plant to final product, and some details about specific coffee and tea companies and their approaches. The document contains a lot of details about the production processes and varieties of coffee and tea.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    Tea & Coffee

    A World of Knowledge

    Where coffee is grown


    Coffee is grown in more than 50 countries world wide. For many of these countries their economic success pivots on the success of their coffee crops. All coffee is grown between the Tropic of Cancer and the Tropic of Capricorn. Here in the "middle of the world", the climate is warm and humid - necessary conditions for growing the sensitive coffee plant. Today, coffee is enjoyed in every country in the world. In terms of trade, coffee is second only to oil in dollars traded.

    Coffee From Cherry to Roaster


    There are two main varieties of coffee: Arabica and Robusta. Arabica coffee is the highest in quality. Arabica coffee is grown at altitudes of 3,500 to 6,000 feet above sea level in regions with rich soil and heavy rainfall. Robusta is a hardy low altitude coffee with inferior taste characteristics. The Arabica coffee shrub produces an abundance of red or yellow coffee cherries. Each cherry contains two green beans. Coffee cherries must be picked at the precise moment of ripeness - a single 'over-ripe' or 'under-ripe' cherry can spoil an entire pot of coffee. Once dry the beans are ready for export and roasting. Roasted at 400470F, sugars and carbohydrates inside the green bean caramelize and creates over 800 volatile, water soluble, flavour components which give a cup of coffee its taste. Coffee is twice as complex as red wine and just as volatile. Brewing is simply the extraction of coffee oils from roasted grounds using hot water!

    Illy caffe: Leader in Premium Coffee


    illycaffes entire philosophy is built on quality.
    illycaff produces a unique single blend of gourmet coffee suitable for both brewed and espresso preparation made from 100% high quality Arabica beans. In Italy, it is the leading brand in the hotel, restaurant, and bar segment.

    illy Heritage

    Perfecting espresso coffee and its process in Trieste, Italy since 1933 Managed by the Illy family for three generations Recognized as the worldwide quality leader in espresso coffee Holds approximately 30% market share of the high end restaurant and hotel segment in the U.S. Invented proprietary pressurized packaging system to maximize coffee freshness Developed the technology for E.S.E. Serving espresso, the worldwide standard for consistent, high quality, easy to prepare coffee Created illy collection cups, designed by renowned artists, to elevate the consumption of espresso and cappuccino to a perfect, memorable experience

    Illy caffe: The Difference is Quality


    Made with only the highest quality 100% Arabica coffee beans, meticulously selected from around the world and combined into a single blend. Always consistent. Sorted by technologically advanced bi-chromatic sorters which inspects the beans one at a time and rejects any unripe or fermented beans. Made with state-of-the-art slow roasting and air cooling system to ensure perfectly roasted beans and a better yield. Packaged in air-free, pressurized cans to preserve the freshness of the coffee from the time it is roasted until the moment it is prepared. Pressurization seals flavors and aromas inside the bean and improves yield. Tested throughout all stages of the production process to guarantee excellence. The perfect blend for Espresso, Espresso based drinks, Brewed Coffee and French Press. With ESE pods it's easy to enjoy the pleasure of a perfect espresso, even if you're not an experienced barista. The E.S.E. System (Easy Serving Espresso) provides a quick, clean, and easy-to-use way to prepare a quality cup of coffee and to enjoy a moment of relaxation accompanied by the aroma and flavor that make Illy an unique experience.

    How To Brew Coffee With Fetco Brew-thru dispensers

    Cleaning L3D dispenser

    Cleaning LD & LS Dispenser

    French Press Coffee Brewing


    Boil When you're using a French press, always boil the water before you start grinding the beans. Your tea brewer may have a hot water dispenser or you may have a hot water tower. Grind Properly ground high quality coffee is the most important factor in guaranteeing the perfect French press coffee. Pour When you pour the water into the press, be sure to cover all the grounds. Be careful not to overfill the press pot. Stir & Brew At this point, we recommend that you give the coffee about 5 stirs to make sure all the grounds are wet. During stirring, the coffee will rise to the top of the pot. Pop the lid on and let steep for approximately 2-3 minutes for a small pot, or 4 minutes for a large pot. Press When the coffee has finished brewing, you need to carefully plunge the press filter down through the coffee. Be slow, steady. If you tilt the rod, or press too quickly you might ruin your brew by letting grounds escape from beneath the filter, or by overflowing the pot, be careful not to scald yourself. Serve Holding the lid, pour carefully from the French press into pre-warmed coffee cups. Enjoy!

    Espresso Machine Cleaning


    Clean equipment is essential for brewing great espresso. Over time, coffee residue and oils build up on grinder burrs and group heads. Left uncleaned, they taint the flavor of your shot. In addition, mineral deposits created by water, particularly hard water, are a major culprit in causing performance issues with espresso machines. When mineral deposits are left uncleaned, they can significantly reduce the life span of an espresso machine.

    Commercial Espresso Machines: Back Flush (each group head): 1. Insert blind filter in porta-filter and add up to 1/2 teaspoon (3 g) of Cafiza Powder. Insert porta-filter into group head. 2. Activate brew cycle for 10 seconds. Stop 10 seconds. Repeat 5 times. 3. Remove porta-filter. Activate brew cycle and rinse porta-filter in stream of water from group head. Stop cycle. 4. Insert porta-filter into group head. Repeat step (2) without Cafiza Powder 5 times. 5. Make and discard a cup of espresso to insure no residue remains. Soak: 1. Soak filters and metal of porta-filter for 30 minutes in 1 teaspoon (6 g) of Cafiza Powder per 32 oz. (1 L) of hot water. 2. Rinse with clean hot water. TIP: Wet cloth with Cafiza Powder solution and wipe down spray heads, then wipe clean. Caution: Solution may be very hot.

    Where Tea is Grown


    Tea grows best in regions that enjoy a warm, humid climate with heavy rainfall. Ideally, it likes deep, light, acidic and well-drained soil. Tea varies in flavour and characteristics according to the type of soil, altitude and climate of the area in which it is grown. The tea plant is indigenous to China, Tibet, and northern India. Over the centuries, it has been successfully cultivated in other parts of the world as well. India is the worlds leading producer of tea. The most renowned teas are from India, Japan, Sri Lanka, China, and Taiwan however tea is also grown in Kenya, Turkey, Indonesia, Vietnam, Argentina, Tanzania, Malawi, and Zimbabwe.

    Tea Pluck & Dry


    All tea comes from the same plant, Camellia sinensis. Tea was first cultivated in ancient china more than 4000 years ago. All tea starts out as a green leaf on a bush. It is then made into a variety of types by processing the leaf in different ways. White Teas: Processed the least, young buds are hand plucked and lightly air dried. Taste is smooth, light and delicate. Green Teas: After plucking are heated for less than one minute and then rolled or shaped. Taste can be roasted, vegetal and sometimes nutty. Black Teas: Plucked or cut then heated, dried and graded. Taste is more complex with thicker body, rich and often sweet. Only black teas stand up to milk well. Herbal Teas: Are not teas but are blends of herbs and other natural ingredients usually not caffeinated. The health benefits of tea are many. Fruits, vegetables and tea all contain important antioxidants. Recent research indicates that antioxidants in tea inhibit cancer cell growth and promote heart health.

    Mighty Leaf Tea: Artisan Teas Crafted to Infuse the Senses

    Our goal with Mighty Leaf Tea is to infuse life into the ancient indulgence that is tea by offering tea products that reach new heights of quality and innovation. Mighty Leaf teas are the result of globally sourcing the finest ingredients available and presenting them in an elegant and sophisticated manor.

    Specially created whole leaf tea pouches.


    The Mighty Leaf Tea Pouch offers the convenience of precision, pre-portioned whole leaf tea servings. Without glue or staples, our unmatched process allows for larger whole leaves, without limitation to size, translating to an unsurpassed tea experience. We made tea drinking simple and pure, so that you can enjoy the whole leaf difference in our convenient, easy-to-use Tea Pouches without a mess or hassle.

    Iced Tea The Art of Refreshment


    Today, in America about three-quarters of all tea consumed is iced.

    DAILY BREWING & CLEANING INSTRUCTIONS Brewing

    STEO 1 Begin each brew cycle with a clean, empty funnel and server.

    STEP 2 Insert one tea pouch into the funnel.

    CLEANING

    STEP 3 Slide the loaded brew funnel into the funnel rails until it stops. Place the power switch in the ON position. Momentarily press and release the START switch.

    STEP 4 When tea no longer drips from the funnel tip, carefully remove the brew funnel and discard the used tea pouch. Return the power switch to OFF to prevent a false start. Thoroughly clean and sanitize the brew funnel and funnel tip screen.

    STEP 5 Fresh tea is available at the faucet. Drain the reservoir before starting another brew cycle.

    STEP 6 Turn the faucet in a counterclockwise direction and remove the faucet from the dispenser. Unscrew the faucet cap from the faucet body and disassemble all faucet parts. .

    STEP 7 Transfer these parts to a three compartment sink for cleaning. Fill the first sink with a soap solution using a mild detergent, the second sink with a sanitizer solution (75F warm chlorine solution of at least 50-100 ppm) and the third sink is used for clean rinse.

    STEP 8 Use a small brush (BOM #00674.0000) to thoroughly scrub the faucet body.

    STEP 9 Allow parts to soak in a sanitizer solution for a minimum of ten minutes.

    STEP 10 Remove faucet parts from the sanitizer solution and rinse thoroughly. Allow parts to air dry overnight.

    DO NOT KEEP BREWED BEVERAGES OVERNIGHT

    DAILY BREWING & CLEANING INSTRUCTIONS Continued

    STEP 6
    Thoroughly clean the entire inside surface of the dispenser and the faucet shank using a small brush (BOM #00674.0000) mild detergent and water solution. Thoroughly rinse the dispenser with clean water. .

    STEP 7
    Prepare a sanitizer solution in a clean bucket (1/4 gallon). Use a commercial sanitizer that has 50-100 ppm of available chlorine with a concentration level of at least 3% available chlorine (KAY5 Sanitizer). Follow the mixing instructions to ensure 100 ppm of available chlorine.

    STEP 8
    Pour a small amount of sanitizer solution into the dispenser. Use a small brush (BOM #00674.0000) to clean all the way through the faucet shank. Repeat several times.

    STEP 9
    Thoroughly rinse the dispenser with clean water.

    STEP 10
    Allow the dispenser to air dry over night.

    STEP 11
    Assemble the faucet components and attach the faucet to the dispenser turning clockwise. .

    STEP 12
    Once a week, fill the dispenser with a chlorine solution (75F warm chlorine solution of at least 50-100ppm).

    STEP 13
    Draw a small amount (2 oz.) of presoak through the faucet making contact with the faucet components. Allow the dispenser to soak over night. The next morning, perform the daily cleaning procedures on the faucet and dispenser.

    STEP 14
    Once a month, replace the faucet seat cup (BOM #00600.0000). Discard the old seat cup.

    STEP 15
    The faucet assembly (BOM #03260.0001) can be ordered for replacement.

    STEP 16
    Clean and sanitize the brew funnel, funnel tip and screen assembly. .

    STEP 17
    Remove and thoroughly rinse the sprayhead. The holes must be open and clear of any mineral deposits.

    STEP 18
    Wipe the sprayhead panel clean with a damp cloth.

    STEP 19
    Insert the deliming spring into the sprayhead tube until about an inch is visible and move it in and out five or six times. Insert the spring into the air vent hole in the sprayhead panel and move it in and out five or six times. Reinstall the sprayhead.

    STEP 20
    Wipe down the entire out side surface of the brewer with a clean damp cloth.

    To order Coffee, Tea, Equipment or Service please call Tea & Coffee America 1-800-259-1300

    This product knowledge and training manual is provided as a confidential tool and is the property of Tea & Coffee America.

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