RESEARCH PROJECT REPORT

BHM 309
TOPIC :-

“ A COMPARATIVE STUDY ON PREFERENCES OF

COFFEE AMONG HOTEL MANAGEMENT STUDENT’S.”

Submitted to NCHMCT in partial fulfillment of the degree requirement

of 6th Semester - B.Sc (Hospitality & Hotel Administration) 2022-23.

RESEARCH CENTER : INSTITUTE OF HOTEL MANAGEMENT,

BHOPAL.

RESEARCHER SCHOLARS : MS. TANJUM KHAN

(NCHMCT ROLL NO. 2041102286)
MS. TANYA SINGH
(NCHMCT ROLL NO. 2041102289)
MR. SOURABH SAHU
(NCHMCT ROLL NO. 2041102269)

RESEARCH SUPERVISOR : MR. BIPIN VINAYAK

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 INDEX

S.N Topic Page

1 Index
2 Acknowledgement
3 Certificate by guide
4 Objectives
5 Part B Synopsis
6 Chapter-1 Introductions
1.1- History
1.2- Cultivation of coffee
1.3- Origination
7 Chapter-2 What is coffee and health Benefits
8 Chapter-3 Types of coffee
9 Chapter-4 Types and parts of coffee beans
10 Chapter-5 Essential Equipment
11 Chapter-6 Rational of Study
6.1- Coffee v/s Tea consumption rates among Hotel Management
students.
6.2- People will get to know about the health benefits and side effects of
coffee v/s tea.
6.3- Benefits of coffee according to the hotel management students
6.4- Consumption of different types of coffee among Hotel Management
students.
6.5- The age group when people prefer more of coffee
12 Chapter-7 Data Analysis
13 Chapter-8 Findings
14 Chapter-9 Conclusion
15 Chapter-10 Bibliography

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 ACKNOWLEDGEMENT

We, the students of Institute of Hotel Management, BHOPAL, MS TANJUM KHAN

(NCHMCT Roll No.2041102286) and Ms. TANYA SINGH (NCHMCT Roll
No.2041102289) and Mr. SOURABH SAHU (NCHMCT ROLL NO.2041102269) would
like to express our heartily gratitude to our respected principal Dr. Anand Kumar Singh,
Principal, Institute of Hotel Management, Bhopal for giving us the opportunity to carry out
this work of research project. We would also like to thank our Research Project Guide Mr.
Bipin Vinayak for his valuable guidance in completion of this study. Our Sincere thanks to
Research Project Coordinator Mr. Kumar Satyam and the research committee of Institute of
Hotel Management, Bhopal for approving our topic and all the respected faculty members for
guiding and helping us in all aspects. We would also like to express our gratitude towards
the online survey participants who gave us their valuable time answering our questionnaire
and interacting with us. This was a great experience and helped us to gain knowledge
about many aspects of hotel industry for our future reference.

Signature Signature Signature

Ms. Tanjum Khan Ms. Tanya Singh Mr. Sourabh Sahu
2041102286 2041102289 2041102269

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 CERTIFICATE BY GUIDE

This is to certify that Ms. Tanjum Khan (NCHMCT Roll No. 2041102286) and Ms. Tanya
Singh (NCHMCT Roll No. 2041102289) and Mr. Sourabh Sahu (NCHMCT Roll no.
2041102269)have completed the research project titled
“ A comparative study on PREFERENCES OF COFFEE AMONG HOTEL
MANAGEMENT STUDENTS” under my guidance and submitted to research center - Institute
of HotelManagement, Bhopal towards the partial fulfillment of degree requirement.

The Contact Dates details are as follows:

Sr.No. Contact Date Particulars
1 Guide accepted the request for Guidance .
2 The topic accepted and approved by the guide.
3 Reframed Topic Approved.
4 Questionnaire presented to guide.
5 Questionnaire approved by guide and allowed to further
process.

Signature of Research Supervisor :-

Name of Research Supervisor: Mr. Bipin Vinayak.

Date:

4|Page
 OBJECTIVE

 To explain about different types of coffee.

 To Identify the preference of Coffee over other tea.

 Identify the types of Coffee Hotel Management Student prefer.

 To make coffee popular among Hotel Management Students.

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 PART B SYNOPSIS

TOPIC approved by RP Supervisor :

A COMPARATIVE STUDY On PREFERENCES OF COFFEE AMONG

HOTEL MANAGEMENT STUDENTS .

OBJECTIVES :

 To explain about different types of coffee.

 To Identify the preference of Coffee over other tea.
 Identify the types of Coffee Hotel Management Student prefer.
 To make coffee popular among Hotel Management Students.

RATIONALE OF STUDY :

 Coffee v/s Tea consumption rates among Hotel Management students.

 People will get to know about the health benefits and side effects of coffee v/s tea.

 Benefits of coffee according to the hotel management students

 Consumption of different types of coffee among Hotel Management students.

 The age group when people prefer more of coffee

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RESEARCH METHODOLOGY:

1. DESK RESEARCH, WHICH INCLUDES: BOOKS, INTERNET, MAGAZINES

ANDJOURNALS.
2. THROUGH GOOGLE FORM MADE AND DISTRIBUTED AMONG THE HOTEL
MANAGEMENT STUDENTS.
3. THROUGH A SMALL SURVEY FROM SOME OF THE FAMOUS OUTLETS OF
BHOPAL.

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Sr.no Name of Students NCHMCT roll no. Signature
1. TANJUM KHAN 2041102286
2. TANYA SINGH 2041102289

3. SOURABH SAHU 2041102269

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 CHAPTER -1
INTRODUCTION

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1.1- HISTORY OF COFFEE

Coffee grown worldwide can trace its heritage back centuries to the ancient coffee forests
on the Ethiopian plateau. There, legend says the goat herder Kaldi first discovered the
potential of these beloved beans.

The story goes that that Kaldi discovered coffee after he noticed that after eating the
berries from a certain tree, his goats became so energetic that they did not want to sleep at
night.

Kaldi reported his findings to the abbot of the local monastery, who made a drink with
the berries and found that it kept him alert through the long hours of evening prayer. The
abbot shared his discovery with the other monks at the monastery, and knowledge of the
energizing berries began to spread.

As word moved east and coffee reached the Arabian peninsula, it began a journey which
would bring these beans across the globe.

1.2- CULTIVATION

•The Arabian Peninsula

Coffee cultivation and trade began on the Arabian Peninsula. By the 15th century, coffee was being
grown in the Yemeni district of Arabia and by the 16th century it was known in Persia, Egypt, Syria,
and Turkey.

Coffee was not only enjoyed in homes, but also in the many public coffee houses — called qahveh
khaneh — which began to appear in cities across the Near East. The popularity of the coffee houses was
unequaled and people frequented them for all kinds of social activity.

Not only did the patrons drink coffee and engage in conversation, but they also listened to music,
watched performers, played chess and kept current on the news. Coffee houses quickly became such an
important center for the exchange of information that they were often referred to as “Schools of the
Wise.”
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With thousands of pilgrims visiting the holy city of Mecca each year from all over the world, knowledge
of this “wine of Araby” began to spread.

1.3- ORIGINATION

•Coffee Comes to Europe

European travelers to the Near East brought back stories of an unusual dark black beverage. By the 17th
century, coffee had made its way to Europe and was becoming popular across the continent.

Some people reacted to this new beverage with suspicion or fear, calling it the “bitter invention of
Satan.” The local clergy condemned coffee when it came to Venice in 1615. The controversy was so
great that Pope Clement VIII was asked to intervene. He decided to taste the beverage for himself before
making a decision, and found the drink so satisfying that he gave it papal approval.

Despite such controversy, coffee houses were quickly becoming centers of social activity and
communication in the major cities of England, Austria, France, Germany and Holland. In England
“penny universities” sprang up, so called because for the price of a penny one could purchase a cup of
coffee and engage in stimulating conversation.

Coffee began to replace the common breakfast drink beverages of the time — beer and wine. Those who
drank coffee instead of alcohol began the day alert and energized, and not surprisingly, the quality of
their work was greatly improved. (We like to think of this a precursor to the modern office coffee
service.)

By the mid-17th century, there were over 300 coffee houses in London, many of which attracted like-
minded patrons, including merchants, shippers, brokers and artists.

Many businesses grew out of these specialized coffee houses. Lloyd's of London, for example, came
into existence at the Edward Lloyd's Coffee House.

•The New World

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In the mid-1600's, coffee was brought to New Amsterdam, later called New York by the British.

Though coffee houses rapidly began to appear, tea continued to be the favored drink in the New World
until 1773, when the colonists revolted against a heavy tax on tea imposed by King George III. The
revolt, known as the Boston Tea Party, would forever change the American drinking preference to
coffee.

•Plantations Around the World

As demand for the beverage continued to spread, there was fierce competition to cultivate coffee outside
of Arabia.

The Dutch finally got seedlings in the latter half of the 17th century. Their first attempts to plant them in
India failed, but they were successful with their efforts in Batavia, on the island of Java in what is now
Indonesia.

The plants thrived and soon the Dutch had a productive and growing trade in coffee. They then
expanded the cultivation of coffee trees to the islands of Sumatra and Celebes.

•Coming to the Americas

In 1714, the Mayor of Amsterdam presented a gift of a young coffee plant to King Louis XIV of France.
The King ordered it to be planted in the Royal Botanical Garden in Paris. In 1723, a young naval officer,
Gabriel de Clieu obtained a seedling from the King's plant. Despite a challenging voyage — complete
with horrendous weather, a saboteur who tried to destroy the seedling, and a pirate attack — he managed
to transport it safely to Martinique.

Once planted, the seedling not only thrived, but it’s credited with the spread of over 18 million coffee
trees on the island of Martinique in the next 50 years. Even more incredible is that this seedling was the
parent of all coffee trees throughout the Caribbean, South and Central America.

The famed Brazilian coffee owes its existence to Francisco de Mello Palheta, who was sent by the
emperor to French Guiana to get coffee seedlings. The French were not willing to share, but the French
Governor's wife, captivated by his good looks, gave him a large bouquet of flowers before he left—
buried inside were enough coffee seeds to begin what is today a billion-dollar industry.
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Missionaries and travelers, traders and colonists continued to carry coffee seeds to new lands, and coffee
trees were planted worldwide. Plantations were established in magnificent tropical forests and on rugged
mountain highlands. Some crops flourished, while others were short-lived. New nations were
established on coffee economies. Fortunes were made and lost. By the end of the 18th century, coffee
had become one of the world's most profitable export crops. After crude oil, coffee is the most sought
commodity in the world.

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 CHAPTER-2
WHAT IS COFFEE?

Everyone recognizes a roasted coffee bean, but you might not recognize an actual coffee plant.

•White flowers on coffee tree

Coffee trees are pruned short to conserve their energy and aid in harvesting, but can grow to more than
30 feet (9 meters) high. Each tree is covered with green, waxy leaves growing opposite each other in
pairs. Coffee cherries grow along the branches. Because it grows in a continuous cycle, it’s not unusual
to see flowers, green fruit and ripe fruit simultaneously on a single tree.

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It takes nearly a year for a cherry to mature after first flowering, and about 5 years of growth to reach
full fruit production. While coffee plants can live up to 100 years, they are generally the most productive
between the ages of 7 and 20. Proper care can maintain and even increase their output over the years,
depending on the variety. The average coffee tree produces 10 pounds of coffee cherry per year, or 2
pounds of green beans.

All commercially grown coffee is from a region of the world called the Coffee Belt. The trees grow best
in rich soil, with mild temperatures, frequent rain and shaded sun.

•Botanical classification
Coffee traces its origin to a genus of plants known as Coffea. Within the genus there are over 500 genera
and 6,000 species of tropical trees and shrubs. Experts estimate that there are anywhere from 25 to 100
species of coffee plants.

The genus was first described in the 18th century by the Swedish botanist, Carolus Linneaus, who also
described Coffea Arabica in his Species Plantarum in 1753. Botanists have disagreed ever since on the
exact classification, since coffee plants can range widely. They can be small shrubs to tall trees, with
leaves from one to 16 inches in size, and in colors from purple or yellow to the predominant dark green.

In the commercial coffee industry, there are two important coffee species — Arabica and Robusta.

•Coffea Arabica — C. Arabica

Varieties: Bourbon, Typica, Caturra, Mundo Novo, Tico, San Ramon, Jamaican Blue Mountain

Coffea Arabica is descended from the original coffee trees discovered in Ethiopia. These trees produce a
fine, mild, aromatic coffee and represent approximately 70% of the world's coffee production. The beans
are flatter and more elongated than Robusta and lower in caffeine.

On the world market, Arabica coffees bring the highest prices. The better Arabicas are high grown
coffees — generally grown between 2,000 to 6,000 feet (610 to 1830 meters) above sea level — though
optimal altitude varies with proximity to the equator.

The most important factor is that temperatures must remain mild, ideally between 59 - 75 degrees
Fahrenheit, with about 60 inches of rainfall a year. The trees are hearty, but a heavy frost will kill them.

Arabica trees are costly to cultivate because the ideal terrain tends to be steep and access is difficult.
Also, because the trees are more disease-prone than Robusta, they require additional care and attention.
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•Coffea canephora — C. canephora var. Robusta

Variety: Robusta

Most of the world's Robusta is grown in Central and Western Africa, parts of Southeast Asia, including
Indonesia and Vietnam, and in Brazil. Production of Robusta is increasing, though it accounts for only
about 30% of the world market.

Robusta is primarily used in blends and for instant coffees. The Robusta bean itself tends to be slightly
rounder and smaller than an Arabica bean.

The Robusta tree is heartier and more resistant to disease and parasites, which makes it easier and
cheaper to cultivate. It also has the advantage of being able to withstand warmer climates, preferring
constant temperatures between 75 and 85 degrees Fahrenheit, which enables it to grow at far lower
altitudes than Arabica.

It requires about 60 inches of rainfall a year, and cannot withstand frost. Compared with Arabica,
Robusta beans produce a coffee which has a distinctive taste and about 50-60% more caffeine.

•The Anatomy of a Coffee Cherry

The beans you brew are actually the processed and roasted seeds from a fruit, which is called a coffee
cherry.

The coffee cherry's outer skin is called the exocarp. Beneath it is the mesocarp, a thin layer of pulp,
followed by a slimy layer called the parenchyma. The beans themselves are covered in a paper-like
envelope named the endocarp, more commonly referred to as the parchment.

Inside the parchment, side-by-side, lie two beans, each covered separately by yet another thin membrane.
The biological name for this seed skin is the spermoderm, but it is generally referred to in the coffee
trade as the silver skin.

In about 5% of the world's coffee, there is only one bean inside the cherry. This is called a peaberry (or a
caracol, or "snail" in Spanish), and it is a natural mutation. Some people believe that peaberries are
actually sweeter and more flavorful than standard beans, so they are sometimes manually sorted out for
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special sale.

CHAPTER-3
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 TYPES OF COFFEE

If coffee is quite literally what gets you up in the morning, you’re going to
want to listen, as your new favorite drink might be brewing below. From
espresso to macchiatos, we cover the common types of coffee drinks as well as
guidance on perfecting your cup-to-coffee ratio so you can successfully brew
at home.

TYPES OF COFFEE DRINKS

1. Black

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Black coffee is simple, yet far from sweet. When you choose this type of coffee drink, you are getting
no frills — just the flavor of the coffee beans. However, coffee drinkers can alter the taste with milk,
sugar and other flavor additives.

Ratio: 8 oz. of drip coffee

Cup: 8-oz. coffee mug

2. Espresso

Espresso is a short cup of highly concentrated black coffee, but what differentiates it from other coffee
types is not the beans itself, but the way it’s brewed. To master the art of espresso shots, take hot water
and pressurize it through finely ground Robusta coffee beans. As a result, espresso is brewed with a
higher grounds-to-water ratio, which gives the drink a stronger flavor and higher caffeine levels.

Ratio: 1 shot of espresso

Cup: 2-4-oz. espresso cup

3. Latte

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Lattes are a popular coffee drink for coffee shop lovers and at-home baristas alike! There are many
different ways you can make or order it and, if you have an espresso machine or milk frother handy, it’s
fairly simple. Making lattes involves mixing one-third espresso with two-thirds steamed milk, topped
with a thin layer of foam (often in a fun design). Some folks enjoy mixing up the flavors of their latte
with vanilla or even pumpkin syrup.

Ratio: 1/3 espresso, 2/3 steamed milk and topped with foamed milk

Cup: 8-oz. latte mug

4. Cappuccino

A cappuccino is similar to a latte, but this espresso drink involves less steamed milk and more foam. To
make this type of coffee drink, take equal parts of espresso, hot milk and foamed milk. Folks often drink
cappuccinos in small 6-ounce cups. Java lovers typically drink cappuccinos in the morning for a burst of
energy. Don’t be afraid to add in a flavor shot or sprinkle of cinnamon to switch up the flavor.

Ratio: ⅓ espresso, ⅓ hot milk, ⅓ foamed milk

Cup: 6-oz. cappuccino mug

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5. Americano

Americanos involve diluting a shot of espresso with hot water. This type of coffee dates back to World
War II when soldiers would ration their portions by mixing their coffee with water. You still get the
high level of caffeine from the espresso, but the water thins it out to create a larger portion of coffee.

Ratio: ⅓ espresso, ⅔ hot water

Cup: 8-oz. coffee cup

6. Doppio (Double Espresso)

A doppio is simply a double shot of espresso that stems from the Italian word for “double.” No other
ingredients are added to this coffee drink so, by nature, it’s strong to the taste and highly caffeinated.

Ratio: 2 shots of espresso

Cup: 4-oz. espresso cup

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7. Red Eye

Unlike the overnight flight, the red eye coffee drink adds a boost of energy to a regular cup of coffee. To
create this cup of joe, add a shot of espresso to your standard drip coffee to enjoy the extra boost of
caffeine.

Ratio: 8 oz. of drip coffee with shot of espresso

Cup: 8-10-oz. coffee mug

8. Flat white

Similar to a latte, the flat white contains espresso and steamed milk, but involves a higher ratio of
espresso than milk. This type of coffee drink originates from Australia and New Zealand. Baristas and
coffee connoisseurs fold in the milk while it’s steaming to create a velvety texture.

Ratio: ⅔ espresso with ⅓ milk

Cup: 6-oz. cappuccino mug

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9. Macchiato

Folks who are looking to spice up their espressos should try a macchiato. This coffee drink is made with
a shot of espresso and a hint of steamed milk or foam. It’s a good option for coffee drinkers who want
something more than a shot of espresso but not as much as a cappuccino or a latte.

Ratio: Shot of espresso topped with milk foam

Cup: 4-oz. espresso cup

10. Cortado

A cortado is a coffee drink that originated in Spain. It’s half espresso and half steamed milk. Cortados
contain mostly no foam, sometimes no foam at all. Coffee lovers enjoy this drink since the milk reduces
the acidity of the espresso.

Ratio: ½ espresso and ½ steamed milk

Cup: 4-oz. espresso cup

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11. Mocha

Calling all chocolate lovers! A mocha tastes like a blend between hot chocolate and coffee. Add cocoa
powder or chocolate syrup to your latte and you’ll be more than satisfied.

Ratio: Shot of espresso with ⅓ chocolate powder or syrup, ⅓ steamed milk and ⅓ milk foam

Cup: 8-oz. coffee mug

12. Ristretto

A ristretto is an espresso drink made with dark roast coffee beans. It isn’t served with milk or any
sweeteners. However, it is made with less hot water than your standard shot of espresso, which creates a
sweeter taste.

Ratio: Shot of espresso

Cup: 2-oz. espresso cup

13. Lungo
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A lungo is a shot of espresso, but with a longer pull. This form of espresso uses double the water of a
normal shot, which results in a less intense flavor that’s still on the bitter side.

Ratio: Double shot of espresso

Cup: 4-oz. espresso cup

14. Galão

What happens when you double the foamed milk of a cappuccino and a latte? You create the galão! To
create this Portuguese drink, you add twice the amount of milk for a lighter cup of java that will warm
your soul.

Ratio: ⅓ espresso, ⅔ foamed milk

Cup: 8-oz. coffee mug

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15. Affogato

An affogato is an easy-to-make after-dinner treat that will add a bit of pep back into your step. Grab
your favorite ice cream and pour a shot of espresso over it for a creamy, caffeinated dessert.

Ratio: Shot of espresso with scoop of ice cream

Cup: 4-oz. espresso cup

16. Irish Coffee

The Irish coffee drink is another dessert beverage to try out after a meal. Brew a hot cup of joe and mix
it with Irish whiskey and Baileys Irish Cream for a decadent dessert drink. Take it to the next level with
whipped cream and flavored syrup.

Ratio: ⅓ drip coffee, ⅓ Irish whiskey and ⅓ Baileys Irish Cream

Cup: 8-10-oz. coffee mug

17. Café au lait

To create this French type of coffee, combine equal parts coffee and steamed milk. The key is to use
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coffee made from a French press instead of espresso to draw out different flavors.

Ratio: ½ French press coffee and ½ steamed milk

Cup: 8-oz. coffee mug

18. Instant

Instant coffee is tried-and-true among most java drinkers with limited time and resources. Most instant
coffees are flavored and branded from local and regional coffee companies. To make instant coffee, you
add 8 oz. of boiled water to a mug with 1-2 teaspoons of instant coffee grounds or a single coffee pod.
Stir until the instant coffee is combined fully. Pour in your milk or sweetener of choice.

Ratio: 8 oz. of drip coffee

Cup: 8-oz. coffee mug

Types of cold coffee drinks

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Adding ice to freshly brewed coffee is one of the most satisfying and refreshing ways to enjoy the
beverage. You don’t have to wait for your java to cool down thanks to ice cubes. Check out the different
types of cold coffee drinks below.

19. Iced coffee

An iced coffee is a black coffee served over ice. This refreshing and energy-boosting drink can be created
with a splash of milk, cream or your favorite sweetener. You can make this delicious type of cold coffee at
home or order it at your favorite cafe paired with a chocolate croissant.

Ratio: 8 oz. of drip coffee with ice

Cup: 12-oz. glass

20. Iced espresso

An iced espresso is exactly what it sounds like: a cup of espresso over ice. You can either drink an iced
espresso black or add in your favorite sweeteners, milk or cream. Try ordering your favorite espresso-
based beverages like macchiatos and lattes iced instead of hot for a cool cup of joe.

Ratio: Shot of espresso

Cup: 4-oz. espresso cup

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21. Frappuccino

A frappuccino, or frappe, is an ice blended smoothie-like coffee drink that is refreshing and delicious.
Grab ice, your milk of choice, brewed espresso or coffee and flavored syrups to create your frappe.
Make sure your coffee or espresso is cooled down before adding it to your blender or else you’ll have a
mess. Don’t forget to add whipped cream for an extra layer of sweetness!

Ratio: 8 oz. of espresso or drip coffee, ¾ cup of milk, 8 oz. of ice

Cup: 10-20-oz. cup

22. Cold brew

The latest trend in java drinks is cold brew, which is made by steeping coffee beans over cold
water for at least 12 hours. This results in a smooth, less bitter taste compared to your
standard iced coffee. The longer you steep your coffee beans, the stronger your cold brew will
be. Once the coffee’s ready, you can add your milk or cream of choice.

Ratio: 8 oz. cold brew coffee

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Cup: 12-oz. Glass

23. Nitro cold brew

Nitro cold brew is a frothy and foamy cold coffee drink that’s created with nitrogen. Baristas
pour this beverage from a nitro tap, which is similar to pouring beer on tap. The end result is
very similar to beer with light carbonation, yet a sweet and smooth taste.

Ratio: 8 oz. nitro cold brew

Cup: 12-oz. glass

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 CHAPTER-4
TYPES AND PARTS OF COFFEE
BEANS

Italian Inspired Espresso Blend

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"A blend of beans originating from the high altitude regions of Latin America. Our award-winning
house Italian blend is a customer favourite. The beans exude delicious, rich chocolate undertones
tempered by a touch of fruity sweetness with a hazelnut finish."

Made with 100% arabica coffee, this smooth and sweet blend is our best seller. It's roast level 4 out of 6,
so is a medium-dark roast. Roasting to this level also preserves many of the unique flavours of the
coffee’s origin, but it also begins to reach into the deep caramel sweetness of a longer roast. As a result,
this coffee is balanced, well rounded, and slightly darker and sweeter. As this blend is on the darker end
of the scale, the flavours are fairly deep and rich - hence the chocolatey undertones.

House Brazillian Blend

"Grown in Brazil's temperate and tropical climate, these South American beans boast bittersweet dark
chocolate and caramel flavours. With their subtle nutty undertones and velvety chocolate finish, this
well-rounded coffee blend is a shining example of fine Brazilian coffee."

This blend is also made with 100% arabica beans, so features a deliciously sweet flavour. Our Brazilian
blend is a roast level 3 out of 6 so is slightly lighter and more acidic than our Espresso blend. The
flavour is full-bodied, nutty and chocolatey.

House Decaffeinated Blend

"These decaffeinated Latin American coffee beans have been lightly roasted, resulting in a delicate, mild
taste and complexity of flavour. This silky smooth blend exudes honeyed peanut and floral flavours with
a crisp, elegant finish. Perfect for those non-caffeine drinkers looking for a great tasting brew."

Our house decaffeinated blend contains 100% arabica beans, so it's light and mellow. This is our lightest
blend with a roast level of 1 out of 6, meaning the taste is fresh, floral and crisp.

Robusta coffee - what's the difference? Robusta coffee has a stronger, sharper taste than arabica, with
earthy undertones and peanutty aroma. They contain twice as much caffeine as Arabica beans and our
Robusta is sourced from the wide-open spaces of Northern India.

Cafe Crema Blend

"This rich and full-bodied blend of arabica and robusta coffee is wonderfully smooth and sweet. Our
Café Crema beans deliver notes of almonds and cocoa mixed with citrusy orange flavours. Its irresistible
flavour is likely to be favoured by every coffee drinker."

Our Cafe Crema coffee is a blend of both arabica and robusta coffee. As a result, the flavour exudes
both sweet and earthy tastes. With the fruitiness of the arabica beans and the nutty, undertones of the
robusta beans, this dark roast blend is very popular among those looking for coffee bursting in flavour.

Rocket Roast Blend

"These potent dark-roasted Robusta coffee beans are bursting with high levels of caffeine. The beans
have more than double the amount of caffeine of a standard cup of coffee without tasting bitter or acidic.
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Enjoy an earthy aromatic brew boasting dark chocolate undertones and soft cranberry notes."

Created for energy lovers and made with 100% robusta coffee, this blend contains very high levels of
caffeine. These robusta beans are dark roasted, so are very nutty and earthy, suited to an experienced
coffee drinker

Where do coffee beans come from?

Coffee beans come from the coffee plant, a bush-like plant which can get very tall (coffee farmers will
usually keep them trimmed to around 5ft to keep them manageable). On these coffee plants, bunches of
cherries grow and it’s inside these that you’ll find two coffee beans.

On average, it takes around one year for the coffee plant to begin to produce fragrant, white flowers,
then up to four years later before it begins to bear fruit. However, it’ll be around 10 years for these
plants to begin producing coffee beans on a commercial level, which are the ones of the most value to
the farmers. The general lifespan of the coffee plant will be between 30 to 40 years but they can live
much longer depending on the care given!

Once they’re ripe and ready for picking they’ll turn red in colour, but it takes a keen eye to know when
the berries are ready for harvest as picking too early or too late can have a huge impact on the final taste.

Coffee Beans – Coffee Origins

Where is coffee grown?
Most coffee plants are grown around what’s known as ‘the bean belt’, an area around the equator
between the tropics of Capricorn and Cancer. It’s here that’s home to the coffee capitals of the world
such as Brazil, Vietnam, Colombia, Indonesia and Ethiopia, as these are the locations that coffee’s given
the perfect growing conditions to thrive.

Interestingly, the location of where coffee beans are grown can alter the taste. Things such as climate,
elevation and even soil type can impact the flavour of the coffee the beans produce.

Parts of a coffee bean

•Pericarp
The pericarp is the external 3 layers of the fruit: the exocarp (skin), mesocarp (mucilage), and endocarp
(parchment).

•Exocarp (Skin).
The exocarp, likewise described as the peel, skin, or epicarp, is the outermost layer of the coffee fruit. It
is formed by a single layer of compact parenchyma cells (cells with thin main walls which contain

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chloroplasts and can take in water). The color of the exocarp at the start of fruit advancement is green
due to the presence of chloroplasts which then vanish as the fruit develops (Castro and Marracini, 2006).
Color upon maturation relies on the coffee range, however, is most typically red or yellow. Red skin
color originates from anthocyanin pigments while yellow skin color is credited to luteolin (Borem,
2008).

•Mesocarp (Mucilage).
The mesocarp, likewise described as the mucilage, is the flesh of the coffee fruit. While “pulp” can often
describe exclusively the mesocarp, the term normally describes a mix of the exocarp and part of the
mesocarp gotten rid of throughout pulping. In unripe coffee fruit, the tissue is stiff. With maturation,
pectolytic enzymes break down pectic chains, leading to an insoluble hydrogel that is rich in sugars and
pectins (Borem, 2008). Research studies have actually revealed that the mucilage/water ratio of the
mesocarp enhances as growing altitude boosts (Borem, 2008). In the damp processing technique, this
mucilage layer is eliminated through managed fermentation. In the dry technique, the mucilage, together
with the exocarp and endocarp, is left undamaged throughout drying (see Harvest and Post-harvest) for
additional information.

•Endocarp (Parchment).
The endocarp, or parchment, is the innermost layer of the pericarp and is the hull that covers the coffee
bean. It is formed of 3 to 7 layers of sclerenchyma cells (fibrous cells that act as the primary assistance
cells in plants). The cells of the endocarp harden throughout coffee fruit maturation, hence restricting
the last size of the coffee seed, or bean. In arabica coffee, the typical weight of the parchment with 11 %
wetness material is around 3.8 % of overall coffee fruit weight (Wilbaux, 1961, as mentioned in Borém,
2008).

•Seed.
The coffee seed, or bean, consists of a silver skin, an endosperm, and an embryo. Coffee seed (bean)
sizes differ; nevertheless, they balance 10mm long and 6mm broad.

•Silver Skin.
The silver skin, likewise called the perisperm or spermoderm, is the outermost layer that covers the seed.
It is formed from the nucellus, or main part, of the ovule. Typically some residues of the silver skin
continue to be on the bean pre-roast and come off throughout coffee roasting as chaff. The silver skin
might be polished off of the bean; nevertheless, it is typically accepted that this lessens coffee taste. It
has actually likewise been proposed that the presence of a huge quantity of silver skin on milled coffee
suggests coffee chose prior to its perfect ripeness. In some areas, the silver skin might handle a darker
tone, where case the beans are called fox beans. Fox beans are ruled out to be a flaw.

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•Endosperm.
The endosperm is the primary reserve tissue of the seed and is composed of only one tissue though the
cells in the outside and indoor part of the endosperm differ in oil material and cell wall density. The
chemical material of the endosperm is of utmost value because it is the precursor to the taste and
fragrance of roasted coffee. The chemical substances discovered in the endosperm can be classified as
soluble or insoluble in water. The water-soluble substances are caffeine, trigonelline, nicotinic acid
(niacin), a minimum of 18 chlorogenic acids, mono-, di-, and oligosaccharides, some proteins and
minerals, and carboxylic acids. Parts insoluble in water consist of cellulose, polysaccharides, lignin, and
hemicellulose, in addition to some proteins, minerals, and lipids (Borem, 2008).

•Embryo.
The embryo is composed of a hypocotyl (embryo axis) and 2 cotyledons and is 3-4 mm long (Wintgens,
2009). Coffee seeds sprout through epigeal germination, where the hypocotyl lengthens and presses the
seed up above ground. The initial cotyledons remain underground; nevertheless, brand-new cotyledons
will form

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 CHAPTER-5
ESSENTIAL EQUIPMENT

1. Automatic drip coffee makers

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Since standard black coffee will account for a good portion of your store’s sales, you’ll want the first
item on your coffee shop equipment list to be a coffee maker that pulls its weight. Your coffee maker
should be durable enough to produce a high quantity of coffee per day, quick enough to meet demand at
the busiest times of the day (usually mornings) and large enough to produce sizable batches of coffee
(so that you aren’t always brewing coffee throughout the day).

Coffee shops often have multiple coffee makers making different blends at the same time, but be careful
not to stretch yourself too thin. Most successful coffee shop owners suggest keeping three or four blends
available at a time.

2. A high-quality espresso machine

Many typical coffee drinks contain espresso, so you’ll need an excellent espresso machine.
Unfortunately, the industrial espresso machine market is sprawling and some of the higher quality
machines might give you sticker shock. It’s important to understand what makes a good espresso
machine and how to get the best value when you find the right one.

Here’s a guide on how to shop for espresso machines, which explains what high-quality espresso
equipment should have and what to look for when buying.

3. An industrial coffee grinder

Since most coffee shops use unground beans to make the freshest coffee possible, you’ll want to add an
industrial coffee grinder to your coffee shop equipment list. Investing in the right grinder can make all
the difference in the flavor profiles and the aroma of your coffee or espresso.

•COFFEE BREWERE
very coffee shop with wholesale customers or producing instant coffee must have a coffee brewer. The
Brew kit is needed for a cold brew and serving coffee into smoothie cups.

•ICED TEA BREWER AND DISPENSER

With many coffee lovers doubling as a lover of tea drinks, you may need the iced tea brewer and
dispenser. There are different tea ranges, including loose tea and high chocolate, that are the desires of
some customers. To meet up, you may need to use this equipment.

•HOT WATER DISPENSER

Water is an essential part of the coffee making in the bean to cup process. A hot water dispenser keeps
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your water hot for an extended period. As such, there is no need to light your cooker now and then.

•REFRIGERATOR
Refrigerators can serve different functions, especially when you bulk buy coffee materials. You can
store extra smoothies, milk, and other food packaging appropriately.

•ICED MACHINE
side from having a refrigerator, you may also need to get an ice machine. Some single-origin coffees are
best served cold. Some people would rather have their green coffee served cold also. Getting an iced
machine that will produce at least 2000lbs per day is a great idea.

•DISHWASHER
Dishwashers are an important tool in the coffee-making business. In making coffee, you will make use
of a lot of single-wall cups, plastic cups, and ripple cups. It is necessary to clean these after the entire
process. It also helps as cleaning products for other bowls and jugs used in the shop.

•FROTHING PITCHER
The frothing pitcher is used in vending milk on espresso while making a speciality coffee. It takes
special barista training to handle a frothing pitcher for vending coffee milk. The barista needs to learn
how to be creative with the equipment to make artful designs on decaf coffee and arabica coffee drinks.

•MEASUREMENT CUPS, SPOONS, AND SCALES

Measurement is vital in coffee making. You must endeavour to have the right amount of freshly roasted
coffee, hand-roasted coffee, or coffee blends. Scales are also good to measure the espresso coffee beans,
arabica coffee beans, sugar sachets, chocolate sachets, and coffee beans bulk for accuracy in taste and
perfection.

•SYRUP PUMP
The syrup pump helps apportion coffee syrups such as Monin syrups, chocolate syrup, flavouring syrup,
and tea syrup into your coffee. It helps you keep track of the amount of syrup and is also essential in
making a perfect taste.

•MUGS, TEACUPS, AND ESPRESSO CUPS

There is a need for different sizes of cups and mugs in a coffee shop. It would be best if you had
espresso cup sizes such as 4oz cups, 8oz cups, 12oz cups, and 67oz cups. There are needs for plastic
cups, paper cups, smoothie cups, and coffee tins.

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 CHAPTER-6
RATIONALE OF STUDY

6.1- Coffee v/s Tea Consumption Rates Among Hotel Management Students*

According to our survey by circulating the Google form both the drinks are extensively popular among
Hotel Management students.But to know how much, and to settle the tea v/s coffee debate, here are
some quick data points for you!
Tea consumption among Hotel Management Students is approximately 36.5%. In comparison, coffee
consumption among Hotel Management Students is 43.5% .
As per the survey, coffee was preferred over tea by more than 7%.
The value of the coffee cafe market in a month has an estimated percentage of Rupees 100-200 is 34.1%,
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below 100 rupees is 32.9%, 200-500 rupees is 18.8% and only 14.1% is of above rupees 500 in a month.
43.5 % of students chose coffee, 36.5% chose tea and 20% have chosen sometimes coffee or tea. A
variance based on the attraction towards coffee has also been observed; that 61.2% of students take
coffee because of its taste, 23.5% takes because of its high popularity and remaining 9.4% due to some
other reasons.

As per the survey, Students have a higher coffee-drinking population in comparison to tea.

6.2-*Health Benefits and Side Effects: Coffee v/s Tea*

1. Caffeine Content
People look for caffeine to start their day and power through it. It is an alkaloid compound found
primarily in tea and coffee plants and is a central nervous system stimulant. Coffee contains more
caffeine than tea; however, tea leaves contain more naturally occurring caffeine than unfiltered
coffee beans. Tea also has other chemical compounds like l-theanine that boost attention & focus.

2. Antioxidants
Antioxidants are found in many food items; they are manufactured or natural substances preventing or
delaying some types of cell damage.Both the beverages, tea and coffee, are loaded with antioxidants.
They both have polyphenols, which give them their unique flavour and health-promoting properties.
Studies have shown that black tea may have cancer-protective properties, though more research is
needed.

3. Weight Loss
As coffee has high caffeine content, it helps you lose weight faster. Coffee is also associated with fat-
burning properties. In comparison, tea has polyphenols like theaflavin, which also seem to contribute to
weight loss.

4. Other Effects
Given their antioxidant compositions, both coffee and black tea are fine sources of compounds that
protect people from heat diseases and cancer. However, coffee has various side effects, like heart failure,
increased heart rate, and high blood pressure.

The high caffeine content of coffee, although good for an instant energy boost, may also cause
anxiety and sleeplessness in some people.

6.3-Benefits of coffee according to Hotel Management students

As per the survey, students believe that coffee is good for health because it feels relaxed and refreshed.
It also helps to improve the concentration level of a person, so it's a benefit for them. Some of the
students said that coffee has several benefits related to skin and mental health too, as it is also a stress
reliever and helps in mood swings as it makes them energetic. Some of them said that coffee contains
caffeine which provides energy to their body and removes all headaches and tiredness from the body.
Some gave their suggestion to take black coffee as it is good for weight loss. Some of the fitness freak
students said that it is good to take before the pre- workout because it's a drink which can wake you up
and reduce laziness in their body. Some of them said that it reduces risk of depression and improves
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cognitive function and it can promote heart health. Caffeine in coffee gives a lot of energy. Some of
them said that it would help us to feel fresh and boost our memory and it can also be good for the heart
if consumed in a limited amount. One of the people said that it reduces the risk of cardiovascular disease
and also it is a calorie- free drink that helps in maintaining healthy weight. It may happen that he or she
may have some medical knowledge. Most of the students replied that coffee is good for health, it
removes stress, feels fresh, helps in concentration, immunity booster and increases energy.

6.4-Consumption of different types of coffee among Hotel Management students

As per the survey taken from the Google form, most likely coffee's preferred by the Hotel Management
students are:-
Capacino coffee
Latte
Cold coffe
Raw
Mocha
Arabica
Espresso
Normal coffee
Black coffee
Instant coffee

6.5-The age group when people prefer more of coffee

According to the survey, we get to know that mostly 20-25 age group people start preferring coffee.
69.4% people have started preferring coffee at the age of 20-25. 21.2% people have started preferring
coffee at the age of 18-20 and only 7.1% people are there who have started preferring coffee at the age
of 25-30.
As per the survey 43.5% of the hotel management students consume coffee on the weekly basis
and 36.5% of the students consume coffee on daily basis.

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 CHAPTER-7
DATA ANALYSIS

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 BLANK QESTIONNAIRE

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 The questionnaire for the same was circulated through mails and WhatsApp
messages. The survey got 85 responses. The result from this survey is presented in various
charts and the analysis for the same is as follows.

The First , Second, third , and Fourth Question of the survey are the Name, Email Id, Age, and
Gender.

In this 69.4% of participants are from the 20-25 age group , 21 % are from the 18-20 age
group 7.1%are from 25-30, and in last 2.3% are from 30 and above.

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 In this Question 43.5% of people Consume Coffee Weekly, 36.5% Consume daily, 9.4% once in a
week.

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We got so many answers in this questions sum common and unique answers are showed in above image.

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In this the 34% of participants like to spend 100-200 Rs., 32.9% spend less then 100 Rs., 18.8%
spend 200-500 Rs. And 14.1% people spend more then 500 Rs. In a coffee.

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 In This 80% people knows the cause of coffee and 20% don’t know about it.

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 In this question we got 50.6% of response for others, 25.9% people consume it from Starbucks, 8.2%
from Strals, 8.2% from ITH and 7.1% from CCD.

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In this 61.2% of people attract with taste, 23.5% attract with high popularity and 9.4% are for
other reason.

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43.5% of people likes tea over coffee, 36.5 like coffee over tea and 20% goes with sometimes option.

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 .

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 CHAPTER-8

FINDINGS

 All Respondents has been shared their Personal details like Name, E-mail Id, Age, and
Gender.
 In the survey 64.4% of participants are from the 20-25 age group.

 In this the 43.5% participants have coffee in weekly basis.

 In this 34.1% participants spent 100-200 Rs. On coffee.

 80% participants know about the causes of coffee.

 25.9% participants like to buy there coffee from Starbucks.

 The main things which attract teenagers is taste of coffee.

 43.5% of participants likes coffee over tea.

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 CHAPTER-9

CONCLUSION

 Circulated a google form among Hotel Management Students and from that we have got good
responses.

 Visited in famous outlets of coffee in Bhopal such as ITH, Chai Sutta Bar, Shahpura Sanchi.

 The survey would have been more informative if we could reached some more number of outlet.

 Circulated the Google form among Ihm Bhopal as well as to other Hotel Management students.

 Theoretical Knowledge was taken from internet, books and some other related research papers.

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 CHAPTER-10
BIBLIOGRAPHY

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