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Nothern Virginia Community College Types of Coffee Presentation

 

  1. Map out on paper your ideas for the 20 slides – think in terms of visual appeal as there should be very few words on your slides.
  2. Search for pictures online and save them in a file so that they will be easy to drop into your PowerPoint.
  3. Choose an attractive/interesting template in PowerPoint (although it can be very basic for the requirements of this assignment), or have your visuals simply fill the entire slide.
  4. Set up 20 blank slides in PowerPoint, and set your slides to auto-advance every 15 seconds.
  5. Insert photos, or any other visuals into the slides. Again, remember that words must be extremely limited

This is an example: How to Give a Great Ignite Talk (Links to an external site.)

Ignite Speech – The Best Sales Tactics (Links to an external site.)


Types of Coffee

General Purpose: To Inform

Specific Purpose: To inform the audience about the different types of coffee drinks

Thesis: From the various categories of hot beverages, coffee remains the most drink consumed by people all over the world.

A. Introduction

i. Attention Getter: Did you know that coffee was discoveredby a goat herder? All the way back in the 1500s, a goat herder in Ethiopia discovered coffee after monitoring strange behavior in his goats. He noticed that after the goats ate coffee cherries, they suddenly had a lot of energy and were not able to sleep at night. He shared his discoveries with local monks who made their own drinks from the coffee beans.

ii. Reason to Listen: The health benefits of consuming coffee are so many and it is important to be knowledgeable about them.

iii. Thesis Statement: From the various categories of hot beverages, coffee remains the most drink consumed by people all over the world.

B. MainIdea

i. Coffee is a brewed drink prepared from roasted coffee beans. The seeds of berries come from different coffee species(Melrose,2020).

ii. Coffee is dark in color.

iii. It has a stimulating effect on humans due to its caffeine content

Transition

B. Second Main Point

i. Espresso: Also known as a short black. No extra hot water is added, resulting in an intense and flavorsome drink.

ii. Ristretto: It is a shot of espresso coffee but extracted with half the amount of water.

iii. Long Black: It is made by pouring a double-shot of espresso over hot water.

iv. Short Macchiato: It is served in a small glass consisting of a single espresso shot glass then filled with creamy steamed milk and finally with a layer of foam (Rashidinejad, Tarhan, Rezaei, et al., 2021).

Transition

C. Third main point

i. Drip Brew: Ground coffee is added to a brew basket and placed in an automatic coffee machine for this brewing style. Gravity passes water through the grounds, resultingin a traditional cup of coffee (Melrose,2020).

ii. Pour Over: It is achieved by pouring boiling water gradually through coffee grounds as they sit in a filter basket. The coffee then drips into a single cup, resulting in a potent brew (Melrose, (2020).

iii. Cold Brew: Coarsely ground coffee is passed in room temperature water and allowedtoo steep for a certain period of time. This results in a less bitter, highly caffeinated brew (Melrose,2020).

iv. Espresso: To achieve an espresso brew, an espresso or cappuccino machine is needed. These machines pass pressurized hot water through a filter containing dark roasted finely ground coffee beans. The force of the water produces a highly concentrated coffee shot.

v. Ristretto: Pressurized water is run through the coffee grounds. A shorter brewing cycle creates a more concentrated and darker shot of espresso(Moeenfard et al., 2021).

D. Conclusion

A. Review of main points.

a. First, I will discuss coffee itself.

b. Second, I will discuss the different varieties of coffee drinks.

c. Finally, I will discuss the different brewing styles of coffee.

B. Restate Thesis: From the various categories of hot beverages, coffee remains the most drink consumed by people all over the world.

C. Closure: It is important to take different varieties of coffee to acquire the different tastes.

Reference

Melrose, J. R. (2020). Part I: Internal coffee particle phases and coffee brewing release profiles. Physics in Food Manufacturing, 5-1.

Moeenfard, M., KhalooKermani, P., Jaldani, S., & Sharif, A. (2021). Caffeine Determination in Various Types of Coffee Brews and Studying the Effect of QuEChERS Method on Its Extraction Compare to Conventional Approach. Iranian Journal Food Science and Technology Research, 17(1), 173-186.

Rashidinejad, A., Tarhan, O., Rezaei, A., Capanoglu, E., Boostani, S., Khoshnoudi-Nia, S., … & Jafari, S. M. (2021). Addition of milk to coffee beverages; the effect on functional, nutritional, and sensorial properties.Critical Reviews in Food Science and Nutrition, 1-21.

This is my outline.

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