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Franckpedia

For those who want to know more! Look through the alphabetical list of terms used in the Franck world of hot beverages.
a
Total number of terms: 2

Arabica

The Arabica variety of coffee originates from ancient coffee plants discovered in Ethiopia. Arabica is a sophisticated, mild, aromatic coffee, that accounts for around 70 percent of the world's coffee production. The Arabica coffee plant requires more care and attention than the Robusta plant. The Arabica beans are flat and elongated, with a caffeine content of 0.8 to 1.7%. The Franck product line offers ground 100% Arabica coffee.

Amalija Kondor
Franckov tehnolog razvoja

Aroma

Coffee beans contain up to a thousand aromatic components that stimulate the sense of smell. Every coffee variety has specific scents and flavours, that are determined by the location where the plant grows, the quantity of precipitation, periods of sunshine, processing procedures, storage conditions, bean transport, processing of the beans at the manufacturer, packaging, and the beverage preparation procedure. The specific aroma is obtained by roasting at a specific temperature for a specific time. Aroma is the olfactory perception of the gases released in the grinding of coffee and the steam released in the preparation of the coffee beverage. This is one of the main categories assessed by professional coffee tasters when selecting beans.
Amalija Kondor
Franckov tehnolog razvoja
b
Total number of terms: 6

Barley

Barely is an annual cereal plant from the grass family. It originates from Ethiopia and Southeast Asia where it was already cultivated 10,00 years ago, making it believed to be one of the oldest cereals in Europe. Today it is primarily used in the production of bread, malt, beer, whisky and coffee substitute. Prior to the global availability of the coffee we know today, barley was used together with chicory as a suitable alternative to coffee, since the roasted, ground barley can be used to prepare a beverage whose aroma and taste is similar to that of coffee. Since barley is a cereal, it does not contain caffeine and it can be consumed by persons who are sensitive to caffeine. Also, considering its chemical composition, typical to cereals, it has a high fibre content. In the Franck line of classic coffee substitutes, barley is an integral part of the products Divka and Proja. In addition to the classic coffee substitutions, barley and barley malt are also part of the instant coffee substitutes Bianka Classic i Bianka Chocolate.
Helena Simon
Franckov tehnolog razvoja

Bianka

Bianka beverages are a flavourful instant cereal-based beverage that are rich in fibre. Cereals, chicory and sugar beet are first carefully selected, and then roasted at the appropriate temperature. The roasted product is then extracted to allow for instantization, which gives a dehydrated powder. When we want to make a warm mug of the fine Bianka flavours, all that is needed is a teaspoon or two of the powder, topped with warm milk or water. Due to its mild aroma and quick preparation, and the fact that cereals do not contain caffeine, Bianka is the ideal beverage for all family members, at any time of day.
Helena Simon
Franckov tehnolog razvoja

Bitterness

One of the five fundamental flavours. At the tip of the tongue we taste sweet, to the left and right sour, in the middle of the tongue salty and at the back of the tongue bitter. The fifth flavour - umami - is a flavour that is tasted together with the other flavours in the mouth, and so we are often unaware of it. The tongue is covered with tiny taste buds, and each has countless nerve endings or sensory receptors that enables the sense of taste. We each have about 10,000 taste buds on our tongue, and each taste receptor is only stimulated by one type of flavour, so that some receptors react to sweet, while others react to sour, salt or bitter flavours.
Amalija Kondor
Franckov tehnolog razvoja

Black tea

This is described as fermented tea, with chemical processes occurring during the processing of leaves. The production process varies from country to country, but all are based on three steps: 1. wilting process – leaves are dried to reduce moisture content and to become softer 2. rolling – during rolling, friction occurs which causes the leaf membranes to break, releasing the juices from the leaves. The juices contain essential oils and enzymes. 3. oksidacija or fermentation – the enzymes come into contact with the air, which starts the process of oxidation (fermentation), which gives the tea its colour and flavour. The longer the oxidation process, the darker the tea. This step requires constant monitoring and great experience, in order to get the tea with the desired characteristics. 4. drying or roasting – serves to halt the fermentation process by reducing the moisture content in the leaves and deactivating the enzymes.
Ivana Prstec
Franckov tehnolog razvoja

Blend (coffee mix)

A combination of two or usually more coffee varieties intended to produce a new flavour experience. The synergy of all coffees in the blend lead to a new and special flavour that is balanced into the perfect cup of coffee. In order to create this synergy, it is necessary to perfectly understand each bean within the blend. This is one of the reasons why there are a href="#master-cupper">professional coffee tasters.

Amalija Kondor
Franckov tehnolog razvoja

Blend (tea mix)

A blend is mixture of different types of tea so as to obtain a tea or beverage of the desired characteristics (e.g. English Breakfast).
Ivana Prstec
Franckov tehnolog razvoja
c
Total number of terms: 10

Camelia sinensis (tea plant)

The tea plant is an evergreen shrub or tree with small flowers with five or seven creamy white petals and light yellow anthers, and with thick and shiny strongly serrated leaves. The plant leaves are used to prepare the tea beverage, and depending on how the leaves are processed, they can give yellow, green or black tea.
Ivana Prstec
Franckov tehnolog razvoja

Cappuccino

Cappuccino is primarily a coffee beverage prepared by adding hot, foamy milk to espresso. Today, the name cappuccino has become a synonym to all coffee beverages with a characteristic rich layer of foam. In order to enable the preparation of such beverages in the home, in 2003 Franck began the production of the first instant cappuccino mixes within its Franck Café product line. In addition to cappuccino, which contains coffee, this Franck product line also includes Bananaccino, as a cappuccino that does not contain coffee, and therefore can be enjoyed at any time of day.
Helena Simon
Franckov tehnolog razvoja

Chicory

Chicory is a perennial plant from the dandelion family that is naturally distributed throughout Europe. While its leaves are used in the preparation of salads and its characteristic blue flowers are used to decorate dishes, its root is also used as an ingredient in the production of coffee substitute. During the autumn harvest, the root is carefully collected, cleaned and chopped to allow for uniform roasting. The roasted pieces are then ground to a fine grain that allows for the preparation of this classic beverage. In addition to the classic coffee substitute, Franck Cikorija, for those wanting a faster preparation of the beverage, there is also the Bianka 100% Cikorija, an instant coffee substitute that is made entirely from this noble plant.
Helena Simon
Franckov tehnolog razvoja

Ciglica

The name 'ciglica', meaning brick, is affectionately used for the popular, vacuum packed 250 g Franck Jubilarna coffee, which was first presented in 1993. For decades, Franck Jubilarna coffee has embodied the traditional quality that Franck is known for. It has rightfully earned its status as the queen among coffees thanks to the full chocolate flavour and the irresistible fragrance that is loved and cherished by generations of true coffee lovers. The recipe includes a special process of grinding to combine the best varieties Arabica and Robusta , reminding us that perfection should not be rushed, instead we should give in to it completely. Jubilarna gives special meaning to the rituals of preparing and enjoying coffee, which makes it the ideal gift for those dear to us.
Amalija Kondor
Franckov tehnolog razvoja

Coffee

Coffee is a plant from the Rubiaceae family. The plant has elongated, shiny, leathery, dark green leaves that grow in pairs, and the plant can reach up to 10 metres in height. Most of the known coffee varieties grow in what is called the 'coffee belt', which includes about 70 coffee-growing countries. The world's main producers are Brazil, Vietnam, Columbia and Indonesia. Coffee is named after its country of origin. The optimum growth conditions for the plant are lots of rain and air temperatures between 12-27°C. After 3 – 4 years, the plant becomes mature, and it achieves full productivity after 10 years. During flowering, the coffee plant is covered with white flowers, with a scent similar to jasmine. Once fertilised, the fruits are formed. The fruits resemble cherries and are grouped into clusters. Within each berry, there are two light green beans. The berries are harvested by hand, or using machinery if the terrain permits. There is usually one harvest per year, though some regions have two harvests per year, depending on the climatic conditions. After harvesting, the beans are separated from the pulp, which is possible using the dry or wet method. The dry method entails leaving the berries to dry in the sun for about 4 weeks, with occasionally turning of the berries. In this method, the soft pulp is dried out over time, becomes hardened and breakable, and the beans are easily extracted. In some countries where there is not enough sun, the procedure is shortened by mechanically removing part of the berry from around the beans. The wet procedure implies submerging the berries in water to soften the meat, after which the pulp is mechanically separated from the beans. The healthy beans are then separated from the lesser quality ones by submerging them in water, which leads to the process of fermentation and the separation of the internal membranes, which are then washed away. After separation of the pulp, the beans are dried, polished and sorted, and then stored and transported. Before the end customer, the coffee beans must be processed using specific processing procedures, depending on the ultimate use.Processing includes coffee roasting, blending and grinding. There are two main commercial varieties of coffee: Arabica and Robusta.
Amalija Kondor
Franckov tehnolog razvoja

Coffee bean

The coffee bean is the seed of the berry that resembles a cherry. Within the berry, there are usually two, light green beans, enclosed by a thin, transparent membrane and a papery membrane. The beans are attached to the soft, sticky pulp, from which they extract nutrients. The entire fruit is surrounded by a firm, leathery membrane. The composition of the green bean varies, depending on the type of plant and the soil in which it grows.
Amalija Kondor
Franckov tehnolog razvoja

Coffee plantations

Coffee plantations require the previous preparation of soil (tilled and well fertilised) for the planting of young coffeeplants. Young plants are planted in rows, with precisely determined spaces left between plants. The plant gives its first yield after about 3 to 4 years, while it achieves full productivity at about 10 years of age.
Amalija Kondor
Franckov tehnolog razvoja

Coffee tasting

See under master cupper.
Amalija Kondor
Franckov tehnolog razvoja

Creamer base

Creamer base is one of the fundamental ingredients in the cappuccino mix, which creates the cream- and milk-flavour of the beverage, even when prepared only with water. Creams are obtained by instantizing mixtures that consist primarily of milk parts such as lactose and milk proteins, and vegetable parts such as cocoa fats, while sweetness is provided from lactose and glucose syrup.
Helena Simon
Franckov tehnolog razvoja

Crema

Crema is the most recent innovation in the line of the Franck Café instant coffee lines that is in line with the leading global trends. Due to the special production process, pouring hot water over the coffee results in the liberation of pleasant aromatic components of coffee and creates a ‘cream’ on the top of the beverage. Crema can be prepared with water, or you can also add milk, sugar or cream as desired, and it can also be prepared cold.
Helena Simon
Franckov tehnolog razvoja
d
Total number of terms: 3

Darjeeling

Tea from the Indian province Darjeeling grows on the slopes of the Himalayas over a very large elevation range, from 900 m – 2000 m, in areas with varying climate conditions and soil composition, which affects the composition of the plants and thus the properties of the beverage prepared from their leaves.
Ivana Prstec
Franckov tehnolog razvoja

Decaffeinated coffee

Decaffeinated coffee is coffee from which 99.9% of the caffeine has been removed. It is intended for all those wish to avoid caffeine, but without giving up enjoyment of the scents and flavours of their beloved coffee. Franck Jubilarna decaffeinated coffee has been created through the careful selection of the best varieties of raw coffee beans, which are then decaffeinated in a special procedure to reduce the caffeine level to just 0.1%. It is intended for all coffee lovers, who want the full and sensory experience of a smooth and gentle cup of coffee, but without the caffeine.
Amalija Kondor
Franckov tehnolog razvoja

Divka

Divka is a finely ground mixture of roasted barley and chicory, which is prepared in the classical way, in a Turkish coffee pot. The roasted barley has a delicate aroma reminiscent of coffee, while chicory provides the caramelly, naturally sweet flavour without the addition of sugar. Though its flavour is reminiscent of coffee, neither barley nor chicory contain caffeine, and so this beverage can be enjoyed at any time of day. Divka has been sold on the Croatian market for more than 40 years and is a lovely tradition, and its aroma evokes our childhood memories.
Helena Simon
Franckov tehnolog razvoja
e
Total number of terms: 4

Earl grey

A tea flavoured with bergamot (a type of orange) oil or flowers. This is most often black tea, though green Earl Grey tea is not unknown.
Ivana Prstec
Franckov tehnolog razvoja

English breakfast

Traditionally produced as a blend of teas from Assam, Sri Lanka and Kenya, characterised by a rich and strong flavour, and a dark bronze colour of the beverage.
Ivana Prstec
Franckov tehnolog razvoja

Espresso

The word espresso comes from the Italian word esprimere, meaning to press. This is understandable, since espresso was invented in the early 20th century in the country famous for the art of pleasure - Italy. Espresso is a coffee beverage obtained by dark roasting coffee beans, thereby ensuring a greater quantity of extracted compounds and a stronger aroma. For an excellent beverage, it is of the utmost importance to ensure the appropriate grinding, proper packing of the coffee, setting the temperature and pressure of the machine, and ensuring the cleanliness of the machine itself. The parameters for preparing the beverage vary depending on the machine and the blends of ground coffee, and the beverage is prepared by forcing pressured steam through the ground coffee. The contact between the water and the coffee should last between 20 and 30 seconds, and the volume of beverage in the cup is about 30 mL. Preparing this beverage is a true science, and demands care and attention. The beverage consists of two parts, the foam and the liquid parts. One of the important properties of the foam is its persistence (how long it lasts), and its density and compactness. The foam should persist at least a few minutes before it fades. A cup of well prepared espresso should have a bright, warm and dark colored foam, intensive velvety texture of the liquid, and a strong and long-lasting taste. For the complete experience of this beverage, it is essential it be served immediately after brewing, so that the taster can enjoy all the cup has to offer.
Amalija Kondor
Franckov tehnolog razvoja

Essential oils

Stronger or weaker volatile components that are formed in plants and most often have a pleasant fragrance. Plants from essential oils in the leaves, flowers, fruits, roots, and less often in the stem or bark. They can arise in all plant parts (e.g. peppermint contains essential oils in the leaves and stems) or can be limited to specific parts of the plant (e.g. chamomile only contains essential oils in the flowers).
Ivana Prstec
Franckov tehnolog razvoja
f
Total number of terms: 9

Fermentation of tea (see oxidation)

Since the fermentation process demands the presence of microorganisms (bacteria, yeasts, etc.), the tea leaves are not actually fermented, but are oxidised. Seeoxidation of tea.
Ivana Prstec
Franckov tehnolog razvoja

Filter bag

A filter bag is a wrapper that allows for the simple preparation of tea. Paper is the most commonly used material, and its surface contains tiny pores that allow water to enter, while containing the tea and or herbal/fruit material within. The selection of high quality paper to make the filter bags is of exceptional importance, to prevent the paper from having an impact on the flavour and aroma of the prepared beverage. Bags can have a single chamber or two. A two-chamber bag allows for a better distribution of the materials within the bag, and better access of water to all materials, thereby allowing for the preparation of a beverage with more pronounced organoleptic properties.
Ivana Prstec
Franckov tehnolog razvoja

Filter coffee

Franck Filter coffee is a blend of the best quality Arabica beans, that give a gentle, sophisticated and complex flavour, while the strong Robusta beans give a fullness that will satisfy even the most demanding coffee lovers. Due to the special grinding process, Franck Filter coffee enables the perfect release of all the aromas during preparation in a filter machine, creating a beverage that is full-bodied and well-rounded. Enjoy its mild flavour and noble aroma all day long.
Amalija Kondor
Franckov tehnolog razvoja

Flavoured teas

Teas are flavoured through the addition of natural fragrance extracts, essences, dried flower petals or fruits. The best known example is Earl Grey.
Ivana Prstec
Franckov tehnolog razvoja

Foamer base

Foamer base is one of the fundamental ingredients in the cappuccino mixtures, that gives the delicate foam that is characteristic to this entire category of beverages. Foamers are obtained by instantizing mixtures containing milk parts, such as skimmed milk and milk proteins, and vegetable parts such as coconut oil, while the sweetness is derived from glucose syrup.
Helena Simon
Franckov tehnolog razvoja

Franck café

Franck Café is a line of instant beverages that includes instant coffee and the entire range of instant mixes. The product line includes the instant coffees Classical, Gold and Crema; and the 2u1 (2-in-one), 3u1 (3-in-one) and Ice coffee mixtures, and all the Franck Café cappuccino flavours: Classic, Classic Decaffeinated, Classic with reduced sugar, Vanilla, Chocolate, Irish Cream, Winter, Coconut & White Chocolate, Bananaccino, Jagodaccino and Jaffa. Franck Café has been on the market for 14 years, and during that time, the brand has grown and strengthened. This growth has been possible through our dedication and communications with consumers, and we believe that we will succeed in developing new products to the satisfaction of our consumers.
Helena Simon
Franckov tehnolog razvoja

Freeze drying

Freeze drying or lyophilisation is a procedure of drying coffee concentrates under low pressure conditions, which results in the direct evaporation of tiny ice crystals to remove excess water. This drying method is used to obtain the Franck Café Gold instant coffee. Considering the low temperatures at which this sublimation is performed, it is possible to preserve the majority of the aromatic components, which are then released when the beverage is prepared, and results in that aroma that keeps winning us over, time and time again.
Helena Simon
Franckov tehnolog razvoja

French press

Designed and patented in Italy, over the years this coffee maker went through a series of transformation. The modern French press usually consists of a cylindrical glass pot, equipped with a metal or plastic lid and a plunger with a fine netted filter, most often made of stainless steel. For a well prepared beverage it is necessary to select the appropriate grind of coffee, In the Franck product line, we recommend 100% Arabica, 100% Arabica hazelnut-chocolate, and our ground coffees from the Origins line,Costa Rica i Guatemala.
Amalija Kondor
Franckov tehnolog razvoja

Fruit tea (fruit infusion)

A beverage prepared by pouring boiling water over dried fruit or a mixture of dried fruit and herbs, in which fruit forms the dominant share.
Ivana Prstec
Franckov tehnolog razvoja
g
Total number of terms: 3

Gloria

Goria is a line of products that include finely ground roasted coffee and an instant cappuccino mix. The cappuccino category includes the flavours Classic, Vanilla and Chocolate.

Helena Simon
Franckov tehnolog razvoja

Green tea

Green teais generally described as unoxidized or unfermented tea, and there are no chemical processes during the processing of leaves. The production process varies from country to country, but all are based on four steps: 1. wilting process – leaves are dried to reduce moisture content 2. steaming – serves to deactivate the enzymes in leaves (to prevent oxidation, fermentation) 3. rolling 4. drying
Ivana Prstec
Franckov tehnolog razvoja

Ground coffee

Roasted coffee and different grinds. The grind will be determined by the coffee itself, depending on the variety of coffee and the beverage preparation procedure. Fine ground coffee is specific to coffee for households, medium grind is for espresso and coarse grind is for filter coffee . It is very important during grinding to ensure an even particle size, to ensure that the coffee is not heated during grinding, as heating leads to a loss of aroma.
Amalija Kondor
Franckov tehnolog razvoja
h
Total number of terms: 1

Herbal tea (herbal infusion)

A beverage prepared by pouring boiling water over dried fruit or a mixture of dried fruit and herbs, in which fruit forms the dominant share.
Ivana Prstec
Franckov tehnolog razvoja
i
Total number of terms: 4

Ice coffee

Ice coffee is a popular summer refreshment with the great taste of coffee. Due to its practical single-serve packaging, it can be used almost anywhere. It is prepared by adding the contents of the packet to a glass, adding milkand stirring until the mixture is dissolved. If desired, add an ice cube or some ice cream, to further chill your beverage on a hot summer day.
Helena Simon
Franckov tehnolog razvoja

Infusion

A beverage prepared by pouring boiling water over dried plants and/or fruit.
Ivana Prstec
Franckov tehnolog razvoja

Instant

Instant beverages are a category that allow for the fast and simple preparation of various beverages. They can be mono-component instants or mixtures of various instant components. Due to the low water content, they have a longer expiry period and are practical for use outside the home. Instants include the Franck Café instant coffee, Franck Café cappuccino and the 2u1 (2-in-one), 3u1 (3-in-one) and Ice coffee mixtures, Gloria cappuccino, Bianka instant coffee substitute, Hot Mix cocoa te Franck Café vending product line.
Helena Simon
Franckov tehnolog razvoja

Italian stove top coffee pot

A stove top pot that makes coffee by passing hot water under pressure over coffee grounds. This pot was first patented in Italy, and is most often used in European countries. It is affectionally known as the Moka pot, after the first model 'Moka Express', invented by Alfonso Bialetti in Italy in 1933. For optimal preparation, it is necessary to select the appropriate grind of coffee. From the Franck product line, we recommend 100% Arabica, 100% Arabica hazelnut-chocolate, and our ground coffees from the Origins line,Costa Rica i Guatemala.
Amalija Kondor
Franckov tehnolog razvoja
k
Total number of terms: 1

Kafetijera

See under mocca.
Amalija Kondor
Franckov tehnolog razvoja
l
Total number of terms: 1

Lactose

Lactose, or milk sugar, is a sugar that forms a normal part of the human diet, and is primarily found in milk and whey. Based on its chemical composition, this is the disaccharide formula C12H22O11 that is formed from the monosaccharides glucose and galactose. In the digestive tract, lactose is broken down by the lactase enzyme, and the resulting monosaccharides are then broken down further in the glycolysis process. Due to its mild flavour, lactose is not only used in the food industry, but also in the pharmaceutical industry as a carrier for medicines.
Helena Simon
Franckov tehnolog razvoja
m
Total number of terms: 3

Malt

By definition, malt refers to barley malt. Malt is a product that is obtained by first soaking barley seeds in water, and then allowing the seeds to sprout in a cold and dark place. Sprouting indicates that the seed has been activated, i.e. that the enzymes that break down polysaccharides such as starch into simple sugars have developed. When the desired degree of sprouting is obtained, this process is halted by drying at high air temperatures. Due to the newly formed chemical composition, and its resulting distinctive aroma, malt is known as an alternative to sugar and other sweeteners. Malt is found in the Franck product line in its roasted and ground form, in the product Kneipp, while those who prefer instant preparation, barley malt is an integral part of the Bianka Classic product.
Helena Simon
Franckov tehnolog razvoja

Master cupper

Profesionalni kušači kave, educirani kako bi uočili i najmanja odstupanja od strogo definiranih parametara kvalitete zrna. Master cupper ima posebno razvijena osjetila za prepoznavanje kvalitete i nedostataka u šalici kako bi se dobio maksimalno razvijeni senzorski potencijal i stabilnost svakog pojedinog blenda ili single origina. Osnovni zadaci uključuju: izbor kave, prženje, blendiranje, osiguranje kontinuirane kvalitete itd. Zadaća master cuppera nije samo pronalazak pomno odabranih zrna kave, već i usmjeravanje cjelokupnog procesa proizvodnje, prema ostvarivanju proizvoda koji će osigurati maksimalni užitak i time potrošačima pružiti konstantnu kvalitetu, šalicu za šalicom.
Amalija Kondor
Franckov tehnolog razvoja

Milk

Milk is the natural secretion of the mammary glands of animals kept in husbandry, obtained from one or more milkings, with nothing added or removed. Though milk is characteristic to many animals, in the food industry, the term milk refers exclusively to cow milk, and its composition is not changed during technological processing. This white fluid is the main source of nutrition for mammalian young prior to starting on different foods. In addition to being rich in the mineral calcium, its complex chemical composition also includes milk fat and lactose, and the proteins casein, lactalbumin and lactoglobulin, which are synthesized in the mammary gland, while other components of milk, such as enzymes, vitamins and immunoglobulins are passed into the mammary gland directly from the blood. In the food industry, milk is subjected to the processed of pasteurisation or sterilization and homogenisation, after which it is considered a finished product, or raw material in the production of dairy products, such as yogurt, cheeses, etc.
Helena Simon
Franckov tehnolog razvoja
o
Total number of terms: 2

Organoleptic

The verification of the properties of a product using the senses. The colour, appearance, scent, flavour and texture of a product are examined. This product control is performed by specially trained persons , who are familiar with even the slightest specificities of each individual product they are testing.
Amalija Kondor
Franckov tehnolog razvoja

Oxidation of tea

The activation of enzymes in tea leaves under the influence of air initiates the natural process of the breakdown of complex organic compounds. During the oxidation process, leaf colour changes, from green to light brown to dark brown.
Ivana Prstec
Franckov tehnolog razvoja
r
Total number of terms: 3

Roasting

Procedure of thermal processing of the raw coffee beans. Depending on the roaster, this process can last up to 20 minutes, at temperatures of up to 240°C. During roasting, numerous physical and chemical changes take place within the bean, which influence the formation of specific fragrances and flavours characteristic for that variety of coffee. During the roasting process, there are also changes in the colour, volume and mass of the coffee beans The roasting process is terminated at the moment when the desired sensory propertiesare achieved, and is stopped by cooling the roasted beans. The level of roasting is determined based on the specific requirements of each individual market, and on the type of beverage for which the coffee is intended. During the roasting process, roasting curves are monitored and roasting levels are controlled in order to obtain the specific characteristics of each beverage. The beans are inspected visually and organolepticcontrol is conducted by groups of specially trained people familiar with all the necessary characteristics for each individual beverage. We can differential light, medium and dark roasts. A light roast is specific for the preparation of a beverage with a lower quantity of extract compounds, and these beverages have a gentler flavour, with a less pronounced coffee aroma, such as filter coffees. A medium roast will give beverages with a strongly pronounced aroma, and is used for those coffees to be consumed in the household. A dark roast gives a beverage with a greater quantity of extract compounds, a stronger aroma, and these roasts are primarily used for the preparation of espresso beverages.
Amalija Kondor
Franckov tehnolog razvoja

Robusta

The majority of Robusta coffee is grown in central and western Africa, and in parts of Southeast Asia, including Indonesia and Vietnam, and in Brazil. Though it only accounts for 30 percent of the global market, the production of Robusta is on the rise. Robusta has certain advantages, as it is a more resilient plant, easier to grow and requires less care.
Amalija Kondor
Franckov tehnolog razvoja

Rooibos (redbush)

Rooibos is a bush that grows in South Africa. Its fermented, dried and cut leaves are used to prepare an herbal infusion. The leaves are processed in a similar way to the classical processing of the tea plant, though rooibos does not contain theine.
Ivana Prstec
Franckov tehnolog razvoja
s
Total number of terms: 5

Sensory analysis

Specific knowledge that pertains to the physical basis of the perception of sensory properties of food.
Ivana Prstec
Franckov tehnolog razvoja

Sensory evaluation

Sensory evaluation is used to assess the quality and acceptability of a product. Using these evaluation techniques, it is possible to determine just how similar, or different, individual products are. During sensory evaluation, analysts examine the most important sensory properties, such as appearance, colour, fragrance, taste and texture, to assess the product. The sensory analysts conducting the evaluation must have an excellent understanding of the sensory properties, an excellent ability to plan and execute sensory evaluations, and knowledge of how to statistically process the results. A group of analysts who are trained for conducting sensory analysis of a specific product, and who are highly familiar with the characteristics of the product being tested, is called a panel.
Amalija Kondor
Franckov tehnolog razvoja

Sensory properties

These can be considered in two segments: for the raw material, and for the prepared beverage. The basic sensory properties that are described in the sensory analysis of teas are: appearance, colour, taste and texture. On the basis of these sensory properties, it is possible to measure and following the general acceptability or quality of the product, and to determine whether two products are similar or differ, and to measure the intensity of certain properties.
Ivana Prstec
Franckov tehnolog razvoja

Single origin

Single-origin coffee is grown within one recognised geographical area, which may be as small as a single plantation. Such coffee is labelled single-origin, with the name of the geographic region of its origin, such as Guatemala, Costa Rica, etc. Single-origin coffee has a specific and recognisable flavour, which is the results of the influences of the climatic conditions where the coffee is grown.
Amalija Kondor
Franckov tehnolog razvoja

Spray drying

Spray drying is a procedure for drying concentrate, in which the concentrate is sprayed with a fine mist in chambers with hot air flow. Due to the large surface area of the droplets and the elevated temperatures, excess water is quickly removed, leaving behind fine instant grains. This drying method is used to obtain many instant products, such as creamers, foamers, instant coffees used to make cappuccino, instant coffee substitute, etc. In addition to the food industry, this is also used as a technological process in the pharmaceutical and chemical industries.
Helena Simon
Franckov tehnolog razvoja
t
Total number of terms: 5

Tanin

A polyphenol that gives a bitter (astringent) taste to tea.
Ivana Prstec
Franckov tehnolog razvoja

Tea

The name tea is used in this region for both the dried plants and fruits and their mixtures, and also for the beverages prepared from them. The term tea is also traditionally used for the beverage prepared from the tea plant (Camellia sinensis), and for beverages prepared from a variety of dried plants or fruits. However, there is a difference between all these variations: tea is actually the beverage obtained from the tea plant, while all other variations are in fact infusions.
Ivana Prstec
Franckov tehnolog razvoja

Tea plant

Look under Camellia sinensis.
Ivana Prstec
Franckov tehnolog razvoja

Theine

The alkaloid in tea (trimethylxanthine) that is molecularly identical to caffeine. The quantity of theine (caffeine) depends on the type of tea, age of leaves, position during steaming, oxidation time, leaf size and quantity used in preparing the beverage. In principle, green tea contains less theine (caffeine) than black tea. There are, of course, exceptions which depend on which green or black tea is used, and how the teas were processed. There is no theine in herbal or fruit teas (infusion).
Ivana Prstec
Franckov tehnolog razvoja

Turkish coffee

See under ground coffee.
Amalija Kondor
Franckov tehnolog razvoja
v
Total number of terms: 1

Vacuum packing

Coffee will best retain its quality if it is immediately vacuum packed after roasting and grinding. Why? The first reason is that the packing method and controlled atmosphere prevents oxidation and changes in the oil components of coffee. In this way, coffee is able to retain its flavour and fragrance for longer. The second reason is that freshly ground coffee is quick to absorb other scents. Coffee is best preserved when packaged in a vacuum atmosphere.
Amalija Kondor
Franckov tehnolog razvoja
w
Total number of terms: 1

Water

Though it may seem to be an unimportant factor, water can have a strong influence on the prepared beverages, in all its segments (aroma, appearance andtaste). Only freshly boiled water should be used to prepare teas and herbal and/or fruit beverages.
Ivana Prstec
Franckov tehnolog razvoja