Franck Café soluble coffee
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Soluble coffee Classical
Soluble coffee Classical decaffeinated
Soluble coffee Crema
Soluble coffee Gold
Tales from the cup
Four ways to prepare ground coffee
Read about the basic rules for preparing ground coffee in a dzezva (Turkisk coffee pot), Italian coffee pot, French press or filter machine.
Written by Franck d.d.
Arabica and Robusta: aroma and character
Nakon prženja, prilično sve kave izgledaju isto. No, jeste li znali da postoje zapravo na desetke različitih vrsta kave?
Written by Franck d.d.
Vesna Mihatov: Roasting coffee is an art
Presenting Vesna Mihatov, Franck's master cupper, who explains the processes coffee passes through from the raw beans to the final product, and how Franck coffees are made
Written by Franck d.d.Franckpedia
Did you know?
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.
