(transferred) barista
For baristas, always tell yourself: from the first day of making coffee, you have to face difficulties and persistence every day, not success. Behind the halo, there are always endless tears and sweat, do not need to envy, as long as to work hard, as a coffee disseminator, we should let ourselves know more, but also let more people know more!
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Hydrodynamics in Coffee pattern
Friends who have seen the coffee flower will probably be amazed by the skill of the barista. The hot white milk rushed into the dark brown espresso, and as the barista's wrist lightened, the surface of the latte rippled with a heart-like leaf pattern. It's so romantic, so romantic.
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Foam on the surface of "Espresso"
Foam on the surface of Espresso: foam: coffee fat (Cream Crema), also known as aromatic oil, is a reddish-brown foam on the surface of coffee, with a uniform color, about 3 mm ~ 5 mm thick. It consists of vegetable oils, proteins and sugars. Coffee fat has the combination of emulsion and foam colloid. If the emulsion is dark brown or even black, it indicates that the coffee has been extracted
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