The latest foam technology can be unveiled in the 2017WBC World Barista Competition without steam!

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Coffee knowledge-how to use machine steam pipe to make milk foam

A few days ago, coffee lovers from all over the world gathered in the South Korean capital Seoul to participate in the latest 2017 World Barista Competition (WBC).

Hugh Kelly from ONA Coffee, Australia, represented Australia as the winner of the Australian 16 gamut 17 barista contest, and finally stood out from more than 60 contestants to win fifth place. During the competition, Hugh focused on his innovation and research achievements in the field of coffee, the most eye-catching of which is the steamless milk dispensing equipment that the world has never seen before.

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In the milk-based coffee competition, Hugh used the new device called "Milk Cloud". He said the name was only decided on a temporary basis and that the final name has yet to be finalized.

How does this device work? In the absence of steam, the device can rotate at a high speed and heat the milk through a separate heating device, which Hugh says is "silky, mellow and delicious".

No steam? Is this true? During the competition, Hugh explained in detail to the judges and spectators that the traditional method of steaming would add extra water to the milk to dilute its own flavor. If there is no steam, the taste of milk will naturally become more rich and silky, and its original taste can be completely preserved.

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It is reported that the device was jointly developed by ONA Coffee and Breville, and its idea comes from ONA Coffee's Angus Mackie, who discovered the problems in traditional milk mixing techniques.

"I suggest that Hugh use this brand new device in the competition." "there is an urgent need for a whole new way of mixing milk to retain the original flavor of coffee," Angus said.

Angus spent years studying the heating and dispelling mechanism of milk and the chemical structure of milk.

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"our goal is to make the foam more stable, the texture more delicate, and not to add extra water to avoid the taste being diluted."

This is the first time the ONA and Breville teams have used the device in public.

What impact will this device have on the coffee industry in the future? Angus hopes the device will bring more inspiration to people and greatly improve the quality of milk-based coffee. At the same time, the emergence of this technology can also help people to further improve the quality of espresso.

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"at present, our coffee opportunities waste a lot of energy on making steam." He said.

"if steam-free killing technology can be popularized, it means that coffee maker manufacturers will no longer have to worry about how to make steam and instead focus more on how to improve the quality of coffee."

At present, the equipment is still under further improvement, and a commercial prototype is scheduled to be launched at the end of this year.

Author: ONA Coffee

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