The crema in a cup of ESP is actually made up of grease and foam
The crema in an ESP is actually oil and foam, and oil exists in two forms-oil as a liquid and fat as a solid. The presence of grease destroys the foam structure and can cause crema to disappear quickly within minutes. Because the surfactants in coffee are dissolved in water, the surfactants on the fat surface are pulled away from the foam surface with the water, making the foam weak, lose elasticity, and then quickly disappear.
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Milk foam is the essence of testing a barista's basic skills
More baristas often because the milk foam is not dense enough, the surface milk foam due to mutual extrusion and cracking, not only affects the taste, but also has no way to make good-looking pull flowers. In fact, whether it is the pursuit of good-looking flowers or the pursuit of smooth taste, the density of milk foam is very important, coffee is the foundation and soul, milk foam is the essence of testing a barista's basic skills.
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The preservation of coffee beans is very important. Coffee beans must be drunk freshly.
Coffee beans must be drunk while they are fresh, so there are three important steps to keep coffee beans fresh: ① seals the one-way exhaust valve bag that comes with coffee beans with a sealed clip; ② is put in a sealed bag to prevent moisture from being inhaled; and ③ is put in the freezer to slow down the oxidation rate of coffee and maintain its fresh quality. If you need to drink, you must first start from
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