The most innovative foam coffee comes from China.

China's foam coffee is our common soybean milk instead of milk and coffee to form a unique coffee. This kind of coffee is still rare in the domestic consumer market.

In fact, this kind of foamed coffee has been known for several years, and the practice is relatively simple. Pour the brewed coffee into the cup, heat the soy milk with a steam pipe until it foams, then pour the soymilk into the coffee, and finally put foam on the top of the coffee. It should be noted that if you want to foam soybean milk, you must choose high-purity soybean milk. Most of the soybean milk on the market is syrup, which is impossible to produce fine milk foam. The foam made with high-purity soybean milk is no different from an ordinary cappuccino in appearance, so Mr. Mao Yongnian, a Taiwanese master of food and beverage etiquette, chose a chic English name Soybeanccino for this Chinese-style foam coffee.

As we all know, soybean milk is a traditional breakfast and midnight snack drink in China. Soy saponins, isoflavones and soybean oligosaccharides in soybean milk have significant health care functions, such as soy saponins, isoflavones and soybean oligosaccharides, which can reduce blood pressure and blood lipids. It can also reduce cardiovascular burden, increase heart vitality, and optimize blood circulation. Using soy milk instead of milk to make foam coffee has a fresh taste, smooth taste and no bitterness. In addition, there is one of the biggest benefits-many people love to drink coffee, but will develop lactose enzyme intolerance to the milk added to the coffee, resulting in diarrhea. After switching to soybean milk, not only do not have diarrhea, but also will not get fat, and the nutritional value is also improved a lot. It can be said that this is a very useful Chinese foam coffee. The emergence of foamed coffee broke the previous situation that the domestic coffee market was full of foreign coffee. Chinese coffee has also changed from the total reception of foreign coffee to the stage of combining its own characteristics.

There is ginseng coffee in Korea, matcha coffee in Japan, chocolate coffee in Switzerland, vodka coffee in Russia, and now we have our own coffee in China. This is the first domestic coffee, but definitely not the last. With the upsurge of people's enthusiasm for coffee, in China, a whirlwind of local coffee is blowing, China's coffee consciousness is also gradually awakening, and a coffee atmosphere and drinking habits with Chinese characteristics are quietly being formed. finally, it is bound to usher in a brilliant Chinese coffee culture.

(responsible Editor: coffee Sound)