The most innovative foam coffee comes from China.

When I see this topic, I estimate that many people will be shocked. Is Chinese coffee just a pile of bubbles? Not this bubble, of course, not that bubble. China's foam coffee is our common soybean milk instead of milk and coffee to form a unique coffee. This coffee is rare in the domestic consumer market.

In fact, this kind of foam coffee has been known for a few years, and the practice is relatively simple. Pour the brewed coffee into the cup, heat the soy milk with a steam pipe until it bubbles, then pour the soy milk into the coffee, and finally spread the foam on the top of the coffee. It should be noted that if you want to foam soy milk, you must choose high-purity soy milk. Most of the soy milk sold on the market is sugar water soy milk. This soy milk is impossible to foam fine milk. The foam produced with high-purity soy milk is no different from ordinary cappuccino in appearance, so Mr. Mao Yongnian, a master of Taiwanese catering etiquette, gave this Chinese-style foam coffee a unique English name called Soybeanccino.

As we all know, soybean milk is a traditional breakfast and supper drink in China. It is mild and sweet in nature, nourishing yin and moistening dryness. Soybean saponins, isoflavones, soybean oligosaccharides and other factors with significant health care functions have the effect of lowering blood pressure and blood lipids. It can also reduce cardiovascular burden, increase heart vitality and optimize blood circulation. Soy milk instead of milk to make foam coffee, taste fresh, smooth taste, no bitter feeling. There is also one of the biggest benefits-many people love to drink coffee, but will be added to the milk in the coffee lactose intolerance, resulting in diarrhea phenomenon. After switching to soy milk, not only does not diarrhea, also will not gain weight, nutritional value also improved a lot. It can be said that this is a lot of utility of Chinese foam coffee. The birth of foam coffee broke the situation that the domestic coffee market was full of foreign coffee before. China's coffee is also from the overall acceptance of foreign coffee, transition to the stage of combining their own characteristics.

South Korea has ginseng coffee, Japan has matcha coffee, Switzerland has chocolate coffee, Russia has vodka coffee, and now China has its own coffee. This is the first domestic coffee, but it will definitely not be 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 gradually waking up, a coffee atmosphere with Chinese characteristics and drinking habits are quietly forming, and finally a brilliant Chinese coffee culture is bound to usher in.