Australian white coffee Flat White beat delicate foam temperature mild Italian blend of coffee beans
Australian-style white coffee, unlike cappuccino, 1-beat-3 Espresso,1/3 hot milk, 1-pound-3 milk foam, and sprinkle some chocolate powder or cinnamon powder on the formed micro-convex surface. Australian white is named Flat White because it is smoother and consistent with the cup noodles, highlights the fineness of the milk foam above, and the temperature is milder. Maybe the temperature is more suitable for drinking quickly, Flat White will not be a big drink. It originated in Australia, which was low in the 1970s, developed in Australia, New Zealand and other places in the 1980s, and entered the European and American markets in recent years. Jason Fox, president of Reuters, said: "Flat White tastes a bit like cappuccino, which is covered with tasteless, stale milk foam." But Flat White's foam is soft and thick, mixed evenly with coffee. "
After a 14-year battle between American and Australian coffee, Starbucks in the United States finally sold the remaining 24 Australian stores to Withers Group, the operator of the seven eleven convenience store, in 2014. Each country has its own taste, so there is no need to judge whether the style of the product is good or not. What's more, don't order a cup of coffee that doesn't suit your taste in order to show that you are unprofessional. Drinking coffee is to meet your own needs, without affectation, and let coffee accompany you happily.
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Did the Arab countries start drinking coffee first? which country was the first to drink coffee?
The first cup of coffee in the world was made by Arabs. When Europeans first came into contact with coffee, they called the seductive drink Arabian wine, and in the literature left by many European travelers in the 16th century, Arabs sipped a black honey made from black seeds. Long before Europeans knew about coffee, Arabs knew about it in the 3rd century.
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Effect of Milk quality of Grandma Niu on foaming Italian coffee bean latte
In general, the fat content in milk is about 4-5% (composed of different types of fat) and exists in milk in the form of fat balls with sizes ranging from 0.1 to 10 microns. With triglyceride (triglyceride) as the core, it is surrounded by a film composed of proteins, phospholipids and glycerides. This natural milk fat globule membrane can effectively prevent milk fat.
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