A new micro-foam milk standard methodology

The cappuccino or latte at coffee bars

The existing commercial coffee makers require a professional coffee machine operator. Although they have a modern design and three-phase electric power, they are heavy, space consuming and unmovable. Furthermore they require permanent water connection. Overall they are complicated and need to be maintained frequently at high cost.

The milk whipping is steam operated and the performance depends on the operator’s skills; Industrial coffee catering is expensive and limited by infrastructures and therefore rare as it is not possible.
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In home hospitality business: high quality and tasty coffee (espresso or cappuccino) is being prepared usually, one or two cups at a time. Hence, guests may not offered a cup of cappuccino because it is time consuming and labor intensive process.

 

 

Micro-foam milk fans remain unsatisfied.

The Catering Industry prefers to serve brewed coffee, only few companies use ultra-automatic espresso and cappuccino machines to serve a limited number of guests at a very high cost. These machines are very expensive; they do not need a water connection or special electrical outlets but have limited capability to service hundreds of guests with cappuccino in a short amount of time.

A new micro-foam milk standard methodology

The combined, espresso and milk coffee system consists of computerized micro-foam milk maker and an existing industrial espresso maker , with a significantly reduced boiler, for the commercial industry.

The home version of the Micro Foam Milk Maker , a compact device for coffee fans, is designed for people who are interested controlling their sugar intake , for people who have diabetes and for individuals in a sport nutrition diet based on whey proteins.

The micro-foam milk process uses only pure milk. Viscosity can vary from fluid to foam depending on user and drink. The process will reduce the existing coffee machine size and its maintenance and cost along with raising the quality standard of cappuccino anywhere. Most importantly, it will reduce or prevent redundant sugar and introduce new catering cost-effective options for the coffee services.

Sports nutrition, Weight management and Healthy aging foods

Concentrated proteins are primary ingredients in a number of sports nutrition, weight management and healthy aging foods. The “Milk Micro-Foam Maker” solved the poor dispersion of concentrated proteins into the milk that was creating a chalky or gritty mouth-feel providing a sweeter taste than “usual” while dispersing the powder perfectly within the milk.

  • Milk Micro-Foam mixes with the espresso without any required steering.
  • It increases the dispensability of concentrated proteins in sports nutrition, weight management and healthy aging foods
  • It prepares soy milk and ultra-high temperature (UHT) milk for cappuccino.
  • It is capable of transforming powder milk into liquid milk.

The new appliance produces a high quality of micro-foam milk via a fully automated process, a “one finger touch” at lower energy consumption using pure milk only.