Cappuccino

Look at the natural mixture of espresso with micro-foamed milk. Don’t stir, tea-spoon not required.

The labor costs of an available barista in a coffee bar is very high, actually the main “headache” of the owner. Often, the results are unsatisfied customers, inconsistent quality of the served cappuccino and potentially lower profits for the coffee bar owner. With an automatic “barista”, the MFMM provides a consistently higher quality cappuccino or hot cocoa (without added sweeteners) at a higher quality and lower cost (due to reducing the manufacturing costs) resulting in a higher profit margins for the coffee bar owner.

Tairob Ltd. developed the MFMM, an electro-mechanical computerized machine, that naturally sweetens and micro-foams cow or plant’s milk without adding any sweeteners.

For example, adding micro-foamed cow milk to espresso, creates a cappuccino that is already sweetened; Every coffee bar decides today what the taste of your cappuccino is. Just imagine, you’ll be the one who decides what your preferred taste of coffee is!

It is not necessary to add sugar to the cappuccino as the sweetness from the micro-foamed milk provides a satisfactory sweet flavor. Additionally, the natural flavor and quality of the coffee beans is enhanced. Instead of the barista producing a variable coffee product, the MFMM makes it possible for the customer to regulate the level of sweetness a/o sugar in their coffee products.

Imagine a cappuccino prepared by the MFMM, sweet without sweeteners, made with micro-foamed goat milk.

The MFMM provides a naturally healthy product, and the level of sweetness is always chosen by the customer.

You may add sweetness as you like; the original natural ingredients are not affected.

The MFMM processes use cow or goat milk and many types of plant milk such as Soy, Coconut, Almond, Oat, and Cashew