#coffeeshop Instagram Story & Photos & Videos

  • (@anarita.sa) Instagram Profile @anarita.sa
  • Probably thinking about food, ‘cause food is life 🤷🏻‍♀️
  • Probably thinking about food, ‘cause food is life 🤷🏻‍♀️
  •  3  1 39 seconds ago
  • (@ruangfoto.kopi) Instagram Profile @ruangfoto.kopi
  • Apartemen Sentra Timur Residence
  • WHEN YOU HEAT THE MILK... Fat: gets thinner/melts
    .

    Sugar: breaks into the smaller, simpler sugars which by themselves have a sweeter taste and will help the milk reach its sweetest point. If you keep steaming past the sweet point, the sweetness will go away as the sugars break down beyond taste.
    .

    Protein-the coil loosens up and the hydrophobic piece becomes exposed, so it will look for somewhere to go: it can either go into the fat or it can go out in the air to get away from the water. The hydrophobic protein goes to the bubbles produced when air is introduced to the milk and a skeleton of proteins is created around each air bubble. The bubble becomes incapable of popping. Swirling the foam will rehydrate the bubbles again (when gravity kicks in and pulls the bubbles down into the milk), reinforcing each bubble with the protein, making it shine. There is motion and fluidity in the milk. (Source: Joe Coffee Blog)
    #milk #milkfrothing #milkfroth #steam #steaming #steammilk #heat #coffee #barista #baristalife #baristagram #coffeeshop #coffeeshopjakarta #anakkopi #coffeegram #indocoffeegram
  • WHEN YOU HEAT THE MILK... Fat: gets thinner/melts
.

Sugar: breaks into the smaller, simpler sugars which by themselves have a sweeter taste and will help the milk reach its sweetest point. If you keep steaming past the sweet point, the sweetness will go away as the sugars break down beyond taste.
.

Protein-the coil loosens up and the hydrophobic piece becomes exposed, so it will look for somewhere to go: it can either go into the fat or it can go out in the air to get away from the water. The hydrophobic protein goes to the bubbles produced when air is introduced to the milk and a skeleton of proteins is created around each air bubble. The bubble becomes incapable of popping. Swirling the foam will rehydrate the bubbles again (when gravity kicks in and pulls the bubbles down into the milk), reinforcing each bubble with the protein, making it shine. There is motion and fluidity in the milk. (Source: Joe Coffee Blog) 
#milk #milkfrothing #milkfroth #steam #steaming #steammilk #heat #coffee #barista #baristalife #baristagram #coffeeshop #coffeeshopjakarta #anakkopi #coffeegram #indocoffeegram
  •  2  0 37 seconds ago
  • (@cs_blueline) Instagram Profile @cs_blueline
  • COFFEE STAND OSAKA EDOBORI blue-Line
  • No.750 11/17(土)
    そろそろこちらを発症してきました、、、
    #エリッククラプトン #ericclapton #12 小節の人生 熱。

    本日も19時まで皆様の笑顔作りのお手伝いをしております。
    Good Coffee!
    Good Smile!

    550-0002
    大阪市西区江戸堀一丁目18-21
    グレース肥後橋1F
    COFFEE STAND OSAKA EDOBORI blue-Line
    #大阪 #肥後橋 #江戸堀 #国立国際美術館 #靱公園 #スペシャルティコーヒー #specialtycoffee #コーヒースタンド #coffeestand #カフェ #cafe #コーヒー専門店 #coffeeshop #ブルーライン #blueline #コーヒースタンドオオサカエドボリブルーライン #coffeestandosakaedoboriblueline #コーヒースタンドオオサカ #coffeestandosaka #cafegram
  • No.750 11/17(土)
そろそろこちらを発症してきました、、、
#エリッククラプトン #ericclapton #12小節の人生 熱。

本日も19時まで皆様の笑顔作りのお手伝いをしております。
Good Coffee!
Good Smile!

550-0002 
大阪市西区江戸堀一丁目18-21 
グレース肥後橋1F
COFFEE STAND OSAKA EDOBORI blue-Line 
#大阪 #肥後橋 #江戸堀 #国立国際美術館 #靱公園 #スペシャルティコーヒー #specialtycoffee #コーヒースタンド #coffeestand #カフェ  #cafe #コーヒー専門店 #coffeeshop #ブルーライン #blueline #コーヒースタンドオオサカエドボリブルーライン #coffeestandosakaedoboriblueline #コーヒースタンドオオサカ #coffeestandosaka #cafegram
  •  3  0 3 minutes ago
<script> var host = 'www.pik'+'view.com'; if(window.location.hostname != host) { window.location.href = 'https://'+host+'/coffeeshop'; }