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So, what is the process used to create the incredibly tight bubble structure created by these tips?
It is called Hydrodynamic cavitation. Hydrodynamic Cavitation occurs in liquid when bubbles form and implode in pump systems or around propellers. Pumps put liquid under pressure, but if the pressure of the substance drops or its temperature increases, it begins to vaporize just like boiling water. Yet in such a small, sensitive system, the bubbles can't escape so they implode and this implosion creates what we refer to as nano bubbles. This process as it relates to Tea and coffee milk steaming was recently provided a patent in Japan, to our firm SS&W.
What is unique about our method is that we have created high and low pressure zones on the output side of the tip. The resulting high and low-pressure zones create Hydrodynamic cavitation and thus an implosion of the smaller micro bubbles created when steaming milk. The bubbles create such a tight bond that the structure creates a glossy surface to the milk that holds shape and pattern for a very long time. The effect of the nano bubble structure also keeps the gas bubbles of the coffee from escaping the surface of the beverage, and damaging the latte art and/or foam structure on top of the beverage.
Independent Coffee Houses and Baristas around the world are just learning of our new methodology, and are blown away by the quality of the milk created by these tips.
Sproline Foam Knife 1 Steam Tip will fit Commercial La Marzocco and Slayer Espresso machines. It will also fit directly onto the stock Nouva Simonelli 'Oscar' model steam wand. Made in Japan.