Cupping Bowl Kasuya Model Courses milk techniques and latte art

milk techniques and latte art

produced in the beautiful Black Forest

The capacity is 115 cups of coffee per hour

after which the cherry is added to the fruit mixture and fermented for 180 hours

Cupping Bowl Kasuya Model Courses milk techniques and latte artThe sleek black Cupping Bowl Kasuya Model neutralizes visual influence, allowing professional cuppers to focus exclusively on aromatic and flavor profiles. These stackable vessels offer 260ml total capacity with a convenient 180ml measurement line. The dark interior enhances sensory evaluation by eliminating color based preconceptions, ensuring objective assessment during cupping sessions.