{"id":3426,"date":"2026-04-27T14:50:16","date_gmt":"2026-04-27T14:50:16","guid":{"rendered":"https:\/\/altrobakesale.com\/?p=3426"},"modified":"2026-04-27T14:50:16","modified_gmt":"2026-04-27T14:50:16","slug":"ilmu-di-balik-busa-cappuccino","status":"publish","type":"post","link":"https:\/\/altrobakesale.com\/index.php\/2026\/04\/27\/ilmu-di-balik-busa-cappuccino\/","title":{"rendered":"Ilmu di Balik Busa Cappuccino"},"content":{"rendered":"<h3 data-section-id=\"a9pi3o\" data-start=\"6748\" data-end=\"6791\"><span role=\"text\"><strong data-start=\"6752\" data-end=\"6789\">Ilmu di Balik Busa Cappuccino<\/strong><\/span><\/h3>\n<p data-start=\"6792\" data-end=\"7585\">Busa cappuccino atau milk foam terbentuk melalui proses aerasi susu menggunakan uap panas dari mesin espresso. Protein dalam susu, terutama kasein dan whey, berperan penting dalam membentuk struktur busa stabil. Suhu ideal untuk steaming susu biasanya sekitar 60\u201370 derajat Celsius agar tekstur tetap lembut dan tidak rusak. Tekstur mikrofoam yang halus sangat penting untuk menghasilkan cappuccino berkualitas tinggi. Jika terlalu panas, susu akan kehilangan rasa manis alaminya dan menjadi hambar. Barista harus mengontrol tekanan uap dan posisi pitcher dengan tepat. Busa yang baik memiliki tekstur seperti sutra dan mampu menopang latte art di atasnya. Ilmu di balik busa cappuccino menunjukkan bagaimana kimia protein dan teknik barista bekerja bersama dalam menciptakan minuman sempurna.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ilmu di Balik Busa Cappuccino Busa cappuccino atau milk foam terbentuk melalui proses aerasi susu menggunakan uap panas dari mesin espresso. Protein dalam susu, terutama kasein dan whey, berperan penting dalam membentuk struktur busa stabil. Suhu ideal untuk steaming susu biasanya sekitar 60\u201370 derajat Celsius agar tekstur tetap lembut dan tidak rusak. Tekstur mikrofoam yang [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3426","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/posts\/3426","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/comments?post=3426"}],"version-history":[{"count":1,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/posts\/3426\/revisions"}],"predecessor-version":[{"id":3427,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/posts\/3426\/revisions\/3427"}],"wp:attachment":[{"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/media?parent=3426"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/categories?post=3426"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/altrobakesale.com\/index.php\/wp-json\/wp\/v2\/tags?post=3426"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}