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SPROLINE Foam Knife Precision Steam Tip ,

“Steaming with this revolutionary steam tip creates the finest, most silky cappuccino foam I have ever served at Vivace.” – David Schomer.
Espresso Parts and The Sproline by SS&W has come up with special projects, and one of them is this Foam Knife Steam Tip. This precision tip is created for those who find their steaming power of the machine is too powerful and wanted to slow it down. Not only does it slow down the steam, the science behind this tip also delivers super micro steaming bubbles, suitable for small volumes of steaming.

Product ID: 8031 SKU: SPLTIPKNFSTSLMX. Categories: , . Tags: , , , , , , , , , , , , .


La Marzocco, Slayer, and Nuova Simonelli (Oscar model only).


The work related to these items is that of Shojiro Saito, EP’s partner in Japan. Several years ago he created the idea of brewing high quality teas on an espresso machine.

While the idea of brewing tea on an espresso machine was not new itself, the processes created by Shojiro to create a quality tea beverage were. When introduced to Espresso Parts, they asked the question, about coffee and how the system might work.

A year later Shojiro responded with what we now call the Sproline of Screens, and steam tips. 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. Espresso Parts is proud to work with not only Shojiro, but all that who continue to look for additional methods that create quality within our industry.