What is microfoam?

Microfoam refers to the technique of steaming milk to create a velvety texture with small, uniform bubbles. This process transforms the milk into a creamy, smooth consistency that enhances the mouthfeel of coffee drinks, particularly in beverages like lattes and cappuccinos. Microfoam is characterized by its ability to pour with fluidity and form delicate patterns when artfully added to espresso.

The presence of small bubbles in microfoam allows the milk to integrate beautifully with the espresso, making for a well-balanced drink. This frothy texture also plays a significant role in the visual appeal of specialty coffee, as barista art relies on the quality of microfoam to create intricate designs on the surface.

While a thick layer of cream, bubble-free milk, and milk with added flavors might have their use in different contexts, they do not pertain to the specific definition of microfoam. The emphasis on achieving a silky and stable microfoam is essential in barista practice, as it directly impacts the overall quality and presentation of espresso-based beverages.