What is microfoam?

What is it?
Microfoam is milk which has been steamed in a way that creates a velvety texture.  The end result should look like wet paint and pour like melted ice cream.  Microfoam is poured into drinks not spooned.

Why is it better?
The job of milk in specialty drinks is to deliver flavor.  Large bubbles which are full of air are not able to perform this task.  Microfoam of the proper texture and temperature will deliver flavor to the tongue as well as add texture and sweetness to the drink.

Who says it is better?
The Specialty Coffee Association of America for one.  To prepare a drink at any SCAA event or competition using steamed milk prepared in any way other than beautifully textured microfoam would be nothing less than humiliating.  Microfoam is the only acceptable way to prepare milk at Columbus coffeehouses Luck Bros and Cafe Brioso.

Duane Sorenson: “It has to be texturized into something velvety, like wet paint.”
Tips on how to texture milk into rich velvety microfoam:
  1. Start with cold fresh milk, keep steam pitchers cold too.
  2. Purge steam wand before steaming to clear water out.
  3. Stretch milk with the steam wand tip near the surface while the milk is still cold.  Once the milk reaches 104 degrees Fahrenheit the chemistry changes and big sticky bubbles will be formed.
  4. Use a proper sized steam pitcher.  You only want to steam enough milk for the drink you are making with a little waste left over.  If you have milk left over, use a smaller pitcher.
  5. When the steam pitcher no longer feels cold to touch, sink the steam wand deep to prevent further stretching.  You can not trust your thermometer to give you real time temperature.  With the thermometer deep, you can heat the milk to completion without creating big bubbles.

Why doesn't everyone use microfoam in their drinks?

That is a great question that should be brought to those that don't.  Consumer demand could make them change to this superior method.

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