A creamy, velvety and silky smooth microfoam
makes the difference between a good cappuccino and the perfect cappuccino.
Contrary to popular belief, the ideal foam
for your cappuccino, latte, macchiato or flat white shouldn't contain large
air bubbles. Quite the opposite, it should actually have as little air as possible,
as more bubbles make less velvety milk. This usually happens when the milk is overheated
or when too much air is incorporated during frothing - a completely wrong technique.
The perfect milk cream is made of many tiny
bubbles, a texture that coffee specialists know as "microfoam".
With an even and balanced microfoam, you
will see a silky smooth surface in your coffee-based drink, creamy and soft to
the taste #makeitbetter