I've tried and tried to get actual espresso art, but I can't seem to get it right. I'm certain my foam is perfect because it's silky and thick and flows out of the cup well. Any advice?
this post was submitted on 29 Jul 2023
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Good question, not sure I've got an answer. Just a term I've heard a lot, always sounded like it was doing something on the molecular level. Which I guess everything is. I think it's this. When you stretch the milk, you're trying to (about) double it in volume with tiny bubbles (microfoam). If the bubbles are too big, that's foaming the milk. I think. Lance will better explain it. But foam like that is the way it's done in most of Italy (from my limited experience). It's just a different way of doing it.