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?

  • @dr_scientist
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    11 year ago

    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.