Steaming milk to a microfoam
The Art of Milk Texturing: Microfoam Explained
Why Milk Matters in Coffee
Espresso is half the story. Milk makes or breaks drinks like lattes, cappuccinos, and flat whites. Good milk texture changes the entire experience of a coffee.
What Is Microfoam?
Microfoam is milk that has been steamed until it is silky and smooth, with tiny bubbles you can barely see. It is glossy on top, has a creamy mouth-feel, and blends seamlessly with espresso coffee.
How Microfoam Is Different from Regular Foam
Microfoam: velvety, pourable, glossy finish
Regular foam: bubbly, airy, sits on top
The Technique Behind Microfoam
Baristas use a steam wand to introduce air at the start, then heat and fold the milk until it spins in a whirlpool. The introduction of air should be done carefully and should sound like tearing paper, not screaming steam against the bottom of the pitcher. Done correctly, the result is milk that feels like liquid velvet.
Why It Matters for Flat Whites
Flat whites are defined by their milk texture. Without microfoam, a flat white becomes a small latte. Microfoam allows the espresso to shine while still giving the drink a smooth body.
At Chapel Street Cafe every barista trains in microfoam technique. That is why our flat whites taste the way they do in Melbourne. The milk does not just sit on top. It becomes part of the drink.