The difference between getting perfect microfoam and "bubble" foam is in the milk, temp, and technique. We use whole milk as it produces (when frothed correctly) a nice ratio of milk to foam. It is possible to use 2% and lower yet from what I've read it's harder to get the dense microfoam. I can't speak from experience on this point so if you want a lower fat milk try it out and let me know.
Here are some pics to show the difference between "bubble" foam and microfoam. These come from CoffeeGeek.com which is a great resourceful site! Learned lots from there already.
First, the "bubble" foam--CoffeeGeek.com describes this as looking like dish soap--I agree. I have also seen bigger bubbles in cappuccinos before.
Next, the microfoam--it's not the best pic but you can see the bubbles are tiny, tiny, tiny and it's dense. THIS is what you want!
I think once you taste true microfoam you will yearn for it. I could be wrong, but for me microfoam enhances my cappuccino...it makes it what it is. I loves me some microfoam.
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