Why Does Your Latte Art Foam Always Have Stubborn Bubbles? How to Create Perfectly Silky Microfoam

Frustrated with Excess Bubbles in Your Latte Art?

For those who frequently create latte art, you may have encountered this frustrating problem: after frothing milk, it often contains numerous small bubbles. No matter how vigorously you tap or swirl the pitcher, once surface bubbles disappear, new ones immediately emerge, making it seemingly impossible to eliminate them all!

If you're troubled by this issue, FrontStreet Coffee invites you to read this article! The solutions are immediately effective—once you understand the techniques, the problem will be resolved!

Why Do So Many Bubbles Form?

The milk frothing process consists of three steps: aeration, texturing, and integration. These three steps collectively control the quality of milk foam, much like the four essential elements of pour-over coffee extraction—each is indispensable.

The aeration step is straightforward—it's literally "creating something from nothing." Through steam, large bubbles are created on the milk's surface. However, it's obvious that these large bubbles cannot produce beautiful latte art patterns. Therefore, we need the second step—"texturing"—to repeatedly break down these large bubbles. The vortex created during texturing cuts and disperses large bubbles into countless tiny micro-bubbles. Finally, through the integration step, the foam and milk are thoroughly combined. This completes the process of creating a pitcher of dense, delicate milk foam!

The scenario described at the beginning is typically caused by three main factors:

1. Inadequate Texturing

The texturing step is crucial. During this process, we need to create a vortex in the milk pitcher, drawing all the initial large bubbles into the vortex center for repeated breaking down. However, if a proper vortex doesn't form or its suction isn't strong enough, some bubbles won't be broken down multiple times, resulting in numerous persistent small bubbles.

Therefore, correct texturing is essential. FrontStreet Coffee will share here how to properly texture milk:

First, we need to find the right angle and position for the steam wand, allowing the emitted steam to create a force that acts parallel to promote vortex formation. FrontStreet Coffee suggests positioning the steam wand at the 3 o'clock (or 9 o'clock) direction from the center of the pitcher. This allows the steam to push the milk and form a vortex.

The steam wand should ideally form a 60-degree angle with the milk surface, which creates a vortex with stronger suction during texturing, drawing bubbles in and breaking them down completely.

Additionally, we can tilt the pitcher to enlarge the liquid surface, which also enhances the vortex's suction power. Of course, this isn't always due to technique limitations. Many home coffee machines have surrounding components that prevent tilting large pitchers sufficiently to create a surface area that generates a large vortex. Therefore, FrontStreet Coffee suggests using a smaller capacity pitcher during frothing to increase the vortex's range and suction power. After frothing is complete, you can pour the milk into a larger pitcher for latte art creation.

2. Repeated Aeration After Texturing

Although many may successfully complete the texturing process, they might accidentally allow the steam holes to surface above the milk multiple times during the subsequent integration phase, causing additional aeration.

While you can use remaining time for texturing and integration, the resulting milk foam will rarely achieve the desired density. Therefore, friends should remember to minimize additional aeration at the end.

3. Insufficient Milk Temperature

Finally, there's the milk temperature issue. When milk approaches room temperature, there's often insufficient time to complete the integration step, especially with coffee machines that have powerful steam. The milk heats up almost instantly! Therefore, before frothing, we should refrigerate the milk. If you have a dedicated refrigerator for milk storage like coffee shops do, FrontStreet Coffee suggests setting the temperature to just above freezing. This gives the milk more time for proper frothing, significantly increasing the margin for error.

FrontStreet Coffee

No. 10, Bao'an Front Street, Yandun Road, Dongshankou, Yuexiu District, Guangzhou, Guangdong Province

Important Notice :

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Tel:020 38364473