June 15, 2015 1 min read
Microfoam is made by frothing milk using the steam wand of an espresso machine. It is made of miniscule microbubbles (not visible to the eye), and it is this consistency that gives the coffee a lightly sweet taste.
The technique to get this consistency requires a bit of practice.
First, flush out the steam wand.
Place the steam wand at an angle to the surface of the milk (about 1/3 of the depth of the container). It is important to stabilize the container (as in no back-and-forth movements).
Activate the vapour to create a swirl in the surface of the milk (you will hear the noise of the air being introduced into your milk for a few seconds).
Once the consistency of the milk is thicker, lower the steam wand to heat the milk (which should not exceed 145°F, meaning the temperature at which it is still possible to hold the frother in your hand).
Flush out the steam wand, while wiping the extra milk off the wand using a damp cloth.
It’s always possible to incorporate more air into your milk to thicken it, however, be careful not to add too much air or overheat it because that can make it difficult to make little designs in your coffees!
One last tip: don’t be afraid to practice!
September 18, 2023 3 min read 2 Comments
September 11, 2023 2 min read
One of the questions that coffee experts probably hear the most is:“What’s the difference between Arabica and Robusta?” The two types of coffee plants are at opposite ends of the spectrum, and by blending the two together, we can achieve the best of both worlds.