page_title: Microfoam
section_title: Procedure
hierarchical_section_title: Microfoam / Procedure
caption_attribution_description: English: Picture of steamed milk on an espresso machine.
context_page_description: Microfoam is finely textured milk used for making espresso-based coffee drinks, particularly those with latte art. It is typically made with the steam wand of an espresso machine, which pumps steam into a pitcher of milk.
  The opposite of microfoam is macrofoam, which has visibly large bubbles, a style of milk commonly used for cappuccinos.
context_section_description: Microfoam is usually created with the steam wand of an espresso machine. This is the quickest method and provides precise control over the timing and depth of air injection. Alternative methods are rarely as effective for producing microfoam, but some are acceptable for macrofoam. These include whisking, shaking, and hand pumps. Dedicated electric milk frothers may also be used, usually consisting of a motorized whisk.
  When using a steam wand, the volume and type of foam is controlled by the barista during the steaming process, and loosely follows these steps:
  Air is introduced from the steam wand by immersing only the tip of the wand in the milk. This process is sometimes known as frothing, stretching, or surfing, and usually lasts less than 10 seconds. After the creation of small bubbles, the milk is covered with a soft foam phase which separates from the liquid and floats on top of the milk.
  The second stage involves mixing the incorporated air throughout the milk (mixing or texturing), which is achieved by immersing the steam wand more deeply (typically 20–30 mm). This creates a turbulent vortex or "whirlpool" in the vessel. This step is necessary to integrate the foam which naturally separates from the liquid phase. During this stage, the milk is also heated to about 70 °C (158 °F), at which point the steaming is finished.
  Lastly, the milk is poured from the pitcher into a cup, usually already containing espresso. Methods for pouring vary widely depending on the type of drink and personal technique .
caption: Milk being steamed. This milk would be too "foamy" for latte art, due to too much air (large bubbles) and the air not being sufficiently mixed into the milk.
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