Texturing Milk like the Pros

Texturising milk, often referred to as microfoam, is a crucial step in preparing specialty coffee beverages such as lattes, cappuccinos, and flat whites. The process involves steaming and frothing milk to create a smooth, velvety texture that enhances the overall flavor and mouthfeel of the coffee drink.

Microfoam adds a layer of sweetness and creaminess to the coffee, balancing out its natural bitterness and acidity. The texture of the milk can also affect the visual presentation of the drink, as well as the way the flavours interact with each other. A well-texturised milk can elevate the coffee experience by providing a luxurious and satisfying drinking sensation.

In specialty coffee, attention to detail is key, and the quality of the microfoam can make a significant difference in the final cup. Baristas often take great care in steaming the milk to the right temperature and consistency to achieve the perfect microfoam, which enhances the overall sensory experience of the coffee and sets it apart from standard coffee preparations.

We have created a video on our YouTube channel especially for beginners on how to get started. If you are advanced or been making coffee for a while and still can’t seem to master this technique. I think you will also get a lot out of our video. Enjoy the video and make sure if you like, smash the like button and hit us for a follow for more great videos on specialty coffee and training tips.