Is there some espresso machines that are considered better at making "contest quality" microfoam or is it simply a "personnal preference" thing?

Elektra has a knack for striking the optimal balance between dispersion pattern, velocity, and volume. The Elektra A3 is the only reviewed model to earn an unqualified 10.0 for its steaming ability. The Elektra Semiautomatica and Microcasa a Leva are only slightly behind their bigger sibling in terms of ease of use. That said, there's lots of espresso machines that are more than capable of excellent microfoam; as you suggest, the barista must adapt their technique slightly for each espresso machine (e.g., optimal angle, depth of milk used, pitcher shape, etc.).

Vad wrote:I think from semi-pro machines and upwards, it is all about wand tips that match the power, the dryness of steam (setup) and about the person who is doing the foaming.

I've experimented with many tips and pitchers. I find that besides getting the right total exit area matched, the hole angle seems to play a big role as well. It goes "hand in hand" with pitcher shape and wand position, in order to get good mixing during the rolling stage.

Just curious...how do you get dry steam?

While I'm not a big fan of them for espresso, the 3grp Cimbali M29 I played with was incredibly easy to steam with. I'm also a big fan of the 3grp Linea with the old style brass acorn tips.

The tip definitely makes a huge difference. Anita came with a two-hole tip, and I had the hardest time get real good microfoam with it. I could always get microfoam to pour art with, but it wasnt as silky smooth as it should have been, there would always be some small bubbles in the milk. It could have something to do with my P-stat being lowered to 1.1, but I prefer it there, and there is still ample steam.

Then I decided to try the expobar single hole tip, got it from WLL.. Now my microfoam is like liquid chrome, and making it is easier then making toast. Im pretty sure the anita has the power to use a 4-hole tip on the wand, and I would be interested to try it out, but the single hole tip allows me to make such great microfoam, for up to three traditional caps, very easily. I havent steamed up milk for anything more then three caps at a time, but when I do, I use a 32oz pitcher, straight sided, and fill it up to just where the spout begin on the inside of the pitcher; roughly halfway.

Steaming balance is the key. You can get microfoam from about any machine in any container with a little practice. As Dan points out getting the steam dispensing balanced with the steam recovery rate plays a big part. The A3 will belt out steam until the boiler refills then it only slows for a few seconds as the heater catches up. The VBM DomobarSuper does a good job, small boiler lever machines tend to do good as the boiler volume is low in comparison to the heating element wattage. A 4 group LM will blast a gallon of milk. You have to get a machine that is tailored to your style of drink. Many machines are made for the Italian market where you steam 4-6 ounces of milk for a drink, not the 20 ounce American big gulp style milk drinks. Larger boiler and big heating element is a good starting place. You can always change tips to play with the speed.