Hi you all,

What is the purpose (for lack of a better word) of microfoam? I've read that cappuccino is 1/3 of each espresso, milk and froth. But if microfoam is just froth do I have to add extra milk?

I've been trying to achieve microfoam these past two weeks on my La Pavoni Eurobar, and each time I came near to, what I consider to be microfoam, my cappuccino lacked a 'dome' and I had to start of with more milk in my pitcher (about half full), compared to me just quickly frothing. My 'quick froth' always looks like whipped egg whites on top and warm milk at the bottom.

Any help is greatly appreciated.
Cheers

I think the amount of froth you 'stretch' for depends on the drink. Cappuccino froth needs to be thicker so if you're using a thermometer the stretch stops at around 100F and you incorporate to no higher than 160F. Lattes need pourable froth and it doesn't need to be as thick as for cappuccinos so stopping at 70F-80F on the stretch is recommended.

Microfoam you get when finely frothing the milk. Surfing the top of the milk to get the spot where you hear a tearing sound and the milk rises gently with fine froth is the ideal zone for stretching. Big bubbles aren't good. The surface of your milk after stretching and incorporating well should be like glossy chrome. Microfoam, as far as I've read and experienced, incorporates best into espresso and not only carries it but enhances it so the better your microfoam better it will compliment/enhance good espresso.

This is a good reference for frothing.

http://coffeegeek.com/guides/frothingguide

Aha...I just read the coffeegeek article you recommended. Looking at the example pictures for making microfoam, I must say, I had it right (without realising) before I started faffing around. Since I started following, or trying out, different techniques it's been a mixed bag, and I started to wonder if I'll ever be able to produce a decent cup.
Many thanks.
Gila

I don't think there's much room for fooling around with frothing. Amount of stretching is a variable depending on how much froth you need but the technique to stretch for good micro foam is pretty tight. Incorporating is flexible as long as you don't blow bubbles.

I used to have a Silvia and she's notorious for wet steam. After upgrading to a good HX the steam is much drier and I find that helps a lot. Getting a good vortex going right from the start gives me good results with stretching and incorporating. Spinning the milk clockwise works better than counterclockwise for me for some reason.

I think frothing is subtle and it took me some practice but once you get an ear and gentle hand it's easier. My latte froth and latte art I'm still working on.

a cappuccino is traditionally: coffee, warm milk, foam
a latte is traditionally: coffee , warm milk

microfoam is a marshmallowey dream that is somewhere between warm milk and foam

its like a pillow of delight that makes latte's dreamy