Finding the perfect balance in milk-based coffee

Microfoam is a smooth, light-colored layer with tiny air bubbles, creating a velvety texture atop a cup of milk coffee. This layer of milk is usually created with the steam nozzles of an espresso machine. Baristas use steam wands to introduce hot steam at high pressure, aerating and heating the milk to expand natural fats and create microfoam. This microfoam layer is used to make coffee drinks from espresso extract, especially those with latte art such as latte, and macchiato,…

Microfoam is a smooth layer of milk that is light in color, slightly thick and contains extremely small air bubbles

Currently, many drink recipes incorporate a microfoam layer. Incorporate a microfoam layer in various recipes like cappuccinos, lattes, flat white coffees, cortados, and macchiatos. Find out how much microfoam is ideal for each type of milkbase coffee!

Cappuccino

Originating in Vienna, cappuccinos were traditionally prepared with equal parts espresso, steamed milk, and frothed milk. Previously, cappuccino was said to follow the rule of thirds with a ratio of 1/3 espresso, 1/3 steamed milk, and ⅓ foamed milk. Over the years, cappuccino standards have changed significantly. The Specialty Coffee Association defines a cappuccino as “a beverage containing 5 to 6 ounces (oz) of milk and coffee”. Some baristas recommend a 1 cm microfoam layer for a balanced flavor and texture. This helps create a drink that is more balanced in flavor and texture.

flat white coffee

A relatively recent (1980s) creation, the flat white coffee combines espresso with a small amount of steamed milk and a thin layer of microfoam. Typically, a 5 oz flat white coffee features a microfoam layer no thicker than 0.5 cm. The minimal microfoam layer accentuates the coffee’s inherent flavors, creating a smooth, velvety texture with a subtle milk sweetness.

The ratio of microfoam to a cup of milk base depends on the characteristics of the mixing method

Latte

Originating in Italy, the latte combines espresso with steamed milk. Larger than cappuccinos, lattes use a higher milk ratio for a creamier beverage. Compared to flat white coffees, lattes have a higher milk content, resulting in a creamier beverage. The amount of microfoam for a latte is about 0.5 – 1cm.

Cortado

Cortados, originating from Spain, typically feature a 1:1 ratio of espresso to milk. Most cortados use two shots of espresso. Traditionally, cortados only utilize steamed milk, omitting a foam layer. However, some cafes may incorporate a touch of microfoam for aesthetic purposes. This microfoam layer is thinner than that found in a flat white coffee, aiming to balance acidity without compromising the coffee’s taste.

Macchiato

Macchiato is classified into two different drinks: espresso macchiato and latte macchiato. In particular, espresso macchiato is simply a cup of espresso with a small amount of microfoam on top. Baristas tailor the amount of microfoam to enhance the coffee’s sweetness subtly, preserving its original character. Latte macchiatos are larger and milkier, often prepared with layered espresso and milk to showcase the distinct textures. Baristas often layer milk and coffee separately when preparing a latte macchiato so that users can feel the separation of the layers.

Adjusting the appropriate amount of microfoam will help the cup of coffee achieve balance in flavor and texture

The microfoam layer plays an indispensable role in enhancing the texture and mouthfeel of different types of milk coffee. Using the appropriate amount of microbubbles for each type will help the cup of coffee achieve a balance of flavor, texture, and visual perception. At XLIII Coffee, we meticulously calibrate these ratios to unlock the coffee’s unique profile, crafting a smooth and velvety experience. We invite you to visit our stores and discover the difference yourself!

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