When was the last time you picked up a cappuccino with a mountain of foam perched on top? Maybe these are the cappuccinos you make every morning at home.
I personally really, really dislike them! The foam is cold, raspy, and gets in the way of the actual coffee liquid.
How much better would your mornings be if, instead, your cappuccino had that creamy, silky “microfoam” you find in a specialty coffee cafe?
In this episode, I take you deep into the bubbles of latte foam to show you what makes them, what destroys them, and how you can craft mouth-melting lattes.
Along the way I also settle the big debate: what is the actual difference between regular Oatly and Oatly Barista Edition!?
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Want to listen to more documentary podcasts about coffee? Check out my other show,
Filter Stories
Go deeper into latte foam science!
Measure your latte foam’s bubble size!
Marvel at tetrakaidecahedra foam for yourself
Check out Steven Abbott’s
brilliant science website
Learn how to create microfoam with Lance Hedrick
Study milk science with
Barista Hustle’s online courses
Connect with my very knowledgeable guests
Steven Abbott -
website
Rituja Upadhyay -
LinkedIn
Nidhi Bansal -
LinkedIn
Thom Huppertz -
LinkedIn
Sofia Eldhe -
LinkedIn
Toby Weedon -
LinkedIn
The Science of Coffee is made possible by these leading coffee organisations
BWT Water and More
Marco Beverage Systems
Trabocca
Eversys
Oatly
Fiorenzato
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