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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Try Oatly Barista Edition (this episode’s sponsor) for yourself

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

Steven Abbott - website

Rituja Upadhyay - LinkedIn

Nidhi Bansal - LinkedIn

Thom Huppertz - LinkedIn

Sofia Eldhe - LinkedIn

Toby Weedon - LinkedIn

BWT Water and More

Marco Beverage Systems

Trabocca

Eversys

Oatly

Fiorenzato

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How does Perfect Moose detect what kind of milk is in the pitcher? Click here to find out.

 

What kind of racing car does the Gaggia Classic GT home espresso machine remind you of? Use discount code FS202610 to get 10% off. 

What does the Marco MilkPal look like to you? WALL-E? Something Steve Jobs would be proud of? Check it out here.