Microfoam
细奶泡
Milk DrinksDefinition
Steamed milk whose air has been worked into tiny, uniform bubbles, giving it a glossy wet-paint sheen and a pourable, liquid texture instead of stiff peaks. It is made by stretching the milk briefly to introduce air, then spinning it into a vortex to break up large bubbles, usually finishing around 60-65 C (140-150 F).
Etymology
A specialty-coffee coinage from the 1990s and 2000s that joins micro- with foam, created to distinguish finely textured milk from the coarse, dry foam traditionally spooned onto a cappuccino.
In use
The technical benchmark for latte art: proper microfoam flows from the pitcher in a steady ribbon and holds a pattern without collapsing.