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Microfoam may also be used in a steamer (a "coffee-free" cappuccino), though this can instead be made with dry foam. As it requires a skilled barista to produce microfoam (especially when used for latte art), it is a sign of attention to quality, and a defining characteristic of the third wave of coffee .
See microfoam: procedure for how microfoam is made; this article concentrates on the latte art once the foam is made. Before the milk is added, the espresso shot must have a creamy brown surface, an emulsion known as crema. As the white foam from the milk rises to meet the red/brown surface of the shot, a contrast is created and the design ...
In cuisine, foam is a gelled or stabilized liquid in which air is suspended. Foams have been present in many forms over the history of cooking, such as whipped cream , meringue and mousse . In these cases, the incorporation of air, or another gas, creates a lighter texture and a different mouthfeel .
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A milk frother is a utensil for making milk froth, typically to be added to coffee (cappuccino, latte, etc.). It aerates the milk, creating a thick but light foam. [1] Milk frothers were introduced through the use of espresso machines that contained steamed wands that would froth steamed milk.
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[1] [2] A small amount of milk or cream is added to adjust the texture. Usually twice as much sugar as butter by weight is used. Some recipes also call for powdered milk or meringue powder. Compared to other types of buttercream, American buttercream has fewer ingredients, and is quicker and easier to make. [3]
Frappé foam is similar to crema, the foam found in espresso, but thicker and longer lasting due to its oilless composition. It is a three-phase colloid of air bubbles, coffee solids, and water. Depending on the initial size of the foam's bubbles and the frappé's sugar content, water drains from the foam over the course of 2–10 minutes.