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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Please spread the word about The Science of Coffee!



Follow me on Instagram and tag me in an Instagram story

Write a review on Apple Podcasts

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





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