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What it is and what sets it apart: Specialty standard vs old dry cappuccino foam. Basis of free pour.
At the bar: Short stretch + long roll; knock and spin out big bubbles.
Impact on the drink: Impact: silky mouthfeel, better contrast and crisp designs.
Technical notes: Cappuccino can be slightly airier; latte/flat white more fluid.
Common mistakes: Soapy foam. Whey separation. Serving visible bubbles.
How to use
Work from a logged recipe, scale and a clean station.
Steps
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Prep equipment and confirm the target recipe.
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Perform Microfoam changing only one variable.
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Taste, clean and log the adjustment.
Tips
- Prioritise hygiene and consistency over speed.
In Cafesito
Save coffees to your pantry, brew with method and keep your diary.