What makes your cappuccino special is also what makes it shrink. But it’s a trade-off we’re more than happy to make. To answer why, let’s understand one of the most important parts of this café favourite.
Meet Microfoam
Made up of millions of tiny bubbles coated by milk proteins, microfoam makes up a third of your cappuccino and is what gives it structure and a silky texture. Crafting it is a skill that baristas hone over countless cups. By carefully controlling heat and introducing air as cold milk spins into a smooth whirlpool, they transform it into microfoam.
But like all foams, it is inherently unstable.
Partly Milk, Partly Air
Microfoam is fighting gravity from the minute it's poured. As it sits, the milk trapped between its bubbles slowly drains back into the drink. At the same time, tiny bubbles merge into larger ones, and the foam begins to settle. Scientists call it Ostwald Ripening.
Ordering In?
Cappuccinos are best enjoyed soon after they're made. If you're getting your coffee delivered, we recommend these milk-based brews instead:
With less microfoam, they hold up better over time and transit, and they’re just as delicious.
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