I recently opened a cafe, and we’re struggling with our foam bubbling shortly after pouring a drink.
We’re working on a 2-group, la Marzocco Linea. We will start with perfect milk with glossy micro-foam, and pour beautiful latte art, just to find it start to bubble even before a customer receives their beverage.
Sugars do seem to help stabilize it a bit better, so our mochas will hold well.
I’ve tested multiple types of (dairy) milks, steam wand tips, steam pressure, and am struggling to get to the bottom of this. I am wondering if it is the acidity in our espresso? We are currently using a Guatemala/washed Ethiopia that is a light to medium roast.
Has anyone experienced this before, or does anyone know of some research available that talks about this?