Microfoam
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Microfoam is a byproduct of heating milk with a steam wand on an espresso machine. Microfoam is created by denaturing proteins such as casein and whey, by which the protein attracts and hold to its surface a gas, creating microfoam. The quality of microfoam is actually a very fine emulsion of denatured milk protein and air, that has little or no visible bubbles. The qualitative opposite of microfoam is macrofoam, which has visibly large bubbles. After steaming the milk in a stainless steel container, swirl the container in a smooth, circular motion, 5 to 10 times, until the foam on top mixes slightly with the warmed milk, to create microfoam.
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