Why Do Bubbles Form in Tea and Coffee? Unraveling the Science Behind Your Brew

• Bubbles in tea and coffee are a result of physics and chemistry, not just an optical illusion.
• Milk proteins (casein, whey) and fat trap air when milk is heated or whisked, forming foam.
• Aeration, the vigorous whisking of coffee, incorporates air, with natural oils and sugar stabilizing bubbles.
• Foam enhances taste and aroma by releasing the beverage's scent as bubbles burst on the tongue.
• In tea, pouring from a height traps air, and tea leaf extract and milk proteins sustain these bubbles.