The Science Behind Your Foamy Tea and Coffee: Unveiling the Bubbles' Secrets

• Tea and coffee are daily habits, providing refreshment and energy, but their foam holds scientific marvels.
• Foam in beverages is created by proteins, fat, air bubbles, and whisking techniques.
• Milk proteins (casein and whey) and fat trap air when heated or whisked, forming stable bubbles.
• Foam enhances taste and aroma by releasing the beverage's scent as bubbles burst on the tongue.
• Aeration (vigorous whisking) and steam pressure (for crema) are key processes in foam creation.