What is the process of milk foaming used for in espresso drinks?

The process of milk foaming in espresso drinks primarily focuses on aerating the milk, which results in a silky texture that is essential for creating well-crafted beverages such as lattes and cappuccinos. When steam is introduced to the milk, it incorporates air while simultaneously heating it. This aeration process helps to create microfoam, a dense and velvety foam that enhances the drink's mouthfeel and allows for a better integration of flavors. A silky texture is crucial for latte art as well, making it aesthetically pleasing and enjoyable.

While other functions of milk foaming, such as increasing temperature or creating foam, may occur during the steaming process, they are not the primary goal. Similarly, while foamed milk can enhance sweetness, the key focus is on achieving that rich, velvety texture through aeration.