Kávéhab

Kávéhab, meaning "coffee foam" in Hungarian, refers to the frothy layer that sits atop certain coffee beverages. It is primarily generated from the milk used in the preparation process, particularly in espresso-based drinks. When milk is steamed and aerated, tiny air bubbles are incorporated into the milk, creating a stable, creamy foam.

The texture and consistency of kávéhab can vary significantly depending on the brewing method and the type of milk used. Whole milk, due to its higher fat content, typically produces a richer and more stable foam compared to skim milk. Plant-based milks like oat or soy can also be frothed, though the resulting foam may have different characteristics.

Kávéhab plays a crucial role in the aesthetic appeal and sensory experience of coffee. It contributes to the visual presentation of drinks like cappuccinos and lattes, providing a smooth surface for latte art. The foam also adds a distinct mouthfeel, offering a lighter, airier texture that contrasts with the liquid coffee beneath.

The creation of kávéhab is a fundamental skill for baristas. It involves carefully controlling the steam wand to inject the right amount of air into the milk without overheating it, which can cause the foam to break down. The art of frothing milk to achieve the perfect kávéhab is considered a hallmark of quality in coffee preparation.