Maitovaahdon

Maitovaahdon is the Finnish term for milk foam, a light, stable layer of air dispersed in heated milk. It is used to top hot beverages such as coffee and to garnish certain desserts. In quality foam, the bubbles are small and evenly distributed, creating a smooth, glossy appearance that can support patterns or latte art.

Production methods rely on aeration and controlled heating. Common techniques include using a steam wand on an espresso machine, an electric frother, or manual whisking. The milk is typically heated to about 60–65°C (140–149°F); at these temperatures proteins denature and reassemble around air bubbles to create a stable film. Textures vary; microfoam has very fine bubbles suitable for latte art, while wetter foam is looser and less stable.

The stability and texture of maitovaahdon depend on milk composition and processing conditions. Milk proteins (casein and whey) form the stabilizing film around air, while fat content influences texture and stability. Sugars and minerals can also affect foam stability. Plant-based milks vary more in foam quality, with oat and certain soy milks often requiring adjustments or additives to achieve comparable foam.

Uses include topping cappuccinos, lattes, and hot chocolate, as well as decorative foam for desserts. In Finland, maitovaahdon is common in cafés and households, reflecting a broader interest in coffee culture and skilled milk aeration. Variants exist for dairy and non-dairy milks, with practitioners adjusting technique to optimize stability and mouthfeel.