Passion for Coffee

The smallest possible bubbles

stabilised by proteins.

Temperature

& Air

Creating microfoam is a challenge,

even for the professional. It requires

introducing the right amount of air,

integrating it evenly throughout the

milk, as well as frothing to the right

temperature.

Above 65˚C, milk fats start to

separate from the proteins in the

milk, creating a watery layer and

making microfoam impossible to

achieve.

We are the masters of microfoam,

because texture is everything

Only Sage

Espresso machines deliver the optimum steam pressure to achieve

the microfoam necessary for latte art, just like a commercial machine.