Tea and coffee are integral parts of many people's daily lives, providing energy and boosting mood with their delightful aromas. When brewed, particularly with black coffee or black tea, bubbles or froth are often observed. This article delves into the science behind these bubbles, focusing on the role of milk in these beverages.

The formation of bubbles in tea and coffee primarily involves the milk used during preparation. Milk contains proteins (casein and whey) and fat, which play crucial roles in bubble formation. When milk is heated rapidly or whipped, the protein molecules break down, allowing them to trap air and create bubbles. These bubbles are then stabilized by the fat present in the milk, leading to the formation of lasting froth on the surface of tea or coffee, making the drinking experience more enjoyable.

Understanding this phenomenon not only enhances one's appreciation for these beverages but also sparks curiosity about the scientific interactions at play in our everyday foods and drinks. The article emphasizes that such simple observations can reveal complex scientific principles, enriching our knowledge and appreciation for common experiences like sipping tea or coffee.