For anyone who has marveled at the richly colored layers in a cafe latte, you’re not alone. Princeton researchers, likewise intrigued, have now revealed how this tiered structure develops when espresso is poured into hot milk.
For anyone who has marveled at the richly colored layers in a cafe latte, you’re not alone. Princeton researchers, likewise intrigued, have now revealed how this tiered structure develops when espresso is poured into hot milk.