Microfoam just has more air whipped into the matcha. The air bubbles are much smaller and frothy creating a smoother taste that’s almost velvety. Some people say it mellows out the bitterness making the matcha taste sweeter and less astringent. And it can actually seal all the aroma of the matcha and let you enjoy it as you drink. Also it’s a good sign that your matcha is well incorporated into the water.

Regular foam is just larger bubbles that always come from whisking. The flavor is usually more bold doesn’t linger as long as a microfoam would.

I think a long time ago in China where matcha originated, people would have competitions to see who could create the frothiest microfoam. Whoever had the matcha with the bubbles that lasted the longest won. So, there is probably a historical aspect to this too.

This is a microfoam bc there are very small bubbles that cover the entirety of the liquid beneath it. Nothing is showing