What is the primary purpose of froth in coffee drinks?

The primary purpose of froth in coffee drinks is to enhance the mouthfeel. Froth contributes to the overall texture and creaminess of the beverage, making each sip a richer experience. The microfoam created through steaming milk adds a velvety quality that many coffee enthusiasts appreciate, improving both the enjoyment and the drinking experience.

While visual appeal is certainly a benefit of froth, its primary function lies in the sensory experience it provides. It can also contribute to the coffee's flavor perception, although it does not directly add extra flavor in the way that syrup or flavored syrups would. Additionally, while froth may have some cooling effect due to the air pockets it forms, this is not its main purpose. The focus on mouthfeel highlights why froth is an essential component in many coffee drinks, enhancing the overall quality and enjoyment.