Hi all,
I suggest keep swirling cause if you let it sit too long, its HARD to get it to a consistancy to make it back into the milk
I guess it seems like whenever I've gone to good espresso bars the microfoam has always lasted through most of drink.
out of curiosity how are you warming your cup before you make the drink?
I don't know for sure, but I would guess that cooling is a major component of separation. Perhaps nuke your cup w/some water inside before you make the drink?!?
not sure if this will help, but it's easy enough to try assuming you have a microwave
It all starts out good. It just doesn't last in the cup very long. I'm going to try some other brands of milk as well just to see what if any difference it makes.

I didn't find the right solution from the Internet.

References: http://coffeegeek.com/forums/espresso/latteart/505243

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