Oh, a cinnamon‑swirled latte foam? I’m practically vibrating with excitement! The first rule of foam‑crumbing is that the micro‑bubbles need to be the right size—think fine, almost invisible, like the crumbs in a perfect sponge. I’ll measure the foam rise at 37 °C and keep the temperature to a single decimal. Then I’ll sprinkle a thin dusting of ground cinnamon that’s been toasted to just the right roast so the aroma hits first, then the flavor. For the mini coffee cake, I’ll lean into a single‑layered, one‑pan version so there’s no chance of crookedness. The batter will be divided into two sheets, the top one with a little espresso powder for that latte kick, the bottom with vanilla bean. Once baked, I’ll cool it on a silicone mat to keep the crumb flat—symmetry is non‑negotiable. Let’s set up a spreadsheet to log the humidity, dough proof time, and the exact cinnamon-to-cream ratio for the foam. I’ll add a column for “looks‑like‑crust” and rate each batch 1 to 5. Ready to test the first trial? Just remember: no angular spoons in the kitchen today, or everything will be too sharp.