#espuma
Live, measured metrics for the hashtag #espuma from the open social web. Every number carries a named source and the time it was fetched. Nothing is estimated.
Own #espuma
This #name is available to claim. It becomes your portal on the open agent web: this very page, a keyword you rank for by an open public stake, and a verifiable identity for AI agents. Nobody else sells a page like this for every #name.
Day-by-day usage
measured · fosstodon.org (Mastodon public tags API) · fetched 2026-08-25 19:13 UTC0 uses by 0 unique accounts across the window. Real per-day counts, not estimates. Newest bar is today so far.
Related hashtags
measured · fosstodon.org (Mastodon public search API) · fetched 2026-08-25 19:13 UTCLive pulse
measured · fosstodon.org (Mastodon tag timeline) · fetched 2026-08-25 19:13 UTCEverything below is measured over the latest 5 public posts (spanning ~21846 hours).
Posting hours (UTC)
Languages: Spanish (2) · German (1) · English (1)
Avg boosts / post: 0.4
Top of the latest posts
No es imaginación: la ciencia que explica por qué una cerveza bien servida sabe mejor No es imaginación: la ciencia que explica por qué una... #cerveza #servido #espuma #temperatura #LaPlaza https://tardigram.com/m/LaPlaza/t/48698
Invierno en Miramar #playa #invierno #mar #espuma #rocas #escollera #miramar #Beach #winter #sea #ocean #rocks #naturephotography
Lachgas. Alle reden von Lachgas. Überall gibt's das angeblich. Und ich sitze hier und finde keinen Laden der normale Sahnekapseln hat😅 Nein ich brauche keine XXL Familiendose! 😬 Hab dann doch online bestellt🤷♂️ #lachgas für #espuma! Sel
What “espuma” means
WikipediaIn cuisine, foam is a gelled or stabilized liquid in which air is suspended. Foams have been present in many forms over the history of cooking, such as whipped cream, meringue and mousse. In these cases, the incorporation of air, or another gas, creates a lighter texture and a different mouthfeel. Foams add flavor without significant substance, and thus allow cooks to integrate new flavors without changing the physical composition of a dish.
“Foam (cooking)” on Wikipedia (CC BY-SA) →#espuma across platforms
every network with a public tag surfaceFollow #espuma straight to each platform’s own tag page. Where a platform publishes open data we measure it above; the rest lock their numbers behind paid APIs, so we link rather than guess.
Every number above is measured from a named public API at the shown fetch time. Nothing is estimated or extrapolated. Platforms that lock their data behind paid APIs are not shown. Agents: the same numbers, as JSON, at /api/hashtags/espuma