Proper microfoam should be smooth and creamy not bubbly. In the old days I used to microwave my milk and then add some blend 43 and it was hot milk with instant coffee which I enjoyed with my brekky. Now it is a double ristretto with textured milk and the occasional piece of latte art depending on the milk consistency on the day.
Read some threads on CS about texturing milk and practice, once you master the technique it will be worth the effort.
What sort of machine are you using?