The original reason for adding milk to coffee is really to help cut through all the strength and bitterness of coffee. If it'll froth, a frother will froth it, but certain types of milk alternatives are more frothable (is that a word?) than others, so it will depend on the non-dairy milk alternative of choice. Most of the oat milks & Soy milks froth fairly well, and some of the “barista” versions froth really well, some of them almost as good as full-fat moo milk. Reduced Vibrations The new internal design is built to much tighter tolerances, keeping everything snug to reduce all vibrations from the handle. By the current state of view, foam is a thermodynamic unstable two-phases-system of rough distributed gaseous in liquid or solid medium. So when those bonds are burnt, the foam will also fall apart. Which means you've wasted milk, time, and energy.

This isn't a cheap milk frother, and I can see a few benefits over this one vs some of the cheaper milk frothers, in particular the wide range of temperature settings, and the hot chocolate mode which allows it to whip up hot chocolate for you via pieces of your favourite chocolate and milk. How much of each you end up with will depend on how you've maneuvered the milk jug and where the nozzle went most of the time. Conclusion Air is supplied in the system by stirring or shaking under defined conditions. Thus the resulting total volume is determined. Furthermore the time-dependent foam reduction is observed. Microfoam, which as I mentioned earlier is smaller protein covered bubbles than the bigger bubbles created for cappuccino foam, was invented along with the flat white, as far as I can ascertain, and came to the UK with flat white.This is basically the Lavazza A Modo Mio version of the Nespresso Aeroccino. By the way, did you know Nespresso and Lavazza A Modo Mio were invented by the same guy? If you've used a standard sharp spout in the past, the spout on these are a bit different, but I really like them. The handle is also slightly different, and it'll take some getting used to if you've used a more standard handle, but whatever jug you get, you'll need to get used to pouring with it, as there are so many different types of milk jugs with different spouts and different handle positions and styles. The housing and switch have been designed to be waterproof for complete peace of mind when washing the Nanofoamer. Pure liquid do not foam. During shaking of pure water bubbles (sphere foam) occur inside of the liquid, the bubbles rise at the surface of the liquid and break (fig.1). Slowly move the jug up and down the steam wand, while keeping it at a slight angle. This will help move the milk in a circular motion. Don't overdo it or you might lose more bubbles than you make.

I think this is what's happened here at some point, as there are a few complaints about customers having received something completely different from the listed product, which doesn't appear to be the same product that others have rated very positively. At the time of writing, however, there's only one supplier for this product, so when you're looking at it you can see there are multiple price options, just beware as you may end up buying a cheaper alternative. One of the first things that Baristas did when they realized they could create milk foam using steam wands, was to make an espresso based version of this popular drink but make it much easier (and presumably cheaper) to make, than having to whip up cream – and at some point, this espresso-based version of Kapuziner became the Cappuccino.Safety PCB Auto shut off after ninety seconds to prevent the ultra-fast motor from overheating the housing. Microfoam may be represented simply as a metastable liquid-gas colloid of milk and air, consisting of gaseous bubbles suspended in the liquid milk. In reality, the suspension is more complex because milk consists of two different colloids itself - an emulsion of fat and a sol of protein. In fact, these two colloids are what enable milk to form such a mechanically strong foam which does not collapse under its own weight. [6] The interaction between fat and air creates a structure of microscopic bubbles strong enough to support itself, and even be submerged (i.e. suspended within the liquid milk). [13] Interaction of fat and protein [ edit ] Andrew James is a brand that has been around for a while now, they have a LOT of products, and they seem like a brand that is here to stay, so I'd be more confident sinking a few quid into their products than the many similar unknown brand products you'll find. Everything is dishwasher safe so there is nothing to wash up (unless you don't have a dishwasher), just pop the carafe and the plunger straight into the washer and enjoy your coffee They make this milk frother in 80 different colours, apparently, although at the time of writing, there are 36 colours available. I nearly wrote “only”, but I then realised that to plop the word “only” in front of 36 when exclaiming how many colours this is currently available in, would be a bit daft.

Churn: your warm milk (55°C is perfect) for about 15 seconds. Start in the middle to incorporate air, then move to the side to continue blending the foam. Don’t worry, you don’t need to be a trained barista to use this machine – though your friends will think you are one when you make them their favourite brew. The Arte’s Automatic Flow Stop feature dispenses just the right amount of espresso, taking out the guesswork. The ESE pod holder means you can also use ESE coffee pods, making it even easier (and cleaner) to enjoy your favourite coffee. And thanks to the adjustable height of the double drip tray, you can use any size of cup you fancy, up to 13cm height. On/Off Digital Switch The upgraded button is a feather-light on/off switch, allowing you to focus on the foam while holding the NanoFoamer as lightly as a pencil. Most baristas swear by 2% milk (dairy), and the higher the percentage is the better your chance at getting microfoam. Of course, if you're looking to create dry foam you shouldn't get fatty milk.In time, your eyes will get used to what 30 C/86 F milk looks like, 45 C/113 F, and so on until you can tell the temperature by looking at it. It takes years of practice, but it will come in time. What Bodum have done I think is very clever. They've made an all glass (except for the plunger) cafetiere essentially, but they've modified the mesh to be better for frothing milk, and they've modified the position of the plunger in terms of how deep into the jug it goes.