Tech

7 Best Milk and Cappuccino Machines: Breville, Mr. Coffee, and Other

Most confectioners make a rigid frothy foam that sits on top of the milk, which isn’t great for milks or cappuccinos. Properly textured milk is creamy, light, airy, and never stiff or separate. That’s why our current favorite is the Nanofoamer from Subminimal.

A favorite on Kickstarter, the Nanofoamer is now a real product. It looks like a very small immersion blender, which is more or less what it is. It has two distinct screens that fit over the blade: one for fine textured milk and another for ultra-thin textured milk. The difference is subtle, but the fine filter creates a milk that is a little more bubblier than the ultrafine filter. Filters allow Nanofoamer to do what baristas do with a steam rod: It textures your milk for that perfect, creamy top.

Buy the Subminimal Nanofoamer for $ 40


Machines that did not make the cut

K-Latte Neat ($ 90): The K-Latte is an admirable little Keurig, in good condition with a traditional electric skimmer on top. It can put on a concentrated coat like the K-Café we recommend, but the foam is no better than what you can buy separately, and its non-stick coating sometimes requires a soft brush.

De’Longhi Lattissima One ($ 380): My house has had a Nespresso in it for years. Nespresso doesn’t taste like a freshly produced shot from a coffee shop, but it’s fast and does the trick. There are other Nespresso manufacturers with frothers, but De’Longhi’s Milky One is a sleek little machine with a solid 19 pressure bars. This was one of our choices, but it ended up causing a leak and getting water everywhere. It’s not a bad machine, but in our experience, and in other magazines around the web, it doesn’t hold up in the long run.


Questions and Answers

Photography: Jeffrey Van Camp

How did you test each machine?

To find the best milk and cappuccino makers, I first researched what was available a lot, and I stuck to models under $ 800. I tried around a dozen machines for one to three months each (depending on the model), using several types of coffee, pods and milk. I try to live with each machine, to some degree, and use them casually, but I also test the same milk and milk in each (where possible) to compare milk / foam ratios and taste.

Implementation and cleaning were particularly important, as was durability. The whole point of a device like this is to save time and energy and / or produce a higher quality beverage than you can do without it, so we don’t recommend any product that doesn’t produce tasty espresso. and save time.

How to make a latte, cappuccino, or macchiato?

Here’s a quick way to remember the difference between the latte and a cappuccino: Traditionally a milk is more milk than coffee, without foam on top, and a cappuccino is equally coffee, milk and foam. There are many different opinions on the exact reports, but in general a cappuccino is a double shot of 2 ounces of espresso (or a single shot of 1 ounce), 2 ounces of steamed milk, and 2 ounces of skim milk. For a latte, you’re usually looking at a single or double serving of espresso, 6 (ish) ounces of steamed milk, and a little foam that mixes with the espresso cream as you pour in the milk.

That’s why the art of milk is largely brown (espresso cream) with small hints of white (the microfumam from milk). Sometimes using a spoon to hold the foam until the end is a great way to make sure you don’t spill too much of your milk. But honestly, sometimes I just spit out the foam afterwards because the foam is delicious. (I don’t even have to try it make art with milk.)


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