IS MICROFOAMED MILK REALLY THAT GOOD?

Yes! Microfoamed milk has bubbles so small, they become invisible. The milk transforms into a liquid velvet texture. It blends perfectly with the espresso and crema, adding perceived sweetness to the cappuccino or cafe latte.

Microfoam also makes better-looking drinks and is a pleasure to pour. Latte Art requires some practice, but the challenge exciting and the result rewarding.

Compare this with dry foam, which is made with standard milk frothers by merely whisking the milk. The result is runny milk, followed by a blob of stiff froth. This rigid frothy substance never mixes with the espresso, and the flavors stay separated and conflicting.

CHOOSE

Select a NanoScreen to suit your preferred microfoam type: Superfine, fine, or ordinary foam.

CHURN

Churn your warm milk (55°C is ideal) for about 15 seconds. Start in the middle to incorporate air, then move to the side to continue churning and blending the foam.

POUR

Pour your perfectly microfoamed milk over espresso. It should feel like pouring paint. Draw a heart, rosetta or something abstract!