Dualit Milk Frother | Hot milk, hot & cold frothed milk | Ideal for lattes, cappuccinos, flat whites, hot chocolate & milkshakes | 84135

Product Information

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. Cortado is a small espresso-based intense milky (around 3-4 ounces or 85 – 120ml) with somewhere along the lines of 1:1.5 – 1:2 espresso/milk, with a very small amount of foam, usually served in what is referred to as a cortado glass. OK, so we've discussed manual milk frothers and automatic milk frothers. If you have an espresso machine with a steam wand, though, then you'll need a milk jug, below are what I believe to be among the best options. Most coffee shop favourites are made with espresso and textured, heated milk that we generally refer to as foam, froth, or where speciality coffee is concerned “micro foam”. So as long as you have some way to create the espresso or espresso-style coffee (if you don't have an espresso machine, a coffee pod machine, an Aeropress or a stove top coffee pot will do fine) then you can produce the heated textured milk, or cold foam if you're making an iced latte or frappe for example, using one of the frothers above Flat White I made this flat white, and I drank it too 🙂

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? Value for money: Looking at the price point and quality of results, we evaluated whether the milk frother felt like a good investment. If you have a Dolce Gusto or Tassimo coffee machine, you may think you don't need a milk frother because these machines come with milk pods, but actually, if you have one of these pod machines, buying a milk frother is a great way to improve the quality of your milkies and to save money. Cold milk foam is a revelation, as far as I'm concerned, and it allows cafes to serve real iced latte. What I mean by that is that in my humble opinion, making a coffee with milk and putting ice in it, doesn't make it an iced latte, it makes it an iced milky coffee, to make it a latte it would need to have textured milk, however, if a barista was to stretch the milk with a steam wand and then add ice to it, you'd be served a tepid latte, which doesn't quite have the same appeal.The best approach to choosing anything at all, really, is to first know exactly what you need. This may seem obvious, but a lot of the time it isn't because people don't tend to actually fully understand what they need. You have the edge here, however, as you're reading this post :-). If you're undecided about purchasing a milk frother, there is another way to achieve frothy cappuccino milk using a cafetiere. We tested it out. We're not just talking tens of thousands, we're getting into the hundreds of thousands, wow! Strange saying that “oh my giddy aunt”, my Brother-in-Law is called Ant (no he's not one half of Ant & Dec), and whenever I say that phrase he does a little dance. I'm not sure if he does that to confirm his giddiness, or if it's just a coincidence & he was about to do that anyway?

Now to get onto the electric frothers, and while these don't usually give you the same kind of control over the foam as you'd have with manual frothers, they're more convenient, especially since they heat the milk as well as frothing it for you, while with the manual options you need to warm the milk manually. This is more of a standard spout milk jug, similar to the one above but without the thermometer, and available in three different sizes. If you don't make a selection re the size, you'll get the 350ml one. With regard to size, I think most people would probably find 500ml to be about normal, so if you're unsure, if you like bigger milkies then I'd go for the 600ml version, if you mainly drink 6-8 ounce flat whites for example, then the 350ml or 400ml version will be fine. The main thing to consider is how much control you need over the milk texture. If you need little or no control over the type of texture (meaning the size of the bubbles) and how wet or dry the texture is (meaning how long it's streamed or agitated for) then most of the electric milk frothers which heat the milk while frothing it using an integrated whisk will be fine. The KitchenCraft Le'Xpress is undoubtedly a higher powered and nicer looking version of these early hand frothers, but they're basically the same thing, and I actually think they're great. They're very simple to use, they're small and portable, and as well as using them to create milk froth for cappuccino, lattes & so on. As with the Bodum manual frother, you have to heat the milk yourself but it gives you some level of control over the texture too – and it's a super cheap option. The milk frothers featured in this guide were selected from a longlist of over 20 products. All were tested in controlled conditions using the same criteria for semi-skimmed milk, Oatly Barista oat milk, and Hotel Chocolat hot chocolate flakes. We then scored each product out of five against the following areas:There is something called “casein micelles” present in milk, individual tiny spherical shaped clusters each containing thousands of protein molecules. When we “froth” milk, what we're doing is disrupting these micelles by injecting air, which this protein from the disrupted micelles wraps around, creating bubbles that have some degree of stability. Stovetop: these consist of a metal jug and frothing pump. You partially fill it with milk, put it on the hob, heat it up, pop the lid on and pump the handle to produce the foam. The upside is ease of use – there’s no need for batteries or electricity and they’re easy to clean, with most parts dishwasher safe. The downside is that producing froth requires more customisation than with other types. How easy are milk frothers to clean? Improve the quality, because these “milk” pods don't contain fresh milk, they contain a creamer or powdered milk, so being able to heat and froth your own milk or milk alternative will give you better tasting milkies made of actual milk or whatever milk alternative you prefer if you don't consume cow juice.

Both types of textures can be made wetter or drier, though, simply by steaming or agitating for a longer or shorter period and creating more, or less bubbles. At present, there's only one modified cafetiere type of manual milk frother, which is the one below from Bodum, and I'm surprised actually that there aren't a dozen competitors on the market already! However, there are lots of cheaper cafetieres that are a similar size so you can fit the jug in the microwave, and that come with a glass jug so putting it in the microwave won't create an “Under Seige” style explosion.You can get a good grip on the handle and hold it to the worktop whilst plunging to create the froth

Auto-Off– Automatically turns the machine off once it’s reached the perfect temperature, offering safety and convenience. The Velvetiser is designed for making hot chocolate with Hotel Chocolat's drinking chocolate. There is a variety of flavours to choose from. Testers completed a blind taste test of oat milk and semi-skimmed cappuccinos and scored them on appearance, taste, foam formation and creaminess. Saving Money, because if you buy the coffee pods that come with milk pods, you're paying a small fortune for some powdered milk (Dolce Gusto) or liquid milk creamer (Tassimo) so if you stop buying those and use fresh milk in a milk frother then it will be MUCH cheaper.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. It's important to know what temp you're steaming your milk to for a couple of reasons. The main reason, for me, is taste.