Frothy milk is pretty much haute cuisine as far as homemade coffee goes. Top coffee-nerds will have coffee machines with steam nozzles which fire steam through milk both heating and frothing at the same time – the ideal situation. But to the amateur with just a cafetiere and yearning for latte, a simple milk-frother does more or less a similar job. And even a little frothing can produce good results.
As coffee-geek puts it wisely: “Incorporating air into the milk improves and sweetens the taste. Milk that has not been foamed at all tends to taste flat and dull by comparison.”
Proper full-on frothing produces this: “microfoam–a pourable, virtually liquid foam that tastes sweet and rich…. The only distinction it has from liquid milk is a soft, slightly spectral sheen in the right light.”
Image via Daniel Cadenas’ Flickr.
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