12 milk frothers tested 2023

Should it be a cappuccino, an espresso macchiato or a flat white this time? In addition to the pure, black beverage that we all love so much, there is one thing that is essential for all of these enjoyments: a wonderfully viscous milk foam that can perfect the flavour experience. For example, the duo of espresso and voluminous milk foam that rounds off the flavour can entice consumers all over the world. The problem with all these delicacies is that without the right machinery, such as a modern fully automatic machine that can achieve all of this on its own, it is very difficult to produce an appealing milk foam. Even if you have an espresso machine in the house, you will have to practise for a while before you can reliably froth milk over the lance provided here. However, if you want it to be quicker and simpler, you can buy a milk frother: After all, all you have to do here is tip the milk in, select the appropriate mode, wait a few moments and then pour the frothy milk out again. And all of this should also work with the increasingly popular milk alternatives made from almond, coconut, soya, etc. This time we looked at 12 different models and analysed how they can be used, how effectively they turn milk into foam, the quality of this foam, the speed of the foaming process, how much electricity they consume during the process and much more. All our impressions, including many graphs and charts - for example about the milk & milk foam ratio that can be achieved in the end - are illustrated below. Modern milk frothers give consumers a lot of room for manoeuvre: you can simply heat the milk, heat it and turn it into foam or turn it into foam without the milk froth becoming warm at the end. During the foaming process, it is primarily the proteins in the milk that change in such a way that they can trap gases and form masses of bubbles - this is how the milk ultimately becomes milk foam. For this very reason, alternatives made from soya & co. must have a sufficient amount of protein - this is the only way to achieve a voluminous, viscous foam that can last for more than just a few moments. But no matter which milk you want to turn into foam, it must be at a winter temperature of 4-8°C. Only then can milk foam. Only then can a milk frother make the milk really voluminous before it becomes so hot that the proteins in it change irreversibly. What is also important is that the milk foam should never become completely stiff. Rather, it is a sign of good quality if the milk foam is voluminous but viscous, i.e. you can swirl it back and forth like a heavy syrup. What's more, if you enjoy it, you can also transform this kind of milk foam into impressive works of art, which can be used to ennoble a cappuccino, for example (scil. "latte art") - we also show whether the various models we looked at this time produce this kind of milk foam.