Use fresh whole milk for the best results. Whole milk has a higher fat content that gives the milk it's a delicious creamy texture. Homogenized milk and skim milk also work, but each milk type yields slightly different results on the foam texture.

55°C (130F) is optimum for creating silky smooth microfoam and enhancing the perceived sweetness of the milk.

If you like your cappuccino extra hot, then consider going up to 70°C (160F), but never more than that as the proteins break down, and the milk can start tasting burned.

On a stovetop. We designed a unique the FlowTip Milk Jug specifically for this purpose. It features a heat resistant handle and the easiest pouring spout for beginners to pros.

The NanoFoamer works with cold milk, but the microfoam created feels denser and won't flow quite as nicely as when heated to 55°C. It makes an excellent iced latte in the summertime, however.

There is not one answer to that question as it depends on each brand and type. Generally, it is more difficult to create true silky microfoam with milk alternatives. The NanoFoamer comes with two kinds of nano-screens and can be used without the screens as well for bigger bubbles, so experimentation is key.

Yes, but only after you remove the NanoScreen from the impeller, otherwise it gets clogged with chocolate or protein powder.

It doesn't! We've had barista's try the NanoFoamer only to be amazed that a cappuccino left on the counter for 20+ minutes does not have big bubbles forming on the surface or breaking down.

The texture almost is indistinguishable from microfoam made with large profesional espresso machines and smoother than that made on a home espresso machine. You also have complete control over how much or how little foam you want to create.

Another advantage of the NanoFoamer over a steam wand is that the NanoFoamer does not water down your milk. Watering down can happen on espresso machines if the steam is not hot enough and takes too long to warm up the milk.

It is not hard with the NanoFoamer but still requires a tiny bit of technique. You must follow the two-step process and practice a few times to perfect your technique. Starting in the middle of the milk makes the big bubbles. Then move the NanoFoamer very slightly to the outside to stop the vortex for creating new big bubbles. This movement is minimal and requires a steady hand. If you don't get it just right, you may have a few big bubbles left on the top at the end, which you can knock out.

Yes, that is why we designed the NanoFoamer in the first place! Latte art is not easy to do, but it is fun and rewarding when it comes out looking good.

No, please don't as it is an electrical device. The NanoFoamer is watertight when closed, so you can comfortably wash it under running water.

Turn it on under running water or in a glass of water immediately after each use. This ensures that any milk residue ejects from the blades and screens. Run it in a glass of soapy water for a deeper clean.

No, it uses two AA batteries, but we encourage you to use the rechargeable type so that you never run out.

The NanoFoamer only runs for about 30 seconds when foaming milk for a cappuccino so you can make at least 50 cups before you start noticing the motor slowing down and needs freshly charged batteries.

The wall mount attaches to the wall with permanent double-stick foam tape for durability. If you decide to move it to another location, peel it off and replace the foam tape with a new piece of tape.