with the NanoFoamer by Subminimal
with the NanoFoamer by Subminimal
Start with good batteries
AA batteries all look the same, but they can be very different under the hood as you can see from this chart.
We recommend getting good rechargeable batteries so you always have a set of spares available.
Prepare enough milk
It's easier to get good results when you have enough milk in the jug as you need some depth to fully submerge the impeller and create a good vortex. Insufficient milk will result in big bubbles. Make sure you have at lease 3.8cm depth (1.5") when starting out. You can then reduce this later as understand the technique.
Note: 3.8cm in the FlowTip jug is about 180ml but would be more in a wider body jug. A narrow jug is preferrable when using smaller amounts of milk.
Heat up some milk
You can warm your milk up on a stove to 55-65°C (130-160°F) with the FlowTip jug. Use the lowest setting to prevent browning on the bottom. Do not overheat your milk as the proteins in milk start to break down at 70°C and it will loose it's sweetness.
Good to know: The FlowTip jug works on all stovetop types, however, direct contact with the gas flame may slightly discolor the black teflon coating. Additionally, not all induction stoves will detect a pot this small which means an induction diffuser must be used in such a case.
Can I use milk alternatives? Yes, the NanoFoamer works really well with milk alternatives. Simply adjust the aeration time to achieve the desired results.
Can I use cold milk? Yes, the NanoFoamer works with cold milk but the foam will end up being a lot more dense and not suitable for latte art.
Choose your NanoScreen
We recommend using the fine NanoScreen first, it's a little bit easier to achieve good results than the superfine.
Practice without wasting milk
You can learn the technique to use the NanoFoamer without wasting milk by using cold water with a tiny drop of dish soap. The results look just like microfoamed milk. Once you have perfected the technique, switch over to milk.
Remember to check out the Master Class where we go over the soap, water and chocolate powder practice techniques.
Step 1: Aeration
The first phase is the aeration phase, this is when you get to choose how much foam you want in your final result. You can aerate for as short as 3 seconds for a flat white or as long as 15-20 seconds for a nice foamy cappuccino.
Technique: Place the impeller just below the surface in the middle of the jug and start. You will hear a loud gushing sound as the milk is being agitate and bubbles are being created. You can freely move up and down in the middle to help generate as much foam as you wish.
The second phase is the most important and also the one that requires a little skill. Very slowly move the impeller off-center (towards the left so as to stay in the flow with the milk). Note: The impeller only moves by a few millimeter, not all the way to the side of the jug.
Find the perfect spot where the impeller is just hidden inside the milk but maintaining a strong vortex.
Tip: The impeller should be very low in the milk at this stage in order to pull all the bubbles as deeply as possible into the milk.
Step 3: Churning
This phase is about keeping a steady hand and managing tiny movements as you maintain a good vortex. The purpose of the vortex it to fully churn the milk so you want to keep the impeller as low as possible in the milk without touching the bottom of the pitcher.
This vortex also pulls any surface bubbles down to be smashed in the NanoScreen.
Note: If you loose the vortex, there's a good chance you will have big bubble slowly swirling on the surface.
Note: If you accidentally go back to the center and hear a gushing sound, then you accidentally made some new big bubbles which you will need to try to re-capture in the vortex.
Technique: Keep the impeller low, fully submerged but right on the edge of the vortex.
Watch it all come together in 1 minute
Chapters: The video below has chapters you can skip to by clicking on the bottom right.
Not all milk alternatives are made alike. If you're looking for great stable microfoam, then choose a "Barista" style as they are engineered to create more stable foams.
Some milk alternatives simply won't work well at all.
The technique with milk alternatives is the same as regular milk, but may require longer aeration time at the beginning to generate more foam. It may also be best to try the fine vs superfine screen first.
Testing three milk alternatives.
Get in touch
Email us [email@example.com] and send us a video of your process so we can give you some pointers.
Or click that chat button right here --->