Foam results may vary depending on the choice of milk, its origin and its freshness. The Aeroccino spiral whisk (Whisk) is necessary to form milk foam to prepare cappuccinos and latte macchiatos.
For best results, we recommend using cold milk. Milk proteins rapidly break down after exposure to the sun and oxygen, and therefore milk may be perfectly suitable for other culinary uses and not produce satisfactory foam.
The quality of the foam may vary according to different brands and types of milk. The quality of the milk varies throughout the year, so the same brand with the same fat content can produce a different foam in the spring than it produces in the winter.
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