The NanoFoamer is a revolutionary new way to make velvet-textured microfoam milk for your flat white, cappuccino, caffe latte, or cortado at home without an espresso machine. www.kickstarte... www.subminimal...
The button is really bad, the struggles of holding and pressing the button are very real, needs to be replaced by a proper switch, and there should be a rechargeable battery inside. It could also feel a bit more sturdy. But after you get it right, it doesn the job. But I have dev a better technique than the one displayed here, I'll make a video to show an easier way to accomplish the desired foam with subminimal nanofoamer.
I love getting a traditional cappuccino (~5oz cup) made with proper textured milk at a café where they have the proper equipment and know what they are doing. I don’t need the fancy art on top, but the milk/foam consistency is the key. I have never been able to achieve that at home with my inexpensive espresso machine or dedicated milk frother/heater. It looks like you may have solved that problem but… Is it not possible to create a gadget like my current frother that does it all with one press of a button? That is, heats the milk to the proper temperature AND makes the beautiful microfoam? It seems like there is still too much skill required with your product and I’ll probably end up with a bad result, just like when I make it using the steamer on my espresso machine. 😔 For your next version, can you make an all-in-one device for poor saps like me? Or is that technology always 50 years away like nuclear fusion? Or 30 years now, since the recent success in that area 😃
i will get the foamer and the Jug... and i am so excited about them already.... but can we talk about the MUGS in this Video ... Damn !!! i want all of them !! :D
Ordered with the jug. Still going to replace my Breville Bambino (it died in just 7 months, cheap crap) with a better espresso machine, but this is interesting enough to give it a try, and could be ideal as a travel solution or when cleaning my machine.
Loved mine while it lasted (purchased in January 2022, the filter started falling out in May, the impeller fell off today. The vendor (Sur la Table) only backs the device for 60 days, and it seems subliminal only backs it for 30 days, so I hope y'all get a better device than me.
I got mine, still havent figure how to use it properly yet. My only issue with the nanofoamer is the button. I have to press it so tightly, sometimes it went off even though I was pressing it (maybe it's just my batteries).
Mine has the same issue I am SO disappointed. I have joint issues in my hand and can't use this without pain. I'm returning both the wand and pitcher. This should really have come with an on/off switch instead of an impossible to press button.
What method would you recommend to heat the milk up? I tried finding a microwave-safe milk jug online but it looks like they're pretty much all made out of metal
Our jugs are stovetop compatible so I use them directly on my stove. I use the tiny contactless thermometer to ensure I get the milk at 55°C. In fact, the milk warms up in just about the same amount of time it takes me to pull my shot of espresso. If you wanted to use the microwave, you would have to use a separate container to heat the milk first.
I’m getting frustrated. I can see that I’m close to being able to make art with the Nanofoamer, but after about 10 tries I’m struggling with getting the white to show until the very end of the pour. I’m using nespresso and 2% milk. Maybe I should try whole. Perhaps the surface tension isn’t high enough with 2% until right at the end?
Yes definitely use whole milk instead. You need a good fat content for microfoam. Its possible without a high fat content but it will be harder and less consistent.
@@megagummybear211 thanks. Yeah I finally figured out my major problem was that I was using nespresso. It creates all this excess “crema” (I think they artificially create extra crema), and it’s too thick for the Milk to move through. I’ve found that if I remove half the crema, I’m getting good Rosetta-ish results now
@@Stan_sprinkle hey dude, I have a nespresso machine and I tried following your advise to remove little bit of the crema and I still not able to see the texture of the milk on the coffee. What can I be doing wrong? Also. Which coffee cup size are you brewing to do the latte art?
Not yet, we have a temporary beginner/practice class uploaded but that will be replaced with our full Master Class when we are able to shoot (post travel ban).
@@dominicsymons5406 where can I access the temporary beginner class? I already got my Nanofoamer but no matter how I try I just couldn't get the right silky texture... my results are still globs of foam milk 😔
@@neodrumz try another 2 months. Its not just you pros are also having difficulties at first. And if you have time, find a nice mini clamp with rubber on it and a few more heavy duty rechargeable batteries. Remember to drop it into a warm water the moment you are done. Well that's from my experience.
@@neodrumz it's a biach to hold on to the power button all the way. Mine is came a little stiff. So I don't like to go through a foreplay before serving my latte each time.
I use rechargeable batteries and make about 4 drinks per day with it. I switch out my batteries for fully charged ones every two weeks but it could go on much longer. The microfoam is extra smooth when the impeller goes super fast so you get the best results when the batteries are well charged.
@@rtfazeberdee3519 We wanted to do that at first but shipping products with batteries is a real problem these days. They can only go by express courier (Fedex/DHL) which is more expensive than the product itself. International postal services don't accept shipments that include batteries anymore. Maybe in the future, once it's available in most markets locally and does not require international shipping, it might be worth revisiting the idea.
@@subminimal Is there a brand or specific model of AA rechargeables that you recommend? I'm interested to know the ones you use that last two weeks. Thank you!
I guess it’s preference, but I disagree that it’s style over substance. Milk textured properly has a better mouth feel, becomes one with the coffee, brings out the sweetness. It just happens that it also makes it possible to pour latte art, but that’s just a fun coincidence. But it is really all down to preference. There’s such a thing as a “proper” thick foam, but far too often the reason it’s thick is because they steamed to aggressively, Overheated milk and ruined it sweetness, and produce a dry foam
@@Stan_sprinkle I think you completely misunderstand the science involved as you've got several issues wrapped around your head. Sweetness in milk (aside from a correctly brewed espresso) is due to temperature, not viscosity, It's easy to overheat any milk-based drinks including lattes (just ask Starbucks) so you can't use milk viscosity as a valid excuse. On the contrary, at the correct temperature dense nano milk foam is even sweeter than latte milk consistency as the texture and mouthfeel is even more luxurious. Furthermore dense foam is not about aggressive/overheated steaming - if you think that's the case then you or whoever's doing that is wholly unskilled and doesn't know their arse from their elbow, they're doing it wrong! You can't tar the entire cappuccino entity just due to a bad barista. For density, the barista should be injecting the air early so they don't overheat the milk by still attempting to inject air at the end. Injecting early allows you to use the vortex to incorporate the foam throughout the milk long before the milk is up to temperature. Dry foam is usually indicative of a coffee machine with an automated panarello anyway, rather than manual steaming by a real person.
