Creating micro-foam is a challenge even for the professional. It requires introducing the right amount of air, integrating it evenly throughout the milk, as well as frothing to the right temperature. Above 150 ºF (65 ºC) milk fat start to separate from the proteins in the milk, creating a watery layer and making micro-foam difficult to achieve.
Integrated thermometer indicator strip to help you texture milk to the optimum temperature range
Temperature markings shown in both Celsius and Fahrenheit with a range of 130 ºF to 170 ºF (55 ºC to 65 ºC)
It is made with premium thick gauge stainless steel with a spout designed for pouring latte art.