If you've used a standard sharp spout in the past, the spout on these are a bit different, but I really like them. The handle is also slightly different, and it'll take some getting used to if you've used a more standard handle, but whatever jug you get, you'll need to get used to pouring with it, as there are so many different types of milk jugs with different spouts and different handle positions and styles.

No higher than 65C, in my humble opinion. I actually prefer my flat whites to be just a couple of degrees cooler than this, usually 63 or 64, and it's not just about the temperature, it's about taste. Just try making your milk hotter, and see what it tastes like. You'll probably find that the hotter it gets after about 65, the duller or flatter it starts to taste. They also each blind-tasted a hot chocolate from those milk frothers that claim to also make hot chocolate.If you have a Dolce Gusto or Tassimo coffee machine, you may think you don't need a milk frother because these machines come with milk pods, but actually, if you have one of these pod machines, buying a milk frother is a great way to improve the quality of your milkies and to save money. Cordless Design– Allows you to take the Milk Frother straight to the table for maximum manoeuvrability. Now to get onto the electric frothers, and while these don't usually give you the same kind of control over the foam as you'd have with manual frothers, they're more convenient, especially since they heat the milk as well as frothing it for you, while with the manual options you need to warm the milk manually.

At present, there's only one modified cafetiere type of manual milk frother, which is the one below from Bodum, and I'm surprised actually that there aren't a dozen competitors on the market already! However, there are lots of cheaper cafetieres that are a similar size so you can fit the jug in the microwave, and that come with a glass jug so putting it in the microwave won't create an “Under Seige” style explosion. The best approach to choosing anything at all, really, is to first know exactly what you need. This may seem obvious, but a lot of the time it isn't because people don't tend to actually fully understand what they need. You have the edge here, however, as you're reading this post :-). If you started drinking coffee when you were 18 & drink one coffee per day, that's over twenty thousand coffees you're going to drink over an average lifespan, or if you're me (I drink approx 4 per day) you'll chug more like 80k – 100k coffees over the average lifespan, so I'm fairly sure “life is too long for bad coffee” is a better saying. You can use any of the manual milk frothers, above, for cold milk froth for milk shakes and other cold drinks, and many of the electric milk frothers have the ability to produce cold milk froth, too. You wouldn't want to use a steam wand to froth milk for milk shakes, unless you want hot milkshake, and each to their own – I suppose if it's a chocolate flavoured hot milk shake it would be a hot chocolate ;-). Can you froth non-dairy milk? Agitation is done by agitating the milk, as the word suggests, usually by using a whisk. If you were to put milk in a jar and froth it by shaking it furiously, you'd also be agitating it, and probably agitating anyone else who happens to be present, as an added bonus ;-).Both types of textures can be made wetter or drier, though, simply by steaming or agitating for a longer or shorter period and creating more, or less bubbles. Different people will have a different idea of what cappuccino is, depending on their age, and depending on where they usually get their cappuccino. Again, old school latte was made with bigger bubbled froth, these days you'll usually find that it's more like a taller less intense flat white, being made with microfoam. If you're making your own flat whites from home, though, you can play around until you've got your latte exactly how you want it, and then just try to remember exactly what you did so you can repeat it over & over again. We bought the most popular milk frothers and hot chocolate makers and put each through these tests. Frothing

Cortado is a small espresso-based intense milky (around 3-4 ounces or 85 – 120ml) with somewhere along the lines of 1:1.5 – 1:2 espresso/milk, with a very small amount of foam, usually served in what is referred to as a cortado glass. We frothed oat milk and semi-skimmed milk scoring on how long it took, the volume increase, and how much it depletes after five minutes. Testers completed a blind taste test of oat milk and semi-skimmed cappuccinos and scored them on appearance, taste, foam formation and creaminess. Microfoam, which as I mentioned earlier is smaller protein covered bubbles than the bigger bubbles created for cappuccino foam, was invented along with the flat white, as far as I can ascertain, and came to the UK with flat white.As I mentioned earlier, you can make microfoam stiffer simply by stretching (injecting air) for longer, so what most cafe's will serve these days for cappuccino vs flat white, isn't the old school cappuccino foam, but is instead a stiffer, more dense microfoam. This is a milk frother, not a shirt, and I'd be amazed if a shirt was available in 80 colours, even 36 colours, even 8 colours – but why make a milk frother available in so many colours? Are people that bothered about exactly matching a milk frother with their kitchen colour scheme? OK, so we've discussed manual milk frothers and automatic milk frothers. If you have an espresso machine with a steam wand, though, then you'll need a milk jug, below are what I believe to be among the best options.