Full transcript of “IS THIS THE SOLUTION FOR EASY SILKY MILKY?: Nanofoamer Pro Review”. Click a timestamp to open the video at that moment. Need another video? Use the YouTube transcript generator.
0:00 what's up everyone Lance Hedrick here and today we're going to look at an exciting new development for people steaming milk at home [Music] so a few years ago the Nano foamer was released and this little lightsaber guy absolutely revolutionized how people were able to create microfoam at home just heat up milk put this inside create a Vortex make delicious microfoam that also would allow you to pour incredible latte art now I actually have made some videos on this in the past I'll link just one right there and I actually did a master class for nanofomer so whenever you buy one you get the master class with me now
0:45 over the last few years the company sub minimal has created something new and fresh and even easier than this there's a somewhat steep learning curve I guess with this and a lot of people didn't really enjoy faffing around with it if they didn't really understand it so what he created is the Nano foamer Pro foreign I would like for you to take just a second and hit the like And subscribe if you've enjoyed my content in the past of course if you're new to the channel welcome we do all things coffee related here the first video I ever posted on YouTube was about how to steam milk so Silky Milky and you getting delicious milk at home is a huge passion of mine might sound silly but it's true so not only does this product froth the milk
1:32 for you but it has a base similar to like electric kettles where it heats up the milk at the same time so what he's tried to do with this product is give you something that is essentially a steam wand so not just a frothing wand but something that heats the milk up for you and gives you the perfect texture on its own now that's a tall task to ask of any type of product to give you Barista light texture like from an espresso machine with something like this so today's video will be dedicated to seeing if this is something you should outfit your kitchen with if you are someone that owns like a flare type of lever device that doesn't have a steam one a cafelet robot or any of those things and if this is a good option for you at home or if it's you know if you have a machine and you don't enjoy using the steam one maybe it's a difficult steam one to use or you just want something that's more streamlined I know
2:18 how much you enjoy your daily cup of coffee maybe it's daily two or three or seven cups of coffee I don't know who's to judge you can have what you want that makes your day a little easier a little bit more enjoyable but what I enjoy doing when I'm drinking my daily cup of Joe is I enjoy reading stand art magazine the video today is sponsored by standard thank you so much standard now I personally believe that it's a perfect compliment to that morning cup when you're trying to get your mind right for the day and you're sitting there and you're drinking a cup of coffee and you can go through and read different coffee stories on top of that it sometimes you know has cute people in it like this person I find really attractive um I don't know you can you can kind of have your own opinion on that but I find him just beautiful it is me if you would like to try out standard magazine you can use my code which is linked in the description below but it's also
3:05 right there you'll get one of the additions say this one for free along with a small sample of coffee all you have to do is pay for the shipping which is nine US Dollars worldwide start up your subscription it helps me because they track that code helps me with the sponsorship and I love working with standard because they're beautiful magazines and they feature brilliant authors like myself okay let's continue on how is this working well first off of course you have the thermocol at the bottom which is heating up the milk just like an electric kettle would do so if we take a look at something like the fellow you have on the bottom that same type of coil going on and that is how this heats up the water so at the same time that this is is spinning the milk it's heating it up with a similar base technology as these electric kettles the more interesting part about this is how
3:50 it's creating the spinning of the wand inside the wand is pretty much identical with the same Nano mesh technology that they implemented on the original nanofomer that is creating microphone using this little mesh as it's spinning but of course this one has a little motor here that is causing it to spin at its high RPM so how are they getting it done in this new machine magnets inside of here there are magnets placed around concentrically and what that is doing is it's interacting with a complex system in the bottom of this with a motor that runs at 8 000 RPM so as it's meeting with the magnetic coupling it is spinning aggressive and it is able to give you incredible microphone now of course you might be asking well how do we control the different types of foam thicknesses I'm glad that you asked what they give you is not only do they have different settings built into the kettle
4:37 itself one being like for small drinks and very little foam and then you build up the foam level and kind of the drink size as you go up in steps now they also come with these little magnetic silicon type pieces and what these are are flow controllers so you have the thinnest flow controller here middle and then thin this does is it'll slow down the vortex this will speed it up a bit and this will be the fastest now the way that you use these dairy milk where you don't need a ton of phobien agency because the fats and proteins in there are just ready to foam up you want to use the black one whenever you're doing like plant-based drinks you have these two options as well because not all plant-based beverages foam the same way some you need really really aggressive some not so aggressive nanofomer recommends you start with the blue and that's typically the one that I use when using like almond milk or something but
5:23 you can switch up to this if you're having difficulties with foaming getting enough foam for your liking now if you don't use a flow controller inside it's going to be a much drier foam with a little bit bigger bubbles I've done this and there are it does get a lot foamier it's like magic on the inside of the pitcher there are two lines to designate where a metal plate is for this to be magnetized to the side so you're essentially just putting it back to the side like that and as the milk's spinning by the propeller it hits this and it can slow the flow down with how big that Ridge is so if you as you can see the ridges are different they're varying in sizes and thicknesses so what it allows is for a slower one with this and it goes faster as it gets thinner the quantity is around 100 milliliters to 220 milliliters this is about a 200 220 milliliter cup so this is around the
6:09 size that you're kind of targeting if you're going to the max fill line you can get a little bit bigger for my American followers you can get maybe up to eight ounce cups so if you do about two ounces of espresso six ounces of milk that's about the maximum so you're not going to be throwing down these 12 16 ounce lattes using this it's more for kind of the espresso forward milk beverages you can do something as small as like a cortado and it will do a good job with that and you're going to want to use maybe a smaller propeller and the setting of one it can do drink sizes from the smallest around a piccolo cortado up to around an eight ounce or like a 250 280 milliliter cup that's due cold foam so you can also do iced beverages which is really nice for like iced cappuccinos or something along those lines where you're not wanting to get heated milk all right well without much further Ado let's just go ahead and make something we have the milk in here now when you
6:55 put the lid on it's very very critically important to make sure that the lid is all the way on you need that propeller at a very specific height in order for it to work so I'm going to make sure that we have it nice and suctioned on as deep as it'll go as deep as possible on the touchscreen we're going to hit I touched it twice in order to get to level two I found this is a nice microphone consistency that I enjoy so it's going to start spinning and it's going to slowly start heating up but now we got this going and I'm going to pull my shot now you might be asking why am I using a you know more of an automatic stall machine and not a you know like a robot or a flare it's because later I'm going to do a little side-by-side test and so with with a steam wand I wanted to go ahead and have this on why not pull shots with it makes life a little easier now when it says okay that means it has reached 55 degrees Celsius and it will
7:42 keep running and beep again when it hits 65 degrees Celsius now I'll show that in a second using a thermometer but for now we're going to go ahead and just pour this out to check out the texture check out the thickness so I feel just below the max line I pulled about an ounce and a half of espresso and here we go and there we have it some beautifully textured milk absolutely fantastic microphone not a bubble in sight perfect to make latte with this is a really lightly roasted coffee otherwise I may have tried something a little bit more crazy this is a Tim Wendell bow uh Ethiopia coffee what I've learned while using this is it is imperative to immediately clean this out now because it has this thermal coil
8:28 on the bottom you don't want to put you don't want to submergent water ever so instead you want to just maybe rinse it out inside and take a soft Rag and clean it out now because we're working with really high temperature on the base plate it can cause milk scum I found that to be the case especially if you're not really quick at wiping it out so if you pour it and then you drink it and you wait to clean it you're gonna have to kind of scrape out the milk scum similar to a steam wand on an espresso machine whenever you steam milk on a steam one on an espresso machine if you don't wipe it immediately with a wet rag it's gonna it's gonna it's so hot it's gonna kind of burn the milk on there and you'll have to scrape it off later or just like submergent hot water or something so it's very important to immediately clean it out right after same with the propeller it's self you don't want to have to you know submerge any of this in water just wipe it down and you're good to go so what we're
9:13 going to do now is I'm going to make another one but this time we'll watch the temperature as it's going along I'm going to put my thermometer inside of the milk as it's going and we'll see just how you know just how long it takes to get to certain temperatures because the idea is after it hits 55 which is around 130 Fahrenheit it's kind of up to you to take it off or to hit or to stop it whenever you are ready to use the milk so whatever temperature you prefer between uh between 55 and 65 so between around 130 and 150 ish around that area in Fahrenheit so we're going to go ahead I'm going to clean this out we'll do another one and we're going to just read the temperature throughout I'll go ahead and pull another shot so we can pour something else why waste a nice bit of milk and here we go now I can't stress enough it is very finicky if you don't get this lid in all the way you will not get the
9:59 results you're looking for so make sure to take the extra few seconds make sure it's lined up on the spout that the gasket is all the way flush with the pitcher itself and then we're going to be good to go I'm gonna go and start my shot and here we go so I put on setting two I just tapped it twice and we're going to let it go it's supposed to stop at around 55 it should say okay and then again at 65 it should be again so we're currently just at 25 and you'll be able to see this go up as the timer's going it's spinning it's just currently doing a little microfoaming type thing and then you'll hear it start aerating here in a little bit foreign
10:46 just at 34 it'll heat up rapidly here in a bit we just have a nice soft Vortex going on it should speed up and do a deep aeration here in a second there it was you heard it it shot in air it shot it made the vortex really deep so it could interact with the mesh and absorb some air to give us some foam we're getting close to temperature [Music]
11:31 we're at 54. it hasn't beeped yet uh oh we're still climbing beat for us baby uh-oh okay so the first beep was at 60. let's see where the second beep is this might be overheated milk I have found some fluctuations in the temperatures [Music] we're now at 65. the second beat should be hitting this is past where I'm comfortable with milk temperature honestly but 69
12:22 71. or 10 degrees over where it should have stopped and it stopped at 75. all right that is hot hot hot milk so that's not ideal but what maybe we can take away from this is just watch the time the milk texture still looks really nice we'll see what the texture is in the cup or what the temperature is in a cup once we're done pouring
13:08 I should have swirled the espresso more there's some bubbles in the crema so the texture is still really nice the bubbles are from the crema because the milk was it was sitting there for a bit but let's see what the temperature of this final beverage is the final beverage only sits at 58.4 so it obviously loses a lot of temperature as it hits that ceramic and as it hits this pitcher after the transfer but just be aware that I have seen fluctuations in temperature that's actually one of the higher ones I've ever seen it normally does fall below 70 but I would say that the temperature on this is not perfect but that being said I've never had a kettle that was perfect either I have thrown my probe into kettles and have never had the same reading it's always within two degrees or so now it's never been 10 degrees over but
13:55 well just be aware of that you could always put a thermometer inside there one of those long needle thermometers to kind of dictate where it's at or understand where it's at pull it out that might be the easiest solution in order to have perfect control over your milk temperature but this is it's going to be pretty hot at 55 it's going to be around you know 130 degrees but people like it even hotter so that's actually perfectly fine drinking temperature all right so I've now I've now poured two different cappuccinos one I did with the steam one on my London invectus and the other with the nanofomer pro now this one has aged just a bit I won't say which one because my guest taster is in the room and doesn't know which is which so today I'm bringing on my out of my
14:40 league wife Lindsay to come the person whose namesake is right here to come and taste both of these and to tell me if there's a discernible difference in milk texture or if one looks like better than the other Etc so Lindsay if you'll come on and uh taste these two cappuccinos that your lovely husband made you okay I would say this one is slightly better slightly better interesting that is the nanofomer pro I did steam with the vectus first so maybe the milk texture had degrade it a little bit by the time she tastes it this one would have been a
15:26 little bit more homogenized but the point of it is is it's making absolutely fantastic milk texture it's very impressive foreign which is the foamiest level we're going to have it foam up completely and then I'll pour it out so you can see what that actually means uh with this nanofomer Pro all right so we're at about 130 ish Fahrenheit let it go a little longer a little hotter then we stop it I'm gonna take this out you can kind of see the thickness all right if you hear that Sizzle that's because that bottom plate is very very hot and we actually probably had some uh some I bet there's gonna be milk scum at the end of that so I'm gonna go ahead
16:12 and pour I'm just gonna blop out the foam so that's where it is on level five so you can see that meniscus I didn't really try to do any latte area because how thick it is but you can see that we have some decent amount of foam Wing probably scoop some more out actually just so you can kind of see how much foam there is so this is level five this is the foamiest it'll get using the black propeller now if you take the propeller out it will get more dry but I will say this is probably as dry as most of you are wanting your drink anyway I mean look at that meniscus you can just keep shoveling out foam look at that boom so it does get quite foamy on level five so you have all the way from two to five there or one to five they recommend starting with three
16:58 and working around but if you want that flat white texture that I was working with that's level two and of course you can play around with alternative milks it does a really good job with those as well [Music] is the Nano foamer Pro worth it well of course worth is in the eye of the beholder the person with the budget I can't speak to that does it make fantastic milk foam yes it does are there some issues with it well of course the milk scum comes quickly if you're doing a lot of drinks back to back I find that the temperature is volatile unless you're washing it out each time I'm wondering if maybe that milk scum is affecting the temperature reading or something like that so it's very finicky you really need to clean it out you really need to make sure that lid is fully seated and just to ensure that everything's going to work properly but
17:45 it does make great texture that's latte article that is capable of homogeneity with your espresso that gives you that nice foam milk mustache that we all crave so much so I say in my Silky Milky Handbook of products I recommend this is definitely a plus of course I still see that the Nano foam original is fantastic if you're willing to like heat up your milk with a microwave or something along those lines but if you don't want to fast around with that this has the base in it that will heat it up and stop 40. thank you so much for watching I hope that this kind of review was helpful thank you to stand art for sponsoring the video again check out that link if you want a free magazine and some coffee and maybe check out their full subscription anyway that's all for me today I hope that you brew something tasty and cheers [Music]
