Whatever milk, no matter what temperature produced on stage, it is about 1/2 cm creamy milk froth and the rest is under hot liquid milk. For a latte drinkers that may fit. For the cappuccino which is just enough for a large cup. And what do you do with the rest of milk? Problem is that a minimum amount in the cup which holds a 1/2 liter must be poured. One can only try again to foam cold because the thermostat detects that the residual milk is hot. But the result is then not very exciting.
Sorry, but we use a Aeroccino of Nespresso at the office, I know how to do it better. A disadvantage of this device is that the milk from burning. That can not happen in the Gastroback.
Conclusion:
Per
- Looks elegant
- Is built rugged haptic
- Second whisk hot milk with little foam
- Krin burning of milk
Cons:
- Too much residual milk, too little creamy foam
- Expensive
No recommendation
