But first of all to my expectations:
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I had ordered my Gastroback Latte Art milk frother Advanced precisely because of the "latte art" in the name, and had accordingly also expected that the foam from this machine is better suited for this purpose than the foam from its competitors. After a test of the machine in direct comparison to only 60 expensive Severin SM9684 disappointment followed.
What foam produces the device, anyway ?:
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As with the Severin Gastroback comes with two different Aufschäumaufsetzen, a cappuccino and a latte for.
With the cappuccino attachment fixed to the machine produces cut-resistant foam, depending on the type of milk - good to see in a video review here. If you pour this foam on the coffee it mixes only slightly with the coffee, but continues as a crown on his coffee, as one is accustomed to from many German cafes.
The bar attachment is now to produce foam which is suitable for "Latte Art", ie a creamy foam that goes well with the coffee mixes during pouring initially until it is saturated and then forms a thin creamy crown. Unlike many of the previous speakers I have actually received such a foam when using this article - at least mostly - but only with mixed quality. In fact, it happened to me now and then so that the machine produced only warm milk - I suspect the attachment has not turned - but most attempts I got a consistent result.
Was the milk froth but now for "latte art" suitable?
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I've tried the bar top with 3 different UHT milk varieties, each with over 3% fat and could conjure up with all the results, a heart on the coffee. More you should definitely not promise because the foam is simply too inconsistent. Down in the container it is too liquid and above already fixed. This can still compensate with skilful panning / mixing a little, or in the one pouring off the liquid portion. The problem of the last option would, however, that you then lather up much more milk from the outset definitely need to keep enough consistent left appropriately. I'm for sure that even a barista would fail already at the leaf motif, he would use this foam without further purification.
Reist because then at least the temperature control something out?
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The answer is a resounding "yes and no". Will you use the machine only for frothing milk, then I see no advantage in being able to adjust the temperature. For cocoa drinkers etc. the function could also be possibly interesting. I could anyway find no significant effect of temperature on the consistency of the foam - except the temperature is so high that the proteins denature. Only the possibility of milk froth cold could be of interest to one or the other, but what also offer competitive products with no temperature control.
Compared to Severin SM9684:
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Severin also comes with a latte and cappuccino attachment and is based on the same "induction" technology. Only the temperature can not be adjusted to, is foamed either hot or cold on.
As already mentioned, the temperature did not look at the Gastroback device noticeably on the foam consistency and therefore corresponded to this also the foam from the Severin. The Severin produced with the cappuccino attachment just as cut-resistant foam as the Gastroback and I might as well draw hearts with the foam using the bar attachment. The problem with the consistency was here of course. I think that is a common problem with these "Aufschäumtechnik", the essay is only so with the milk at the bottom in direct contact.
In conclusion, I'll take my Gastroback return today to use my Severin again in the future, and put in the money box for a reasonable 120 espresso machine with steam nozzle.
