Test report about Milk frothers from Haus & Garten Test

What must it be like, the perfectly frothed milk? Of a firm consistency that you can cut with a knife? Or rather creamy and creamy, so that it almost drips from the spoon? Coffee gourmets argue about this. If you want to decorate your coffee with decorative milk foam art, you need a rather creamy foam with not too much air. Professional baristi produce this with a two-phase technique: first, the air is sucked under the milk during the drawing process and then distributed as evenly as possible during the rolling process to obtain a very fine-pored foam. The fattier the milk, the more stable the resulting milk foam.