The Very Best Milk Frothers

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Steam creation:Yes| Frothing technology:Electric

The Nespresso Aeroccino is the milk frother I use the most — several times a week, in fact. It has four settings: hot dense foam, hot airier foam, cold foam, and heated milk with no foam at all — so if you’re a person who likes to change up theircoffeeorteadrink, the range on this little machine will certainly be useful. The small buttons, denoted by clear illustrations, are all on the front of the machine; you click one, it blinks until the liquid is done heating and/or frothing, then stops when it’s time to open and pour.

I particularly appreciate the difference between the dense and airy settings, the former of which produces a really luscious mouthfeel with a sizable pile of foam on top, and the latter of which I use when I want the majority of my milk to disperse into mycoffee. The no foam setting is also much appreciated. I don’t own amicrowave, so when an afternoon coffee craving strikes, I simply pour a mug of cooled-down brew into the vessel (sometimes even without milk) and press the button. What results is a perfectly hot cup of fresh-tasting coffee. The spout is defined, too, resulting in a clean pour, which I especially like given the thicker consistency of the frothed liquid. And a final note: It’s super-easy to clean with a hot-water rinse (and maybe a quick wipe with a sponge on the bottom if I’ve accidentally let it sit for too long).

Steam creation:Yes| Frothing technology:Electric

This frother costs more than the two above. It’s also significantly bigger. While I personally found it to be a bit too big (counter space is at a premium in my Brooklyn kitchen), for those who make multiple coffee drinks at a time, the size could be useful. Same goes if they are interested in trying out other drinks, like hot chocolate. And I will say this: It is quite nice-looking and feels sturdy and well built. The main reason for the higher price is that it’s temperature-adjustable — the only frother on this list that goes between 120 and 160 degrees. While 140 degrees is optimal, I used it a couple of times at the high end when my coffee had been sitting out and had cooled down a bit. This let me heat the overall cup, which was quite satisfying. There’s also an option to froth cold milk for iced coffee.

One disclaimer: I found the Milk Café to produce larger bubbles than I like when frothing almond milk. This is, to be fair, notoriously the most difficult type with which to achieve the ideal microfoam texture, but the Nespresso (and a couple of the stick versions below) got closer. With oat milk — and I’d have to imagine, whole milk — it did a better job.

Steam creation:No| Frothing technology:USB-C rechargeable

In general, handheld-stick frothers (which pretty much all have a small flat whisk at the end of a long handle that whirs quickly when you press a button) are weaker than their plug-in counterparts. But the NanoFoamer GO is powerful. Suyog Mody, founder ofDriftaway Coffee, and James McCarthy, the coffee educator there, recommended the brand’soriginal versionto me years ago, noting that the microfoam consistency it achieves is usually difficult to get without the force of a steam wand. This is thanks to the design of the head, which has a broad three-pronged plastic whisk (this part looks like a mini-fan) that is covered by a fine mesh screen. I can’t say exactly why the ergonomics of this work so well, but it produces a texture incredibly close to what you get from anespresso machine.

This recently released version of the NanoFoamer has the same design for milk frothing and works just as well — but it also does more. It comes with two interchangeable heads that the original doesn’t have. In this case, you can reveal the flatter whisk by taking off the fine-mesh piece, and there’s a separate rounded whisk you can attach instead. Between the three, you’re meant to be able to foam, mix, and whisk. For mixing, you can make matcha and hot chocolate andprotein-powderorelectrolytedrinks that don’t leave powdered bits floating around. You can ensure simple syrups and flavored syrups evenly distribute throughout, too. The whisk works to emulsify salad dressings, marinades, and aiolis, and to blend eggs for scrambles. When all is done, it takes a matter of seconds to clean and rinse, put it into its designated case, and stash it in a drawer out of the way.

Steam creation:No| Frothing technology:Battery-operated

If you don’t want to shell out so much (and you don’t feel picky about microfoam), there are many other battery-operated milk frothers out there. The Aerolatte is one such simple, compact, and easy-to-store contraption. Ken Nye, owner ofNinth Street Espresso, says he originally scoffed at the idea (he’s a real industry professional). But since his daughter uses this one every morning for her own coffee, even with a fancy espresso machine at home, he’s come around: “She broke me down over time and I must admit, the results are pretty good after a little lighthearted practice.”

Steam creation:Yes| Frother technology:Stovetop-operated

The closest you’re going to get to a milk frother attached to an espresso machine is the Bellman Stovetop Steamer, which mimics a steam wand. It’s quite an impressive contraption that uses the heat from a burner to build up steam pressure in a chamber filled with water, explains Kyle Ramage, co-owner ofBlack & White Coffee Roastersin Raleigh, North Carolina. Once enough pressure has been created, you release it from an attached wand directly into a cup of milk. (There’s avideo on the company’s siteif you want a visual.) The downside is that this whole process can take about 15 minutes. But if you really want to get those micro-bubbles and heat your milk at the same time, this is your best bet.

Steam creation:No| Frothing technology:Manual

I was surprised to hear nearly all of the experts I spoke with recommend astraight-up French press(the kind you make coffee in) or this Bodum Milk Frother that works in exactly the same way. “Just heat your milk to 130 to 140 degrees in the microwave, and then use the press plunger to texture it,” explains Nye. “There are plenty of videos online that show the technique.” In my own testing, I found it easy to get the hang of. I heated my milk over a low flame in a smallpoton the stove for about five minutes (I didn’t take the exact temperature) and then frothed. There’s a line on the jug that shows you exactly where to fill the liquid to so you won’t spill, and the handle on the plunger is smooth and large enough to be comfortable to hold. After about 45 seconds of moving it up and down, it results in a nice foam. I was worried it would yield larger bubbles than desired, but I could both see and feel the liquid getting thicker as I went along, surprisingly similar in texture to that which the Golde whisk achieved. Ramage goes so far as to say he’s seen people pour impressive latte art with milk frothed in a French press, and it’s a method that Wong himself often uses at home.