Frabosk Roma Milk Frother
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Create thick, creamy froth for perfect cappuccinos, lattes or hot chocolate with this Frabosk Roma milk frother. Simply add cold or warm milk, pump the knob up and down then pour. Quality construction with a polished 18/10 stainless steel body, heat resistant handle, knob and lid grip. Suitable for use on gas, electric, glass and ceramic stoves (not induction). Made in Italy.
- Frabosk Roma milk frother
- polished 18/10 stainless steel construction
- heat resistant handle, knob & lid grip
- suitable for use on gas, electric, glass and ceramic stoves (not induction)
- (14 oz.) 6-3/4" tall x 2-7/8" dia. base
- (32 oz.) 8" tall x 3-1/2" dia. base
- made in Italy
- Love this thing Review by Jodyt2
Quality: Value: Price:
I found my frother at a grocery store in Slovenia. Looks just like this one.
I read the review above and can't really comment on that method. I don't heat my foam.
I pour cold milk into the container, about 1" deep. I do maybe 15 presses of the plunger. Froth is done, pour in to your cup.
I was informed that the temperature of the milk will affect its ability to froth and that cold milk is ideal. The review above suggests otherwise. I was also told that the fat in the milk is important to encourage the froth so you may not get as good of results with low-fat or skim. I've never tested either of these things since I prefer full-fat milk (I use goat milk) and I just use cold foam. I can imagine that isn't ideal for a cappuccino where you use more foam, but for topping a latté, cold foam works fine for me.
(Posted on 4/4/13)
- Amazing Foam Review by Tyler
Quality: Value: Price:
Put cold milk in pot filling it about 1/4 full
do not put on lid
put on stove on medium heat
do not let flames go up the side of the pot (because the milk touching the side of the pot can burn)
put in a thermometer when it is 150 degrees remove the pot from the stove
put on the lid with its foamer mechanism and pump carefully 40 times, then wait about 4 minutes
Pull the lid and mechanism out, the foam will be so thick you will have to tap it to fall back in the pitcher
Use a rubber spatula to hold back the milk and fill the cup(s)
Use the rubber spatula to scrape all the foam from the inside onto the cup (fill to 1/2 inch below the top)
wait a few minutes for the foam to "stiffen"
pour the espresso in through a spot in the foam (I brew my espresso from medium-roast coffee)
if you've waited long enough for the foam to stiffen as you pour the foam will rise above the level of the cup . . . like a souffle
this is an extraordinary drink
(Posted on 12/2/12)