Smooth Flat Whites Made Easy!
So this is a question we often get about coffee machines, which one is best for making smooth and creamy milky coffees? Such as flat whites, machiatos and cappuccinos.
To answer your questions, the Sage coffee machines make very similar milk froth. Smooth rather than overly airy.
If you’re really committed to the two hopper design then both are excellent machines. Few other companies make dual hopper machines, with the exception of Jura (phenomenal machines but between £1k and £4k – so it depends on your budget).
However, if you use decaffeinated pre-ground coffee (or are happy to) then the Gaggia Brera has a bean compartment plus a pre-ground compartment. It has a manual milk brother which will allow you to customise the milk you want (it doesn’t take long to learn, although it’s not as convenient as automatic).
- De’Longhi Dinamica, Fully Automatic Bean to Cup Coffee Machine, Cappuccino, Espresso Coffee Maker, ECAM 350.75.S, Silver£749.99
- De’Longhi Scultura Traditional Barista Pump Espresso Machine, Coffee and Cappuccino Maker, ECZ351BK, Black£199.99
- Sage BES875UK The Barista Express with Temp Control Milk Jug, Brushed Stainless Steel£499.00
Making a really good flat white coffee, or a capuccino really comes down to how much effort you want to put in! (As do most things rreally!) Most modern espresso coffee machines have a milf frother, these vary a lot in the pressure and heat that they produce and it takes some practice to get a good level of frothy milk.
The frothy milk is key to producing a good capuccino, you want the lactose in the milk to slightly caramalise to realise that delicous almondy taste and aroma, but too hot and it will burn – yuk!
The more expensive the coffee machine then generally the better the autiomatic milk frother. This means that you need less skill to produce a great coffee. So it’s up to you, do you want the satidfaction of learning a new skill or are you happy to pay the money to get a good automatic milk frother and guarantee perfect capuccino every time? I’ll leave it to you, but here’s a few suggestions…..