Nespresso’s Aeroccino4 brought out the barista in us, helping us create the perfect milk foam for cappuccinos, lattes, macchiatos, hot chocolate, as well as attempt all sorts of coffee recipes.
This user-friendly, compact, pod-technology coffee machine has a built-in milk frother so we could whip up hot foam (either fluffy or dense!), cold foam and heat up milk with a single whisk. All we had to do was pour the milk into the container and select the desired button.
We found the coffee-brewing function to be just as user-friendly and fast – in under a minute our coffee was ready. It was really difficult choosing a pod and then deciding which we liked best. We sipped our way through the Arpeggio (classic), Volluto (classic), Vivalto Lungo (classic), and we also had the decaf version of all of the above to try. There was no compromise on the flavour or aroma and caffeine-sensitive types can still have their coffee fix.
The Aeroccino4 will look great on any counter top and in any kitchen with its attractive design. And on the practical side, it’s dishwasher safe (below 70°C / 158°F), making cleaning easy.
Aeroccino4 Key Benefits
- The Aeroccino4 provides the user with two types of hot milk froth (airy or dense) for even more incomparable recipes
- The Aeroccino4 is able to prepare a cold milk froth and hot milk preparation for your hot chocolate or caffé latte
- It uses a single whisk for all preparations
- It retails for R1 450 (*pricing subject to change at the discretion of the supplier)
- For hot or cold milk froth: 120 ml (for two Nespresso Cappuccino’s or one Latte Macchiato)
- For hot milk: 240 ml
- For hot milk froth: approximately 80 seconds
- For cold milk froth: approximately 80 seconds
- For hot milk: approximately 150 seconds
Milk Tart Coffee
- 1 Vanilio Grand Cru
- 2 Marie biscuits crushed
- 2tsp condensed milk
- Cinnamon for flavour
- 20ml Vanilla syrup
- Crush the Marie biscuits and place on a saucer. In another saucer place a touch of caramel syrup. Using the rim of your glass, swirl it around in the caramel syrup and then dip into the saucer with the crushed Marie biscuits. Add the 2tsp of condensed milk at the bottom of the glass.
- Place the 20ml of vanilla syrup into the Aeroccino4 milk frother using the spring whisk for your cappuccino. Once milk is done, pour it directly into a glass cappuccino cup on top of your mixture. Wait a few seconds for your froth and milk to separate and prepare the 40ml espresso Vanilio Grand Cru directly into cup.
- Sprinkle on some of the crushed Marie biscuits on top of the milk froth and sprinkle with cinnamon for decoration and taste.
Milk and Spiced Ice Coffee
- Capsules of either Ristretto or Decaffeinato Intenso Grand Cru (to produce 2.7 oz / 80 ml of Espresso coffee)
- A few tablespoons of crushed ice
- 5 oz / 150 ml of cold milk
- Ground cinnamon, nutmeg or chocolate shavings
- Materials: Tall recipe glass (12 oz/350 ml), Cappuccino cup (5.75 oz/170 ml), Aeroccino4
- Prepare the Espresso in a Cappuccino cup and add sugar if desired. Pour the mixture into a 12 oz/350 ml glass with the crushed ice.
- Prepare 5 oz / 150 ml of cold milk froth using the Aeroccino4. Add the milk to the iced coffee and top with a few spoonfuls of froth
- Sprinkle with cinnamon, nutmeg or chocolate shavings to finish.
Words: Linda Piegl