Test Drive: The NanoFoamer V2 & FlowTip Jug by Subminimal 

Test Drive: The NanoFoamer V2 & FlowTip Jug by Subminimal 

Understanding the Process: Koji Fermentation

Continuing our series on coffee processing, we learn about koji fermentation, a unique process usually associated with the brewing of sake. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Forest Coffee If brewed properly, a cup of coffee can offer countless variations of flavor and aroma. The quality and complexity of these attributes depend on many different […]


A Look at Digital Coffee Future’s Digital Origin Education Program

The new program connects coffee producers to one another, provides them with educational resources, and more. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of the Cocaerol, Comal & Amprocal cooperatives in Honduras Since 2021, Digital Coffee Future (DCF) has been working on a digital training program to address the needs of coffee producers. In September […]


3 All-Women Coffee Roasting Companies that Are Changing the Game

The world of specialty coffee is still largely governed by men, but these all-female specialty-coffee roasters are helping to close the gender gap. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Feature photo courtesy of Lot Zero/7Gr As is the case for many commercial sectors, the world of specialty coffee continues to display gender disparity along the entire […]


Girlsplaining Workshop Unites Women in Coffee in Quito, Ecuador

Meet Camila Khalifé, the brains behind Girlsplaining, a unique coffee learning experience with an emphasis on creating space for women in the industry. BY JORDAN BUCHANANSPECIAL TO BARISTA MAGAZINE Photos courtesy of Camila Khalifé Men may hold most of the positions of authority and teaching roles within the specialty-coffee industry, but Camila Khalifé, the owner […]

Test Drive: The NanoFoamer V2 & FlowTip Jug by Subminimal 

Ethos Agriculture’s Journey from Vision to Impact in Coffee Sustainability: Part Two

In the second half of this article, we discover how the Coffee Barometer attempts to bridge the gap between discourse and action, envisioning a sustainable future for the coffee sector. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Featured photo courtesy of Rodrigo Flores via Unsplash As we embark on the second part of our conversation with Ethos […]


Three Questions with IWCA Executive Director Blanca Castro

When International Women’s Coffee Alliance (IWCA) Executive Director began her job years ago at the Guatemalan coffee association Anacafé, she knew next to nothing about coffee.  “I just pretended that…


Joven and Atucún Join Forces to Empower Young Farmers

The two brands have collaborated to create a unique coffee bar and support young farmers in the coffee and cacao industries. BY VASILEIA FANARIOTISENIOR ONLINE CORRESPONDENT Photos courtesy of Joven Coffee  For their first-of-its-kind bar, Joven Coffee and Atucún Chocolateria combined coffee beans, extracted cocoa butter, and organic cane sugar. Committed to supporting young farmers […]


Philadelphia’s Café Don Pedro Seeks to Build Up Small Businesses

A Dominican-owned coffee roasting company called Café Don Pedro recently launched in Philadelphia with ambitions for direct trading and boosting more Latino-owned small businesses throughout its supply and distribution networks….

Test Drive: The NanoFoamer V2 & FlowTip Jug by Subminimal 

How to roast anaerobically fermented coffee

Among the many different kinds of experimental processing methods, anaerobic fermentation is perhaps the most popular and intriguing. Interest in this processing technique is only growing, with more and more anaerobic fermented coffee available in cafés and roasteries around the world. Moreover, of all the advanced processing methods, this particular technique has one of the […]


Understanding the Process: Anaerobic Processing

We continue our series on fermentation with a look at the anaerobic process, which has quickly become a favorite in cafés worldwide. BY TANYA NANETTISENIOR ONLINE CORRESPONDENT Photos courtesy of Bram de Hoog for Ally Coffee A simple cup of well-brewed coffee can have endless variations of flavors and aromas. These are closely linked to […]


Why it’s easier for wealthier producers to grow specialty coffee

It takes money – and sometimes a lot – to grow specialty coffee. Producers not only need to continuously maintain and improve quality and yields, but they also have to invest back into their farms. Whether it’s replacing equipment and machinery or planting more resilient varieties, producers need to turn a profit to operate their […]


Philadelphia’s Café Don Pedro Seeks to Build Up Small Businesses

A Dominican-owned coffee roasting company called Café Don Pedro recently launched in Philadelphia with ambitions for direct trading and boosting more Latino-owned small businesses throughout its supply and distribution networks….

Test Drive: The NanoFoamer V2 & FlowTip Jug by Subminimal 

Test Drive: The NanoFoamer V2 & FlowTip Jug by Subminimal 

minimum dose size?

Jan 31, 2024 |

I use the Hario switch to brew my coffee and am trying to reduce my caffeine consumption. Hence I would like to brew smaller cups of coffee. I am currently using 10g of coffee with 160g of water. (1:16 Ratio) I am wondering if there is a minimum amount of coffee...

Test Drive: The NanoFoamer V2 & FlowTip Jug by Subminimal 

We tried Subminimal’s NanoFoamer V2 and FlowTip Jug to make café-quality microfoam and latte art designs at home. 

BY VASILEIA FANARIOTI
SPECIAL ONLINE CORRESPONDENT

Photos courtesy of Vasileia Fanarioti 

Today at Barista Magazine Online, we are putting the focus on those who want to make café-quality microfoam at home without breaking the bank. We are testing Subminimal’s very own NanoFoamer V2 and FlowTip Jug; the NanoFoamer is a handheld, battery-operated milk foamer that Subminimal says will produce café-quality microfoam, perfect for making latte art at home. The FlowTip Jug is an ergonomic milk jug with a spout that is designed to help with latte art pouring. So, how did they perform? Read on to find out! 

Unboxing The Subminimal Bundle 

The Subminimal Bundle includes the NanoFoamer V2, the FlowTip Jug, and their thermometer. The NanoFoamer package includes the foamer itself, two NanoScreens, a protective hood, and an adhesive wall mount. It also comes with a user manual and a certificate of authenticity. An added bonus: an access code for a free Latte Art Master Class.  

This is the second version of the NanoFoamer; it has been upgraded with a new screen design that features clip-on NanoScreens, a replaceable polycarbonate impeller, ultra-light touch on/off switch, and stainless-steel motor housing. The new model is also rechargeable. The FlowTip Jug is a black Teflon-coated latte art jug with an ergonomic handle and a sharp tip. It is stovetop compatible and its package includes one cleaning brush. The Subminimal Bundle further includes a contactless digital thermometer to help you get the perfect temperature for your milk. 

The whole bundle has a minimalist aesthetic, with a focus on quality and functionality. 

Frothing with the NanoFoamer V2 

I decided to use both 3.5% fat dairy milk and almond milk to see how the NanoFoamer V2 would work with each. The first thing I had to do was heat up my milk on the stove using the FlowTip Jug. I had no issues using my stove or my micro-burner to do this, as the jug is compatible with both. One thing I did notice: The jug handle becomes slightly overheated from the stove, but not enough to cause any major discomfort. 

I heated the milk until it reached around 60°C (140°F). The digital contactless thermometer was very handy for this: I could easily check the milk temperature by hovering it over the milk surface. Once the milk was heated, it was time to clip the NanoScreen onto the foamer. There are two NanoScreens—one for superfine foam and one for fine foam. I used the fine foam for both dairy and almond milk, as Subminimal suggested it is easier to start with.   

The almond milk foam was slightly less consistent than the dairy milk, but it was still very nice. 

Then, I inserted the frothing head of the NanoFoamer V2 into the milk and turned it on. Subminimal’s quick start guide suggested churning the milk for only a few seconds for a flat white. I started in the middle to incorporate air, then moved to the side to continue churning and blending the foam. I found the button very easy to press and switch between speeds 1 and 2. 

After about 7 seconds of churning, I had some very nice microfoam for both my dairy milk and almond milk. I was able to make latte art with both, although I must admit my latte art skills are a bit rusty. The almond milk foam was thinner than the dairy milk foam, but I was still able to make a design. The FlowTip Jug was a good fit for my hand; the sharp tip made it easy to pour the milk. Churning for as long as 15-20 seconds will also get you a stiffer foam, which is great for cappuccinos. What’s more, there is an auto shutoff after 90 seconds to prevent the ultra-fast motor from overheating the housing.  

For a flat white, it’s best to foam for about 5-7 seconds using the fine NanoScreen.

Who Are Subminimal Products for? 

The Subminimal Bundle is ideal for coffee lovers who want to make café-quality milk foam at home without having to buy an expensive espresso machine. I found the NanoFoamer V2 very easy to use and clean. It produces great microfoam, and with some practice, you can make beautiful latte art. Subminimal’s quick-start guide even includes information on how to practice without wasting milk by using cold water and dish soap. Plus, the free Latte Art Master Class is a sweet add-on!  

The FlowTip Jug is a great addition. It’s compatible with stovetops and micro-burners, and the contactless digital thermometer is a handy tool to ensure you get the perfect milk temperature. All in all, Subminimal has taken the guesswork out of making great microfoam at home. The quality of the products makes the price tag more than worth it. 

If you are looking for an easy-to-use, reliable, and affordable way to make great microfoam at home, then this might be the perfect product for you. Check out the Subminimal website for more tips, videos, and tutorials! 

ABOUT THE AUTHOR

Vasileia Fanarioti (she/her) is a senior online correspondent for Barista Magazine, and a freelance copywriter and editor with a primary focus on the coffee niche. She has also been a volunteer copywriter for the I’M NOT A BARISTA NPO, providing content to help educate people about baristas and their work. You can follow her adventures at thewanderingbean.net.

The post Test Drive: The NanoFoamer V2 & FlowTip Jug by Subminimal  appeared first on Barista Magazine Online.

Test Drive: The NanoFoamer V2 & FlowTip Jug by Subminimal 

Perfect Little Beans

Chinmey Hill Coffee uses specialty-grade beans with zero primary defects (such as black beans or sour beans) and less than five secondary defects (such as broken beans). This is important because primary defects will greatly affect the taste of the coffee. Having zero defects allows the coffee to be the most optimal flavor.

Window for Optimal Flavor

Chimney Hill Coffee ships our coffee the same day it was roasted, so you will receive it before it enters the window of optimal flavor.  This means you’ll never miss the opportunity to enjoy the coffee’s peak flavor.

Coffee Ratings

Coffee undergoes many scoring processes by professionals who achieved their Q Grader certification. Coffee is first graded when it’s green. If there are defects the coffee is determined to be “not-specialty grade”. For those coffees that pass green grading, they are sample roasted and cupped. (Cupping is the official term for critically tasting and scoring coffees. The official cupping form is standard worldwide, and where the 100-point scoring system comes from.) A coffee’s dry fragrance, wet aroma, flavor, aftertaste, body, acidity, balance, and overall impression are taken into consideration while uniformity issues and defects, will lower the overall score.

Specialty Coffee

Specialty coffee, coined by Erna Knutsen in 1974, refers to a coffee that receives a quality grading score of 80 percent or higher. While “premium” or “gourmet” seem like they’re synonymous with “specialty,” they simply are marketing terms with no defined standards. Specialty coffees are grown in specific and ideal micro-climates, and have distinctive and unique flavor profiles, with little to no defects.

Third-Wave Coffee

We’re currently in the third wave of coffee. The first wave of American coffee put pre-ground, vacuum-sealed cans in kitchens across America. The second wave started with the late ‘60s introduction of Peet’s coffee (by Alfred Peet) through the proliferation of Starbucks. The third wave of coffee focuses on origin transparency, nuanced flavors, and artisan roasting. The term “third wave” is synonymous with specialty coffee.

Test Drive: The NanoFoamer V2 & FlowTip Jug by Subminimal 

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