I've had the LattoGo since spring and it's pretty much the only thing that touches milk in my kitchen now. Shots come off the Nano with the Basket Plus, a double somewhere around 36 to 40g. The three drinks I make most all use the same frother but want quite different milk, and working that out took longer than learning the frother itself, so here's where each one landed.

The LattoGo doesn't heat, so the milk goes into glass measuring jugs in the microwave first, a 500ml one for lattes and a small 250ml one for everything else, and I froth right in the jug. The ml markings are the useful bit, you can watch the milk grow and stop at a number instead of guessing. OutIn's FAQ says around 60°C and no more than 40% full since milk can double, and both hold up. I used a cheap probe thermometer for the first few weeks, now I go by the jug being hot but still comfortable to hold. Up near 70 the foam stops holding and the milk loses its sweetness.

For a latte it's 180 to 200ml of whole milk in the big jug on low. Low is the setting for dense microfoam, high pulls in a lot more air. I start with the whisk just under the surface for a few seconds while it pulls some air in, then tilt it down and let it spin. The raised tip lets it go right to the bottom of the jug. Stop once it's grown to around 230 to 240ml and the surface looks glossy, which ends up as about 1cm of foam in the cup.

The cortado uses the small jug with about 80ml, more than the drink needs, but any less and the whisk head isn't fully under. Low speed, maybe two seconds near the surface and then straight down. The milk should barely rise, 85 on the jug at most. I pour roughly 40 to 50ml of it over the shot in a 4.5oz Gibraltar.

High speed only really comes out for macchiatos, same 80ml in the small jug with the whisk kept up near the surface until the milk has roughly doubled. That stiffer foam is what goes on the shot, a spoonful or two in a small cup. The milk left underneath I usually just drink.

Big soapy bubbles on a latte were nearly always the whisk staying near the surface too long, or me leaving it on high out of habit. Tapping the jug on the counter a couple of times and swirling rescues most of those. These days I just get the whisk down sooner.

The other one that got me was separation, where thin milk pours out first and a lump of stiff foam slides in at the end. That was always timing. I used to froth first and then pull the shot, and in the three and a bit minutes the Nano takes from cold water the foam and milk had already come apart in the jug. Now the shot goes first and the milk last, and I keep swirling until it goes in the cup so the foam comes out with the milk instead of after it.

I didn't think much of the LattoGo's silicone ring before using it. It sits on the rim so you aren't holding the whole weight the entire time, and changing the angle you lean it at changes how much air it pulls in, which I use to adjust between drinks about as much as the speed button. When I'm done it lies on its side on the ring so the wet whisk isn't touching the counter.

Whole milk is the easiest to get right. Barista oat comes close, regular oat gives a much thinner foam that doesn't last.

The whisk shaft comes off and gets rinsed straight away. Leave milk to dry in the mesh and you're there a while with a brush, found that out once. Whisk and shaft can go in the dishwasher too.

Only real annoyance with the LattoGo is that it won't run while it's on the cable. If it dies mid-drink you're waiting on it with warm milk cooling in the jug, so it goes on the charger overnight whenever the battery light shows orange.

Still can't pour anything that looks like latte art. The foam's good enough for it, pretty sure the problem is my wrist.

LattoGo for lattes, cortados and macchiatos at home: milk amount, speed and where to stop