The Milk Brother utilizes physics so ingeniously and efficiently to deliver better home-brewed lattes, it could only be the descendent of Bialetti’s stovetop percolator. PoChih Lai developed the Milk Brother using similar principles to those responsible for pushing hot water up through the coffee grounds in the middle chamber of the 1933 percolator design. Frothing milk – an indispensable skill for baristas – requires steam, which typically means reliance on an energy-consuming pump. The innovation of the Milk Brother is that it retains steam from the process of brewing coffee, and stores it in a separate chamber for subsequent milk frothing. No pump needed. Just one simple device that plugs into the mid-section of a coffee maker that most connoisseurs already have. As the designer explains, “same pot, same heat, more potential.” Goodbye wasted electricity and battery-powered frothers.
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