I urge everyone to be patient, and diligent, watchful and thoughtful. We are hurting. I urge everyone to help one another. Visit the relief website of your choice. One Milk consists of fats, proteins and sugars.
Milk proteins are critical for milk foaming.
When high pressure steam and air encounter milk, the proteins form a film around the air to create bubbles. It is the proteins that we are interested in, not the fat in milk. So where the ratio of fat to protein is concerned, obviously, the Low-Fat and Skim milks are of interest to us coffee aficionados. For that reason, I am going to make every effort to integrate some Video based technology on this page in the very near future. In the meantime, picture if you would a steel carafe with sufficient depth to allow your steaming wand to reach in almost to the bottom.