Mini-lesson: 1

1. Too much air: you get big bubbles and a dry mouthfeel.
2. No “whirlpool”: results in poor texture and latte art that won’t pour.
3. Overheating above 65 °C: sweetness disappears and the drink turns flat.

Solution: stop at 55–60 °C, then create a vortex to make the milk smooth and uniform.