I usually stick to cows milk but thought I’d branch out a bit. I got the barista version that’s supposed to froth nicely, and it does, but I really suck at steaming milk so it didn’t turn out fantastic. It still tastes really good though, and now I’m determined to learn to froth properly.
This is mostly an excuse to show off another pottery mug.
I hope you have great success and delicious drinks! One tip I forgot to mention is that I like to keep my steaming pitcher in the freezer after I rinse it clean and let it dry (on top of the machine works great for this).
By starting with a frozen pitcher of fridge cold milk / oat milk, I find I can steam for longer and create a better texture that way.
Anyway if you have any other questions about steaming milk or making coffee with an espresso machine (such as stubborn light roasts), just let me know. I’ve been in this hobby for a few years now and I’ve picked up some things along the way.
I’ll try frozen pitcher, that sounds promising. I’ll definitely come back to you if (when) I have more questions.