After working at Peet’s Coffee & Tea for five months, I developed a real appreciation well-foamed milk. Steamed milk just doesn’t cut it. Steamed milk is just dishwater. Steaming is what you do to the milk to create the silky, smooth milk-foam. Milk-foam is the result of good chi. And yesterday, I create such milk-foam. It made for a fantastically awesomely foamy cappuccino. Yum!