Here is an article that tells the secret of creating the perfect foam with steamed milk for making a wonderful cappuccino. As you'll see creating the perfect foam isn't as easy as it may seem ...

Most places that serve cappuccinos in the United States have not trained their baristas in the art of properly frothing milk. The foam that they create is usually a dry, tasteless, large celled collection of bubbles that sit on top of the espresso like a meringue.

With a little care, you can create steamed milk that is velvety smooth like the texture of wet shaving cream. The bubbles will be so small that you can barely see them! This is the way it