| http://www.w3.org/ns/prov#value | - Because they essentially introduce heat into the foamed part for the entire duration (or in some designs, flash heat milk from 40F to 140F fractions of an ounce at a time), they kill off most of the sugar transitions that traditional, normal frothing allows you to control.So here is a quick tip - much more suited for our Milk Guide or Espresso Guide (coming at some point), but I will share it with
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