Froth results will vary based on milk choice, its origin and, most importantly, its freshness. Use the coiled milk frothing whisk for cappuccinos and latte macchiato.
For best results, use ice cold milk from a newly opened container (no more than 3 days). Milk proteins break down rapidly after exposure to sun and oxygen and, therefore, milk which is perfectly suitable for most culinary applications will produce unsatisfactory frothing results.
Different brands and types of milk will produce different qualities of froth. Milk quality fluctuates throughout the year, so the same brand and fat content may produce a different froth in the spring than it does in the winter.
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