Reminds me of a customer I had who wanted their ice on the bottom of the drink. I just agreed and handed it to them and smiled. I don’t get paid enough to explain physics to customers.

Yeah, why is this recipe always such a crap shoot to order lol

The foam is created by aerating the milk, or creating tiny micro-bubbles in the surface, with the steam wand; the longer it’s aerated, the more foam that will be created. A latte is espresso with steamed milk that has about less than an inch of foam, and a cappuccino is the same but it has more foam, like an inch or so. When a customer wants a ‘wet’ cappuccino, it’ll have less foam than usual, but more than a latte. When it’s ‘dry’ there’s more foam made by aerating the milk a lot, if it’s extra dry I’ll use a spoon to scoop just the foam onto the espresso and add maybe a little steamed milk. It’s much easier to aerate milks with less fat, so nonfat makes a ton of foam very easily. But milk with high fat content like eggnog or heavy cream are basically impossible to aerate lol good luck making a ‘cappuccino’ with it especially extra dry

Edit: also when attempting to aerate the high fat content milks, it creates large bubbles and splatters milk everywhere instead of making the microbubbles, so that explains OP’s caption.

I go about it the same way I make a cappuccino except I steam the milk all the way to 160°F and the majority of it should be foam