Pitchers suck. They’re not meant to pour latte art easily. Soy, oat, and coconut only need the tiniest bits of aeration, where I find almond needs just as much, if not more than, 2% or whole. You should aim for little to no bubbles on the surface of the milk; you really shouldn’t be sat grooming it for 20 seconds to get a decent pour.

Additionally, I find hearts, tulips, and rosettas to be easiest with our pitchers. If you have chill leadership maybe buy an actual steaming pitcher with a narrow spout for practice.

There is no opportunity or reason to do this at starbucks ecept for funsies, which, how do you even have time!?