It's hard to know how much milk you will go through until you are actually up and running. On weekdays I go through roughly 8 to 10 gallons of skim, 6 to 8 gallons of whole and 6 or so cartons of cream...More on the weekends. It depends on what your customers are drinking, the weather ect.
When you begin to steam the milk you need to make a little foam by mixing air into the milk. The foam dampens the noise. You don't just want hot milk...you want to add texture. Bring the steam wand just to the top of the milk until you hear a slight spitting noise. Get the milk moving in a...