sooo... i know that tapping the milk when you are done steaming seperates the milk and microfoam, but with a good swirl doesn't it adequately mix it in again to make it velvety smooth? Someone told me that I should be able to make foam so perfectly that you don't have to tap it or swirl it before you pour. Is that true? I don't recall if I've ever seen anyone NOT tap the pitcher. Is that a goal I should aspire to? anyway...I'm just learning to do latte art and stuff, so any help with that would be cool too :)