How does milk type affect steaming and frothing?

Whole milk produces the richest, most stable microfoam due to its fat and protein content — the best choice for latte art. 2% milk steams well but produces slightly less rich foam. Oat milk (especially barista versions) froths surprisingly well and is the best dairy alternative for latte art. Almond milk is thin and difficult to froth. Soy milk froths acceptably but can curdle with acidic espresso. Each milk steams differently — adjust your technique accordingly.