I was making coffee this morning and I really didn’t do a good job of texturing the milk - in fact, one might say I textured the milk a little too much. There was far too many large bubbles and it looked more like a bubble bath than silky smooth textured milk. It got me wondering - has anybody ever put foamed coffee milk into a vacuum chamber to reduce the bubbles? Would it just eliminate the bigger bubbles, or would it eliminate all bubbles leaving you with just warm milk? Would there…