That critique about my flat whites changed how I steam milk completely

A barista at a tiny shop in Tacoma watched me make one and just said 'you're stretching the milk for too long, it's turning into foam soup.' I'd been doing 15 second stretches on every pitcher for about 4 years. I switched to 5 seconds of stretch and then just swirling the pitcher to mix it. The texture is way silkier and my flat whites actually pour with that little dot pattern now. My wife noticed the difference before I even said anything, which never happens. I still catch myself overdoing it when I'm distracted by the kids, but I can tell within the first sip now. Anyone else get a single line of feedback that rewired something you'd been doing wrong for years?

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