What about a flat white?

System

Hey everybody, thank u all so much 4 all your help in determining what makes a good long black, rest assured we have changed our ways, thanks again.

Now, what about a good flat white? I notice there are some coffee shops now that do a completely flat white with no air whatsoever and the steamed milk makes a horrible screeching sound when they steam the milk.
I always add some air to mine so it contains a very small amount of froth on top.
What does everyone else do?
Cheers
BBBoy

sketchy

A little froth on top (about 5 mm) is good. I do have some customers that want no froth at all, i personally think you lose some flavour by doing this but the customer is always right. :-/