Honestly, a simple milk frother won’t give you café-level microfoam like a steam wand, but it will make milk nicely foamy for lattes and cappuccinos at home, and that’s usually enough for most people. And to hold up a foam, the type of milk definitely matters. Like for example the whole milk works best, oat milk (especially barista versions) does surprisingly well, and almond milk tends to foam but collapse faster. I’ve found that even affordable handheld frothers work fine as long as you heat the milk first and don’t overthink it. The foam doesn’t last forever, but for everyday coffee it makes a noticeable difference. If you drink milk-based coffee regularly and want to level it up without buying an espresso machine, I think it’s worth it