A little background-I work at a university coffee shop that is no means fancy but we do have an actual espresso machine to pull shots and steam milk that is not automated. We do only have Togo cups sadly except when I bring my own to practice.

My first question is what are the major difference between order of how I build my drink and why does it matter. The way that I was taught was milk and flavor first then my espresso and stir but I have since been going espresso first then milk. Which is more correct and why?

My next question is how important is cooling the steam pitchers? Does it help the process out and if so how exactly?

Last question, how do not stop my foam from gathering in the middle of my pitcher? Most of the time it is good density foam but when I shake and spin it to give it the evenness throughout it gathers and I can't figure out what to do to stop it.

Tl;dr Milk or espresso first, cold pitchers or room temp, stopping foam from clumping?