Making coffee in Seattle

I got a job at a cafe about 3 and half weeks ago. I worked for Starbucks for almost 2 years so I felt prepared to make coffee anywhere, but it sure is different in Seattle. Yes, there are Starbucks here, but there are 3 independent coffee shops for every Starbucks outside of the University Village shopping area. Each cafe has their own motto, their own coffee roaster, their own signature latte artist. It's a coffee culture up here! I had no idea when I took the job, so needless to say I've been playing catch-up since I was hired. I've started to watch youtube videos on how the elusive latte art is done. Here is one example:

http://www.youtube.com/watch?v=NL190Mbqaqo&feature=related

This is most basic latte art you can make: the leaf or rosetta (I've heard it be called both names). But, you can make so much more! You can make a heart or 3 leafs, or if you use a stirring tool or small thermometer, you can make drawings of bunnies or other things. It's pretty intense.
There is also a very specific technique for steaming the milk used in latte art. It's all about "the roll" as one barista/coffee roaster explained to me. At Starbucks I learned how to steam milk and make foam along the way - pretty simple, right? The milk got warmed up and people had foam for their lattes. Here though, the milk is sweeter if it's steamed right because of this "roll" technique. Also, the foam and the milk aren't supposed to separate, which is a huge no-no for Starbucks baristas: customers will complain that their drink feels light because there is too much foam in it (they want their money's worth).
Anyway, I've made 3 leaves so far and I am quickly learning about "the roll" in milk steaming - there is a specific technique. I just hope that I start to catch on to the culture quickly.

Quick music note:
From http://www.classicalmanac.com/ - a musical almanac:

1945 Death of Austrian composer Anton von Webern, accidentally shot by an American soldier in Mittersill, Austria. b-Vienna, 3 DEC 1883.

Bye now!