The type of milk jug you use makes a lot of difference too -jugs made of thin and 'tiny' material tend to scold the milk - and big jugs are harder to master straight up
I just picked up some small milk jugs from a hospitality supplier in Melbourne (cant remember the brand name, sorry) yesterday - but what I like about them is that they're taller and more narrow around the top than what I'm used to using - so the circulate the milk well and hold its body for longer - which is great in a commercial setting
If too powerful steam is a problem, or if you are just starting out, I recommend when the milk starts to approach correct temperature (which for me is 63C but that might not work for everyone) - start top dial the steam pressure down a bit - so that 'shut off' is a quick flick of the wrist, and not a slower motion - gives you more control over the finished product!
Also, as a general rule, no matter what size the milk jug, you want to fill it to the point where the base of the spout meets the jug itself - no more, no less - any more and there's not enough room left to wok and or expand the milk - and any less and you're just as likely to wear it yourself
This also keeps you honest in terms of wastage as I would only ever use a small jug for a single coffee - and the next size up for two coffees, and I'm really reluctant to use anything bigger than 600mls -even in a commercial setting - as its too hard to 'control' the milk - in terms of preventing it from settling and separating, unless you are able to use it all immediately - and once the milk has separated, its history!
P
